Nagoya: Gokayama Gassho Villages, Ainokura & Suganuma Tour

Escape the crowds at Gokayama's UNESCO gassho villages — Ainokura and Suganuma — plus Takayama's old town. Smaller and quieter than Shirakawa-go.
Discover Gokayama, the other UNESCO gassho village region — and the one most travelers miss.

## What Is Gokayama?

Gokayama lies in the mountains of Nanto City, Toyama Prefecture, long isolated from the outside world. That isolation preserved its traditional mountain village life intact. Together with Shirakawa-go in Gifu, its villages were inscribed as a UNESCO World Heritage Site in 1995.

The region's signature gassho-zukuri farmhouses take their name from their steep thatched roofs, which resemble hands pressed together in prayer. The design sheds the region's heavy winter snow, while the wide attic spaces were once used for silkworm farming — a testament to how snow-country residents adapted to their environment.

Compared with the busier Shirakawa-go, Gokayama is smaller and far quieter. Walking among old farmhouses, rice paddies, and surrounding mountains, you can take in the gentle scenery of Japan's traditional satoyama at an unhurried pace.

## Ainokura Village

Ainokura is the larger of Gokayama's two main settlements, with around 20 gassho-zukuri houses still standing. You will have free time to walk the village lanes, look inside the traditional buildings, and experience local guesthouse life.

## Suganuma Village

Suganuma is compact and set along a quiet river. Head first to the village lookout point, where the late-afternoon light falling across the thatched roofs makes for the day's most memorable view. Afterwards, explore the village at your own pace.

## Takayama Old Town

Before reaching Gokayama, stop in Hida Takayama — often called "Little Kyoto of Hida." Its Edo-period streets are lined with wooden merchant houses, sake breweries, and craft shops. Free time here is yours for lunch: try Hida beef, Takayama ramen, or local sake.

## Local Food to Try

- Gokayama tofu: Firmer than ordinary tofu — locals say it can be tied with rope. Good grilled, stewed, or as dengaku.
- Salt-grilled iwana: Whole river fish skewered and slowly grilled with salt. Crisp skin, tender flesh.
- Gokayama soba: Made with mountain spring water, clean and light. Pairs well with wild-vegetable tempura.
- Sansai dishes: Ferns, bamboo shoots, and mushrooms prepared as tempura, simmered dishes, or salads, depending on season.
- Red turnip pickles: Made from local red turnips — sweet, sour, and crisp. Also a popular souvenir.
- Tochi mochi and tochi crackers: Made from horse chestnut, with a mild nutty aroma.

## Why Choose This Tour

Most Nagoya day tours head to Shirakawa-go and Takayama. This tour goes deeper into the mountains to Gokayama's two villages, which see far fewer visitors. If you want the same World Heritage architecture without the crowds, this is the route.

The tour is led by a multilingual guide, with round-trip coach transport from Nagoya Station.

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