Umioto Mari

I stayed here during the year-end and New Year holidays when I traveled to Shodoshima, which I had always wanted to visit. I was confused about ``Shimayado Mari,'' which is in the same chain and near the Marukin Soy Sauce Memorial Museum, but I ended up making a reservation for ``Umion Mari,'' which opened in 2019 and has a view of the ocean. After renting a car in Takamatsu, we took a one-hour ferry ride, and from Tonosho Port, where we disembarked, it was about a 30-minute drive. Along the way, we visited Angel Road, Nakayama Senmaida, Shodoshima Olive Park, and other sightseeing spots. If your car navigation system is a little older, it may only show Mari Shimajuku as your destination, so you should be careful. The inn by the sea, away from tourist spots, is a small inn with three rooms in the main building and two outbuildings. All rooms are spacious and have a bath with a view, but this time we will stay at the "Anano Oto". I stayed at When you go up through the separate entrance and open the door, you will find a spacious room with a combined bed and living room, and you can see the Seto Inland Sea from the large window. The ceilings are high, and the lighting, furniture, and plumbing fixtures all have a modern Japanese feel. You can see the ocean from the bath, and although it is not a hot spring, it is a sake bath where you can soak in Kagawa's local sake (a hot spring facility is currently open on the premises). If you go out to the balcony, you can experience the quiet sea of ​​Seto Inland Sea, the sound of waves, and the sea breeze.Although you can't see the sunrise or sunset, you can see the sea from your bed. For dinner, we will have a course called Olive Kaiseki at the restaurant on the first floor of the main building. Creative dishes using seasonal vegetables and fish from Setouchi and the islands, Olive beef, olive oil from Shodoshima, soy sauce made in wooden barrels, etc. Along with this, each item was carefully crafted and was unique to this inn. By the second half of the course, I was quite full, but the sushi that was made in front of me was so delicious that I finished it right away. The late-night snack was on New Year's Eve, so we had warm New Year's Eve Soba noodles topped with shrimp tempura delivered to our room, and we spent New Year's Eve watching NHK Kohaku Uta Gassen on TV for the first time in decades while eating New Year's Eve Soba noodles. . For breakfast the next morning, there were some New Year's Day items such as black beans and herring roe, but we also had a simple but carefully selected menu that made use of island ingredients, such as clay pot rice, fresh vegetables, and tofu. In addition to olive oil and soy sauce, the on-site souvenir shop we stopped by afterward also had a selection of Shodoshima specialties lined up, so if you have time, you can take a look and buy something to remember your trip. maybe. Although it is a small inn, there are only a few rooms, so I felt that the staff provided very attentive service in the rooms and at the restaurant. This was my first visit to Shodoshima, and although it is a bit difficult to get to, it is a good size for a 1-2 day drive and there are many sightseeing spots, so I would like to visit again in a different season. At that time, I was very satisfied with my stay this time, so I think I will be thinking about whether to stay at this "Shimayado Mari" again or the other "Shimayado Mari".