Lake Tazawa
Japan's deepest lake at 423 metres — a cobalt-blue jewel that never freezes even in the harshest Akita winters. The legendary maiden Tatsuko, turned into a dragon to preserve her beauty forever, is said to sleep in its depths.
2–3 hours
Free
Lake: always open; sightseeing boat: Apr–Nov, 9:00–16:00
Year-round; May–October (activities)
Bus from Tazawako Station (15 min)
Location
Why Visit
- 1
The gold statue of Tatsuko stands waist-deep at the lake edge, facing the depths where she transformed
- 2
Pedal boats and kayaks let you paddle onto the lake's extraordinary blue surface
- 3
Mt. Akita-Komagatake behind the lake offers alpine hiking with lake panoramas
- 4
The lake's acidity keeps it crystal clear — but too acid for most fish
Local Tips
Japan's deepest lake (423m) never freezes due to its depth — the deep cobalt blue colour is remarkable. The Tatsuko statue (a golden maiden) on the eastern shore is the lake's symbol. Combine with Kakunodate Samurai District (30 min by Shinkansen) and Nyuto Onsen (20 min by bus) for a full Akita day.
Add to your AI itinerary
Let AI build a multi-day trip around this spot.
Advertisement
More in Akita
Akita Kanto Festival
The Akita Kanto Festival, held every August, is one of the great summer festivals of Tohoku and a designated Important Intangible Folk Cultural Property of Japan. Performers balance towering bamboo poles hung with dozens of glowing paper lanterns — some poles reaching 12 metres and weighing 50 kilograms — on their foreheads, shoulders, lower backs, and even hips. The sight of thousands of lanterns swaying against the night sky is genuinely breathtaking. Each evening, the main boulevard fills with performers and spectators, and the collective skill on display has been refined over 270 years.
Dakigaeri Gorge
"Hold me and turn around" gorge — a narrow granite canyon so tight that hikers must press against the rockface to pass. The emerald river reflects maple, beech and Japanese cedar creating tunnels of colour in autumn.
Inaniwa Udon — Silken Noodles of Akita
Inaniwa udon, produced in the small village of Inaniwa in southern Akita, is one of Japan's three great udon styles and has been made by hand using the same technique for over 350 years. Unlike the thick, chewy udon of Kagawa, Inaniwa noodles are thin, flat, and silky smooth, with a delicate bite that feels almost refined. The noodles are hand-stretched and dried over several days without machines. Eating them in their home region — hot in a light dashi broth or chilled in summer — is a markedly different experience from packaged versions sold elsewhere in Japan.