Accommodation Fatigue-relieving hospitality
- Minshuku Oshima
An inn directly operated by a fisherman.
Locally sourced seasonal dishes can be enjoyed.
- Minshuku Uminoya
This inn with a family atmosphere offers seasonal food from Shakotan.
Special homemade dishes using fresh local seafood are served, including sea urchin in summer.
- Kakuta Ryokan/Shakotan Youth Hostel
A fisherman’s inn.
Sea urchin in summer and other fresh seasonal seafood are served here.
In spring, guests can also enjoy dishes made with mountain vegetables collected by the owner of the inn.
- Oyado Shinsei
A fisherman’s inn where meals are decided each day by the catch landed by the Koshinmaru 18 fishing boat.
Shakotan’s freshest seafood is served here.
- Nagomi no Yado Iida
This building constructed in the Meiji era has been revived as a modern inn.
Meals use mostly local ingredients, with the buffet breakfast featuring locally harvested vegetables.
Kura, an annex cottage, is popular with women.
- Seaside Inn Unjoya Ryokan
This long-established inn in Shakotan opened in 1954.
From spacious bright rooms, guests can enjoy picturesque views of the sea.
The fresh local food served here from the mountain and the sea is very popular.
Guestrooms with en suite toilets and meals served in private rooms with chairs are popular with elderly guests.
- Ryokan Hokkai
At this inn facing the Sea of Japan, guests can enjoy beautiful views of the setting sun over the sea.
Seafood caught by the owner, who is also a fisherman, can be enjoyed here.
Fresh sea urchin is also served from June to August.
- Minshuku Isonoka
Guests can enjoy dinner in their rooms while taking in views of the setting sun over the sea.
In the season of sea urchin, the owner, who is also a fisherman, offers ocean-fresh raw sea urchin, grilled sea urchin and a hot pot dish containing sea urchin.
The owner, who is engaged in fishing throughout the year, offers ocean-fresh seafood.
March: righteye flounder, Okhotsk atka mackerel, Japanese rockfish, cherry salmon and other fish
May: Japanese sand lance
June – August: sea urchin and sea cucumber
September: autumn salmon
October: abalone, cod and other fish
The owner, who is also a fisherman, uses local seafood to welcome guests with traditional local dishes and unique creative cuisine.
This small inn with seven guestrooms guarantees a relaxing stay in natural surroundings.