Hachijo Island (八丈島, Hachijōjima) lies approximately 300km south of central Tokyo in the Philippine Sea. It is part of the Izu volcanic arc, a chain that begins with Izu Oshima and stretches toward the tropical Ogasawara Islands. Despite its remote location, Hachijojima remains under the administrative jurisdiction of Tokyo Metropolis. Every year, nearly 100,000 visitors make the journey to enjoy its rugged volcanic scenery, unique subtropical flora, and secluded hot springs.
Geography and Climate
The island is uniquely formed from two separate volcanoes: the active Mount Hachijo-fuji in the northwest and the older Mount Mihara in the southeast. Most of the island’s 7,000 residents live in the flat plains nestled between these two peaks. Due to its position, Hachijojima receives high annual rainfall (over 3,000mm), resulting in a lush, emerald landscape of thick undergrowth and vibrant vegetation that feels more reminiscent of Southeast Asia than mainland Tokyo.
A History of Exile
While archaeological evidence shows habitation dating back 6,500 years, Hachijojima is most famous for its role during the Edo Period. For over 250 years, the Tokugawa Shogunate used the island as a place of exile for political prisoners and convicts. Nearly 2,000 individuals were banished here, contributing to the island’s unique local dialect, weaving traditions, and folk songs which are still preserved at the Hachijojima History and Folk Museum today.
Onsen and Local Delicacies
The island’s volcanic nature provides seven distinct hot springs. Miharashi-no-yu in the Sueyoshi district is renowned for its spectacular cliffside infinity view of the Pacific Ocean, while Uramigataki offers a free, outdoor bathing experience in a jungle-like setting next to a waterfall (swimsuits required). Notably, these public onsen do not have restrictions regarding tattoos, making them highly accessible for international travelers.
Culinary life on the island revolves around the Ashitaba plant, a leafy green known for its health properties. It is served in everything from tempura to flavored soba. Visitors should also try Shima-zushi (island sushi), which uses fish marinated in soy sauce and served with mustard instead of wasabi, and the meaty flying fish (tobiou), which is a local staple rarely found in its raw form in mainland Tokyo.
Logistics and Getting There
| Mode | Duration | Approx. Round-Trip Price | Notes |
|---|---|---|---|
| Flight (ANA) | 45 Minutes | ¥25,000 – ¥35,000 | 3 flights daily from Haneda Airport. |
| Ferry (Tokai Kisen) | 10.5 Hours | ¥18,000 – ¥24,000 | Overnight journey from Takeshiba Terminal. |
Getting Around
While local buses operate on the island, they run infrequently (roughly once every two hours). To see the island’s hidden gems—such as the Hachijo Botanical Garden (famous for its glowing mushrooms) or the abandoned Hachijo Onsen Hotel—renting a kei-car (small car) is strongly recommended. Most rental agencies are located conveniently near the airport, and the island’s coastal loop can be driven in approximately 90 to 120 minutes.
