We offer private house-style accommodation where visitors can enjoy their stay at their own pace and style while embracing the simple and rustic nature of Teshima. Such as the terrace that extends from the rice fields on the south side to the Seto Inland Sea on the north, the bathrooms with views looking out over the ocean, and a small library , visitors can find various places within the house to relax in pleasant comfort.
In addition, depending on the time and season, visitors are welcome to experience more active means of stay including taking part in the planting and harvesting of rice as well as gathering vegetables, and cooking in the house’s large kitchen.
The direction of UMITOTA was overseen by fashion designer Akira Minagawa, while inviting Shinichiro Ogata with whom Minagawa had been closely acquainted with, to work on the design. The plans for the project had been considered through a repeated discussion and dialogue between these two creative minds.
The accommodation’s interior incorporates the fabrics of minä perhonen, and a selection of carefully hand-picked items serve to make one’s stay special.
Born in 1967, Tokyo. Founded minä, a fashion brand, in 1995 (the name was changed to minä perhonen in 2003). With the imaginative creative process and detailed drawings, he has designed numerous textiles for his own brand and the other manufactures such as Kvadrat of Denmark, KLIPPAN of Sweden.
His creation goes beyond fashion and also towards lifestyle, on which he sees a wide range of possibility to design. He offers illustrations for newspapers and magazines, and some other picture books.
Established Simplicity Co., Ltd. in 1998. Pursuing the concept of redefining the next generation of Japanese culture and design, Ogata has developed his own establishments including the Japanese dining club and tea house Yakumo Saryo, the Japanese confectionery brand HIGASHIYA, and the product line S[es]. In addition to his own company’s brands, Ogata is responsible for the design and direction of a wide range of projects in architectural, interior, product, graphic, and packaging design. In 2004, he took charge of the architectural and spatial design for Sansou Murata in Yufuin. In 2008, he managed the direction and overall design for the paper tableware series WASARA. In 2011, he completed the interior and spatial design for The University Museum, the University of Tokyo’s INTERMEDIATHEQUE. He published three books, HIGASHIYA (Seigensha Art Publishing, Inc.) in 2015, Jiki-fu in 2016 (University of Tokyo Press) and nenge in 2017 (Seigensha Art Publishing, Inc.).
A dinner is served at the “Umi no Restaurant” situated at a close walk from the accommodation facility.
The restaurant welcomes visitors with fresh seasonal ingredients of the day, such as seafood caught in the Seto Inland Sea and homegrown vegetables.
A simple self-service breakfast in Western style cuisine will be delivered to the facility in the morning.
Born on Koshiki Island, Kagoshima Prefecture Went to Italy in 2012 after working at a restaurant in Osaka. Devoted himself to studying as a chef for seven years in Southern Europe, a land
overflowing with the blessings from the ocean and greenery and the sun.
After returning to Japan, took up the position of “the head chef of Umi no Restaurant” along with its reopening after renovation in June 2020.
He makes the blessings of “Setouchi” weaved by the abundant ocean and islands, as well as the seasonal changes created by the change in seasons, sublime as cuisine along with the sound of the waves. Away from the hustle and bustle of the city, he pursues forms of “cuisine” that he can realize precisely because it is a restaurant of the sea on Teshima, which is filled with a leisurely atmosphere.
Born in Kyoto Prefecture Charmed by the pizza that he encountered while training in the art of Italian cuisine and decided to follow the path of a pizza artisan.
Pizza is a cuisine that can be found in an infinite variety depending on the artisan’s flair and skills. His superior skills bake pizzas overflowing with vitality in a hot kiln, creating pizzas that make everyone smile.
Went to “Setouchi” in June 2020 after spending twelve years training at a prominent pizzeria in Kyoto. He makes the most of the blessings of the ocean and mountains and is constantly striving for “once-in-a-lifetime pizzas” that can be tasted precisely because it is this location and this moment.
- The dinner course is 8,800 yen.
- The restaurant offers a selection of natural wines in addition to sake and craft beer from neighboring regions.
- The restaurant will accommodate food allergy preferences as much as possible.
Room charges / 77,000yen + 8,600yen per adult + Dinner and Breakfast 11,000yen
Please pay for the meal at the “Umi no Restaurant” at dinner. (Credit card accepted)
Number of Guests / A maximum of 6 people can stay at the facility
Check-in / 15:00~18:00
Check-out / 11:00
- A dinner course is served at the “Umi no Restaurant.”
Room charge does not include dinner course, drinks and breakfast.
- A breakfast will be delivered to the accommodation in the morning, which visitors can enjoy self-service.
- Up to one child below elementary school age are able to sleep with one adult.
A fee of 8,600 yen is charged for children who require extra bedding.
As children’s meals is not included in the accommodation fee, but can be ordered at the time of booking.
（Kid's dinner 1,650 yen / breakfast 2,200 yen）
Please pay for the meal at the "Umi no Restaurant" at dinner.(Credit card accepted)
- A dinner course is served at the “Umi no Restaurant.”
Bathroom, Western style toilets, Kitchen, Air Conditioner, In-floor Heating, Fridge, Wi-Fi, Bedding (Futon), Sofa, Hair Dryer, Towels, Roomwear, Slippers, Dining and Cooking Utensils, Bluetooth Audio, Bicycles
- Please be advised that all rooms are non-smoking.
Shampoo, Conditioner, Body Soap, Tooth Brush, Razor, Hairbrush, Cleansing Oil
Please refer to our Terms of Service
Contact: Tel.0879-68-3386 (9:00-18:00)
/ Mail. firstname.lastname@example.org