Reviews,Local food,Transportation Information,and Map Information of Izu and Atami

1.Basic Information

The Izu Peninsula, known for its hot springs and fresh seafood, has a rich history and a vibrant arts and culture scene.

Atami Hot Springs (atami onsen)

Atami is Japan’s largest hot spring resort and is easily accessible from Tokyo by Shinkansen in about 50 minutes. Favored by historical figures and artists, the area offers a variety of water sports in the summer. The alkaline hot springs are gentle on the skin, and there are many types of bathing facilities, from modern to retro.

Jyogasaki Coast (Jyougasakikaigan)

Formed by the lava flow from Mt. Oomuro about 4000 years ago, Jyogasaki Coast offers picturesque views and picnic courses.

Mt. Oomuro (Oomuroyama)

Standing at 580 meters, Mt. Oomuro is currently inactive, allowing visitors to take a lift to the summit for panoramic views.

Yumigahama Beach (Yumigahama)

A stunning beach with white sands and a calm sea, perfect for families.

Ryugu Cave (Ryuuguukutu)

A cave formed by wave action, with a beautiful ceiling open to the sky.

Jyoren Falls (Jyouren taki)

The most famous waterfall on the Izu Peninsula, known for its cobalt blue basin.

Skylight Cave at Dogashima (Tensoudou)

A cave accessible by boat, known for its magical reflections of light on the water’s surface.

2.Reviews

Autumn Leaves at Shuzenji (Syuzenji)

Known for its stunning autumn leaves, Shuzenji is the perfect place to experience both fall foliage and hot springs.

Atami Fireworks

An annual event since 1952, the Atami Fireworks are a sight to behold and a must-see experience in Atami.

3.Local Food

Introduction to Western Japan's Yakisoba

Yakisoba is also widely made in Western Japan at food stalls, festivals, and as a home-cooked meal. It is easy to prepare, delicious, and deeply rooted in Japan's everyday food culture. Notably, the "Nagasaki Kata-yaki Soba," made with thin noodles fried in oil, enjoys nationwide popularity.

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Introducing distinctive meat dishes.

In Japanese cuisine, there are meats such as offal, horse meat, and whale meat, which are not commonly eaten in daily life. Each region has its own traditional meat dishes, and these are known as local specialties and famous products of the area.

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Introduction to Eastern Japan's Udon: Part 2

Udon "tsuyu" in Eastern and Western Japan significantly differs. Eastern Japan typically uses "koikuchi tsuyu," a darker, richer seasoning. In contrast, Western Japan prefers "usukuchi tsuyu," which is lighter in both flavor and color. The dividing line for these tastes isn't definite but generally falls around the Aichi-Mie prefectural border, Sekigahara in Shiga, and near Toyama City in Toyama Prefecture.

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4.Transportation Information

■ How to get to Atami
Atami City Tourism Association (Supports English & Simplified Chinese)
https://www.ataminews.gr.jp/access/

■ How to get to Izu City
Izu City Official Site (Supports English, Korean, Simplified Chinese & Traditional Chinese)
https://kanko.city.izu.shizuoka.jp/form1.html?pid=5250

■ How to get to Ito
Ito City Official Site (Supports English, Korean, Simplified Chinese & Traditional Chinese)
https://itospa.com/

■ How to get to Shimoda
Shimoda City Tourism Association Official Site (Supports English)
https://www.shimoda-city.info/

5.Map Information

The Izu Peninsula is located on the eastern edge of Shizuoka Prefecture, stretching about 50 km to the south. Mostly mountainous, with limited flat areas, the local population primarily resides along the coast and valleys. The climate is relatively mild, with average annual temperatures ranging between 15-17 degrees Celsius.