Two culinary specialties of the island are goshamen ryori
("amnesty cuisine") and shimazushi ("island
sushi"). Goshamen ryori derives its name from
Hachijojima's role during the Edo period (1603-1868) as a place where convicts
were exiled. When exiles were granted permission to return to the mainland, they
celebrated by preparing dishes made entirely from fish and vegetables available
on the island; this cuisine became known as goshamen ryori.
Hachijojima's other famous culinary specialty, shimazushi,
was developed long ago as a food that could be carried on long boat trips. Unlike
most sushi, shimazushi is eaten with mustard rather
than with wasabi.
Access from Tokyo
By sea: The trip from Tokyo to Hachijojima takes about
10 and a half hours by overnight passenger ferry.
By air: The flight from Haneda Airport to Hachijojima takes
about 45 minutes.
Government (Japanese only)
Hachijojima Tourism Association
You can also enjoy the other Izu islands of Niijima, Shikinejima, Mikurajima, Kozushima, and