April 17-19, 2009, Tokyo, Japan

Please check this sight about VISA .

	Asakusa is the cultural heart of Tokyo. The Sensoji temple's five-story pagoda is a familiar landmark in an area full of history, great places to eat, and fun shopping. Please stroll through the Nakamise arcade leading up to the temple to savor the sights, sounds, and smells of old Tokyo.
Asakusa(Kaminarimon)
	Ueno Park is famous for cherry blossom viewing (around end of March), and visit historical buildings built in the Edo period. View the artwork of Japanese master painter Yokoyama Taikan and see a traditional wooden residence built in the sukiya Kyoto style of architecture. After enjoying this cultural atmosphere, have a go at shopping in the lively market atmosphere of the Ameyoko shopping alley.
Ueno Park
	The Kokyo is the Imperial Palace of Japan and the residence of the Emperor of Japan. It is located in Chiyoda-ku, Tokyo and is close to Tokyo Station. It is roughly the size of Central Park, which has an area of 3.41 squared kilometers.
Imperial Palace(Tokyo)
	You can enjoy a brilliant shopping experience in the electronics quarter of Akihabara. There are areas with big department stores and jewelry stores, or many beef barbecue restaurants nearby. You might have fun discoveries while you browse the area even without buying anything.
Akihabara
Welcome To Tokyo
Tokyo Tourism Info

	In Japanese cuisine, sushi is a food made of vinegared rice, usually combined with other ingredients (uncooked and in some cases cooked) such as fish. For example, salmon, tuna, salmon roe, urchin, cuttlefish and so on. There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.
Edomae Sushi
	Monjayaki is a type of Japanese pan-fried batter with various ingredients. It is similar to okonomiyaki but monjayaki, a specialty of the Kant? region, is made with a dough more liquid than is okonomiyaki. The ingredients are finely chopped and mixed into the batter before frying. The mixture is far runnier than okonomiyaki, and it has a consistency comparable to a pool of melted cheese when cooked. It is then eaten directly off the grill using a small metal spatula.
Monjayaki
	Tempura is a classic Japanese dish of deep fried lightly-battered vegetables or seafood. A light batter is made of cold water and wheat flour. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches with chopsticks for only a few seconds, leaving lumps in the mixture that along with the cold batter temperature result in the unique fluffy and crisp tempura structure when cooked. Thin slices or strips of vegetables or seafood are dipped in flour, then the batter, the
Tempura

*After or before conference in Japan

If you get on many JR trains before or after the congress, Japan Rail Pass is convenient. Only tourists from foreign countries can buy this ticket and get on N’EX, Shinkansen and so on.