A Hachioji kuruma ningyo performance and special autumn course were held for 3 days only at Ukai Toriyama in Hachioji. Shuttle service from Takaosanguchi Station on the Keio Line was also available, making this an experience report on the venue and cuisine as one.
A limited event was held for 3 days from Wednesday, 21 October to Friday, 23 October 2026, set in the gassho-style buildings at Ukai Toriyama. Visitors could enjoy a Hachioji kuruma ningyo performance and a special autumn course. Applications were accepted through Sunday, 18 October 2026, and shuttle buses took attendees to the venue from Takaosanguchi Station on the Keio Line.
On arrival, attendees were welcomed by the atmosphere of the building serving as the stage and staff in miko costumes. Before the performance began, a Sanbaso puppet had been placed in front of the stage. During the performance, the mechanism of kuruma ningyo was explained, including details of the techniques used to construct the neck.
Between performances, dishes featuring autumn flavours were served. The meal included amazake and fried mochi appetisers, followed by Hounen-mushi, Momijigari, Aki no Megumi, charcoal-grilled dishes, mushroom hot pot, Gokoku Hojo and chestnut-flour mochi. The combination of conger eel broth and sudachi, as well as the texture of ebi-imo, was particularly memorable.
The meal was served in a room after the performance. An autumn-themed non-alcoholic cocktail and bottled gyokuro tea were also offered, bringing the event to a close as a special experience combining traditional performing arts with the flavours of autumn. No decision has been made on when the event will next be held.