1343 stations, and the places on their pages. A name, or a code like G-01.
Where to eat Kawasaki-Daishi
懐石 is the tea-ceremony meal — Daijisen derives the name from a warmed stone tucked into the robe, food enough to take the edge off hunger, served before tea. 会席 is banquet cooking that grew around sake parties from Edo on, and which the dictionary calls the mainstream of Japanese cuisine today. Most restaurant “kaiseki” is the second.
Digital Daijisen (Kotobank)Since 1917 Sanmonmae Sumiyoshi川崎大師 山門前 住吉
Kuzumochi here is not the kudzu-root jelly of western Japan but the Kanto kind — wheat starch fermented for over a year, steamed, then cut into triangles — sold in front of the temple's great gate since 1917.
Matsuya Sohonten松屋総本店
Matsuya was founded in Tokyo's Fukagawa in 1868 and set up on this temple arcade around 1936. What it is known for is candy cut by hand: the batch is drawn out into a long rope, then chopped into pieces at speed, a routine the arcade knows as tontoko ame-kiri. It runs as an occasional demonstration rather than all day, so catching one is luck rather than a fixture.
From open map data — names as posted on the shopfront. Tap to check on a map.
Restaurants close and move. Nothing here carries hours or prices — check before you set off.