The Nou to Wa Cheese Marché (農to和チーズのマルシェ), a marché that introduces the appeal of Tokyo-grown produce, will be held at Coppice Kichijoji (コピス吉祥寺) in Musashino City, Tokyo, on Saturday, November 7 and Sunday, November 8, 2026. In addition to about 30 kinds of fresh Tokyo-grown produce, cheeses ordered from more than 10 workshops across Japan will be on sale, in keeping with this edition's theme of "Wa Cheese" (和チーズ, Japanese cheese). Kitchen wagons will also sell original cheese dishes such as pizza and hot dogs.
The venue will also host talk shows with cheese producers and other guests, as well as a free workshop where visitors can draw freely with the flowers and leaves of vegetables and fruits. It is a food event where families and friends can spend a relaxed time together.
Event Overview
- Name: Nou to Wa Cheese Marché (農to和チーズのマルシェ)
- Dates: Saturday, November 7 to Sunday, November 8, 2026, 11:00 AM to 6:00 PM each day
- Venue: Coppice Kichijoji (コピス吉祥寺), 1-11-5 Kichijoji Honcho, Musashino City, Tokyo; GREENING Plaza (GREENING広場), 3rd floor of Building A
- Access: 2-minute walk from the north exit of Kichijoji Station on the JR Chuo and Sobu Lines, or 2-minute walk from Kichijoji Station on the Keio Inokashira Line
- Admission: Free
- Organizer: Coppice Kichijoji
- Planning and operation: アールイー株式会社
- Notes:
- Please check the Coppice Kichijoji website (https://www.coppice.jp/) for the latest event details.
- The vegetables, fruits, and menu items on sale may change depending on growing conditions.
- The event takes place rain or shine, but will be canceled in severe weather.
- Images are for illustration purposes.
Fresh Tokyo-Grown Vegetables From the Farmers Themselves
Farmers from around Kichijoji, mainly in the Tama area, gather to sell fresh Tokyo-grown vegetables. Producers also take part in the marché, so visitors can choose products while hearing about their flavor characteristics and recommended ways to eat them.
This is an image from a past event. The vegetables on sale may differ.
Tokyo farms scheduled to exhibit
- Hanakano Marché Tachikawa (花果野マルシェ立川): A group of women farmers in Tachikawa City. The producers will also visit the venue to liven up the event.
- Asami Farm (あさみ農園, Tachikawa): Beni Haruka sweet potatoes (紅はるか), shishi-pea peppers (ししピー), Amato Bijin peppers (甘とう美人), and more
- Tanaka NOH Farm (田中NOH園, Tachikawa): Kinjiso (金時草), wasabi greens (わさび菜), and more
- Shimada Farm (Tachikawa): Taro, pumpkin, sunny lettuce, garland chrysanthemum (shungiku), and more
- Yayoi Sosaien (弥生蔬菜園, Tachikawa): Thinned leaves of Kintoki carrots, and more
- Baba Farm (馬場農園, Tachikawa): Kiwi fruit, chestnuts, and more
- Hayashibe Farm (はやしべ農園, Tachikawa): Roselle, Beni Haruka sweet potatoes (紅はるか), and more
- Nakanishi Farm (中西ファーム): A farm in Hachioji City that has continued for 200 years. Carrots with leaves, salad kale, Cariflore (カリフローレ), and more
- Kobito Farm (こびと農園): A woman farmer in Musashino City, where Coppice Kichijoji is located. Mini Chinese cabbage, mini daikon radish, turnips, Autumn Poem (オータムポエム), and more
Cheeses From 14 or More Workshops Across Japan
At the "Japanese Cheese BAR" (和チーズBAR) kitchen wagon booth, cheeses from all over Japan will be on sale on both days. The 14 workshops confirmed so far are listed below, and more exhibiting workshops will be added. Additional information will be announced on the Coppice Kichijoji official website and social media.
Tokyo
- CHEESE STAND (Shibuya): Fresh and aged cheeses made from milk produced in Akiruno City
- Fromage du Terroir (フロマージュ・デュ・テロワール, Ome): Authentic aged cheeses made by traditional methods in Ome, adapted to Japan's climate
Hokkaido
- Niseko Cheese Factory (ニセコチーズ工房, Niseko): High-quality craft cheese nurtured by the great nature of Niseko
- Shiawase Cheese Factory (しあわせチーズ工房, Ashoro): Natural aged cheese made with raw milk from pasture-based dairy farming
- Biei Pasture Dairy Farm (美瑛放牧酪農場, Biei): Cheese made from the fresh milk of cows that graze year-round on the hills of Biei
- Natural Cheese Tsurui (ナチュラルチーズ 鶴居, Tsurui Village): Made with freshly milked raw milk from a bountiful land
Tohoku and Kanto
- Tamayama Onsen Lab (たまやま温泉Lab, Iwate): Cheese made by an original method that makes use of local hot spring heat and climate
- Cheese Kobo Nasu no Mori (チーズ工房那須の森, Tochigi): Additive-free craft cheese made with fresh raw milk from the Nasu Highlands
- Shintone Cheese Kobo (新利根チーズ工房, Ibaraki): A cheese workshop located in the pasture-based dairy region closest to central Tokyo
Tokai and Kansai
- Yagi no Shippo Farm (山羊のしっぽ農園, Shizuoka): Rare goat's milk cheese from goats carefully raised at the foot of Mt. Fuji
- Lactoserum (Shiga): Made with raw milk from the shores of Lake Biwa. Acid-coagulated cheeses are popular.
Chugoku, Shikoku, and Kyushu
- Mirasaka Fromage (三良坂フロマージュ, Hiroshima): Cheese made with milk from naturally grazed Brown Swiss cows
- Natural Cheese Kobo Cheese no Akari (ナチュラルチーズ工房 チーズの灯, Tokushima): Handmade cheese packed with the blessings of Shikoku's nature
- Daiwa Farm (ダイワファーム, Miyazaki): Fresh cheese made from fresh milk milked at the farm's own ranch
Kitchen Wagons With Original Cheese Menus
The kitchen wagons will serve cheese dishes made with Tokyo-grown vegetables, as well as tasting plates of the cheeses on sale.
Pizzeria by CHEESE STAND (ピッツェリア by CHEESE STAND)
Margherita made with fresh cheese from the Tokyo cheese workshop "CHEESESTAND" in Shibuya, and pizzas made with Tokyo-grown vegetables will be on sale.
Menu: Margherita with freshly made mozzarella / pizza with Tokyo-grown vegetables / teriyaki chicken pizza, and more
Cheese-Loaded Taco Rice and Hot Dog by Food HEROes
Chefs from the young chef group "Food HEROes U-30 COMMUNITY" will sell cheese dishes made with Tokyo-grown vegetables, such as taco rice and hot dogs.
Menu: Cheese-loaded taco rice / cheese-loaded hot dog / onion gratin soup, and more
Japanese Cheese BAR (和チーズBAR)
This booth sells assorted plates of Japanese cheese, along with wine, sake, and other drinks to pair with them. It also produces and sells the cheese used in the cheese-stretching demonstration and the workshop.
Original cheesecakes at three kitchen wagons
"CHEESE STAND," "Food HEROes," and "JAPAN CHEESE BAR" will each sell an original cheesecake. Visitors can compare the cheesecakes, which are available only on these days.
Items at each kitchen wagon may change or be canceled depending on supply conditions.
Cheese Stretching Demo, Talk Shows, and More
"Cheese no Otomo Gacha" for Every Purchaser
Everyone who spends ¥1,500 or more (tax included) at the kitchen wagons and the marché can try the "Cheese no Otomo Gacha" (チーズのおともガチャ). It is a capsule toy machine that always gives a prize of nuts, dried fruit, dried sweet potato, flavored oil, or mixed spices that go well with cheese.
How to participate: One lottery assistance ticket is given for every ¥500 of the bill, and three tickets allow one try at the gacha.
Available on a first-come, first-served basis, and ends when the prizes run out.
Mozzarella Cheese Stretching Demonstration
A live demonstration of cheese stretching, which is rarely seen in daily life, will be held at Pizzeria by CHEESE STAND. Free tastings of freshly made mozzarella (for about 20 people) will also be offered, and end when they run out.
- Time: Every day from 1:00 PM, about 20 minutes
- Fee: Free
Let's Play in the Field! Fun Drawing With Flowers and Leaves (畑で遊ぼう～お花や葉っぱで楽しくお絵描き！)
In this workshop, visitors draw pictures using the flowers, leaves, and small fruits of vegetables and fruits. They can touch the leaves of the vegetables and fruits at the marché and stick them onto drawing paper to make pictures. Participation is free, so families are welcome to join with their children.
Games the whole family can enjoy with children, such as vegetable fukuwarai and sugoroku, will also be available. Details may change depending on growing conditions.
Producer Talk Shows on Delicious Ways to Eat
Talk Show 1: "Raising Animals, Milking, and Making Cheese in Tokyo"
- Date and time: Sunday, November 8, 12:00 PM to 12:40 PM
- Fee: Free
- Speakers: 柳平孝二 of CHEESE STAND (Shibuya, Tokyo), 磯沼正徳 of Isonuma Farm (磯沼牧場, Hachioji), 青島拓海 of Brasserie Amical (ブラッスリー アミカル, Tachikawa), and others
A talk session on the realities and commitment of dairy farming, goat keeping, and cheesemaking in the big city of Tokyo, and the possibilities for the local community.
Talk Show 2: "Delicious Stories of Tokyo-Grown Vegetables and Cheese"
- Date and time: Sunday, November 8, 2:00 PM to 2:40 PM
- Fee: Free
- Speakers: 浅見恵子 of Asami Farm (あさみ農園, Tachikawa), Italian chef 小川航平, and others
A talk session on the appeal of seasonal autumn Tokyo-grown vegetables and Tokyo local cheese, along with pairings and food combinations that bring out their flavors.
Background of the Event
Coppice Kichijoji is a commercial facility with the concept "GREENINGしよう。" (GREENING means restoring vitality and freshness and returning to one's natural self), and it takes on various initiatives to share a "rich way of living" suited to a new era from Kichijoji.
As part of these efforts, this event began in July 2023 as the "Nou to Shoku no Marché" (農to食のマルシェ). Its aim is to promote local production for local consumption by helping people learn about the safety and taste of vegetables and fruits grown in Tokyo.
The event has been held three times a year since the end of November 2024, and this is the 10th edition. As before, アールイー株式会社 handles planning and operation. Along with the marché of Tokyo-grown produce and food shops, the event offers experiences that go beyond buying and eating.
