Rugby World Cup 2019 Toyota Stadium Game venue / combination,Access

1. Toyota Stadium
- 1.1. Venue overview
- 1.2. access
2. Toyota Stadium Game Schedule / Combination
3. Toyota City Local cuisine
4. Rugby World Cup 2019
- 4.1. Rugby World Cup
- 4.2. 48 games in 12 cities in Japan

Toyota Stadium

Venue overview

location	7-2 Sengokucho, Toyota City, Aichi Prefecture 471-0016, Japan
Seating capacity	45,000 people

access

15 minutes on foot from Toyota City Station on the Meitetsu Toyota Line / Mikawa Line, 17 minutes on foot from Shin Toyota Station on the Aichi Loop Railway / Aichi Loop Railway Line

Toyota Stadium Game Schedule / Combination

POOL Ｄ	September 23 (Monday) 19:15	Wales vs Georgia
POOL Ｂ	September 28 (Sat) 18:45	South Africa vs Namibia
POOL A	October 5 (Sat) 19:30	Japan vs Samoa
POOL Ｂ	October 12 (Sat) 13:45	New Zealand vs Italy

Toyota City Local cuisine

１．Hitabushi（ひつまぶし）
A rice dish that is chopped eel grilled eel without steaming and then chopped into small pieces. The theory is that the origin was made by taking advantage of a piece of cooked eel. As a way to eat, first serve as it is in a bowl. Next, take a second cup as a substitute and put on a condiment (green onion, chopped seaweed, wasabi, etc.) and eat. The third cup is served with a condiment and served as a tea soup with tea and dashi. Eat the remaining rice as you like. Hitsubushi, where you can enjoy various flavors of eel, is now loved all over Japan.

２．Jumbo shrimp（ジャンボエビフライ）
Aichi people still like fried shrimp. Among them, Marumado Shokudo Ryokan Jumbo Shrimp Fried uses shrimp with a total length of 25 centimeters or more and is deeply fried. After all, it’s big enough to eat.
In addition, some items are refrigerated and frozen with clothes, making them ideal for souvenirs and gifts. You can also enjoy hot fried shrimp fried at home.

３．Miso stewed udon（味噌煮込みうどん）
A dish made by boiling thick and thick noodles made only from flour and water into a thick soup made from bonito soup stock and Haccho miso, a specialty of Nagoya. Ingredients include chicken, fried chicken, eggs, green onions, etc., and excellent nutritional balance.
Hatcho miso, the center of seasoning, is a rich miso carried by Takeshi Mikawa, represented by Ieyasu Tokugawa. Its name is that it was actively made in Hatcho Village (currently Hachiman-cho, Okazaki City) in Hatcho (about 870m) west from Okazaki Castle. In Nagoya, Hatcho miso is a seasoning essential for eating habits, and it is used in miso katsu and tofu danraku in addition to stewed udon.