#Japan #Tokyo #Wakayama City #Kita Ward #Minori Project

Fostering Local Ties: Wakayama City and Kita Ward Collaboration

Wakayama City and Tokyo's Kita Ward have established a long-standing historical and cultural connection that dates back to the Edo period. To celebrate this bond and deepen mutual exchange, both municipalities have actively pursued various collaborative initiatives. In an exciting new development, a co-creative project involving private sector participants has recently been launched.

As part of this project, participating restaurants in Kita Ward will unveil a limited-time menu featuring ingredients sourced from Wakayama. This initiative, named “Michishirube to Wakayama City,” aims to highlight the culinary excellence of the region. Additionally, the Kita Ward Tourism Association and the Wakayama City Tourism Association will join forces to introduce the “Mutual Attraction: Wakayama City and Kita Ward Select Corner,” where each locality will promote and sell its unique products.

The “Michishirube to Wakayama City” concept was developed by Atsushi Kajiya, the CEO of the Minori Project, known for operating six restaurants in the Oji area of Kita Ward. In May, Kajiya visited producers in Wakayama City to curate high-quality ingredients for seasonal menu development. The specialized dishes will include local delicacies such as simmered baby sardines, fresh ginger, dried saury, Wakayama kelp from Kada, along with local sake and beer.

Simultaneously, the “Mutual Attraction” initiative will showcase products such as Wakayama Ginger Ale at the “Shibusawa x Kita Asukayama Souvenir Shop,” managed by the Kita Ward Tourism Association. Conversely, items related to Eiichi Shibusawa will be featured at the Wakayama City Tourism Souvenir Center, creating a reciprocal promotional platform for both areas.

These locations will distribute promotional materials like the Wakayama City Kiko Card to enhance visibility and awareness of Wakayama's unique products. This collaboration is expected to increase the recognition and brand value of Wakayama City in the bustling metropolitan area.

Project Timeline and Venue

• - Event Name: Michishirube to Wakayama City
• - Duration: July 10 (Thursday), 2025 - September 30 (Tuesday)
• - Location: Michishirube - Enjoy Small Pots of Warm Sake
• - Address: 1-21-9 Iimura Building 1F, Oji, Kita Ward, Tokyo
• - Operating Days: Monday to Saturday, Public Holidays (17:00 - 27:00) and Sundays (15:00 - 20:00)
• - Official URL: okanzake_oji

Featured Local Ingredients

• - Simmered Baby Sardines
• - Fresh Ginger
• - Dried Saury
• - Wakame from Kada
• - Local Sake
• - Local Beer
• - Assorted Fresh Fish and Vegetables

Note: Ingredients may vary based on seasonal availability.

Additional Collaborations

In addition to the aforementioned initiatives, the Kita Ward will host the “Shibusawa x Kita Asukayama Souvenir Shop” adjacent to Asukayama Park, a well-known cherry blossom viewing spot. This area holds a rich history, as the cherry trees were planted under the order of the eighth shogun, Yoshimune Tokugawa.

The store will begin sales of Wakayama gourmet items such as the renowned Wakayama Chinese Soba from Ide Shoten, plums from Kokubari, and other local specialties like jabara water.

As part of the ongoing promotional activities, the shared legacy between Wakayama City and Kita Ward is highlighted through ongoing projects, including joint lectures, historical research, and the distribution of useful information to foster greater awareness about both regions.

This collaborative initiative reflects the commitment of both municipalities to continue leveraging their historical ties and cultural heritage for mutual benefit and growth. Through these efforts, Wakayama City's products and experiences are expected to gain significant exposure, enhancing its presence in the bustling metropolitan Tokyo area.

Conclusion

The partnership between Wakayama City and Tokyo's Kita Ward is a prime example of how local governments and businesses can come together to celebrate their shared history, promote tourism, and encourage cultural exchange through innovative collaborations. Expect to witness the flourishing of local flavors as these initiatives take shape over the coming months.