A Movement of Flowers and Light: Stars of Toneri Reflected in the Nemophila Sea of Toneri Park

Experience the Fusion of Nemophila Blooms and Illuminations at Toneri Park’s "Flower and Light Movement"

Toneri Park invites visitors to experience the "Flower and Light Movement," an event where the delicate beauty of blooming blue nemophila flowers merges with captivating illuminations. Held within the park grounds already vibrant with these lovely blossoms, the event presents a distinctive combination of light displays, accompanying soundscapes, and impressively scaled giant nemophila flower installations—reaching up to 25 times their natural size—to craft a truly unique atmosphere. This limited engagement, spanning 19 days, offers an opportunity to step into an extraordinary space defined by Toneri Park’s natural floral beauty and the soothing presence of carefully designed lighting.

Now in its third year at Toneri Park, the event centers around the concept of "Toneri Blue," a color theme inspired by the shared hue of nemophila flowers, the expansive sky, and reflective water surfaces. As night falls, specialized lighting designed to accentuate this Toneri Blue transforms the park into a fantastical and calming environment. Adding to the spectacle, decorations featuring oversized artificial nemophila flowers will be present throughout the event period. These installations ensure that even during daylight hours, visitors can enjoy an immersive sensation, feeling as though they have entered a magnified world of nemophila, providing a thrilling and unusual perspective. Dedicated photo spots will also be established within the park, allowing guests to capture memories of their visit. To complete the experience, food trucks will be available on-site, offering refreshments to enjoy amidst the Toneri Blue surroundings.

Event Highlights and Features

Ultramarine Flower (Around the Fountain)

Upon entering Toneri Park and approaching the fountain area, visitors will encounter a striking floral art object spelling out "TONERI." This piece, decorated with blue artificial flowers including nemophila, serves as a welcoming, photogenic feature. At night, the installation is illuminated with lights possessing a color temperature close to natural sunlight, which enhances the mystical beauty of the blue tones, creating an effect reminiscent of viewing the flowers under daylight conditions.
Please note: The fountain itself will be closed and not operational during the event period.

Lapis Lazuli Tree-lined Path (Metasequoia & Stream)

The towering Metasequoia trees lining the park’s path will be bathed in a fantastical "Lapis Lazuli" light, a name derived from Rurikarakusa, the Japanese name for the nemophila flower. Along the central stream bed that runs through this tree-lined path, gradient shades of blue lighting will be employed to simulate the appearance of shimmering, flowing water, even though the stream itself will remain dry.
Please note: The stream will contain no water and will be closed during the event period.

Crimson Sky Time (Around the Fountain & Stream)

Near the fountain situated at the end of the stream path extending from the park entrance, an arrangement of illuminated spheres in various sizes will create a captivating display. The central area of the fountain basin will feature the giant nemophila flower installations, meticulously crafted to replicate the intricate details of the actual flowers at a scale up to approximately 25 times larger than life. This area will also showcase dynamic, color-changing illuminations designed to evoke the shifting hues of the sky as it transitions from evening twilight to deep night.
Please note: The fountain itself will be closed and not operational during the event period.

Glow of Meditation (Lawn Plaza)

The nemophila flower beds, serving as the principal natural attraction of this event, will be thoughtfully illuminated. Carefully selected Toneri Blue lights will highlight the individual blossoms, making each small flower stand out with dignity and contributing to the overall impression of a vast "sea of nemophila." During the evening hours, this visual display will be complemented by sound effects. Illuminations synchronized to pulse and change with the soundscape evoke the image of stars twinkling in the night sky. This interplay of light, sound, and the expansive nemophila fields under the Toneri sky aims to create a truly fantastical landscape, immersing visitors in a breathtaking world that fully expresses the charm of the nemophila flower.

Photo Spot (Lawn Plaza)

Strategically placed photo spots will be available within the Lawn Plaza, situated in prime locations for capturing images of the nemophila flower beds in their full bloom. These designated areas provide excellent opportunities for visitors to take commemorative photographs against the stunning backdrop of Toneri Blue.

Food Trucks and Refreshments

Throughout the event, food trucks will be present, offering a variety of food and drink options. A nearby rest area, also illuminated, will provide a comfortable space to relax and enjoy refreshments. Furthermore, the park’s shop will feature a special, limited-time "Nemophila Soft Serve" ice cream. Visitors are welcome to savor drinks and food within the park while taking in the Toneri Blue ambiance.
Please note: Details regarding food truck vendors and specific offerings are subject to change without prior notice. Visitors are advised to check the official event website for the most current information on food trucks.

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Important Considerations:

• The event schedule and certain services may be subject to cancellation, suspension, or alteration due to inclement weather, natural disasters, or other unforeseen circumstances.
• Visitors are strongly encouraged to consult the official "Flower and Light Movement" special website for the latest updates and information before planning their visit.

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Basic Information

• Location/Nearest Station:
  Toneri Park
  Accessible via Toneri Koen Station
• Address:
  〒121-0837
  Toneri Koen, Nishiikomachi, etc., Adachi-ku, Tokyo
  View on Map
• Venue:
  Tokyo Metropolitan Toneri Park, Area B (Specifically around the fountain and Lawn Plaza)
• Event Period:
  Friday, April 11, 2025 – Tuesday, April 29, 2025 (National Holiday)
• Illumination Time:
  • Mondays, Tuesdays, Wednesdays, Thursdays (excluding April 28th): 18:00 – 20:00 (6:00 PM – 8:00 PM)
  • Fridays, Saturdays, Sundays, Holidays, and Monday, April 28th: 18:00 – 20:30 (6:00 PM – 8:30 PM)
• Admission Fee:
  Free
• Inquiries:
  Toneri Park Service Center
  Telephone: 03-3857-2308
  (Available 8:30 AM – 5:30 PM)
• Official Website:
  https://www.tokyo-park.or.jp/special/flowerandlight/toneri2025spring/

Disclaimer: Event details are subject to change. Please verify the latest information on the official venue or organizer’s website before visiting.

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What is Nemophila?

Nemophila, often referred to as "baby blue eyes," is an annual flower native to North America. It is known for its sky-blue petals, usually featuring a white center, which creates a striking visual effect. Nemophila blooms in the spring, often covering fields and gardens with its distinctive blue hue. The plant grows well in cool climates and well-drained soil, making it a favored choice for gardens and parks. In Japan, nemophila has become quite popular, with large displays drawing visitors who appreciate the flowers’ beauty. Events like the Toneri Park Flower and Light Movement 2025 in Tokyo plan to feature these blooms, combining them with light displays for an engaging experience.

"Dried Sardine Uncle" and Friends’ Food and Tool Market: April 9th (Wednesday) – 14th (Monday)

Prepare for a unique culinary experience as Koichi Yamashita, affectionately known as "Dried Sardine Uncle," brings his passion and expertise to Osaka. Yamashita, a renowned salesman and the former president of "Yamakuni"—a distinguished dried sardine purveyor established in 1887 in Kanonji City, Kagawa Prefecture—now dedicates himself to being a dried sardine evangelist. In his role as the event’s super presenter, Yamashita, who travels extensively across Japan promoting the virtues of high-quality dried sardines, will host a special kitchen-themed market. This event, held at the Hanshin Umeda Main Store’s 1st floor "Food Festival Terrace" from April 9th to 14th, gathers Yamashita alongside friends who share his appreciation for exceptional food and well-crafted kitchen tools.

Yamakuni: A Legacy of Quality Dried Sardines

Currently under the stewardship of its 6th generation owner, Kanayo Yamashita, "Yamakuni" operates as a small, family-run business involving just three members. Their specialization lies in Setouchi dried sardines, with a meticulous hands-on approach covering every stage from ingredient selection to final bagging. During the fishing process, particular attention is paid to sourcing special "silver-coated dried sardines"—those that remain undamaged by nets and retain their naturally shimmering silver scales. These carefully chosen specimens undergo further rigorous hand-selection, ensuring that only the finest examples, distinguished by their pristine condition, are designated as "Yamakuni’s" signature "silver-coated dried sardines." The resulting product is remarkably soft, allowing it to be enjoyed whole, head included. It stands as a specialty item celebrated for its rich, yet elegant, umami flavor, notably free from any bitterness, astringency, or undesirable fishiness.

Pop-Up Restaurant: Yamakuni Shokudo

For the duration of the market, attendees will have the distinct opportunity to dine at "Yamakuni Shokudo," a temporary restaurant showcasing dishes crafted using Yamakuni’s exceptional dried sardines. Leading the kitchen is Head Chef Megumi Kato. Kato brings a wealth of experience, having previously learned regional cuisines from mothers across Japan during her time at "d47 Shokudo" (operated by "D&DEPARTMENT"), where she developed set meals integrating the diverse food cultures of various prefectures. Currently based in Shiga Prefecture and involved with a Local Food Cafe, Kato will apply her expertise to create unique offerings centered around the celebrated sardines.

Dried Sardine Uncle and Friends: A Gathering of Experts

The Food Festival Terrace will serve as a gathering point for friends and collaborators who admire Dried Sardine Uncle’s dedication to quality. These participants will present their own carefully curated selections of "tools," encompassing essential tableware for enhancing the dining experience and indispensable cooking utensils for the kitchen. Furthermore, the event will feature appearances by chefs and food professionals who have been captivated by Yamashita’s commitment to his craft. "Ippodo Shokudo" will contribute daily eat-in menus, offering visitors varied culinary delights throughout the market’s run. Expect special lunch sets prominently featuring the Uncle’s dried sardines, alongside engaging activities such as a public podcast recording and discussions centered on the appeal of Yamashita and his products. Indeed, events celebrating the love for dried sardines are scheduled daily—be sure to check the detailed event schedule here!

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Event Period: 2025 April 9th (Wednesday) – 14th (Monday)
Event Hours: 10:00 – 20:00
Venue: Hanshin Umeda Main Store, 1st floor Food Festival Terrace (1-13-13 Umeda, Kita-ku, Osaka)
Fee: Free Admission
Website: https://web.hh-online.jp/hanshin/contents/str/20250409.html

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What are dried sardines in Japanese cuisine?

Dried sardines, or "niboshi," are a key ingredient in Japanese cooking, valued for their umami flavor and versatility. These small fish are boiled briefly and then dried, which enhances their taste and allows for long-term storage. Niboshi are primarily used to make dashi, a fundamental broth in many Japanese dishes.

Niboshi dashi is a base for soups like miso soup and adds flavor to noodle dishes such as ramen and udon. The strong taste of dried sardines also makes them suitable for seasoning rice dishes and enriching simmered vegetables. Nutritionally, niboshi are a good source of calcium and protein.

In Osaka, known for its dynamic food scene, dried sardines are a common ingredient that highlights the region’s preference for bold flavors. Whether in traditional recipes or new culinary experiments, niboshi remain an essential part of Japanese cuisine, providing a distinct taste of the sea.

Monet: Immersive Journey – The Light I Saw

For the first time in Nagoya, an immersive digital art experience awaits, offering a unique perspective on the scenery that captivated Claude Monet.

Claude Monet (1840-1926), born in Paris, France, was a pivotal figure in the Impressionist movement. Throughout his life, he dedicated himself to capturing the ephemeral qualities of light and time on canvas, employing a palette of soft colors that resulted in a vast and influential body of work. Monet, deeply connected to the natural world, sought to translate the subtle nuances of sunlight onto his canvases, once stating, "I want to paint like a bird sings."

This exhibition meticulously traces the significant locations that shaped Monet’s artistic journey. Visitors will be transported to the places he visited, gaining an intimate understanding of the landscapes he witnessed, the family and friends who shared his life, and the tranquility of his final residence at Giverny. All of this is masterfully interwoven with a complementary musical score. The immersive video presentation commences with Impression, soleil levant (Impression, Sunrise), a seminal work first displayed at the 1874 group exhibition. This independent showcase, organized by Monet and his colleagues after their departure from the Salon (the official exhibition) in the late 19th century, marked a turning point in art history. It was a critic’s derisive commentary on this very painting that is said to have given rise to the term "Impressionism."

The exhibition poses a central question: how did Monet navigate life and pursue his artistic vision in 19th-century France, the birthplace of Impressionism? What unique qualities of light did the painter perceive and strive to capture? This immersive experience invites you to delve into Monet’s world, surrounded by a symphony of light and color, and to contemplate the very essence of his artistic pursuit.

Beyond the video exhibition, dedicated areas provide further context and engagement. An educational section elucidates the evolution of Impressionist exhibitions, explores the thematic concerns that preoccupied Monet, examines his innovative "series" technique, and delves into the influence of Japonisme on his work. Additionally, a photo spot, inspired by the iconic "Water Lily Pond" at Giverny, offers a tangible connection to the artist’s world.

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Event Details:

• Dates: April 9 (Wed), 2025 – June 22 (Sun), 2025
• Closed: Open throughout the exhibition period
• Hours: 10:00-18:00 (Note: Last entry is 45 minutes before closing)
• Venue: Kanayama Minami Building Art Museum (Former Nagoya Boston Museum of Fine Arts)
• Fees:
  • Same-day tickets:
    • General (University students and above): 2,500 yen
    • High/Junior High School Students: 2,000 yen
    • Elementary School Students: 1,000 yen
  • Advance tickets:
    • General (University students and above): 2,300 yen
    • High/Junior High School Students: 1,800 yen
    • Elementary School Students: 800 yen
• Contact: Me～Tele
• TEL: 052-331-9966 (Weekdays 10:00-18:00)
• Website URL: https://www.nagoyatv.com/program_event/monet2024.html
• Access: Kanayama Station (JR Tokaido Line, Chuo Main Line, Subway Meijo Line, Meitetsu Nagoya Main Line), South Exit
• Remarks: Please be aware that to ensure a comfortable experience within the exhibition hall and merchandise corner, visitor numbers may be limited during peak hours. This policy applies to all attendees, including those with pre-purchased advance or same-day tickets.

What is Impressionism?

Impressionism is an art movement that began in the late 19th century in France. It focuses on capturing the effects of light and color in the natural world. Unlike earlier art styles that emphasized detail and precision, Impressionist artists aimed to convey the essence of a scene. They often painted outdoors to observe and depict the changing qualities of light and atmosphere.

Impressionists used loose brushwork and vibrant colors to create a sense of movement. This approach allowed them to capture everyday life, from cityscapes to landscapes. Initially criticized for departing from traditional norms, the movement eventually gained recognition for its innovative approach.

Key figures in Impressionism include Claude Monet, Pierre-Auguste Renoir, and Edgar Degas. Their work laid the foundation for modern art, influencing many artists and movements that followed. Monet’s exploration of light and color, as seen in his series of water lilies and haystacks, exemplifies the principles of Impressionism and continues to engage audiences worldwide.

68th Mie Prefecture Food Fair: A Taste of the Season

Discover Seasonal Delights from Mie at the Nihombashi Mitsukoshi Main Store

The annual spring "Mie Exhibition" returns for its 68th iteration, offering a curated selection of culinary specialties from Mie Prefecture at the Nihombashi Mitsukoshi Main Store. This event provides an excellent opportunity for visitors to sample regional delicacies, with several eat-in options available for enjoying freshly prepared food and drinks on site. Notably, this year’s exhibition features numerous vendors making their first appearance, presenting unique products and flavors previously unavailable at this event. Consider visiting to experience the distinct tastes of Mie.

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Featured Vendors and Offerings:

〈Shima/Sato Aquaculture – Tekiya Oyster Terrace -〉 (First Appearance)

Celebrating its 100th anniversary this year, Sato Aquaculture, founded in 1925, makes its debut at the exhibition. Renowned for their commitment to safe and secure oysters—a reputation that has earned them the trust of many Tokyo restaurants—they utilize a patented purification method to produce their "Clean Tekiya Oysters." An eat-in space will allow visitors to enjoy these oysters steamed, prepared as nigiri sushi, or fried. Freshly harvested live oysters are delivered directly from the farm. Complementing the oyster feast is Mie’s Junmai Ginjo sake, "Hanzō Shikō."

• Clean Steamed Tekiya Oysters: ¥990 (2 pieces)
• Clean Tekiya Oyster Nigiri Sushi: ¥550 (1 piece)
• Clean Fried Tekiya Oysters: ¥770 (2 pieces) (Fried oysters also available for takeout)
• Sake "Hanzō Shikō": ¥550 (80ml)

〈Matsuzaka/Yanagiya Hōzen〉 (First Appearance)

With a remarkable history spanning 450 years, the long-established confectionery Yanagiya Hōzen also makes its first appearance. This presents a rare chance to purchase their traditional sweet, "Oinotomo," in Tokyo. This confection features yokan (sweet bean jelly) poured into uniquely crafted monaka (crispy wafer) shells, offering a delightful contrast between the refreshing shell and the mild sweetness of the smooth yokan. Visitors can also observe a demonstration of "Oinotomo Hyakkei," where intricate designs of seasonal flowers and scenery are rendered within clear 錦玉羹 (kanten jelly).

• Oinotomo: ¥729 (3 pieces)
• [Demonstration] Oinotomo Hyakkei "Yamato Kokoro": ¥594 (1 piece) [Limited to 30 pieces per day]
• [Demonstration] Oinotomo Hyakkei "Kachōfūgetsu": ¥594 (1 piece) [Limited to 30 pieces per day]

[Demonstration] 〈Ise/Tonkatsu Yonjūsanban〉 (First Appearance)

Named after the former jersey number (43) of owner Tomoaki Egawa—a former SoftBank Hawks player who now operates a pig farm—Tonkatsu Yonjūsanban makes its debut. A highlight of their menu is the thick katsu sandwich, prepared using thigh meat from Mie Prefecture’s signature brand pork, "Isshi SP Pork." The pork cutlet is fried at a low temperature to maximize its inherent flavor, reflecting the establishment’s involvement in the entire process, from farm to table. Enjoy the tender and juicy result.

• Katsu Sandwich (Sauce): ¥1,080 (3 slices)

〈Mie-gun Komono/Hinodeya Seika〉 (First Appearance)

Founded in 1957, Hinodeya Seika brings Yunoyama Onsen’s famous confectionery, "Yunohana Senbei," to the exhibition for the first time. These crispy carbonated rice crackers are a long-selling favorite in Mie. For this event, a special collaboration package featuring the beloved character MOOMIN has been created. This limited-time item is particularly appealing for collectors of unique packaging.

• MOOMIN × Yunohana Senbei: ¥1,301 (24 pieces, 120g)

〈Ise/Akafuku Chaya〉 (Eat-in Available)

Experience Ise’s famous "Akafuku Mochi," known for its smooth anko (red bean paste) and gentle sweetness. Enjoy it paired with matcha or hojicha in the eat-in space. Also available are seasonal cornets.

• Akafuku Mochi "Bon" with Matcha: ¥800 (2 pieces)
• Akafuku Mochi "Bon" with Hojicha: ¥400 (2 pieces)
• Azuki Cornet with Wasanbon Cream and Azuki Tea Set: ¥700 (1 piece)
• Strawberry Cornet with Azuki Tea Set: ¥700 (1 piece)

〈Matsuzaka/Kaida Seimenjo〉 (Eat-in Available)

No discussion of Ise’s cuisine is complete without mentioning "Ise Udon." Kaida Seimenjo offers the classic Jukusen Ise Udon (¥693, 1 serving). For a more indulgent experience, try the Matsuzaka Beef Ise Udon (¥1,650, 1 serving), which tops the thick, soft noodles with Mie Prefecture’s renowned Matsuzaka beef, allowing you to savor two authentic regional flavors simultaneously.

〈Ise/Akafuku Isuzu Chaya〉

Offering seasonal delights, Isuzu Chaya presents a spring cornet. A crispy shell, baked on-site, is generously filled with a white bean cream containing strawberry puree.

• Strawberry Cornet: ¥350 (1 piece) [Limited quantity available]

〈Ise/Akafuku〉

The iconic "Akafuku Mochi" represents the clear stream of the Isuzu River, which flows through the Ise Jingu shrine grounds—the shape of the koshian (smooth red bean paste) evokes the river’s flow, while the mochi pieces symbolize pebbles on the riverbed.

• Akafuku Mochi: ¥1,300 (12 pieces) [Limited quantity available]

〈Ise/Akafuku Isuzu Chaya〉

Another offering from Isuzu Chaya is the Mochi Dorayaki, featuring soft mochi and Hokkaido azuki bean koshian enveloped in a fluffy, freshly baked dorayaki pancake skin.

• Mochi Dorayaki: ¥350 (1 piece) [Limited quantity available]

〈Tsu/Meat Shop Ōsato〉

Indulge in premium meat preparations from Meat Shop Ōsato. Their luxurious minced cutlet is packed with Matsuzaka beef, while the rich croquettes combine fluffy potatoes with the distinct flavor of Matsuzaka beef.

• Matsuzaka Beef Minced Cutlet: ¥540 (1 piece)
• Matsuzaka Beef Croquette: ¥324 (1 piece)

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Important Notes:

• All listed prices include tax. Standard (10%) and reduced (8%) tax rates apply as appropriate.
• Some items are available in limited quantities; availability is not guaranteed.
• Product information is subject to revision or change without prior notice.
• Due to various circumstances, event details such as business days, hours, and planned activities may be subject to change or cancellation.
• The consumption of alcohol by individuals under 20 years of age is prohibited by law. Please refrain from drinking alcohol if you are under 20 or will be operating a vehicle.

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Basic Information

• Location/Nearest Station:
  • Nihombashi Mitsukoshi Main Store
  • Mitsukoshimae Station (1-minute walk)
  • Nihonbashi Station (5-minute walk)
  • Shin-Nihonbashi Station (7-minute walk)
  • Tokyo Station (10-minute walk)
• Address:
  • 〒103-8001 Tokyo, Chuo-ku, Nihonbashi Muromachi 1-4-1
  • MAP
• Venue:
  • Nihombashi Mitsukoshi Main Store, Main Building 7th Floor Event Space
• Event Period:
  • Wednesday, April 9, 2025 – Monday, April 14, 2025
• Time:
  • Follows store operating hours.
  • The event closes at 18:00 on the final day (April 14).
  • Last order for eat-in options is 30 minutes before closing each day.
• Official Website:
  • https://www.mistore.jp/shopping/event/nihombashi_e/mie_50

Published content may be subject to change. Please consult the venue’s or organizer’s official website for the most current information.

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What is Mie Prefecture known for?

Mie Prefecture, situated in the Kansai region of Japan, is notable for its cultural heritage and culinary offerings. It is home to Ise Jingu, a significant Shinto shrine that draws many visitors annually. The prefecture also features attractive coastlines, mountains, and landscapes that complement its culinary traditions.

Mie is recognized for its seafood, including Ise-ebi (spiny lobster) and abalone, sourced from the Pacific Ocean. Matsusaka beef, known for its marbling and flavor, is another highlight. The region also produces high-quality green tea, with its tea fields yielding some of Japan’s finest leaves.

The culinary scene in Mie combines tradition with innovation, offering a mix of flavors that reflect its history and modern influences. Visitors to the Mie Prefecture Food Fair can enjoy these seasonal dishes and exclusive treats, experiencing the authentic taste of Mie’s gastronomy.