Chichijima

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A rare Bonin white-eye.

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Surrounded by the Pacific Ocean, the 30-plus islands that make up the isolated Ogasawara Islands group boast pristine natural environments and are known by some as the "Galapagos of the Orient." Located approximately 1,000 kilometers south of Tokyo, the islands are home to indigenous plant species found in few if any other places in the world, and numerous marine activities including swimming with dolphins and whale watching can be enjoyed in the cobalt blue waters.

Tropical WildernessOnly two of the archipelago's islands - Chichijima and Hahajima, meaning "father island" and "mother island," respectively - are populated by ordinary residents. As there are no flights to the Ogasawara Islands, getting there entails a 25.5-hour ferry trip; the wealth of wonder and enjoyment that awaits visitors, however, makes the journey well worthwhile. Visitors travel aboard the Ogasawara-maru, a ferry that leaves from Takeshiba Pier in Tokyo and arrives at Futami Port on the main island of Chichijima. Those wishing to travel a further two hours to Hahajima can do so by transferring to a connecting boat, the Hahajima-maru. The sight of a tropical green paradise is the reward for passengers arriving at either destination.

Since their formation, the Ogasawara Islands have remained isolated from larger land-masses. For this reason, plant species carried to the islands long ago by winds, ocean currents, or birds have evolved in a closed environment over the course of many eons; the nickname "Galapagos of the Orient" was coined because of the islands' many unique varieties of flora and fauna. Approximately 70% of the native trees are indigenous species found nowhere else in the world.

A Prime Destination for Eco-tourismVisitors to the two inhabited islands will want to take a guided eco-tour to get a close-up look at the verdant natural environment. Tour participants can observe the islands' unique plant life while threading their way among the trunks of enormous banyans and enjoy breathtaking views of towering cliffs and sparkling blue ocean waters after striking the coastline. Birdwatchers are in for a special treat: the islands' tropical forests are teeming with rare species, including the Bonin white-eye, which is found only in Hahajima.

Humpback whales are a spectacular sight close-up.

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Another major part of the Ogasawara Islands' appeal is that they are blessed with some of the clearest coastal waters in the world. Naturally, this means visitors can enjoy a wide range of marine activities, such as scuba diving, snorkeling, and sea kayaking. In addition, the waters are one of the largest breeding areas in the Northern Hemisphere for humpback whales. From mid-December to late April, whale watching tours give visitors the chance to witness these majestic animals gliding through the ocean waters; sperm whale watching tours are also available at other times of the year. Dolphins are another inhabitant of the waters around the islands, and tours in which participants can swim alongside the mammals, rather than merely observing them from a distance, are extremely popular. The Ogasawara Islands are also Japan's largest breeding ground for green sea turtles. Between May and August of each year the turtles can be seen crawling ashore to lay their eggs or swimming along the surface of nearby waters.

Shima-zushi.

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Island Treats Chichijima and Hahajima together support a population of around 2,500 people and offer a number of services including minshuku (homely inns), guesthouses, and restaurants that cater to tourists from both Japan and abroad.

Local cuisine features an outstanding array of fresh seafood. Shima-zushi (island sushi), hand-shaped sushi made with white fish meat pickled in a soy sauce base, is a famous local specialty, and the enticing aroma and delicious flavor of akaba-jiru, miso soup made with blacktip grouper, is something visitors are unlikely to forget. Tropical passion fruit is also plentiful from spring through early summer, providing a delicious treat whether eaten plain or enjoyed as an ingredient in sherbets, cocktails, or liqueurs. (January 2010)