I visited Ogasawara after many years. This was actually my 4th time going, so I have been there quite a few times. The journey was still long, even though it has become faster compared to the past, taking 24 hours. Well, this time I opted for a private room, so it was quite comfortable. Once I arrived in Ogasawara, I knew I had to have island sushi. There are a few places, but I went to one near my accommodation. And of course, one cannot miss out on the sea turtle sashimi in Ogasawara. Let's try that too. ★ Sea Turtle Sashimi It has a beautiful red color and tastes delicious, similar to horse sashimi. This restaurant seems to use the best parts without any fishy smell. They apparently use other parts with a fishy smell for different dishes. The sashimi is enjoyed with ginger and island chili soy sauce. ★ Island Sushi They use various types of fish depending on the season. This time it's Okisawara. They pickle it when caught and freeze it, which apparently tastes good even when frozen. And at the island sushi, they use mustard instead of wasabi. ★ Turtle Egg It has a mild taste, similar to a soft-boiled egg. This is the roe of the caught sea turtle. It seems that catching the eggs laid by the turtles is prohibited. ★ Onagadai Skin Tempura It's like a crispy bone cracker made from dried skin, deep-fried. It's enjoyed with rock salt and tastes delicious. In Ogasawara, they also conduct activities where they hatch the eggs laid by the turtles, raise them for a year to a certain size, and then release them. Therefore, even though sea turtles are caught, the overall population seems to be increasing. Sea turtle dishes are a tradition in Ogasawara, and I hope they continue to balance conservation and fishing activities in the future.

I visited the restaurant around 6:00 PM without a reservation. It's a place where the head chef runs the show behind the counter. I sat in a private room this time, but I think sitting at the counter would allow for more lively conversations with the chef. The turtle sashimi had a refreshing taste similar to lean horse sashimi. The fried scales of the alfonsino were crispy and fragrant, with a hint of Swiss Alps salt that paired well with chilled sake. I didn't order much besides sake accompaniments, but that was also enjoyable.

When I ordered the sashimi, it was served with an average of 3.43 pieces of turtle sashimi. It did not have any fishy smell, but it was said to be similar to horse sashimi. I could feel the sinew and the texture was chewy. It seems like they use thawed sashimi. The unfamiliar texture made it hard for me to enjoy it. The sashimi was not very firm, maybe because it was served warm? Or maybe because it was thawed? I prefer sashimi and sushi from the mainland. I liked the island sushi with a spicy kick from island chili peppers. It was a bit spicy.

This is a sushi restaurant and izakaya located in Omura district on Father Island. When I arrived, there was only one customer at the counter, so I also took a seat at the counter. I started with a draft beer (770 yen) while looking over the menu. The daily specials caught my eye, so I decided to order from there. The dishes I chose were Midi tomatoes, Island fish with vinegar miso dressing, and simmered tuna with sansho pepper. I don't remember the exact prices, but each dish was around 500-800 yen. The tomatoes were sweet and delicious, and I heard they are grown locally on the island. The fish with vinegar miso dressing included two types of island fish, one of which was Akahata. The simmered tuna with sansho pepper was a perfect accompaniment to the sake. I decided to order a Japanese sake called "Marujo" from this restaurant. It was just right, not too strong or too mild, and paired well with the food. As the main dish, I ordered the Island Sushi for 1,050 yen. It was delicious, but I got carried away with the conversation and forgot to take a picture. Overall, I enjoyed the delicious food and sake from Ogasawara. Thank you for the wonderful meal.

I tried two types of turtle dishes. The Hormone Stir-fry was average in taste. The simmered dish had a rich flavor that came out more as you chewed, making it a great match for sake. The sashimi had thick and tender squid, which was very good. I started with a bottle of Sapporo Red Star beer. Then I had a refreshing glass of the restaurant's own sake, Marujou. There were several types of whiskey available, and I finished with a Bowmore soda highball. The ice didn't melt easily, so I could enjoy it until the end.

On the third day of the Ogasawara Islands trip, after a passing squall, the Ogasawara Maru docked at Chichijima Futami Port around 11:30, 30 minutes behind schedule. I left my luggage at the hotel and had lunch at the neighboring "Heart Rock Cafe," enjoying an iced coffee and a spicy shark burger. At 1:00, I embarked on a 3.5-hour Chichijima island tour by microbus, marveling at the Pacific Ocean from various viewpoints and enjoying the sight of freshly hatched baby turtles and adult turtles swimming energetically at the Ogasawara Marine Center's turtle hatching site. Back at the Horizon Dream hotel around 4:30, I took a shower, did laundry in the shared washing machine, and headed out for dinner around 6:00. I chose "Marujyo," a restaurant on a side street off the main bay street, known for sushi and local specialties like green sea turtle. I ordered a draft beer, green beans in broth, an assorted sushi platter, turtle tempura, and stir-fried turtle offal. The green sea turtle, once hunted in Ogasawara, is now a protected species with limited catches allowed. The turtle meat, resembling tuna but with a unique taste, was delicious. The island sushi and turtle dishes were also delightful. After dinner, I visited the dark Ohama Beach around 9:00, hoping to see green sea turtles coming ashore to lay eggs, but it was too early. The highlight of traveling is not just sightseeing but also experiencing local cuisine and interacting with locals.

Taste: ★★★☆☆ Portion: ★★☆☆☆ Cost performance: ★★☆☆☆ Recommended dish: Octopus Sake This restaurant is said to be the highest-rated in the Ogasawara Islands. Unfortunately, during the season when ships dock, marine activities are suspended. A unique menu item is the octopus sake, made from the fruit of a tree that grows in the south. It has a taste similar to iced tea and is quite delicious. For lunch, I tried the seasonal turtle sashimi, which tasted similar to horse meat and was quite tasty. The side dish of turtle eggs was also good, resembling hardened quail egg yolks. However, the portion size was small, and the cost performance was not great.

Sushi restaurant on Chichijima in the Ogasawara Islands. I had the Island Sushi and Sashimi Platter, which cost just under 3,000 yen. There aren't many other options on the island, so if you want some snacks, this is the place to go. The pickled sushi is very similar in taste and origin to Oshima Sushi and Hachijo Island's sushi, so it's worth trying at least once.

I visited this restaurant for lunch on the second day of my trip to Ogasawara after seeing high ratings on Tabelog. It is located a little off the main street in the town center. There is a counter and a raised seating area, and since there were four of us, we were able to use the raised seating area. The restaurant quickly filled up with locals and tourists after we arrived. We looked for local items on the menu and ordered island sushi, fried green sea turtle, fried octopus, and fruits. The fried green sea turtle had a slightly bland beef-like taste, and I don't think you would know it was turtle unless told (is it just me?). The octopus was delicious and went well with the rice we ordered. The island sushi was a delicacy made with marinated white fish. The slightly sweet marinade was delicious, and I could eat it endlessly. The friendly owner told us in detail about the history and types of island sushi. I would love to come back if I have the chance.

I visited during the lunchtime on the day the Ogasawara Maru arrived at the port. It was close to 1 pm so it wasn't too crowded. I wanted to try local food, so I chose island sushi, turtle sashimi, and stewed turtle. First, the island sushi. The vinegar rice was relatively mild and topped with fish. The fish that day was red sea bream. It was served with mustard instead of wasabi. It had a refreshing taste and was delicious. Next, the turtle sashimi. It was light and didn't have much of a distinct taste. It is often compared to horse sashimi, but it was more like chicken breast sashimi. Then, the stewed turtle. It was like a stewed hormone dish. It had a rich flavor and would go well with sake. Overall, the prices were a bit high due to the rarity of the dishes, but it's worth it as you can only try them here. Thank you for the meal!

In Ogasawara, if there was something I really wanted to try before leaving, it would be... Green sea turtle! With a history of being a valuable protein source on the island, green sea turtles are now designated as an endangered species. However, on the Ogasawara Islands, capturing them is not completely prohibited, and up to 135 turtles are allowed to be caught each year. It was a chance to experience such a precious food culture. However, we had to return to the ship by evening on the Asuka II, so we only had the opportunity to eat on the island during lunchtime. Unfortunately, the sushi restaurant we originally planned to visit had already closed when we returned after a short walk. Hurriedly, we went to Marujou, another highly-rated restaurant. We were relieved that they were willing to accommodate us even though we didn't enter immediately. There weren't many dining options open for lunch on the island that day, even on Chichijima, so it was a relief not to miss out. We ordered turtle sashimi and island sushi, as well as their homemade guava highball. Turtle sashimi is said to be best enjoyed without any strong flavors, and it tasted surprisingly mild, similar to horse meat. While some found the ginger too overpowering, making it hard to taste the flavor... it was still a decent dish. On the other hand, island sushi is a local specialty where white fish is seasoned with mustard instead of wasabi, and this day's choice was amberjack. Although the fish wasn't as firm as expected (southern sea fish tend to be less firm), it was still quite good. Overall, despite trying something unusual, the taste was satisfying. It's safe to say that this is the best dining spot on the Ogasawara Islands.

I visited during the arrival of the Ogasawara Maru around 7:00 pm. I tried the Ogasawara specialty island sushi, which costs 1000 yen. The island sushi is made with white fish such as Spanish mackerel, marinated with wasabi as a condiment. The freshness of the fish is outstanding thanks to being on the island. It's very delicious and you can gently taste the umami of the fish. The Akaba miso soup for 630 yen is also delicious! It's full of fish and has a great volume, with a rich umami flavor and a pleasing appearance. The homemade Guava Highball for 630 yen is also delicious with a strong fruit juice taste. The special feeling of being homemade is also nice. The owner is friendly and it's a very nice restaurant. I would love to visit again when I go to Hahajima. Thank you for the meal! ( *´艸｀)♪

As scheduled, Ogasawara Maru arrived at Chichijima at 11:00 AM. From there, I transferred to another ship heading to Hahajima. The departure time for Hahajima-bound "Hahajima Maru" was one hour later at 12:00 PM. They were selling boxed lunches for passengers transferring, but I decided to dine out. First, I purchased a boarding pass for Hahajima and hurried to the town, a few minutes' walk from the port. There were many restaurants lining the streets. I aimed for the highest-rated restaurant in the area, likely the highest-rated in Chichijima, here. There were two other customers, also heading to Hahajima. No other customers came in after us. Now, there were various food options on the menu, but I chose the turtle sashimi, which is not commonly found elsewhere. This was offered as a single item, and I added rice and miso soup. Then, I also ordered island sushi. The dishes were served quickly, in about 5 minutes. The miso soup came in a large bowl, and pickles were also served. The turtle sashimi consisted of 4 slices only, a high-end delicacy indeed. I am not sure if I have eaten turtle before, at least not as sashimi, so I was curious about the taste. The meat had a firm texture. It didn't have a strong taste initially, but as I chewed, it revealed a slightly wild flavor that paired well with ginger. The island sushi was made with a fish called Okizuri, marinated in soy sauce. The filling had a sticky texture. The fish itself didn't have a distinctive taste. The rice was seasoned lightly, almost unnoticeable. I felt like I was eating something unique rather than delicious. Since there was no criteria on food review websites for originality or rarity, I added points to the taste and overall score. Additionally, there was a 3% surcharge added to the total bill following the Tsukiji method. (December 30, 2018)

I went on a solo trip to chase summer in the Ogasawara Islands. Even though this place is still considered part of Tokyo, I couldn't leave without trying the local specialties. So, I went to the popular Marujo restaurant with someone I met on the island. We sat at the counter in front of the lively chef. - Turtle sashimi: I was a bit traumatized by turtle stew the day before, but I bravely tried the sashimi. Surprisingly, it was delicious! It tasted like horse sashimi! - Giant squid: It looks like kamaboko (fish cake) at first glance, but it's actually squid. A bit boring after a while (laughs). - Island sushi: This day's specialty was mackerel. The fish is marinated before being shaped into sushi, and it's served with mustard instead of wasabi. I always think that the texture of warm-water fish is a bit soft. I prefer it cooked rather than raw, but that's just my preference. It's still delicious, but eating 8 pieces can get a bit boring, so sharing with someone is recommended. - Akaba (Red grouper) fried: This fish with a big mouth was delicious! The chef, who loves to chat, shared interesting stories about the island. It was a great meal!

The arrival day lunch was not crowded at all. I had a turtle sashimi set meal at Island Sushi. They only serve one type of Spanish mackerel. The owner is skilled in spearfishing and we had a lively conversation about fish. The turtle sashimi had a meat-like texture. I would like to try going there at night as well.

The 11-kilo sodeika tasted sweeter when I chewed it.

I visited Shimasushi for lunch and had the miso soup with red snapper sushi at Akaba. The red snapper sushi was very mild and delicious. The chef was friendly and we ended up staying for an hour and a half even though we didn't eat much. Thank you for the meal.

Red snapper fried, island vegetables tempura, rice stalk tempura, turtle hormone stir-fry, octopus liver sake, guava juice, passion fruit ice cream.

Kame-sashi Island Sushi, Okizarawa Red Miso Soup, Akaba (Red Gurnard) Kanpyo Maki, Papaya Ohitashi, Japanese Sake Marujou.

It's not surprising that it took 24 hours to get there and it was not a ★★★★★ experience!! The staff at the restaurant were friendly and it was a good place! The sea turtle sashimi and island sushi were delicious!