Chikoubo Temple

People in Okuratani, in the Mano area, have been passing down the tradition of making gigantic straw sandals for New Year's, to hang at both ends of the village in early spring. Acting as guardian deities to protect the community from troubles and evil, the huge straw sandals are displayed to pretend that there is a giant man in the village. The sandals are replaced with new ones every March. If you travel along Route 350, you can see them, measuring about 1 meter wide and 1.8 meters long.

Andante is an inn run by grape growers who moved to Sado Island in 2015 to start winemaking. While growing grapes for wine, the owners decided to convert an old house into a farm stay with the intent of recreating their inspiring experiences in Europe. Guests will appreciate the beauty of local life and the flavors of Sado Island. Andante welcomes only one group of guests at a time. To take full advantage of an exclusive stay in this spacious lodging, check-in before sunset is recommended.

Past the historic Komainu guardian statues, which are considered to have been created by masons in the Tsubakio village, the path opens out onto a vast precinct wooded with oak and Machilus trees. The shrine was reputedly established by the manor lord of Nishimikawa, Honma Yamashiro Nyudo, in the Muromachi Period (1392-1573). The object of worship is the Mikeishi stone enclosed with a stone fence at the back of the main hall. It is regarded as a sacred place where gods descend, and rituals are carried out. Komochimagatama, comma-shaped ornaments with small magatama, are unearthed from the surrounding ground, and Obuse Shrine is highly valued as an ancient site of rituals.

A wild bird flied down in Nishimikawa in 1967. Mr Kintaro Uji, Toki observer, carefully observed and kept calling out to the bird, and eventually, succeeded in feeding it. The Toki, later taken into protective care, was named Kin after Mr Kintaro Uji, and ended its life of thirty-six years at Sado Toki Conservation Center. The monument was built in memory of Mr Uji, who successfully fed wild Toki, and Kin, the last wild Toki.

Kinchan Honten aims to vitalize the local community and create employment through agricultural diversification by making full use of local produce blessed with nature's bounty. Kinchan Honten utilizes local abandoned fields to grow rice for rice powder and other products, including noodles. (A great alternate of wheat flour, rice powder inhibits a rise in blood sugar levels after meals.) Kinchan Honten also produces and sells processed products made using locally-sourced fruit. At Kinchan Honten, you can enjoy local dishes prepared with the bounties of the sea and mountains. Kinchan Honten aspires to provide a place for communication and exchange.

SHIMAFUMI is highly regarded for its homemade sourdough bread, cakes made from scrupulously selected ingredients and other food menus. Their recommendations include hot sandwiches with special bread and bagel sandwiches. The seaside location with wide open spaces complements the food. Enjoy tea alfresco on the refreshing and stylish terrace if the weather is fine.

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.