島宿真里

We came across Shimayado-Mari as we were searching for somewhere we may be able to try the famous olive wagyu beef that Shodoshima is known for. Although most of the website was in Japanese, google translate allowed us to book with ease and communication over email with the guesthouse was very smooth. We arrived and were completely taken away with the beauty of the building, gardens, hospitality, room and little touches all over the inn. There was an iPad with lots of English information including history of the building and heritage listed restaurant. We made use of the private outdoor baths (highly recommend), sampled delicious complimentary homemade wine and took in the view of our beautiful garden. The beds were so comfortable, in winter I’d recommend using the extra blanket as it does get a bit chilly. Dinner and breakfast were highlight of our stay, the 13 course dinner showcased local produce at an incredible level, we had our highly anticipated olive wagyu but also had amazing fresh vegetables and of course an array of soy sauce. We really felt like we were experiencing the entire island in one meal. Some of the best food we’ve ever had was had right here at Shimayado Mari. Thank you to all the staff who patiently listened to our minimal Japanese and who accommodated us with their much better English. We had a really memorable stay and would recommend it to anybody coming to Japan, even if you weren’t considering coming to Shodoshima!

Tastefully executed minimalist interior, retaining the true spirit of the traditional Japanese ryokan. Pricey, but for that you really do get the best experience - the night's stay was comfortable, and the dinner/breakfast to accompany it was outstanding.||||We chose Mari, due to its strategic location - not far by car from any of the Ports connecting it to Takamatsu (Shikoku Island), but also within minutes you can visit the local traditional Shōyu producers - our main objective of this trip (Soy Sauce - about 22 left on the island, from peak 400). The highly sort quality of the island's salt, water and their need to be self sufficient positioned them to be leader in Soy Sauce. We visited, Yamaroku (boutique), Marukin (largest on the island, but 3rd or 4th nation wide), Kinryo... but there are many others. They make Soy Sauce using Kioke (cedar barrels) and the taste is completely different to those of mass producers like Kikkoman.||||The wonderful Kaiseki dinner theme is based obviously around Soy Sauce - superb meal trying out various seasonal dishes with - light Soy (aged 2yrs), rich (aged 4yrs), Moromi (mash from which the Soy Sauce is squeezed out from) & freshly squeezed. Itamae-san (Chefs) are friendly and accompany every dish with full explanation. Wasabi is grated on the spot in front of you.||||Rooms are well equipped with modern convenience, though not spoiling the traditional look and theme. Spacious, well thought out, and each section is kept private for guests.||||Common area serves tea/coffee, as well as local produce based schnapps - peach, apple, various citruses. ||||There are two "Roten-buro" - small private hot spring outdoor baths. After a long day sight seeing, best way to recuperate!||||Definitely recommend to stay and dine at "Mari" to anyone planning on visiting the island. Probably one of the best places we've been to in Japan.

Fabulous living environment and extraordinary customer service. The dining is comparatively less attractive though.

Everything was almost perfect. Welcome was impeccable with check-in in our own room comfortably seated enjoying delightful small bites, which included ice cream, and a detailed and very helpful guide to the amenities. The room was beyond charming with its own japanese garden and sake onsen. The two 'public' onsens were intimate and thoughtful affairs. The ryokan grounds were inviting for exploration and generally just chilling around, and home-made liquor was readily available at the lobby. Dinner was one of the best we had that was equally delicious as it was informing. The sake list is also impressive with only the best junmai daiginjo's from the region and slightly beyond. Sake was also served from a bamboo carafe and in bamboo cups made from their own bamboo from the garden. The entire dinning experience was superb! Most importantly, they have friendly, helpful and well-trained staff who could speak intelligible English!! I would visit Shodoshima again just to stay here.

My wife whisked me away for a surprise birthday weekend and after staying in a slightly shabby establishment near Angel Road on the first night we arrived in Mari on Sunday. |We were immediately escorted to our room (we stayed in ‘お’) where our jaws dropped. A beautiful mezzanine room split over 3 levels with a separate kotatsu room, living area and bedroom. The room was spacious (more so than our apartment!), full of natural light and of a very chic contemporary Japanese design. We were then treated to some sublime welcome snacks which included mitarashi dango and kiwi ice cream- delicious.|Overall we were very impressed with our stay here, the key points being:|Pros:|- spacious room of contemporary Japanese design, great amenities and super comfy bed|- delightful food: the freshest vegetables we’ve ever tasted, the rice was divine and the fish and meat not too bad also |- the range of flavoured sake (I tried the whisky sake on rocks) was unique and delicious|- the kashkiri onsen was fantastic- a great space to really wind down and relax ||Points for improvement|- the onsen in the room is filled by turning on a tap and not automatically topped up (as is the norm). Having an onsen ready to jump into at any time is the ultimate luxury and having to fill it up yourself takes that convenience away somewhat...|- room service includes food but adding food (maybe some somen) would be even better||Overall an incredible stay and highly recommended!

I heard that shimayado mari is one of the best ryokan in japan and it's always fully booked, so me and my family book 4 month before our departure.||We stay at room 'す' with a relaxing zen garden and a privat tradisional ofuro at second floor.||The place is so beautiful and relaxing, they have a really nice natural onsen too.||And for dinner we have 13 kind of japanese kaiseki, all healthy, very detail presentation and of course delicious. They even prepare 4 kind of home made soy sauce base of the level of fermentation and they use shodoshima olive oil which is the best in japan. The vegetables really fresh from they own garden, and the fishes ( Hamachi and tai for sashimi, karei and fugu for main ) are really good. That was one of my best japanese kaiseki ever. And at the morning they serve us a really nice japanese tradisional breakfast before we check out.||Over all this place is highly recommended, definetely one of the best ryokan in japan with real omotenashi.

We arrived by ferry from Takamatsu and drove around the island to visit the oldest shipyard working in wood in japan. It is a family business and we were delighted to see traditional japanese flat bottomed boats and modern style yachts in various stages of being built. From there we went to a soy sauce factory/museum. 'Hmm boring I thought when I saw it on out itinerary which was arranged by a Japanese friend. It was incredible-the soy sauce manufacturers are all cheek by jowl on Shodoshima because the water is so pure. It put me in mind of the whisky manufacturers in Scotland and Ireland. The flavour of their whisky depends greatly on the water,||That evening we stayed at Hotel Mari a traditional style Japanese Hotel. Shoji doors house slippers, a european bed happily. The ensuite had hot water from Shodoshima's hot pools piped into a granite bath. It was a large slab of granite with the inside hollowed out a seat to sit on and a shower for finishing off your ablutions.||The Hotel is beside natural hot springs and they have community bathing the sexes separated at given times but couples can hire a pool at other times. They cater for everyone.

Was pleasantly surprised they have an English speaking staff although Reservation was made via call in Japanese initially. ||||The whole place was nicely done up in a modern way. Room was spacious with our own spring bath, beds, tatami living space and an outdoor terrace. Room booked was "Na" な in Japanese for 3 adults. Check in was very thorough with all the facilities explained. We were surprised to receive a bottle of sake to add into our hot spring bath. According to them, sake and the spring waters will heat up and beautify the body. Indeed, it was true and there was a nice sake aroma in the bath initially.||||Dinner was a 13 course with 4 different rare soy sauce as condiments. Out of the 4 types of soy sauce, only 1 type is being sold commercially. The other 3 are from the different stages of fermentation. We all liked the most unrefined soy sauce as it is thick and taste sweet. ||||They also served freshly picked vegetables from their own garden. They were so sweet and juicy! We could choose which of the vegetables we like for second helping.||||More surprises await us after dinner. In house Sake and fruit sake were served as after dinner drinks and we were free to choose 2 flab ours each. We all had the local plum sake on the rocks and the Mikan sake with soda. Unanimously, the local plum sake won hands down. I asked for their grape vinegared drink too. That was yummy as well.||||There were 2 private hot springs for use. System was on a first come first served basis. We got to try one of them and could have the whole place to ourselves. All these we're without additional charges.||||Breakfast was healthy and scrumptious as well. We could not finish the whole pot of rice and they made it into onigiri for our road trip! What a thoughtful gesture! As we had a ferry to catch, they even rushed it out for us. This was really the epitome of Japanese service!