Canadian World Traveller Spring 2024 Issue

36
mozuku tempura, battered and deep-fried
Okinawan seaweed. So tasty!
However, gastronomy was only one of the star
attractions we experienced.
As nature lovers and photographers, we
wanted meaningful interactions with the
island, and Banna Park, a large forested area
about 20 minutes from the city, was a great
place to start. On a nighttime owl prowl with
a local guide, we spotted Ryukyu Scops Owls,
a Brown Hawk Owl, and Malayan Night
Herons. And the next day, driving off the beaten
track through scenic mountain landscapes,
marshes, farmer’s fields, and the stunning
scenery around Kabira Bay, we shared memorable
moments with a colorful crew of
Crested Serpent Eagles, a ghostly white-faced
Black-shouldered Kite, Purple Herons, Redfooted
snipes, Yellow Wagtails, Golden
Plovers, and a ‘trilling’ encounter with a
Whistling Green Pigeon.
Not to be outdone, we took the 15-minute
ferry to Taketomi Island on our third day.
Many daytrippers rent bicycles to explore the
beaches, but we opted to walk, and in doing
so, we discovered curious cows, a friendly
bearded Billy Goat, a selection of vibrant
flowers, and a kaleidoscope of butterflies.
Breezin’ along with the Southern Wind
Ishigaki and Taketomi, Japan
Shimano Tabemonoya Paikaji translates
as ‘restaurant on the island of
the southern wind’. The name is tied
to the location in the bustling downtown area
of Ishigaki, on Ishigakijima, one of the
Yaeyama Islands that have been mythically
associated with the southern wind in Okinawa
Prefecture. And it’s a go-to destination for
island hoppers, culture lovers, and foodies!
After checking in to the centrally-located Hotel
Miyahira, we immediately immersed ourselves
in Okinawa culinary bliss with an afternoon
‘tsumami’ or snack. Tuna, salmon, and
Buri (Yellowtail) sashimi was the prelude to
Ishigaki Beef Tataki (thinly sliced and slightly
seared), accompanied by Shikuwasa, an
Okinawan drink of local sour-lime mixed with
Article and photography by Steve Gillick
Awamori (an Okinawan distilled drink with
30%-40% alcohol content).
With taste buds aroused, we had dinner at
Shimano Tabemonoya, a traditional woodcrafted
Izakaya near the central market. The
first dish of octopus and cucumber in kimchi
sauce was so good that we ordered it again
for dessert! But the other outstanding dishes
included squid Ink fried rice, and goya champuru:
green bitter melon, tofu, egg, and spam
(the canned meat product that has become
part of Okinawan culture).
And on another evening, this time at Marusa
Honten, we munched on umibudo, crunchy,
salty sea grapes dipped in ponzu sauce, and
We visited Kondoi Beach and Kaiji Beach,
looking for the famous star-shaped grains of
sand and taking photos of Black Herons,
White Egrets, and the rugged coastal scenery.
Then we wandered through the traditional village
where age-old stone walls delineate the
properties, and mythical lion-dogs, called
Shisa, reside on the red-tile roofs of the small
houses to safeguard the home and family
against evil and misfortune.
The mythical spirit followed us back to
Ishigaki Island, where we explored the
Gongendo Shrine and Torinji Temple, dating
to 1614, and protected by scowling Nio
Guardians and the wrathful glare of Shisa.
Aside from food, culture, history, nature, and
photography, travelers visit Ishigaki for the
beaches, diving, snorkeling, and surfing. We
loved our time on Ishigaki and Taketomi and
plan to return.
www.japan.travel
World Traveler Spring 2024