delicious winter hospitality

winter is the tastiest season of the year
From 16 December 2019 to 29 February 2020

Freshly pressed olive oil, plump fatty fish, meaty crabs, fleshy shellfish … When the autumn leaves start falling in Kankakei Gorge, it marks the start of Shodoshima's ""tasty"" season.

Enjoy the island's delicious tastes to the full. How about visiting a production site and learning from the producers and experts about Shodoshima's traditional food culture and seasonal delicacies?

Meaty fish and hearty vegetables bursting with flavour and umami
Freshly pressed oil from selected farms on the island that you can only enjoy at Mari
Talking with the producers resonates with visitors

*The images shown are for illustrative purposes only. The menu varies depending on the ingredients purchased that day.

I look forward to winter

My day starts early in the morning when I go out while it is still so cold that I can see my breath to buy ingredients. The vegetables, olive oil, meat, seafood and other products that I get from the producers are so fresh that I can't wait to serve them to our guests. Every year, I get impatient for winter.

Meaty blue crabs full of roe. Popular flavourful okoze (stonefish). Fleshy, weighty shellfish. Colourful fruits and vegetables so tempting that you want to take a bite without bothering to cut them first. I love the firm somen noodles that you get in winter. And this is the time of year when all over the island olives are being pressed to extract the oil. The fresh scent of olives bursting with flavour makes me sigh with pleasure. The oil is normally filtered to preserve its taste over a long period, but I get mine specially unfiltered in December. The single-variety filtered oil that you can get from January is exquisite.

I love the island's foodstuffs because I see the care and passion that the producers put into growing and creating their produce. Winter is also a great time for learning. Guests can visit an olive farm or a soy sauce brewery, or alternatively, I get the producers to come to Mari. Also, guests can stay for two consecutive nights, an offer that is only available in winter. So how about coming to Mari in winter and enjoying delicious food?

Mr. Yasuyuki Mawatari

Special
Event1

Visit a production site

production site 1 olive cultivation

Visit an olive farm with close connections with Mari and learn about the passion and dedication that goes into olive cultivation.

Tours :
Monday and Tuesday from December to February, except 30 December to 3 January, national holidays and 3-12 February (maintenance period)
Time :
14:30-15:45
Fee :
900 yen (excluding tax)
How to apply :
Contact Shimayado Mari at least 3 days in advance

production site 2soy sauce brewery

Visit a soy sauce brewery that practises "kanjikomi", the traditional brewing process that is begun in winter in harmony with nature, and learn about soy sauce making from the brewer.

Tours :
Thursday and Friday from December to February, except 30 December to 3 January, national holidays and 3-12 February (maintenance period)
Time :
14:30-15:45
Fee :
900 yen (excluding tax)
How to apply :
Contact Shimayado Mari at least 3 days in advance
Special
Event2

2-night stays are available at both Shimayado Mari and Umioto Mari

Shimayado Mari and Umioto Mari normally only accept reservations for one night, but from December to February, guests can stay at the same ryokan for two nights. In addition, on the second day, guests can have dinner at a restaurant that we recommend. Feel free to ask for suggestions on how to spend your stay.
*Except 29 December to 3 January
*Images are for illustrative purposes only. Please contact the restaurant directly for menu information.
Only for 2-night stays! Dinner at a Shodoshima restaurant recommended by the propietor
Restaurante FURYU

An Italian restaurant that uses local Shodoshima seasonal ingredients. Enjoy a friendly chat with the chef.

Nonoka

The chef used to work with me at Shimayado Mari so we have known each other a long time and our families are very close.

Sushi Kappo Yakko

A long-established restaurant whose owner makes sure he is the first one to arrive at the biggest fish shop on the island and get the best fish.

Seasonal chart for
planning your stay at Mari

Food
calendar

Fish and shellfish Vegetables
Japanese blue crab Ark shell Okoze (Stonefish) Fan mussel Razor clam Asparagus Strawberry
December              
January              
February              
Olive oil Workshop Production site tour
Non-filter Single Estate Olive oil Soy sauce Olive oil Soy sauce
December            
January            
February            

*Menu may change depending on ingredients purchased that day