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# 12

A Hidden Oasis on Mita Campus: Retracing the Footsteps of Young Yukichi Fukuzawa

#Location
Published: September 03, 2026

The South Building was rebuilt in 2011 as part of Keio University's 150th Anniversary Project. As one of the newer structures on Mita Campus, it houses a variety of facilities beyond classrooms, including The Cafeteria, the faculty and alumni lounge known as Shachu-Kokan Banraisha, and an auditorium.  


▶ We are also introducing the renovated spaces of the Mita Campus First School Building! You can see more details below about the highlights of each floor, such as private workspaces utilizing former telephone booths and atrium relaxation spots. Please be sure to read this as well.


Did you know that on the 7th floor of the South Building, there is a tranquil spot not listed on the official campus map?

The 7th floor also features group study rooms with a friendly, welcoming atmosphere. Just outside these rooms, across the hallway, outdoor terraces extend along both sides of the building. Inside, large shared tables provide an ideal hub for students to connect and collaborate.

Many desks that can be used by multiple people are installed indoors, serving as a place for interaction among Keio students.

Stepping outside onto the terrace reveals a view unique to central Tokyo: high-rise office buildings defining the Mita skyline, with the tip of Tokyo Tower peeking through between the skyscrapers. At the same time, lush greenery surrounds the terrace, creating a serene retreat that feels worlds away from the urban bustle.

An outdoor terrace planted with yucca and agave. The office buildings of Mita stretch out in the background.

Tables and chairs are arranged on the terrace, offering a comfortable space to relax and unwind.

Interestingly, each side of the terrace features a distinct collection of plants, each chosen with a rich historical background. 

The glass windows facing the terrace display descriptions of the flora, reading as follows:

Asia & Europe

1862 (Bunkyu 2)

In 1862, at the age of 27, Yukichi Fukuzawa traveled to Europe as an interpreter for the Bunkyu Embassy (First Japanese Embassy to Europe). His journey took him through the Indian Ocean and the Red Sea, across the Isthmus of Suez by train, and across the Mediterranean Sea to visit France, Britain, the Netherlands, Prussia, Russia, and Portugal. This garden area represents the natural flora of the vast Eurasian continent.

(Photo right: The tip of Tokyo Tower peeking between the skyscrapers)

North America

1860 (Man'en 1) & 1867 (Keio 3)

At age 25, Fukuzawa crossed the Pacific aboard the Kanrin Maru bound for San Francisco, serving as a retainer to Warship Commissioner Kimura Yoshitake. This area recreates the natural landscape of California, showcasing iconic plants like yucca and agave alongside other species native to the same climate zone.  

These garden displays directly trace the overseas journeys of Keio’s founder, Yukichi Fukuzawa, during his youth.

In the Asia & Europe area, visitors can admire a rare selection of regional flora, ranging from Asian tropical plants and European herbs, fruit trees, and deciduous trees to Russian conifers. Meanwhile, the North America area highlights desert and arid-climate species such as agave, yucca, prickly pear cactus, and white sage.

Photo of the terrace on the 7th floor of the South Building
A scene where Tokyo's modern skyline harmonizes with North American flora

Looking closely at the introductory glass panel for the Asia & Europe area, you will find an illustration below the plant descriptions depicting Fukuzawa’s travel routes across Asia, Europe, and Russia, along with his modes of transportation.

Looking up at the modern Tokyo sky while imagining the distant landscapes that a 20-something Fukuzawa witnessed over a century ago offers a refreshing moment of reflection.

Note: The information in this article is current as of 2026.

Interviewer & Photographer

K.S

Faculty of Letters. Beyond the insights gained through reading, I am deeply drawn to the power of writing—both as a way to refine my own thoughts and to connect with others. I’m also a big fan of black tea and spicy ginger ale.


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