A corn harvest experience unlike anything typically found in central Tokyo is coming to the area around Takanawa Gateway Station. AGRIKO and LUMINE are collaborating at the AGRIKO × MIMURE BOTANICAL Lab — a circular farm inside THE LINKPILLAR 2 at NeWoMan Takanawa MIMURE — to offer visitors a chance to harvest freshly grown "Kyoto Mai Corn" on June 20 and 21, 2026.
The BOTANICAL Lab, which opened on March 28, 2026, uses aquaponics — a system that combines fish farming with hydroponic plant cultivation — to create a sustainable indoor farm environment in the heart of the city.
A Corn Field Comes to the City: "Tabisuru Yasai" Event Overview
Under the name "Tabisuru Yasai vol.1" (Traveling Vegetables), the rare brand corn "Kyoto Mai Corn," grown in Kuse-cho, Kyoto, will travel roots-and-all to Takanawa in Tokyo. Visitors can hear directly from the growers about the corn's origins and cultivation story, harvest the ears themselves, and taste the results on the spot before taking them home.
Event Name: Tabisuru Yasai vol.1
Dates: Saturday, June 20, 2026 and Sunday, June 21, 2026
Sessions: 11:00 AM, 12:30 PM, 2:00 PM, and 3:30 PM each day
Venue: THE LINKPILLAR 2, 2F, 2-22-1 Takanawa, Minato-ku, Tokyo (inside NeWoMan Takanawa MIMURE)
Admission: ¥2,500
Capacity: 15 participants per session
Reservations: Via the event reservation link in the highlights of the official Instagram account @botalab0328
Why Hold a Corn Harvest Experience in Tokyo?
The event is conceived as a way to bridge the distance that has grown between food producers and consumers in modern city life. Rather than simply shipping the corn to Tokyo, the organizers aim to bring the field itself — creating an experience where urban visitors can engage with the people who grow their food, feel the warmth of the soil, and understand the effort behind each harvest.
About Kyoto Mai Corn
"Kyoto Mai Corn" takes its name from the elegant, white-painted complexion of Kyoto's maiko dancers. Carefully cultivated under strict management to suit its growing environment, this rare corn consistently measures an average sugar content of 18 degrees or higher, with a recorded peak of 22.4 degrees — far exceeding the roughly 15-degree average of most melons. Biting into a fresh, uncooked ear delivers a burst of fruity sweetness and juice alongside the corn's natural green aroma, offering a flavor experience that may well change preconceptions about what corn can taste like.
Producer: Rock Farm Kyoto Co., Ltd.
Official Website: https://rockfarmkyoto.co.jp/
Collaboration Menus at MIMURE Restaurants
On both days of the event, restaurants and dining spots inside MIMURE will also be serving dishes featuring Kyoto Mai Corn. Each establishment will interpret the ingredient in its own way, so visitors can enjoy the corn's flavor across a variety of culinary styles.
