Meal

Chozaburo is a renowned restaurant serving Sado-style sushi, thronging with locals and tourists. It delights you with the freshest toppings directly sourced from Ryotsu Market and local fishermen. You can also savour name-brand toppings such as tuna from Oma and sea urchin from Aomori, available only at renowned sushi shops. The menu also covers options such as set meals and donburi (a bowl of rice with toppings). Chinese ramen noodles passed down from preceding generations boast a refreshing taste. A combination meal of sushi and ramen noodles has achieved great popularity.

Senkakuwan Ageshima Yuen is a tourist attraction of Ageshima Kyowan (narrow bay), the fifth most scenic spot at Senkakuwan Bay. From the observation deck, you can enjoy a dynamic, panoramic view. The surrounding area is a marine park, designated as one of Japan's 100 Scenic Foreshores. You can also enjoy a cruise around the bay, and the underwater world, aboard a glass-bottom boat (for a fee). On site, there are also an aquarium, which is home to fish found in the sea surrounding Sado, and a resource centre, which displays panels about a famous Japanese film, "Kimi no Na Wa" [What is Your Name?

Ryoso Minato takes pride in its sea front location, and meals packed full of seafood caught with bag-shaped nets and caught at Takachi Fishing Port. You can enjoy a specialty dish "Ika Somen (literally "squid noodles": fine strips of fresh squid) served with home-made sauce at the restaurant on site. Nyuzaki Beach is located at a 5-minute walk from the inn, where you can enjoy camping and barbecue. The inn is also located close to the Ishige trekking route, and the entry point to the Sado natural cedar trees route. You can simultaneously enjoy the mountains and the sea to your satisfaction.

Onogame Lodge is conveniently close to the Onogame monolith. The menu options include classic dishes including set menus prepared from local ingredients, curry with rice, and noodles. Highlights include Kaisendon (bowl of rice with seafood toppings). Kaisendon is packed full of seafood, which the owner of the restaurant catches himself. Choose your seat first, and place your order at the counter. There is also outdoor seating on a deck to the front. Enjoy your lunch in this exceptional location, whilst marvelling at Onogame.

Nagahamaso is a guest house located on the way to Ogi along the sea from Mano. It is in a great location with Mano Bay as its backdrop. Its changing menu reflects the day's catch and enjoys a good reputation. Ask about the economy-package for business use. The attached restaurant features a large fish tank that keeps abalones, turban shellfish, flatfish, and so on, alive! Lunch and dinner are served for both guests and non-guests.

As the signboard bearing "Izuei Bekkan (annex)" suggests, the long-established eel restaurant "Izuei" in Ueno Ikenohata, Tokyo, is the owner of the hotel. The hotel is located in the bustling areas in Ryotsu Ebisu, and offers a perfect setting for sightseeing and business. The hotel houses a restaurant with a view on the sixth floor, where not only hotel guests but also non-hotel guests can dine. You can enjoy the panoramic view over Lake Kamo and Osado mountains, while feasting on dishes including Unaju, rice with grilled eel in a lacquer box.

Maruishi is a conveyor belt sushi restaurant directly run by the Ishihara Suisan fishmonger. It provides handshaped sushi made from Sado-grown Koshihikari rice and local fish at reasonable prices. In addition, the tuna, directly delivered from Tsukiji Market in Tokyo on its own courier, has an excellent reputation. Maruishi always offers a choice of over eighty kinds of fresh toppings, and it will never fall short of your expectations. Handmade desserts and seasonal fruit provide the perfect post-sushi delights.

Meotoiwa Drive-In is a roadside eatery right in front of the sight-seeing spot, Meotoiwa Rocks. The eatery offers dishes mainly on seafood such as rice bowls with seafood toppings and rice bowls with deep-fried breaded yellowtail. There is also a good selection of souvenirs unique to Sado on offer. Squid preparation is a popular experience with entertaining instructions by the "Dried Squid Master". After the experience, you can take some dried squid home, a popular item at the souvenir shop. If you wish to have the one you prepared by yourself, the prepared squid can be dried and shipped to you at a later date.

The vast expanse of the sea spreads out before your eyes while behind you stands a backdrop of mountains encasing ancient cedars. Here you can enjoy fishing, sea-bathing and trekking as much as you like. A French cuisine chef, the master offers both French food and makes superb use of locally-sourced ingredients to provide a traditional taste of Sado. The sights and sounds of nature are an absolute delight: breezes blowing through the garden, fireflies flying around, crashing waves, and chirping birds.

At Ishihara Sushi (sushi shop), you will be welcomed by the kind master chef and his family. The master chef's parents run a fish shop, and seafood is selected by the fish connoisseur at the nearby Ryotsu Fish Market every day. This means that freshness is guaranteed. Sushi toppings of the day displayed on the blackboard are full of seasonal flavours. Rice used is the koshihikari type grown in Sado. Ishihara Sushi is tucked away within "Yurakugai", an alleyway with eateries and bars in Ryotsu. The restaurant might be hard to find, but it is such a hidden gem that tourists take the time and effort to find and visit.

Connected with Sado Kisen's Ogi Port Terminal, Ogiya is a shopping centre offering a great selection of Sado specialties. The selection includes sea products, traditional crafts and famous confectionery. The cafe/restaurant offers a wide variety of menu options, such as kamameshi (rice cooked in a pot) with fresh seafood and set meals. Their specialty menu is "kamameshi with squid". The sumptuous dish consists of "Toki to Kurasu Sato", special rice recognised by Sado City, which is cooked in special broth, and colourful toppings of seafood including squid, shrimp and scallops, plus bamboo shoots and shiitake mushrooms.

Gin Zushi is an authentic sushi bar located on the Haneda shopping street. Beyond the noren [entrance curtains] awaits a counter made of a single plate. Seasonal fresh seafood is displayed in a sushi topping showcase. Among the menu items, "Sado Sushi" comes highly recommended. This is a good-value meal of sushi, with the day's choice toppings gleaned from the day's catch in the surrounding sea. They also offer a wide selection of à la carte dishes unique to Sado, such as squid dried for one night and mozuku seaweed.

You cannot talk about dining in Ogi without mentioning Matsuhama. Matsuhama has been the locals' favourite, where they can leisurely enjoy the unbeatably delicious seafood, meat, and drinks. Matsuhama's specialty is a set menu of "Ogi Irifune Gozen", which was created to commemorate Ogi Port's 400th anniversary (reservation required). It is served in a deluxe two-layer box containing sashimi, grilled fish, deep-fried dish, grilled turban shellfish, igoneri (seaweed jelly), and you can enjoy Ogi-landed seafood to the full.

Shikisai Kappo Den is a Japanese-style restaurant offering a variety of dishes utilizing local ingredients. Every dish is lovingly and carefully prepared by the chef. Delve into deliciousness accompanied by Sado's local and tasty sake. Lunch is served only on weekdays.

Benkei is a fish shop-run conveyor belt sushi restaurant with high popularity for its unbeatably fresh toppings. Seafood caught off the coast of Sado Island caught fresh every morning is prepared on the day. Many fans within Sado and outside of Sado say this is the place to come for sushi. The taste of sushi topped with carefully selected seasonal fresh fish has earned a reputation. The foodies' favourite seasonal toppings such as "blackthroat seaperch " and "kanburi (winter yellowtail)" are unique to Benkei. The added bonus is that the price is reasonable. Benkei is always packed with men and women of all ages.

Sushi Uohide is located in front of Sado Kisen's Ryotsu Ferry Terminal. The owner/chef wholeheartedly crafts sushi with Sado-grown Koshihikari rice and toppings purchased from auctions at the Ryotsu Market. The chief draw is "Sado's Local Fish Nigiri Sushi Set," hand-crafted with seven toppings from the day's best catch. The signature item at Sushi Uohide is a creative one: "Sushi with Squid Innards." Squid innards are used instead of wasabi. This dish has an exquisite balance of flavours and is truly a masterpiece of hand-crafted sushi.

Kosugiya is a Japanese restaurant located close to Sado Kisen's Ogi Port Ferry Terminal. The building has white walls in harmony with black planks, which gives an elegant atmosphere. The master chef of the second generation, who trained as a chef in Tokyo, puts heart and soul into cooking Sado-sourced seafood and produce. In addition to classic menu items such as sashimi and grilled fish, his own innovative cuisine is also highly praised. The mix of Japanese and Western cooking that the young chef's talents have produced has earned an unbeatable reputation.

The master chef demonstrates his culinary skills to serve dishes focusing on his carefully selected seafood. Ishiyama's motto is: serve dishes that maximises the freshness of seasonal ingredients. Dishes which make you experience the wonders of the season have established a great reputation. Recommended "Set Meal of the Day" served with the freshest sashimi will satisfy your palate. Ishiyama will meet your needs whether you are having a casual lunch, gathering with your friends, or having a party. The courtyard also has a very relaxing atmosphere.

At Imari, you can feast on local, specialty cuisine made from the ingredients of Sado's mountains and surrounding sea. Imari is an ever-popular restaurant, well-known in Ryotsu, offering a variety of menu items, like its acclaimed lunch-of-the-day, as well as classic dishes usually found at izakayas (Japanese-style pubs). You will be greeted by a hospitable okami hostess, and, in a setting embellished with Imari ware, farming tools and household goods, you feel like you have wandered into an unusual space. Rice balls and bento box lunches, prepared at Imari, are available to buy aboard Sado Kisen ferries.

The first floor of Uoharu is a fishmonger shop, where local fish, caught fresh and purchased at early-morning markets, is sold. The second floor is a restaurant with tatami-mat rooms. Uoharu serves classic dishes, but you can choose your seafood at the shop downstairs and then have it cooked according to your preferred taste. "Rice Bowl with Stewed Abalone" and "Abalone Steak", both of which have captured the media's attention, come highly recommended and add an unforgettable dining experience to your travels.

Mochidaya is a restaurant directly run by the adjacent Mochida Fishmonger. It boasts menu items which emphasize the seasonal flavours, changing depending on the seafood available for that specific season. "Kaisendon", which is a bowl of rice with a dozen fresh seafood toppings, is the highlight during lunch hours. Mochidaya also serves an ample selection of sweet delights, including home-baked pancakes made from 100% Sado-grown rice powder. In the evening, it turns into a Japanese-style pub serving alcoholic drinks to accompany your food, where you can leisurely enjoy local Japanese sake and cocktails in the old Japanese-style house built sixty years ago.

Parlour Tsuruya is a restaurant which offers a myriad of menu items including set meals and curry. The ever-popular dish is "Meat Spaghetti" (a.k.a. "Nikusupa"). It is a Japanese-flavoured spaghetti dish made with pork and vegetables, but it also contains the rich, mouth-watering flavours of butter, soy sauce and cheese powder. "Nikusupa Rice Curry," which is a unique combination of Nikusupa and curry over rice, has developed a loyal following of big eaters.

Izakaya Nogata has an attractive appearance with striking black plate walls. Nogata attracts regulars seeking out the skewers of Sado Beef, local seafood, and more, grilled by the friendly master. A small, table-top grill is provided so you can enjoy yakiniku (Japanese-style barbecue), too. Depending on the day, Nogata serves dishes such as seasonal sashimi and grilled fish. Izakaya Nogata is a cosy izakaya where you can enjoy pleasant drinks.

Kinzanjaya is an eatery located in the third car park of the historic site "Sado Gold Mine". You can enjoy lunch made from fresh seafood. Kinzan Soba (buckwheat noodles) topped with chewy mekabu seaweed, shrimp tempura and iwanori seaweed and gold dust is highly recommended. In addition, "Kinzan Curry" served in a shape of Doyu no Wareto (split mountain top of the gold mine), and "Special Kaisendon", are popular menu items among others.

Takeya is a restaurant with a long history, located in the Tenryo-dori shopping street in Aikawa. The master chef, who prides in his cooking history of over fifty years, enchants you with Sado's delicacies such as sashimi and simmered fish. Takeya's specialty,"Grilled Ikagoro",is the highlight. This is a fisherman's dish made with fresh squid and vegetables steamed with mild miso bean paste and goro (squid innards). The Koshihikari rice cooked in a large pot will also delight your taste buds.

Inayoshi is a popular Japanese restaurant in Ogi. It has earned its reputation for delicious grilled and basted eel. The eel, which is rarely available all year around in Sado, is cooked and glazed with their special sweet sauce that is a signature taste of Inayoshi. Kamameshi (hot pot rice) and rice bowl with sauce-flavoured pork cutlet are also popular dishes. They offer three private dining rooms, set meals and noodles, so families can also have a great dining experience. You can also find their popular bento box lunch and cooked food to take away.

Shiratsuyu offers plenty of seafood directly delivered from the source and caught by the master's acquaintance fisherman. You can enjoy seasonal delights such as Iwagaki summer oysters on top of sashimi and grilled fish. The classic menus including meat and potato stew are cooked so that the ingredients absorb flavours, and go well with alcoholic drinks. Okijiru (Alaska pollack soup) and tarajiru (cod soup) prepared by the hostess, the daughter of a fisherman, offers an authentic taste that only she can make. They have a variety of local Japanese sake produced at five sake breweries in Sado on offer.

This relaxing, tranquil restaurant was converted from the home of a mine captain on Aikawa's Kyomachi Street. Highlights include hand-kneaded soba noodles made from home-grown-and-ground buckwheat, soba croquettes, and soba shiruko (sweet red bean soup with soba dumplings). This restaurant is open on Saturdays, Sundays and national holidays only.

Guesthouse Senkakuwan stands directly next to Senkakuwan Ageshima Yuen. The inn is perfectly located for exploring Aikawa and Sotokaifu in the neighbourhood of Marine Park in Senkakuwan Bay and Tassha Bathing Beach. Guesthouse Senkakuwan treats guests to fresh, locally caught seafood including deluxe sashimi served on a ship-shaped platter for dinner. The guesthouse is a friendly place where tourists and locals can casually pop-in and enjoy menu items such as set meals and donburi (rice with toppings) prepared with special seafood.