Hachijojima is a subtropical island that is part of Tokyo, about 55 minutes by plane from Haneda Airport. Its specialties are shima-zushi, island sushi made with fish marinated in soy sauce and served with Japanese mustard instead of wasabi, and ashitaba, a leafy green said to sprout again the day after it is picked. Taste both, then visit a silk-weaving workshop and soak in a hot spring above the Pacific.
A sushi restaurant serving both shima-zushi, the island's soy-marinated fish on slightly sweet rice with a dab of Japanese mustard, and classic Tokyo-style sushi. Eating the two side by side shows how the island made sushi its own. Booking is required, so reserve before you fly.
A restaurant inside Hachijojima Airport, serving shima-zushi and dishes made with ashitaba, the island's leafy green. It is an easy first taste of the island right after you land, or a last meal before your flight home.
An izakaya, a Japanese pub where you order small dishes to share with your drinks, serving sashimi of fish caught around the island and tempura of ashitaba. It is a relaxed place to spend an evening over island food.
A workshop making kihachijo, the island's silk cloth, woven by hand from threads dyed yellow, reddish brown and black with island plants. You can watch the weavers at their looms, and an explanation of the dyeing needs booking in advance.
A hot spring whose open-air bath sits high above the Pacific, with nothing but ocean in front of you. The men's and women's baths switch from day to day, so you may get a different view on a second visit. It is closed on Tuesdays.