The exterior looks like something out of a fairy tale, with colorful walls, quirky towers, and golden domes. It seriously feels like a scene from a Miyazaki movie. Even though it’s actually a waste treatment plant, it doesn’t look like one at all, and it’s super photogenic!
The building was designed by Austrian artist Hundertwasser, so it feels both eco-friendly and creative. You can also join a guided tour, where they explain how trash is sorted and processed, which makes it pretty educational.
It’s a bit far out, but the place is truly impressive in person. If you like unique architecture or Instagram-worthy spots, you’ll definitely love it.
Maishima Incineration Plant | Review by 文燕
Other Reviews by 文燕
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Onneto Lagoon
Along with Lake Furen, this is one of Nemuro’s signature lakes and one of the “Nemuro Top 10 Scenic Spots.” It’s a brackish lake where freshwater and seawater mix, with a shoreline of Approx. 15 kilometers. Past the Onneto Bridge, it connects to Nemuro Bay. The lake is generally shallow-so much so that tidal flats spread far offshore at low tide-and it draws many visitors who enjoy clam digging for asari clams and surf clams.
The water at Onneto changes color depending on the weather. On sunny days, it turns a dreamy emerald green.
It’s surrounded by pristine forest, so it feels very quiet and relaxing. Getting there is a bit inconvenient, though, so it’s best if you’re driving and can take your time exploring. -
teamLab: Hidden Traces of Rice Terraces
teamLab Hidden Traces of Rice Terraces is a nighttime museum where nature and art merge at Izura in Kitaibaraki, a scenic area associated with Okakura Tenshin, a pivotal figure in modern Japanese art history.
The moment you walk in, it really blows you away.
It feels like you’ve fallen into another world, and the lights and projections are insanely beautiful. -
Maruya Honten Meieki 3-chome
Maruya Honten Meieki 3-chome is a hitsumabushi specialty restaurant located a five-minute walk from Nagoya Station. It is known for its hitsumabushi made with eel grilled over Bincho charcoal until fragrant, paired with 100% Japanese-grown rice. A sweet tare based on traditionally made tamari soy sauce brings out the eel’s natural umami, earning strong support from locals and tourists alike.
After the first way of eating, adding green onions and wasabi was also really great 👍
The chazuke-style with tea poured over the rice was totally different.
It was my first time trying it and it felt super unique.