Chapter 03 · Experiences
No. 23
Food and local tables
A West Izu food day
西伊豆の味めぐり
Bonito salted and hung in straw the old way at Tago, a lunch of the coast's own fish, a fish market, then sunset at Dougashima.
時刻表Timetable
- 所要Duration
- About 9 hours
- 季節Season
- All year; the straw-hung shio-katsuo at New Year.
- 人数Group
- 1–12 guests
- 移動Getting there
- Transportation by car and a bilingual guide will be arrangedCome in your own carThe hire company bills you directly; our fee is for the guiding.Travel by train or in your own car. If you'd rather be driven, we book a private car with a licensed driver, and the hire company bills you directly.
- 集合Meeting point
- The house or Atami Station.
- 料金Price
- Guide fee, from ¥5,000 each with your stay
Add a paid tour and the stay is 10% less; discounts don't combine
Reserve
Choose a day, and book it
Finding the open days…
The story
Tago is the last place in Japan that still salts whole bonito and hangs it in rice straw the old way. We start there, eat the coast's own fish for lunch, stop at a fish market, and finish on the cliffs at Dougashima for the sunset.
On the far side of the peninsula, the fishing town of Tago still makes shio-katsuo: whole bonito packed in salt, dried in the wind, and hung at New Year with straw decorations for safe voyages and good catches. We visit a maker, taste it in a bowl of rice, and buy what you'd like to take home.
Lunch is whatever the coast landed that morning, at a place we know. Then north along the cliffs to Dougashima for the sunset over the islands, with a walk across to Sanshiro-jima if the tide is low.
Tago is the last place in Japan that still salts and dries whole bonito the old way; we add a fish market, the coast and the sunset.
路線図
The route
Times are a guide; the day bends to the weather.
Start
Tago
田子
1 h
Shio-katsuo, salted and dried the old way.
+1:00
Lunch on the coast
海辺でお昼
1 h 15 min
The morning's catch. You pay the restaurant.
+2:15Finish
Dougashima at sunset
夕暮れの堂ヶ島
1 h 15 min
The islands, the tombolo if the tide allows, and the sun going down.
Good to know
Included
- Your host as guide, in English or Japanese
- A route planned around your group and the weather
- Help booking tickets and restaurant tables
Not included
- Travel: train fares, fuel and tolls for your own car, or the hire car
- Admissions, boats and workshops, paid on the day
- Meals and drinks
- Price
- Guide fee per person, tax included. With your stay: ¥10,000 for one guest, ¥7,500 each for two, ¥5,000 each for three to twelve. Tour only: ¥10,000 each, for two guests or more. Admissions, partner fees, meals and travel are paid on the day. Book a paid tour with your stay and the stay itself is 10% less (you always get the single best discount). Groups of seven or more, please book 10 days ahead.
- Meeting point
- The house or Atami Station.
- Weather
- Fuji, the stars and the fireworks depend on the sky; we tell you the evening before if it's worth going.
- Cancellation
- Guide fees follow the stay's cancellation tiers. Partners' own terms apply to theirs.
On the mapD5
Tago and Dougashima, West Izu · About 41 km from the house
Sources
- 01
Shio-katsuo, whole bonito salted and dried, is a preserved food made today only in Tago, West Izu, and hung with straw decorations at New Year for safe voyages and good catches.
Source: nishiizu-kankou.com (opens in a new tab) - 02
At low tide a path appears to Denbei-jima, the nearest of the Sanshiro-jima islets; the tombolo has been a prefectural natural monument since 1983.
Source: town.nishiizu.shizuoka.jp (opens in a new tab)
Ask us about a date.
Tell us the day, who's coming and what you'd like to see. Your host replies within a few hours, in English or Japanese.
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- Map
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