Rengebuji Temple

Kobie Shrine used to be a shrine for enshrining the tutelary deity that protected Rengebuji Temple, and was located within the precinct of the temple. It was later separated from the temple, and became a village shrine in the Meiji Period (1868-1912). The stone-built torii gate and main hall, enclosed in an ooiya (a layer of building covering the building inside), are both registered as National Important Cultural Properties. According to the inscription carved on the torii gate, the gate was constructed by Kaiyu, the head priest of Rengebuji Temple, with offerings from Nagayasu Okubo, the Deputy for Sado (later the first Commissioner for Sado) and his brother, Yasumasa Okubo. The thatched worship hall hosts a ritual every February, called "Ta-asobi (rice field work) Shinji," to pray for a good harvest.

Kamomeso is situated in a lush, green area, where the chirpings of little birds delight your ears. Just one step in from the entrance, you will find a space like a modern art gallery. Kamomeso proudly provides hot spring baths with a continuous flow of hot spa waters, and dishes prepared with fresh seafood, landed at the local fishing port. Outdoor baths where you can enjoy the starry night sky is popular among guests. Conveniently located from Ogi Port, Kamomeso is ideal for travelers who want to enjoy seeing around Shukunegi and Rengebuji Temple.

Amazawa Ryokan is a long-established Japanese-style inn in Hamochi Ohashi, established in the early Showa Period (early 20th century). With a family atmosphere, Amazawa Ryokan often welcomes regular visits of anglers. Meals are made from local seafood, home-grown vegetables from the Okami female manager's parents' place, Sado-grown Koshihikari rice harvested in the mountains, and other local delicacies. Discover the reason for the popularity of this simple home cooking.

Kushishige is a yakitori (grilled chicken skewers) restaurant nestled on a seaside street with a sea breeze. All skewers are grilled over fastidiously selected, yet traditional, high-quality Bincho charcoal. The chicken skewers have a deep flavour, and are finished with a homemade special sauce which is topped up daily. Every evening, Kushishige is crowded with local regulars who seek out delicious yakitori offered at reasonable prices. In summer, the menu expands to offer Kanto-style grilled and basted unagi (eel cut open in its back, steamed first and grilled), finished with a special unagi sauce.

Kassai is situated in the seaside area dotted with eateries and accommodations, a 5 minute-walk away from Ogi Port Sado Kisen's Ferry Terminal. This restaurant, run by a family and the gentle Okami female manager, has a home-like soothing atmosphere. Among the treats on offer are rice bowls topped with seafood and set meals with sashimi made with plenty of local fish from Ogi. Kassai is the locals' favourite, as a place where you can enjoy the seasonal fish to your satisfaction.

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.

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.