Here at Izu Oshima, right in front of Okada Port, is a restaurant run by the local fishing cooperative. I visited here because you can eat sea cucumber, so I ordered the sea cucumber tempura set meal. The set meal comes with tempura rice bowl, side dish, soup, and dessert. The tempura consisted of half sea cucumber and half shiso leaves. The soup that came with it might be sea cucumber soup. Sea cucumber has a quite subtle flavor, a firm texture, and a taste that is neither good nor bad, more like a snake in both appearance and flavor. The tempura itself was like homemade tempura. The sauce was thick and sticky. The soup didn't have a strong dashi flavor. But it was nice to be able to easily try sea cucumber tempura. Thank you for the agar dessert.

I went to this fisherman's cooperative dining hall located right in front of Okada Port, with easy access, where you can enjoy local specialties like bekko udon and utsuho. Although the air conditioning wasn't very effective, I was satisfied with the set meal that came with a small dessert. The bekko udon for 1100 yen was delicious, with fresh sea bream sashimi marinated in island chili soy sauce, giving it a spicy kick. As a sushi lover, I was happy to see vinegared rice being used! The miso soup was made with fish broth, and the side dish had bonito, making it a seafood feast! My friend ordered the utsuho fry, which had a fluffy texture and was apparently delicious, but the tempura including the shiso leaf was a bit oily, which was a bit disappointing... Ordering sashimi or kusaya might be a better choice... Thank you for the meal! ★

I used the waiting time for the bus to order a hamburger set meal. I thought it was a beef hamburger, but it turned out to be a fish-based hamburger. The taste of the hamburger is unique and may be divisive. There was an elderly female staff member, and the atmosphere was like a school cafeteria. I would like to try the tempura of mitsuba and utsubo next time.

On the second day of the third tour to Oshima this summer, after finishing two early morning and morning dives, we showered at the shop and headed for lunch. We had to choose between Ichimine or the Fishermen's Cooperative dining hall, and we decided on the dining hall. It was a charming place with a variety of set meal menus, and it seemed like the recommended and popular dish was the Moray Eel Tempura Rice Bowl. The shop had good ventilation and was right in front of Okada Port. We arrived around noon, so it was a bit crowded, but we were able to sit comfortably at a table for four with just two of us. I ordered the Oshima Hamburg, which is actually a Mackerel Hamburg set meal, while my friend ordered the Moray Eel Tempura Rice Bowl without hesitation. We opted for extra rice for free, and although the water was self-serve, they brought us the first glass. We enjoyed the pleasant sea breeze while waiting for our meals, which arrived in about ten minutes. The side dishes included a pickled Tomorrow's Leaf and cold seaweed salad, which left a good impression. The Mackerel Hamburg main dish was easy to eat with no fishy taste and the demi-glace sauce was good. It was more delicious than expected, and the rice went down easily. The highlight was the delicious Yellowtail soup, which was filled with what seemed like Yellowtail meat and Tomorrow's Leaf, making it perfect.

I had the Pollock Roe Bowl (1100 yen)! Since it is directly operated by the fishing cooperative, it can be enjoyed at about 2/3 of the price compared to sushi restaurants on the island! The white fish was marinated in spicy chili peppers and soy sauce, and it was very delicious. The restaurant was not crowded, so the older lady even talked to me, making me feel warm and welcomed.

I had the sea eel tempura rice bowl. It comes with a bowl, soup, side dish, and dessert for 1200 yen, so I think it's a good deal. The rice bowl is filled with plenty of ingredients and delicious. The sea eel has a taste similar to white fish and is thick and juicy. The tempura bowl not only has sea eel but also various vegetables, making it very satisfying. The sauce is simple yet tasty. They also offer rare items like sea eel, making the overall satisfaction level high.

A dining spot near Motomachi Port on Izu Oshima. The fried Utsuo is crispy and delicious, similar to bone senbei. The Bekko Donburi features island-produced bekko on top, with a refreshing taste that contrasts the spiciness of island chili peppers. It's tasty. They also offer a luggage storage service.

The two-day business trip to Oshima has ended, with the departure ports being Motomachi Port and Okada Port. It seems that the decision on which port to depart from will be made on the morning of the same day. In order to board the 2:30 pm ferry to Takeshiba, the rental car must be returned to one of two locations by 1:00 pm, and they also provide transportation to the port, which takes about an hour and a half. So, I guess we'll have lunch near the port depending on the departure and arrival ports. Yesterday was a day off. When you come to Oshima, you have to try the Bekkou Sushi, but I had the Bekkou Donburi. Today, I had the tuna Bekkou Donburi with miso soup. However, it's already 2:30 pm... Going to Atami in the 3 pm hour was also an option...

<About the Restaurant> A cafeteria operated by the Izu Oshima Fisheries Cooperative Processing Department. At least by the summer of 2013, it was a shop of the Izu Oshima Fisheries Cooperative, but at some point it became a cafeteria. It offers home-cooked meals made by the island's aunties using fish caught in the sea of Izu Oshima and local ingredients. It is a registered store for the Tokyo "Shimajiman Shokuzai Shiyo-ten" project, which is one of the projects of the Tokyo Metropolitan Government. Located at the southern end of Oshima Island in the Namiuki area, it sells products manufactured at the Izu Oshima Fisheries Cooperative Processing Department's workshop. The Oshima Tourist Association's information desk is also located here, and the staff (the island's aunties) at this restaurant also work at the tourist information desk. Therefore, during busy times, there was quite a bit of confusion as the staff had to handle both cooking and luggage storage (300 yen per piece) for the tourist association. Some customers who ordered but couldn't wait for their food to arrive in time for their departure ended up leaving without eating, so it's better to check the waiting time before ordering, especially if you have a scheduled departure. - No parking available (Okada Port Free Parking Lot with 157 spaces available) - Seating: Counter seats... about 3 seats, Table seats... about 4 tables for 4 people each - Recommended Menu Items: - Saba Sauce Katsu Don: A dish with deep-fried mackerel topped with a special sauce made from sesame mackerel caught off the coast of Hitsu Island in the southeastern part of Oshima Island. - Oshima Hamburger Set Meal: A healthy menu made by grinding mackerel caught off the coast of Hitsu Island in the southeastern part of Oshima Island, adding tofu, okara, etc. <Cuisine> - Bekkou Don: A dish with sashimi of rockfish caught by Oshima fishermen marinated in spicy soy sauce and topped with bekko, a local dish of Oshima. It comes with 3 side dishes, tsumire soup, and agar made from Oshima agar. The rockfish was slightly crumbly, but well marinated with about 10 slices. The spiciness of the island's chili peppers was not very strong, but the soy sauce flavor was well infused. The side dishes included mizuna sesame salad, shredded grilled mackerel, and pickles. The inclusion of grilled fish as a side dish was a nice touch. It also comes with fish ball soup and a dessert made from agar using Oshima agar. - Tobi no Soboro Don: A bowl topped with minced flying fish. It comes with 3 side dishes, tsumire soup, and agar made from Oshima agar. The minced flying fish on the "Tobi no Soboro Don" is made by simmering minced flying fish in a sweet sauce. The taste is almost entirely sweet, similar to sakura denbu, but with a stronger fish flavor. The side dishes include mizuna sesame salad, shredded grilled mackerel, and pickles. - Oshima Fried Rice: Fried rice with shredded mackerel and mizuna from Hitsu Island in the southeastern part of Oshima Island. It comes with 3 side dishes, tsumire soup, and agar made from Oshima agar. (The menu photo did not include the 3 side dishes or agar, but instead had a salad with shredded cabbage as the main and tsumire soup, so there might have been a mistake.) The fried rice does not contain eggs, but the rice is fluffy and fragrant. The overall color is brown, but the mizuna is not overcooked, providing a fresh flavor.

After the ship had departed, or perhaps because it was well past lunchtime, I found myself the only customer. I ordered the recommended "bekko-don." The dish consisted of sashimi marinated in a special chili soy sauce, arranged on top of rice. The sashimi wasn't as spicy as I had expected, but there were small pieces of island chili pepper mixed in, adding a hint of spiciness that complemented the dish well. The side dish of sesame-dressed tomorrow leaves was fragrant and easy to eat, unlike the ones I have at home. (I wonder if they prepare them differently?)

Katsuo (bonito fish) fried in the Tatsuta style set meal for 950 yen.