A must-reserve restaurant! When I told the locals on the island that I was going to Liangshanpo, many of them said, "You were able to make a reservation, that's great!" I was captivated by Hachijojima, so I revisited it a month later. One month prior, the restaurant was fully booked and I couldn't go, so I made a reservation at this restaurant when I booked my accommodation! It was a long-awaited visit to Liangshanpo, but the day before, I had a fun time drinking with the restaurant staff and locals by chance, experiencing the island time! When I asked for recommendations, they mentioned tomorrow's leaf ice cream! I could feel the love for the island! They said tomorrow's leaf is better in winter, but I definitely want to try it! I've tried Kusaya from Niijima before, but I feel a bit hesitant to try it again, and when I honestly mentioned this, they told me that Hachijojima's Kusaya is not as smelly and there are smaller ones, making it easier to try! Finally, I went to the restaurant! I had island sushi, tempura, tomato and cheese, grilled shiitake mushrooms, Kusaya, and more! As others have mentioned, the prices are a bit high, but it depends on the dish, and overall, the prices are similar to other restaurants in Hachijojima! The island sushi looked delicious just by appearance! Personally, I really enjoyed the island sushi with rock seaweed that I tried for the first time! The tempura had a thin batter that was not greasy but crispy and juicy shiitake mushrooms and okra, allowing me to enjoy the local ingredients in a delicious way! The Kusaya was indeed not as strong in smell as Niijima's, and it was easy to eat, perfect as a side dish for sake lovers! For those who want to challenge Kusaya, I recommend the one from Hachijojima! The tomorrow's leaf ice cream had a nice depth of tomorrow's leaf flavor, different from green tea, with a refreshing taste, which made me understand why it was recommended! I realized that when you feel the personality and feelings of the chef in the food, the way you taste it changes, and you appreciate each bite more, feeling the happiness spreading in your mouth, and even the memories of the trip change. I have been to various islands, but I felt this the most in Hachijojima! I will definitely come back! Thank you for the wonderful time!!

I made a dinner reservation during my recent trip. According to a local, this restaurant is a must-book place, so it's better to make a reservation in advance. I visited various restaurants in Hachijo, but this one had the highest quality of dishes. The island sushi is a specialty and a must-try! Personally, I highly recommend the amazake leaf ice cream and gratin. Although the prices are a bit high, the dishes are well-prepared, so it's worth it. I had a wonderful encounter with the charming head chef, who was very friendly, gentle, and a true gentleman. I will definitely visit this place again when I come back to Hachijo for sightseeing next time.

No matter who you ask, Liangshanpo is always recommended. You can check the reservation status on Twitter. I wanted to try something unique to Hachijo Island, so I visited. I ordered the "nama kusaya" thinking I might as well. Unfortunately, it brought back bitter memories as the kusaya I bought in Izu Oshima was surprisingly bad, almost traumatizing. The kusaya here, of course, had a strong smell, but with mayonnaise and shichimi it was delicious. If it wasn't smelly, it would have been full of flavor... They serve it grilled on a shichirin, so the restaurant has a kusaya smell... Sorry. It's a bit pricey, but everywhere has island prices, so it's unavoidable. Thank you for the meal!

This is a popular restaurant where you can tell why it's so popular. They explain things in detail and serve dishes in smaller portions so you can try a variety of dishes. They mentioned that the budo (grape) harvest is decreasing year by year, so it might not be available in the future. It's best to try it while you still can. They offer dishes like wind-blown shiitake tempura, tomorrow's leaf tempura, simmered green sea turtle, and local delicacies that you can only try here. It's a place you'll want to come back to.

When you come to Hachijojima, this is a must-visit restaurant. They have island sushi, tempura made from tomorrow's leaf, and even Asitaba beer! It's recommended for those visiting an island in Tokyo for the first time. But it's a bit pricey. Nevertheless, it's a wonderful restaurant that I find myself returning to time and time again.

It seems to be the most popular restaurant in Hachijojima, and it's fully booked so we couldn't get a reservation. However, since there are many tourists, you can contact the restaurant and enter after the second flight after 8:30 am. The dishes are seasoned to bring out the flavor of the ingredients and are very flavorful. In particular, the Hachijojima sushi with rock seaweed is delicious, allowing you to fully enjoy the slightly sweet flavor of the seaweed. The staff, mainly women, are considerate and it is a calm and peaceful restaurant.

I came to Hachijojima because I wanted to eat the famous island sushi with a spicy kick. I have been captivated by the perfectly balanced flavors of the island sushi made by locals from Hachijojima for a few years now, and I have always wanted to eat it on the island itself. From the first day, I ate nothing but island sushi wherever it was on the menu, and I even visited a highly recommended sushi restaurant and had island sushi made by a kind local at their home. I am completely satisfied. Among all the island sushi I ate on this trip, the "Yan Shan Po" was the best. Of course, there may be differences in personal preferences, conditions, or ingredients. But for me, it stood out far above the rest. I am so glad I came to Hachijojima. When traveling to Hachijojima, if you venture away from your hotel for dinner, you may need to take a taxi back and forth. But I believe it is completely worth it. Locals may say, "That place is expensive," but compared to other restaurants on Hachijojima, or even sushi in the heart of Tokyo (Hachijojima is part of Tokyo), the prices are incomparably reasonable. It is definitely worth trying. In addition to sushi, I also had the opportunity to try Kusaya here. Hachijojima is famous for Kusaya, but depending on the sea conditions, there may be times when Kusaya is not available. During this trip, the sea was not very favorable for fishing for a few days, so I was able to try fresh Kusaya at a restaurant for the first time. I was amazed at how delicious it was. Thank you very much. It was a feast.

For our first dinner in Hachijo Island, we made a reservation at the popular local restaurant, Yosanpaku, and we were really looking forward to it. We ordered a variety of dishes, including: - Assorted sashimi with three types of fish: Red Seabream, Amberjack, and Snapper, with a nice touch of island chili peppers. - Assorted tempura with Umikaze Shiitake mushrooms and Neri (island okra). The Neri had a mild taste and was easy to eat, while the Umikaze Shiitake mushrooms were delicious as always. - Island sushi with Red Seabream, Snapper, Bluefin Trevally, Nori seaweed, and slightly sweet vinegar rice, served with mustard instead of wasabi. A truly traditional taste! We also tried other dishes like Kusaya cheese, Hachijo milk gratin, and Nori seaweed soup, all of which were delicious. The local shochu was abundant, and my companion said that "Jyokeshima" was the most delicious. Since I was the designated driver, I stuck to soft drinks. We thoroughly enjoyed the flavors of the island. Thank you for the wonderful meal.

At first, I was told that the popular restaurant couldn't take reservations and was fully booked, but I made a waiting reservation and called after the customers left to ask if I could come in. I was able to enter from 7:30 p.m. Everything was delicious, but I especially liked the okra tempura! The tomorrow leaf ice cream was also delicious, but incredibly, the restaurant offered a complimentary watermelon as well! The watermelon was delicious! The friendly service and delicious food made it a great memory of my trip.

First visit! Well, it's my first time on Hachijojima too!! I tried kusaya for the first time in my life! (I think) I ate sea turtle for the first time in my life! (Definitely) When I ate sea turtle, I had a complex feeling! I was able to eat kusaya without being too bothered by the smell! It was a fun restaurant!

A cozy izakaya where you can enjoy delicious ingredients from Hachijojima. The atmosphere of the restaurant is calm and charming, with clean restrooms, making it a comfortable place to relax. The young staff members were all friendly and created a pleasant atmosphere, allowing customers to feel at ease. The appetizer was already delicious. I was surprised at how delicious the Kusaya, which I tried for the first time in my life, was! The Aobana beer was pleasantly bitter, refreshing, and easy to drink. The sashimi, tempura, deep-fried sea bream, and glossy island sushi were all truly delicious! I will definitely visit again when I go to Hachijojima. Thank you for the wonderful meal!

I couldn't get in last time, so this time I made a reservation before going. The staff at the restaurant were all very kind and the food was delicious. I forgot to try the kusaya, which is a bit regrettable, but I was able to enjoy the island sushi and ashitaba tempura, so it was good. I would like to go again.

I also wanted to visit this restaurant as it is listed in Ota Kazuhiko's Izakaya Hyakumeiten and it was one of the reasons I visited Hachijo Island. When making a reservation, I made sure to reserve the island sushi. The appetizer of tomorrow's leaf and chicken was satisfying on its own. The sashimi I ordered included "Akamackerel" which was delicious. The sashimi of "Flying fish" was also wonderful. The simmered "Green sea turtle" in miso was also delicious. I wonder if my skin will be smooth tomorrow. Overall, everything I ate was delicious and satisfying. Truly a top-notch restaurant. They have a variety of shochu available. I tried Aoshochu and Island Hana. The sake was "Koshino Homare." When leaving the restaurant, there was a festival happening at the shrine in front of it. The owner kindly lent me a chair so I could watch the fire thief show. After that, I returned to my accommodation at Sea Pylos while gazing at the starry sky. It was a wonderful time.

In Hachijojima, it is advisable to make a reservation for the izakaya you want to visit on the last day. When I arrived at 7:00 PM, it was quite crowded. The turtle soup had no unpleasant taste, and the remaining portion was left. The tempura of amaranth leaves was delicious and addictive. I love it. The island sushi was tasty, but once you've had it, you're done. The fatty tuna sashimi was delicious, but the bonito was smelly, so I only took a little and dipped it in mayo, which went well with sake. The gratin and gratin were delicious.

The meal portions are perfect for one person, and the staff at the restaurant are attentive. We stayed from opening to closing (laughs). The restaurant was fully booked with reservations. Drink Menu: - Asatsuyu Beer - Yaetsubaki Soda Highball - Joie Soda Highball - Jokeshima Soda Highball - Jokeshima Lemon Sour - Edo Shochu Soda Highball Food Menu: - Grilled Seaweed - Sea Breeze Shiitake Tempura - Ogasawara Direct Green Sea Turtle Stew - Assorted Sashimi (Tuna, Yellowtail, Bonito) - Island Sushi

You can enjoy delicious local ingredients including island sushi (reservation required). The prices may be on the higher side like in Tokyo, but the taste is guaranteed. I don't drink alcohol, so I visited by rental car. I was able to park in the shrine's parking lot across the street. Due to the impact of COVID-19, some restaurants were closed, leading to a large crowd at Ryozanpaku. It is already a popular place, so without a reservation, securing a seat may have been difficult.

For dinner, we went to this place. Due to the state of emergency, alcohol was not available, so we toasted with non-alcoholic tomorrow leaf beer. It had a unique richness, like a mix of green juice and beer, and was easy to drink. The sashimi platter included yellowfin tuna, Spanish mackerel, and butterfish. The beautifully sparkling sashimi was very thick. The tempura platter had tomorrow leaf and island okra. The tomorrow leaf tempura was crispy with a slight bitterness, while the island okra was thick and soft. The island sushi required a reservation, so we ordered it in advance. We split one serving between two people, so the photo shows half. It included yellowfin tuna, Spanish mackerel, butterfish, and seaweed. The pickled seasoning was mild, and the seaweed was my favorite. We enjoyed the local cuisine from Hachijo Island, but without alcohol, our appetite and enjoyment were somewhat diminished. The food was delicious, but the prices were more geared towards tourists.

Liangshanpo Hachijo Island 5,000 to 6,000 yen. Ranked first on Hachijo Island's food log, "Liangshanpo" offers local cuisine. I'm not sure if there is a demand, but it was really delicious, so I wanted to record it. I asked the hotel manager for recommendations when traveling alone, and they recommended this place as the most popular in Hachijo Island. As a result, I visited here both nights. The island sushi must be reserved by phone before 3:00 p.m. on the day, but it was excellent. Other menu items like the famous Hachijo Island tomorrow leaf tempura, red miso simmered beef tripe, and chicken skin dumplings were also delicious, and I quickly understood why it is so popular. If you ever visit Hachijo Island, you must go here.

It's been about 20 years since I last visited Hachijojima. Despite being in the same Tokyo prefecture, the distance from the city center is about 300 km, comparable to Nagoya or Sendai in a straight line. The island's scenery has hardly changed since 20 years ago. There are no convenience stores on the island, and no major supermarkets or chain restaurants from the mainland have entered either. Even renting a car was a bit of a hassle since only individual shops offer them. The island still maintains its calm and leisurely pace of life, with light trucks running around bearing license plates from Shinagawa adding to the charming atmosphere. When I first visited, the impression was that it was a "nothing special" island, but after 20 years, I've come to realize that the very fact of being "nothing special" is what makes it so unique and wonderful. Even though it may seem like there's "nothing" on the island, the special landscapes, hot springs, island sake, and island cuisine are all treasures unique to Hachijojima. This time, I finally fulfilled my long-standing wish to visit "Ryozanpaku," where you can enjoy island sake and island cuisine. I started with a beer, opting for the island vegetable-based beer cocktail "Asunaho Beer," which had a unique presence of Asunaho without compromising the beer flavor. For the first dish, I had a sashimi platter featuring three types of local fish: "Hirakinme Tai," "Kihada Maguro," and "Medai." The sashimi was fresh and delicious, especially when paired with the island's unique way of eating with island chili peppers crushed in soy sauce. Next, I tried the island specialty "Muroaji no Kusaya," which had a distinctive aroma and taste, especially when paired with mayonnaise and a sprinkle of shichimi pepper. I also enjoyed the "Aokame no Nikomi," a dish commonly eaten from Hachijojima to the Ogasawara Islands, which had a surprisingly mild and easy-to-eat flavor. Finally, I had the "Asunaho Tempura," made from the island vegetable Asunaho, which had a crispy texture and a delicious flavor, especially when dipped in salt from Aogashima. Moving on to island shochu, I sampled drinks from the four local distilleries on the island. Overall, the island sake and cuisine at Ryozanpaku were a delightful experience that showcased the unique flavors of Hachijojima.

- I got hooked on eating Kanpachi, Sawara, and Kinmedai with soft and delicious sashimi dipped in soy sauce mixed with crushed island chili peppers. - I love tatami rock seaweed. - Octopus tempura is delicious. - Nyogaimo (mountain yam) and Sakutou (pickled fish) are a sure bet. - Sea turtle stew with various parts is good. - Delicious shiitake mushrooms. - I like gratin. - Garlic potatoes. - Island sushi by reservation only is the best. Drinking Edo shochu with tomorrow's leaf tea and water is delicious. It's a popular restaurant that requires reservations. It has a slightly touristy feel.