Take a day trip to the Tama region in Japan, an hour west of Tokyo, and discover hiking paths, lofty views and fresh air.
A day trip from Tokyo to the Tama region, which stretches toward Mount Fuji, provides a chance to enjoy fresh air, exercise and flora
Less ambitious hikers, or travelers in a rush, can ride the chair lift that takes passengers about halfway to the peak.
Franck Robichon for The New York Times On one of the trails, visitors can see the Yakuoin Temple, which is dedicated to the Buddha of healing.
Monks at the Yakuoin Temple, which was built in 744 to commemorate the Buddhist saint Gyoki.
The monkey park on the mountain’s south slope, where dozens of Japanese guides can explain how the animals socialize.
On the shopping street, visitors can stop for a light lunch or snack.
Cable car is another mode of transportation. The five-minute ride has a pitch of 31 degrees, one of the steepest rides of its kind in Japan.
Hikers wash their feet before boarding the train back to Tokyo, which takes about an hour. Back to
A Mountain of Tranquility Near Tokyo’s Frenzy Franck Robichon for The New York Times
A group of monks at the Yakuoin Temple, built in 744, on Mount Takao, only an hour or so west of central Tokyo.
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By KEN BELSON Published: March 4, 2007 TOKYO'S reputation as an endless urban jungle is well earned. The concrete buildings, the chaotic narrow streets and scarcity of parks can tire even the most citified. Which is why visitors in the central city are often surprised to learn that an hour to the west by train, Tokyo is filled with mountains, streams and vistas that evoke Portland, Ore., or Boulder, Colo.
Mount Takao, Japan A day trip to the Tama region, which stretches toward Mount Fuji, provides a chance to enjoy fresh air, exercise and flora. It is also a pleasant counterpoint to the metropolitan excess that tourists typically see when they visit Japan for only a few days.
For those with only a day to spare, Mount Takao, the city's most prominent mountain, is a logical destination. There are more ambitious outings in Tokyo, but Takao has the virtue of being accessible enough that you can pack several activities into one day without emptying your wallet, something easily done by staying in town. In March and April, Takao is a great place to take in the plum and cherry blossoms that breathe life back into the city after a chilly winter; in mid-March, a fire-walking festival has revelers walking barefoot on hot embers. One of the city's more elegant and evocative restaurants, Ukai Toriyama, nestled in a small valley near the foot of the mountain, also draws day-trippers. Diners sit in huts with thatched roofs and are doted on by kimono-clad waitresses who provide hot coals to prepare sumptuous robatayaki, or grilled, lunch or dinner.
As with so many things in Japan, timing is everything, though. Since Takao is mobbed on weekends and holidays, especially in the spring, consider visiting during the week. And leave the city by 10 a.m. so you have time to hike and eat a leisurely lunch or vice versa.
For visitors staying in central Tokyo, the easiest way to get to Takao is from the Keio train terminal on the west side of Shinjuku Station. Tickets to the end of the line, Takao-san Guchi Station, cost 370 yen (about $3.10 at 124 yen to the U.S. dollar) and can be bought near the ticket gates. You can save up to 20 percent by buying a round-trip ticket that includes rides on the cable car up Takao. (www.keio.co.jp/english/multiple/multiple3.html; 81-42-337-3222)
Since there is no difference in fare, you may as well take an express train with an orange, blue or green sign in front. They leave about every 20 minutes from Platform 3.
During the first part of the roughly 50-minute ride to Takao-san Guchi, the train whizzes past nearly indistinguishable neighborhoods. But by the midway point, the city gives way slightly and, on a clear day, the foothills to the west come into view.
From Takao-san Guchi Station, you can head straight for the hills, stop for a light lunch at a restaurant on the shopping street to the right or take a minibus operated by Ukai Toriyama to the restaurant for a fuller meal.
But if you have arrived early enough, try tackling Takao first. Only about 2,000 feet high, its main numbered trails are roughly two miles long and while steep in parts, include numerous chances to rest on the way, as well as sneak peeks at Mount Fuji and the surrounding mountains. The Mount Inari Path is one of the longer ones, but less crowded, and includes beautiful spring or fall foliage.
Less ambitious hikers, or travelers in a rush, can ride the cable car or chair lift that takes passengers about halfway to the peak. Cars leave about every 15 minutes from Kiyotaki Station and Sanroku Station (for the chair lift), which are a three-minute walk from the train. The cars and lift operate from 8 a.m. until late afternoon or early evening depending on the season; one-way tickets for adults cost 470 yen, or 900 yen for a round trip (Takao Tozan Dentetsu; 81-42-661-4151). The five-minute ride in the cable car has a pitch of 31 degrees, one of the steepest rides of its kind in Japan.
After alighting, visit the monkey park on the mountain's south slope (400 yen for adults, 200 yen for children; 81-42-661-2381). Here, there are dozens of Japanese monkeys as well as guides who can explain how they socialize. Or start marching up through the forest thick with oak and evergreen trees. Trail No. 1 is quite scenic as you pass through Joshin Gate, past maples and cedars, to Yakuoin Temple, about 20 minutes from the cable car. Built in 744 to commemorate the Buddhist saint Gyoki, the graceful yet imposing temple is dedicated to the Buddha of healing, and its waters are used by worshipers in their meditations.
The peak is often crowded with picnickers and photo buffs, and understandably so. On clear days, central Tokyo to the east seems to levitate in the distance, while the mountains to the west give a taste of Japan's rugged interior and the majestic Mount Fuji.
Descending on trail No. 6, you pass Biwa-taki, a delightful waterfall.
When you return to the train station, stop at one of the several soba shops near the station. Takahashi-ya, a two-minute walk from the station, offers filling dishes at reasonable prices.
If your budget, schedule and stomach allow, call ahead for a reservation at Ukai Toriyama (81-426-61-0739).
The minibus from the restaurant picks up diners at the train station three times an hour. After a short drive, you are whisked to a private or semiprivate room. Then things slow down. Sitting on tatami mats, you'll hear the sounds of babbling streams, chirping birds and rustling bamboo.
The waiters and waitresses then appear and, in hushed tones, bring the moist towels called oshibori and then hearths filled with hot coals. A round of beers is a good way to start, followed by sake served in bamboo stalks. The specialty of the house is free-range chicken and is included on most of the set menus, which start at 4,730 yen (not including drinks and tax). The course that substitutes beef for chicken costs 8,930 yen.
The elaborate kaiseki meals start with a few seasonal appetizers. This past spring, lunches included grilled takenoko, or young bamboo, from Kyushu, and a large hamaguri, or clam, that was heated on the hearth. That was followed with small slices of raw chicken with a savory sesame sauce. Despite health concerns that we have here in the United States, tori-sashi is considered safe and delectable at places like Ukai Toriyama that get regular supplies of fresh chicken. The squeamish, of course, could skip to the clear broth with quail meatballs that came next.
The service was unobtrusive, yet so well timed that each dish could be enjoyed before a new treat arrived. The next round, accompanied by a fresh order of sake, included skewers of negi (scallion), shiitake mushrooms and big chunks of chicken, which we grilled ourselves.
Another round of skewers arrived, this time with iwana, a small river fish that was already roasted. The entire fish is edible except for the head, which had sharp edges.
The meal was rounded out with miso soup, pickles and a bowl of barley and rice with sticky mountain potato, a staple at dinner tables around Japan. Diners will insist they are full until the dessert arrives: grape sherbet on shards of ice, accompanied by green tea.
The meal and peaceful surroundings are enough to lull you to sleep, but consider strolling through the garden behind the restaurant, particularly on a moonlit evening when the fireflies are out, before taking the minibus back to the station, and the train back to the b