A two-day, one-night trip to the famous hot spring "Kawayu Onsen" in the quiet forest and the clear, deep blue "Lake Mashu"

Ai Nishimura

Administrator of the blog "My Diary," which began in 2004. A writer who has traveled to all 47 prefectures and loves local culture and history.
Author of Shimane's "Geography, Place Names, and Maps" Mysteries (Jitsugyo no Nihonsha), My Town is the "Number One in Japan" Dictionary (PHP Institute), and Prefectures Explained in Neko Neko Japanese History (Jitsugyo no Nihonsha). Official blogger for Suntory Gourmet Guide, official top user for Retty, and official platinum blogger for Excite.

Get to know the national park inside and out! Museum and cafe in the forest "Kawayu Eco Museum Center"

Located amidst a quiet forest, the Kawayu Eco Museum Center displays information about the flora and fauna, geology, and hot springs of Akan Mashu National Park, including Lake Kussharo, Lake Mashu, and Mount Iou. It also serves as a base for activities such as trekking and snowshoeing in the surrounding area, and houses a free rest area and a cafe.

The Kawayu area has a unique ecosystem due to its acidic soil, and due to the influence of volcanic gases spewing from Mt. Iou, it is a place where precious vegetation can be seen. Behind the park, a cluster of red spruce trees grows, and in season, Japanese laurels bloom. These two plants are also depicted on the mugs at the National Park Style Cafe, a cafe with a great view on the second floor.

There are lounges around the fireplace on the first floor and a kids' space, a craft corner using nuts and fallen leaves from the forest, rental of outdoor wear and equipment, and information about sightseeing and trails.

The interesting exhibits are easy to understand, and people of all ages can easily experience nature here, so we recommend stopping by before sightseeing in Kawayu.

Kawayu Eco Museum Center

National Park Style Cafe

One of the most transparent in the world! Experience the mysterious blue up close at Lake Mashu

Day 2 starts from Mashu Station. There is a bus from Kawayu Onsen to Mashu Station, so you can access the area without going through the station.
From Mashu Station, we took another swaying bus ride to Lake Mashu.

Lake Mashu is the clearest lake in Japan, and many people are fascinated by its color, with the calm blue of the lake being called "Mashu Blue." It is the fifth deepest lake in Japan, and is deep enough that the Tokyo Metropolitan Government Building could fit inside it.
Up until about 10,000 years ago, there was a volcano here where Lake Mashu is now. About 7,000 years ago, the caldera that would become Lake Mashu was completed. Then, eruptions rose up from there to form Kamuishu Island (Nakajima). Mount Mashu took on its present-day form after a major eruption about 1,000 years ago during the Heian period.

From Mashu Station, you can take a bus to Mashu No. 1 Observatory. This is the most popular spot to view Lake Mashu, and the parking lot is large, making it ideal for renting a car. There are three observation decks in total: Mashu No. 3 Observatory, from which you can see Kamuishu Island right in front of you, and Uramashu Observatory. Each observation deck allows you to enjoy Lake Mashu from a different angle, and you can see not only the scenery but also the beauty of the different blues that change depending on how the light hits it.
A caldera lake that conveys the eternal past. I had a moving experience surrounded by the majestic nature and it became a memorable experience in Teshikaga.

Lake Mashu (Mashu Third Observatory and Uramashu Observatory are closed in winter)

Search for souvenirs from Eastern Hokkaido at Roadside Station Mashu Onsen

You can stop by this roadside station on the bus from Lake Mashu to Mashu Onsen. It is a popular spot for souvenirs from Eastern Hokkaido.

There is a wide variety of souvenirs available, including Rausu kelp, dried fish, Hokkaido soybeans, carefully selected dairy products, local vegetables, and venison burgers, all from the sea, mountains, and land. Locally produced buckwheat flour, dried noodles called "Mashu soba," and fresh milk are also popular. Soft serve ice cream and gelato can form long lines at certain times.

Behind the roadside station is the majestic Kushiro River and a row of white birch trees, making for a pleasant stroll. It's a great place to stop for a break or to refresh yourself during a drive.

Roadside Station Mashu Onsen

Excellent flavor and firm texture of "Mashu Soba" and soba ramen "Handmade Soba no Ryogoku"

About a 7-minute walk from Mashu Station. Founded in 1951, this homey soba restaurant is run by a mother and daughter and has a 70-year history.
This restaurant serves "Mashu Soba." Mashu Soba is a brand of soba grown in the Teshikaga area of eastern Hokkaido. The buckwheat seeds are grown with great care for about 80 days, then dried in the sun, so that the ground flour retains its flavor until it is transformed into delicious soba.
Mashu soba is rare because it is grown in small quantities and is easily affected by the weather, so many people visit the restaurant in search of this precious taste.

Sumiko, the only girl among 10 siblings, says she learned everything from her mother, the first owner of the restaurant. She started working in the restaurant as a child and began making soba noodles when she was about 18 years old.
The soba noodles that Sumiko makes are thick and chewy. They have a strong flavor and a springy texture. However, they remain flexible and the broth clings to them well. Many regular customers request this soba, but the shop says it's difficult to keep up with the demand during busy times.
Sumiko starts working on the soba noodle making floor early in the morning and still makes soba noodles every day. Even when she is tired, her body remembers the rhythm and once she gets into the rhythm, she can finish making soba noodles in one go.

Meanwhile, Sumiko's daughter Michiyo, the third generation owner, makes delicate thin soba noodles. Michiyo's posture is pleasant and there is no wasted movement, making this a restaurant that also gives you energy. I feel that the excellent exchange between mother and daughter also contributes to the warm atmosphere in the restaurant.

We recommend the "Tenzaru Soba" and "Ten Kashiwa Soba" which come with crispy deep-fried tempura. However, another recommendation is the "Soba Ramen" which was created as part of the restaurant's staff meals. It is a highly original dish of Chinese noodles topped with chicken broth made from Kashiwa Soba.

The rich soup is made from bonito, kelp and other ingredients, with the flavor of chicken added. In addition, the surface is covered with a layer of chicken oil, so it stays piping hot and doesn't cool down, making it the perfect bowl for the cold region of Eastern Hokkaido. There is also a set that includes soba and soba ramen, which will satisfy the needs of greedy travelers.
This popular restaurant in town is always packed with customers, and it could be said that the mother and daughter's daily efforts to preserve the flavors that have been handed down for generations while continuing to evolve them are what create the restaurant's best flavors.
This is a shop where items tend to sell out if you go late, so try to visit early after opening time.

Handmade soba noodles at Ryogoku