Chapter 3 — Gourmet
Every place on the island is small, and every one has a character of its own. For current opening days and hours, check each shop's social media.
Wild hijiki seaweed that grows on the island, fried light and crisp. You will find it at Shimaudon and at the beach huts in summer — the dish Gogoshima is known for.
Unshu mikan, iyokan, setoka, kanpei, Beni Madonna — famous citrus country, with a different variety every season. Keep an eye out for the roadside stalls in the villages, too.
The blue vending machine just off the boat at Yura Port. Even when the shops are closed, you can still pick up island souvenirs.
From the shops by the port to a café in a closed school: every place on the island, all of them.
A bowl built on a carefully made broth, topped with the famous hijiki tempura and wakame. There are rice bowls and island sashimi too, and pets are welcome on the terrace. Takeout is available. For the barbecue and party courses, which need reserving, see the dining page.
Bento that change daily, made by an owner with a professional cooking background. The seasonal catch and the season's vegetables take the lead. Party platters and set courses can be ordered in advance too. Take a bento to the beach of your choice.
Coffee brewed a cup at a time by the owner, plus island citrus juice and baked treats. Beans are sold here and shipped nationwide, so the island's flavors can follow you home.
The island's first microbrewery, in a converted 150-year-old farmhouse. They brew “island beer” with iyokan, herbs and island coffee beans. The taproom opens at weekends, and cans are available to take away.
A café in a closed elementary school. A former French chef cooks creative dishes with island citrus, pesticide-free vegetables and milk from an island dairy. Barbecues in the schoolyard and set courses can be booked. Spend ¥1,000 or more and your return ferry fare (you plus a bicycle) is free — a nice bonus.
A café run by a couple who served with Japan's overseas cooperation volunteers, and the room carries something of Africa about it. Drinks and sweets made with their own citrus are just right for a break mid-ride.
A café with the sea right in front of it. Sandwiches and shaved ice, served with the sound of the waves. Exactly the sort of place to stop on a ride.
Beach kitchens that open for the summer only. Hijiki tempura, island octopus dishes, gear-free barbecues. Best combined with a swim. They may close in bad weather, so a phone call ahead is a good idea.
There is no convenience store on the island. Instead, there are two supermarkets near the ports: the A-Coop in Yura and the Co-op in Tomari. Between them they cover food and daily goods, which makes them a reliable ally if you are cooking. Each closes one day a week.
MemoSome places take cash only. There is an ATM at Takahama Port, so it is worth drawing cash before you board.
Once you have enjoyed the island's flavors, your house is just by the port. With a whole house and a kitchen, the evening carries on with island ingredients.
See the houses