Shironoyama Park

Oiya Ryokan is just 5-minutes on foot from Sado Kisen Akadomari Ferry Terminal. Frank and chatty Okami (the female manager) will give you a warm welcome. With 300-year-old pine trees, a skylight on the ceiling, and amber-colored corridors, traditions are kept alive here and there in this wooden-structured inn built in the Taisho Period (1912-1926). Oiya Ryokan is an inn which puts passion into its meals. Dishes prepared with shrimps and crabs caught in Akadomari are the main reason for its popularity.

Hokusetsu Shuzo Sake Brewery was established in 1872. Hokusetsu is a dry, smooth sake, which evokes images of heavy snow in the northern provinces. Committed in their passion to Sado's water, rice, climate and people, Hokusetsu wholeheartedly makes sake which can only be made by Hokusetsu, and explores the various possibilities of sake with sensibilities suited to the times. Sake produced by Hokusetsu is loved at Nobu restaurants in New York, Los Angeles, London, Milan, and Dubai, among others, which attract celebrities from around the world.

Akadomari Folk Museum is housed in the Akadomari Sogo Bunka Kaikan (Cultural Centre). You will be welcomed by a parade float called the "Odori Yatai (literally: dance float)", which imitates a festival. The 1st exhibition room introduces festivals from all over Sado, such as deity mask dance. In the 2nd exhibition room, folk materials collected from the Akadomari area will give you insight into the history of the villagers' struggles. There is a special section featuring Kaitaro Hasegawa, a native of Akadomari who was a very active novelist under three pen names: Fubo Hayashi, Itsuma Maki, and Joji Tani.

A walk up the gentle slope, with Akadomari Port in the background, will lead to Zenchoji Temple on the heights, a temple of the Shingon School. It was reputedly founded circa 827. Once every thirty-three years, the main image of the temple, the Shokanzeonbosatsu (Aryavalokitesvara) statue is revealed, which is a lost-wax casting work of the first generation of Rando Miyata. Zenchoji is known as the temporary residence of Tamekane Kyogoku (a court noble) for six years, and in connection with his long-aspired return to Kyoto in 1303, the hidden statue at the upper temple has been worshipped in the name of Kikyo ("coming-home") Kannon. In addition, Mahori Hogan Yoshitaka, a master painter, donated a painting entitled "Kyogoku Bishamonten (Vessavaṇa)". Zenchoji Temple is one of the temples on Sado's Seven Gods of Fortune pilgrimage route. Bishamonten is a god with wisdom and valor, as well as, a god of treasure and happiness, and has been steadfastly worshipped to this day.

Located in one corner of Minato Park, Akadomari Tourist Centre is a government-run facility used for training sessions, and exhibitions. It is closely located to Sado Kisen's Ferry Terminal, where the high-speed passenger boat "Aibisu" departs and arrives, and the on-site restaurant is popular. Among the menu items, including set menus, rice bowls and ramen Chinese noodles, the highlight is the original and seasonal red snow crab all-you-can-eat (available from October-April). Come and enjoy fresh crabs, landed right at the port, to your heart's satisfaction.

In Hamochi, "Osaki Soba no Kai" takes place several times a year, where you can enjoy local specialty dishes and hand-kneaded soba (buckwheat noodles), as well as traditional performing arts, attracting many fans throughout Japan. Chobokuri was opened in 2007 by the organising group of Osaki Soba no Kai. Here you can have a simple, but delightful treat of soba noodles made from 100% stone-ground buckwheat all year round. Seeking soba noodles soaked in flying fish based broth, soba lovers visit Chobokuri both from within and beyond Sado. The interior of a quaint Japanese-style house is also a highlight of Chobokuri. The restaurant's name derives from a traditional performing art in the Osaki area, which is performed at Osaki Soba no Kai.

The Enman restaurant specialises in chargrilled skewers, expressing their passion and determination towards handmade dishes. Using the brand-name chicken "Koshi no Tori" sourced from Niigata, the chef threads the chicken onto skewers one by one. Grilled at a high temperature over charcoal, the skewers are flavourful and taste excellent even when cold, making them a popular takeaway meal. Their Chinese ramen noodles are served with housemade chicken bone broth. Enman also serves à la carte dishes and chef's choice menus.