Island Hotel Urashima

🐡Fugu and hamo kaiseki on Himakajima, by the chef who pioneered island fugu

Aichi · Himakajima Island Hotel Urashima

1

A home away from home on Himakajima

• 🏝️The inn sits near the center of Himakajima in Mikawa Bay; the nearest port is East Port
• 🏡Billed as 'your home on Himakajima', it is a family-run inn led by the owner-chef and the okami
• 🐡The chef taught islanders how to prepare fugu, helping turn island blowfish into a tourist draw

2

14 tatami rooms and 1 Western room

• 🛏️On the 2nd and 3rd floors are 14 Japanese rooms of 8 or 10 tatami and 1 Western room with Simmons beds, 15 in total, with an elevator
• 🚿Every room has an entry space, a window-side sitting area (hiroen) and a private bath and toilet
• 🌅Views differ by room, so early booking is recommended; mahjong, shogi and go sets can be borrowed

3

Large baths with a bamboo garden

• 🎋The large baths look onto a green bamboo garden: Shiosai-no-yu for men and Sazanami-no-yu for women
• 🕚Open from check-in to 23:00 and from 6:30 to 9:00 the next morning
• 🧴Shampoo, rinse, body soap, hairbrushes and razors are provided, with yukata from extra-large to children's sizes

4

Winter tiger puffer kaiseki

• 🐡From October to March the inn serves fugu tessa sashimi, grilled fugu and milt grilled on a hot stone
• 🍲The winter-only fugu kaiseki continues with tecchiri hot pot, deep-fried fugu and rice porridge
• 🎣Fish is bought directly from island fishermen, and tessa can be ordered from a single serving

5

Seasonal kaiseki and hamo

• 🍱Courses change with the seasons, including Four Seasons kaiseki and okoze (stonefish) kaiseki
• 🐟In summer the chef deliberately chooses hamo (pike conger) a size or two larger than the market average
• 🥬Vegetables come from the inn's organic Urashima Farm and local growers, with a wide range of shochu and sake

6

Mikawa Bay blue crab and add-on dishes

• 🦀Mikawa Bay's famous blue crab (April to November) is boiled live, never frozen
• 🦞Live spiny lobster sashimi is available from September to June, and those who order it get lobster-stock miso soup at breakfast
• 🍶In autumn there is filefish sashimi with liver soy sauce; add-on dishes require advance booking

7

Lobby and facilities

• 🛋️The garden-view lobby has paid massage chairs
• 🍸There is a cafe and night lounge 'Ral' and the Isanaya gift shop selling island specialties
• 🏢A meeting room with a 100-inch screen and an 80-tatami banquet hall that divides into three are also available

8

Access and pickup

• 🚢From Meitetsu Nagoya Station, 45 minutes by train to Kowa Station, 5 minutes on foot to Kowa Port, then 20 minutes by high-speed boat
• ⛴️High-speed boats take 10 minutes from Morozaki Port and 30 minutes from Irago Port
• 🚐Call before boarding once you know your boat time, and the inn will pick you up by car at West or East Port

3

Large baths with a bamboo garden

• 🎋The large baths look onto a green bamboo garden: Shiosai-no-yu for men and Sazanami-no-yu for women
• 🕚Open from check-in to 23:00 and from 6:30 to 9:00 the next morning
• 🧴Shampoo, rinse, body soap, hairbrushes and razors are provided, with yukata from extra-large to children's sizes

4

Winter tiger puffer kaiseki

• 🐡From October to March the inn serves fugu tessa sashimi, grilled fugu and milt grilled on a hot stone
• 🍲The winter-only fugu kaiseki continues with tecchiri hot pot, deep-fried fugu and rice porridge
• 🎣Fish is bought directly from island fishermen, and tessa can be ordered from a single serving

Show more (6 more)▾

An island ryokan whose biggest draw is fugu, hamo and blue crab cooked by the chef who first championed island fugu. The baths are not described as hot springs, views vary by room, and add-on dishes must be booked in advance.

#Himakajima#AichiRyokan#FuguRyokan#IslandRyokan#HamoCuisine#MinamiChita

* This introduction was compiled from information published by each property (official website and similar sources), so some details may differ from what you find on the day. It is AI-assisted and can contain errors — please check the official website and the details shown at booking before you reserve.

• Bar
• Parking lot

From Kowa Station (Meitetsu Kowa Line): Take a bus bound for Kowa Port to the Kowa Port bus stop (about 3 min). Then, take a boat bound for Himakajima to Himakajima Port (about 20 min). It is about 20 min on foot from there. From Kowa Port: Take a boat bound for Himakajima to Himakajima Port. It is about 20 min on foot from there.

* These policies are the property's own text, in English; the cancellation policy shown at booking takes precedence.

From onsen etiquette to check-in — the things worth knowing first.

What are the check-in and check-out times at Island Hotel Urashima?

Check-in starts at 14:30 and check-out is by 10:00.

Where is Island Hotel Urashima located?

It is in Chita-gun. Address: 21 Kumanomae, Himakajima, Minami Chitamachi.

What is the cancellation and refund policy?

Free-cancellation deadlines vary by rate plan and are shown with each room. Cancelling before the deadline gives a full refund.