Koyasan Tokyo Betsuin (Takanawa, Tokyo)

temple (Buddhist)Azabu, Akasaka, Roppongi

Koyasan Tokyo Betsuin (Takanawa, Tokyo)(Koyasan Tokyo Betsuin Temple)

pilgrimageKobo DaishiwalkShingon (Sino-Japanese esoteric Buddhism, originating in the eighth century)Kukai (name of a Buddhist priest)Mt. Koya

Koyasan Tokyo Betsuin is a branch temple of Kongobuji Temple, the head temple of the Koyasan Shingon Sect, which was founded in 1673 as “Koyasan Edo Zaibansho Koyadera” and renamed “Koyasan Tokyo Betsuin” in 1927. Since “Takanawa” was once written as “Takanawa,” it is also called “Takanawakizunaishi,” meaning “the Great Master of Takanawa,” because it connects people to Buddha and people to people, just as a rope connects things. In addition to being the first of the 88 temples in Gofunai, which is the Tokyo version of the pilgrimage, the temple also offers sutra copying, ajikan (currently on hiatus), and Buddhist painting classes, all of which can be completed without reservations. Photo courtesy of Koyasan Tokyo Betsuin

Spot OutlineOutline

address (e.g. of house) 3-15-18 Takanawa, Minato-ku, Tokyo
Access 10 minutes walk from JR Takanawa Gateway Station, 10 minutes walk from Takanawadai Subway Station, 10 minutes walk from Sengakuji Subway Station

phone 03-3441-3338
Business Hours 9:00-16:00 (subject to change depending on the coronavirus status)
External Links

Official Web Site

Founding and opening of business Keicho period (1596-1615)

新着・おすすめ情報

  1. What are the characteristics of “unfiltered” sake? Words related to sake

  2. Musashi Ontake Shrine (Ome, Tokyo)

  3. Jindaiji Temple (Chofu, Tokyo)

  4. Gotokuji Temple (Setagaya, Tokyo)

  5. Lengshan (dynasty of China; 386-589 CE)

  6. bush

  7. midst

  8. undershirt

  9. eel-liver soup

  10. Nihonbashi (bridge)

  11. What is the “rank of kimono” that kimono beginners have trouble thinking about?

  12. What is included in “chopstick washing” in kaiseki cuisine? In what order are they served?

  13. long sword

  14. Namikaze Shrine (Tsukiji, Tokyo)

  15. 【第20回】家庭でも美味しく生麺の蕎麦を茹でる方法