This well in Meiji jingu is called “the power spots” from people recently. It was made by the military commander Kiyomasa Kato. It is not been dry from the Edo Period till today. So it is said that the well has good luck. People set up the photo of the well on their screen saver. Of course also me.
Address
Kiyomasa’s Well, Tokyo, Japan
Current city: Tokyo
Mariko Sakaguchi is a Tokyo based art photographer who studied at the Hongik University of Art Korea, and at the department of Moving Image and Performing Arts at Tama Art University, Tokyo. Artist Statement: “I am making art works by using photography. I am trying to cross the sense of private and public, and also now and past by taking bath in old style Japanese bathtub and stepping into photography by myself, You can see I take bath anywhere, It means the place you are seeing my works and also the place you are at now are not off-site. The place where you are has possibilities to be the scene of my works. You are not spectator, but party of my work, art. I want to be a part of art with you all.”
 

More Places in Tokyo 61

Setagaya-line is a local train that takes people across over Setagaya area.
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If you are into "Midnight Diner"-esque night experience but not into a crowded Shinjuku scale, then this is a good alternative. Smaller and much more laid back.
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It’s a really big beautiful botanical park in Tokyo with a nice green house. I went there a few months ago after the big typhoon hit there, many trees were knocked down by the killing wind, even big ones. Recently some newscaster’s body was found there, but hey, it’s still an amazing park.
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These are the Icicles of Misotsuchi in Oku-chichibu. They are built up very slowly by water dripping down. The best time to see these icicles is during the coldest part of the year, from about the middle of January to the middle of February. They're located in the in the Arakawa headwaters.
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Chasiu melts in your mouth, the stock soup is full body and yet quite light. Not greasy like Tonkotsu style. One of the best Tokyo style (shoyu-based) ramen in our opinion. 
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