I stayed at a hotel as a base for trekking on Mt. Miyajima. I arrived at Oshima at 5:45 AM, so I took a shuttle bus (special service based on the ferry schedule) to the hotel. I opted for a 3000 yen package that included access to the hot springs in the morning, a breakfast buffet, and a boxed lunch for trekking. I enjoyed the hot springs from 6 AM, had breakfast at the buffet at 7 AM, received my boxed lunch at 8 AM, and started trekking at around 9 AM. I returned from trekking before 2 PM and headed back to my room. I immediately went to the hot springs, bought some alcohol at the shop, and had a drinking party in my room! Dinner was served at 6 PM, where we had a unique camellia oil fondue. The yukata smelled like oil, but it couldn't be helped. During dinner, we enjoyed draft beer, highballs, and Tokyo sake! The breakfast buffet changed a bit from the previous day, with grilled fish (mackerel one day, salmon the next) and other variations, which was nice. It's an old-fashioned hotel with a charming atmosphere, and I would love to stay here again if I have the chance to visit Oshima in the future.

This is my first time staying at a ryokan in Oshima. The room and futon have a slight musty smell. The food is okay. The rice is not delicious. The sashimi was tasty and I wish I could have had more. The tempura at dinner had too much batter. Breakfast is a buffet with no fruit. The outdoor bath is great!!

During the Oshima Island tour, I had lunch at Oshima Onsen Hotel and tried the Islander's Special Meal. It was packed with about 10 different dishes such as simmered kinmedai fish, rolled omelette, Oshima-style fried fish, and pickled vegetables. It was a special meal that allowed me to enjoy various flavors little by little. Thank you for the delicious meal!

I stayed at Oshima Onsen Hotel on August 8, 2022 (Saturday) and tried the Tsubaki Fondue Plan. The specialty dish features ingredients such as Ise lobster and ashitaba cooked in camellia oil, a local product of Izu Oshima. It was a fun experience to fry the ingredients by myself. The camellia oil is very refreshing and does not leave a heavy feeling in the stomach.

I took a helicopter from Hachijojima to Oshima, connecting the islands of the Izu Islands with the "Airland Shuttle". It was a sunny day with good visibility, and I felt exhilarated as if I were on a sightseeing flight. Passing through Mikurajima and Miyakejima on the way, we arrived at Oshima in about an hour, overwhelmed by the view of the islands and the vast ocean from the sky. After exploring the island by rental car, I safely checked into the "Oshima Onsen Hotel" for the night. The exterior of the building exudes a sense of history, while the lobby and large communal bath are well-maintained. The room, although old, was spacious enough and clean, with a washlet toilet provided. As a welcome treat, there were Tomorrow Leaf Sablé cookies and Tomorrow Leaf tea as snacks. And the view from the room was simply breathtaking! A lush green jungle spread out before my eyes, with the imposing presence of Mount Mihara in the distance making me gasp in awe. The hot spring in the large communal bath was said to be sourced from a natural spring, and the slightly yellowish and slightly slippery water was abundant. Relaxing in the outdoor bath while gazing at Mount Mihara made me forget about the passage of time. For dinner, I sat at a table in the restaurant, where the meal included rice and dessert, with other dishes pre-set. The famous dish "Camellia Fondue" was essentially a self-service tempura with items like lobster, sillago, scallop, processed fish cake, eggplant, Tomorrow Leaf, and sweet potato, all coated with a unique batter and fried in camellia oil. The camellia oil, being a luxury item, was blended with salad oil, but the exact ratio remains a secret. The taste aside, enjoying this dish in a lively atmosphere of sharing and laughter was the highlight. The full bottle of wine for 2,340 yen was also reasonable, and I was delighted when they turned the last turban shell rice into rice balls for a late-night snack, which I enjoyed while gazing at the starry sky. [Dinner Menu] Appetizer: Two types of daily appetizers Sashimi: Assorted fresh fish Tempura: Camellia Fondue Simmered dish: Simmered golden eye snapper Steamed dish: Chawanmushi Tossed dish: Sesame-flavored Tomorrow Leaf Pickles Soup: Clear soup Rice dish: Turban shell rice Dessert: Oshima milk ice cream For breakfast, there was a buffet with white rice, rice porridge, bread, pickled Tomorrow Leaf, Oshima milk, and a variety of Japanese and Western side dishes. Overall, the place may lack sophistication, but the staff worked hard with the limited resources available, and considering it as a mountain lodge halfway up Mount Mihara, I was satisfied. The breathtaking natural beauty of this location, where one can feel the pulse of the Earth, is truly unique and invaluable. While one should not expect too much from the facilities, food, or service, those who want to immerse themselves in the majestic beauty of nature will find this accommodation perfect. Exploring various tourist spots on Izu Oshima for the first time, the most memorable experience was definitely the backside desert of Mount Mihara. Despite seeing it in photos, the sight in person was truly awe-inspiring. It felt like I had landed on a different planet, with the volcanic landscape leaving a lasting impression. Thanks to this experience, I felt the energy of the Earth and returned home with renewed vigor.

During my visit to Izu Oshima for sightseeing, I had dinner at a hotel where I tried the famous Camellia Fondue. I learned that camellias are well-known in Izu Oshima, but it was my first time trying them in food. I didn't particularly notice the scent of camellias while eating. Since the island is surrounded by the sea, there were a lot of seafood dishes on the menu.

This is my first visit. On my second visit to Oshima, I was able to stay here. During my first visit to Oshima, it was the peak season and I couldn't stay, so I stayed at the Island Capsule Hotel in Motomachi (which was a nice place...). I received a discount coupon for shareholders of Tokai Kisen from an acquaintance and was able to stay at a low cost. [Since there were photos from the time of the visit, I will keep it as a personal record and not notify the timeline]. In Izu Oshima, this seems to be the largest accommodation facility. Although it shows its age, it is reassuring to have such a facility. The rooms are spacious and well cleaned, and the staff are very attentive. From the room, you can see the majestic Mt. Mihara very close by. Of course, you can also enjoy the view from the open-air bath, which is very relaxing. For dinner, there were appetizers, sashimi, island tofu, simmered kinmedai, chawanmushi, sesame-dressed ashitaba, sazae rice, and the main dish was fondue with camellia oil. There were no extravagant dishes, but each dish made use of local ingredients and allowed you to enjoy a variety of flavors. The fondue with camellia oil was a first for me, and it was fun to cook it myself. There weren't many types of alcohol, but I enjoyed it with the food without any concerns. In particular, the ashitaba, white fish, and mashed fish cake were delicious. In the off-season of November, there were few people, and I was able to enjoy the rustic feel and spend a quiet and enjoyable time. I think this hotel is an indispensable facility in this wonderful place. I know things are tough right now, but I hope they will continue to do their best for a long time. Thank you for the wonderful meal!

Izu Oshima where to stay. Searched on various accommodation websites, travel agencies, and Tabelog, and many places did not accept preschoolers... Ended up at Oshima Onsen Hotel. It seems that KNT and Tokai Kisen have reserved quite a few rooms. Comparing the conditions of both... - Adult and elementary school student rates are almost the same - Preschooler rate, KNT is free, Tokai Kisen is 1000 yen - Rooms, KNT has a bath, Tokai Kisen does not have a bath -> Confirmed on-site, rooms without a bath have a view of Mt. Mihara - Regarding meals, when inquired with Tokai Kisen, they have a special plan that is slightly more luxurious -> When asked the hotel, there wasn't much difference. Both have their pros and cons, but since we have children, we chose to book with KNT because we can use a room with a bath in case we can't use the hot spring. Upon entering the room, we were greeted by origami camellias. There were four pairs of slippers in different colors for each size, including for preschoolers, which was nice. The room is 10 tatami mats in size. For rooms without a bath, there was a small table and chair made of rattan near the window (from a distance, but probably...). Yukatas were provided for children and adults in small, medium, and large sizes. Next to the yukata storage area was a small refrigerator. A 1L carton of milk bought from the supermarket could not fit unless the shelf was removed. Glasses, disposable chopsticks, and even a wine opener were provided, which was a good impression! The water facilities are all grouped together on the right side after entering the entrance. Washbasin, toilet, and bath are all separate. Spacious! The hotel also has Wi-Fi. It's not that strong, but it automatically connected without a password. We arrived on a windy and cold day in March, so the room was warm with the air conditioning. We had dinner shortly after arriving at 17:00. You can choose between starting at 17:30 or 19:00. The seats are predetermined in the large hall. Even when fully booked, the dining area was spacious because the venues were separate. The main dish for dinner on the first night was Tsubaki Fondue. ...sounds fancy, but it's a self-service tempura where you coat the ingredients on a skewer and fry them. The tempura pot is shaped like an overturned wide-brimmed hat, with a slope for excess oil to drain, and it also serves as a warming function because the pot is hot. There are quite a variety of ingredients for the fondue. Besides the prominent spiny lobster, there are white fish, scallops, fish balls, eggplant, sweet potatoes, and trefoil. The spiny lobster is not only the meat but also the head split into two, allowing you to eat the miso as well. The meat does not shrink, and there is a fair amount of miso, which is nice! I decided to eat the scallops and spiny lobster as they were, and the fish balls, eggplant, and sweet potatoes were eaten as they were. Even so, the batter absorbs oil, so the oil gradually decreases... and since the skewers are inserted, there are parts where the oil comes out when you put in the ingredients. We finished eating without any problems, but I wonder if they add more oil. Also, the batter that has detached from the ingredients turns into tempura crumbs and gradually burns in the pot, so it might be nice to have something to scoop up the tempura crumbs. It's fun to coat and fry the ingredients yourself. It's an extraordinary experience that you can't do at home! The dining hall had a cheerful BGM playing, although the trefoil splattered a lot of oil... Other dishes... The cold dishes were arranged in advance, and the simmered golden-eyed snapper was served warm later. Fresh seafood is expected to be eaten on the island, but I didn't feel that freshness in the sashimi or the ingredients for the fondue. I started with non-alcoholic drinks, but added hot sake later. The finale was rice with sazae (turban shell). My eldest son liked it and finished two servings. My 3-year-old second son did not eat, but white rice and furikake were free. The dessert was Oshima milk ice cream. It's full of milk flavor. I felt that the island's specialty products have a strong taste of traditional ingredients.

The Izu Oshima series will continue for another 2-3 times, so please bear with me as we move on to the topic of food. We are descending from Mt. Mihara and checking into our accommodation for the night. The tour package includes a room with a private hot spring and can accommodate 8 people, but as a couple, we have plenty of space. From the room window, we can see a different view of Mt. Mihara. We were able to check in a bit early, so we had a relaxing time. Oh, wild monkeys are playing near our room. A group of nearly ten monkeys arrived later, but I was soaking in the hot spring, so no photos. I am now soaking in the hot spring. The sunset is not as vibrant, but the foothills of Mt. Mihara are turning a deep red. I had already soaked in the public bath upon arrival, so I am completely relaxed. After getting out of the bath, it's time for dinner. The dining hall is set up with plenty of space between tables, so dining as a couple is comfortable. There is no need to fight over the mini sashimi platter, as we each have one. The simmered alfonsino was a bit lacking in flavor when eaten alone, but I decided to save half for later. The fondue with camellia oil had a light and refreshing taste, thanks to the perfect match of batter and oil. I had almost forgotten about the island's specialty, bekko sushi, which was served at the beginning and ended up a bit dry. For the final dish, turban shell rice, I topped it with the leftover alfonsino, creating a delicious flavor change. Despite being full, I finished the meal easily. And the vanilla ice cream was a nice bonus. I went to bed early, but the bed was uncomfortable, so I woke up at 5 am and soaked in the room's hot spring. It was bright outside, and to my surprise, it was snowing! After relaxing a bit, I went to breakfast, which was decent but not exceptional. Before checkout, I went up to the rooftop and had a clear view of Mt. Fuji. It was a nice change to see Oshima Island from the opposite perspective. The sun was getting stronger, and Mt. Mihara's makeup was starting to melt. We departed at 10 am under a clear sky, enjoying a leisurely drive down the mountain. Island trips are best enjoyed at a relaxed pace.

I didn't have high expectations for the tour lunch, but it exceeded my expectations with a variety of dishes such as sashimi, pickles, simmered dishes, and ashitaba. The flavors were great, and the sashimi with green chili soy sauce was delicious. I was very satisfied.