Things To Do
in Murayama

A regional taro-and-beef or pork stew, often cooked outdoors at autumn festivals; available at local eateries and seasonal events.

Must-Try!

Handmade buckwheat noodles served cold with dipping sauce or in hot broth—look for family-run soba shops in town.

High-quality local beef used in yakiniku, sukiyaki and teppanyaki; try at specialty restaurants or in ryokan meals.

Yamagata Prefecture is famous for cherries and other fruits—visit stalls and orchards to taste fresh produce in season.

Small morning markets and weekend stands sell seasonal fruit, pickles, grilled skewers and sweets—perfect for sampling produce and local snacks.

During festivals along the Mogami River you’ll find yakitori, taiyaki, grilled corn and imoni stalls—great for street-food tasting.

Remove shoes when entering homes, some ryokan, temples or traditional restaurants—look for genkan (entryway) and provided slippers.

Speak softly on trains and in public spaces; phone calls on public transport are discouraged. Respect personal space and patience in queues.

A small bow and polite words (thank you, excuse me) go far. Basic Japanese greetings are appreciated even if brief.

When visiting shrines, follow purification rituals (wash hands and mouth at chozuya) and be respectful—do not photograph restricted areas and avoid loud behavior.

Tipping is not customary in Japan; excellent service is the standard. If you insist, present money respectfully in an envelope—most staff will politely refuse.

Cash (yen) remains widely used, especially in rural Murayama; ATMs at 7-Eleven and post offices accept many international cards. Major credit cards are accepted at larger hotels and restaurants but smaller shops often prefer cash. IC transit cards (Suica/Pasmo) may work in some places but not everywhere—carry cash for buses, small eateries and rural vendors.

Cherry and plum blossoms arrive mid-late spring; cool days with occasional rain—ideal for orchards and festivals celebrating the new season.

Warm to hot with humidity but cooler than lowland cities in the hills; great for fruit-picking, hiking and river activities; occasional thunderstorms.

Crisp air, vivid autumn foliage across mountains and river valleys; harvest festivals and imoni gatherings make this a popular season for visitors.

Cold with significant snowfall—excellent for winter landscapes, onsen visits and nearby skiing; winter driving and occasional service disruptions are possible.

Part of the Dewa Sanzan mountain group—offers alpine scenery, shrine trails and seasonal wildflowers; access requires planning and depends on season (snow in winter).

Intermediate hikes with panoramic views of the Zao range, volcanic landscapes and alpine lakes; popular for both summer hikes and winter sports nearby.

Low-elevation valley trails and riverside paths great for gentle walking, birdwatching and photography, with seasonal color and river views.

Longer, more remote hikes for experienced walkers offering ridgeline views, mountain streams and quieter backcountry trails.

Vegetarian options are available but limited—soba, tempura vegetables, rice dishes and pickles are common; if strictly vegetarian, prepare to explain no fish stock (dashi) and carry a translated note requesting no fish/meat.

Vegan choices are more limited outside bigger cities—ask staff about dashi (fish broth) and consider shopping at markets for fruit, rice, vegetables and tofu; larger restaurants may accommodate with notice.

Soba is buckwheat but often mixed with wheat—ask whether noodles are 100% buckwheat; soy sauce contains wheat, so strictly gluten-free dining requires caution.

Bring allergy cards in Japanese specifying ingredients to avoid; small local restaurants may have limited English but typically try to help when shown a card.