Sado Gold and Silver Mine Information Center Kirarium Sado

Situated in the heart of the Aikawa, Asahiso has been loved as a good base for leisurely sight-seeing (such as a downtown stroll), sea bathing, camping and fishing. With its central location, Asahiso is close to great scenic spots like Senkakuwan Bay and the Nanaura Kaigan coast, and only 10-minutes by car from Sado Kinzan Gold Mine. Fully satisfied with the seasonal dishes made by the Okami female manager, Asahiso boasts many repeat customers!

Claiming the wealthiest farmer in Sado as an ancestor, Hotel Mancho was established in 1950. It stands at the seashore in Aikawa, facing the setting sun and the fires lit on boats to lure fish at night. Dishes are prepared from rustic seafood and the riches of the soil by chefs with delicate techniques. The in-house art gallery displays many exhibits, including Buddha statues that have been collected over generations, and the writings of three people with "shu" in their name (Katsu Kaishu, Tesshu Yamaoka and Deishu Takahashi), who are famous for their superb handwriting and lived at the end of the Edo Period (19th century). Hotel Mancho is situated close to Sado Kinzan Gold Mine and Kasugazaki, and offers opportunities for a variety of activities.

The perfect base for a walking tour, Sashu Oyarikan was established after repairing a historical accommodation named Sashukan, where celebrities, like famous writers, once stayed. Oyari means "take it easy" in the Aikawa dialect. Sashu Oyarikan has a lounge, exhibition rooms and public restrooms on the first floor, so please feel free to visit us. The second floor is designed for simple lodging for students (18-years-old and up) and is available for training camps, study trips and seminars.

Daianji was established in 1606 by Nagayasu Okubo, the first Commissioner of Sado. A long, beautifully cobbled path leads up to the Sanmon gate, and the main hall features the temple crest of three leaves of hollyhock in a circle. The temple houses a memorial tower built by Nagayasu Okubo prior to his death, and a memorial tower for Hikozaemon Kawamura who was involved in the early-stage development of the Sado gold and silver mines. Both towers are National Historic Sites. This temple also holds the burial grounds for officials who served the Sado Commissioner's Office. A spectacular Machilus thunbergii (bay tree) grove, a Sado Natural Monument, stands behind the graveyard. Drastic urbanization due to the development of the mines significantly changed the landscape of the Aikawa area. Still, groves within the grounds of temples and shrines retain their native vegetation. Many plants such as the giant Machilus thunbergii, camellia and Euonymus japonicus (Japanese spindle) grow in the dense natural woodland of Daianji Temple.

A long-established snack bar, Orphée reopened with added izakaya elements in 2007. While maintaining the intimate atmosphere perfect for karaoke and chatting, Orphée now offers an ample selection of dishes, too. The kitchen provides a variety of menu items, from grilled skewers, deep-fried dishes and steak to noodles and fried rice. As Orphée has both counter seats and a section floored with tatami mats, it is a perfect place to dine whether you are in a large group or a solo diner.

The interiors are dimly lit with pin spots shining downwards on the counter, and indirect lighting on the wall giving a warm glow. You can enjoy chicken skewers grilled over charcoal by the master in a pub atmosphere. Lovingly prepared skewers will leave you with a memorable taste of Kinpuku. Daily skewers with "unconventional" items along with classic poultry pieces such as boneless chicken, gizzard, tsukune (minced chicken balls) are all delicious. The skewers go well with cold sake of Sado and carefully selected wine. The flavourful stew is a popular side dish for the end of the meal.

Nakasho is a Japanese restaurant offering treats with the taste of Sado, such as sashimi and grilled fish. It houses a spacious section with tatami mat flooring, where you can enjoy your meal in a relaxing atmosphere. The highlights are kaisendon, a bowl of rice with more than eight kinds of fresh seafood, and tendon, a bowl of rice with fresh vegetable tempura. The taste of miso soup made from the subtly sweet Aikawa's miso enhances the flavours of seafood. Enjoy sophisticated dishes with Sado's local sake.

Charakuragee (Sado dialect meaning playful) specializes in grilled fare. The menu includes seasonal Sado-sourced sashimi and local sake, too.