Information
HELLO!
I’m Ryo Uchiyama. I enjoy a simple life by the ocean. This is reflected in the surf house that I’ve built organically through the years using shipping containers and wood. It’s a laid-back place, ever-changing, and filled with my favourite items handmade by friends and artists.
I love cooking using natural and seasonal ingredients, including making sushi. My passion for Edomae sushi led me to sushi school in Tokyo, after which I turned my kitchen into a small sushi bar to share my craft with local and international visitors.
I have been surfing for many years. Iioka beach, my home break, is nearby. It is a great spot for all surfers whether beginner or advanced. Iioka is part of Kujūkuri, a long and popular surfing coast in Chiba, Japan, where you can surf the Pacific Ocean!
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WHAT’S AVAILABLE
STAY
Stay per guest, 1 day: ¥6,000
Breakfast: ¥700 (optional)
Lunch: ¥1,500 (optional)
Dinner: ¥2,500 (optional)
SURF
Surfboard, 1 day: ¥4,000
Wetsuit, 1 day: ¥3,000 (spring suit), ¥4,000 (winter suit)
Surf trip: ¥10,000
Note: Surf trip can apply when Iioka’s conditions are not optimal. Surfing is highly dependent on various natural conditions (wind, tide, current).
SUSHI
Lunch: ¥3,500
Dinner: ¥8,000 (with sake)
Note: Sushi by reservation. Please book 3 days in advance through this form.
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GETTING HERE
CAR
I'll pick you up from Narita Airport:
¥5,000 (1 hour drive)
BUS
Look for the Yokoshibahikari-go Narita Bus Service
at Narita Airport Terminal 2 (see here).
This bus departs from the airport,
heads to Yokoshiba, and then to Asahi:
¥660 (1 hour 20 minutes)
Stop at JR Asahi Station and I'll pick you up, no charge.
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THOUGHTS ON FOOD
Did you know that every day, billions of cells in our bodies undergo regeneration? These cells, which shape us, are essentially formed by the food we consume.
That is why I am mindful about what I use in the kitchen. For example, I try to choose wild-caught fish, game meat, and vegetables grown in pesticide-free, healthy soil.
However, in our world today, it is challenging to source for high-quality produce and ingredients, even in Japan. I tap the gaps in distribution channels or select ingredients based on my past experiences with them. While handling everything in the kitchen – from rice and vegetables to seasonings, utensils, and knives – I also find it important to remember that they have all arrived through the profound work and beliefs of their producers.
Food also serves as a medium for connecting people and creating encounters. It fires my imagination, providing endless moments of creativity, personal development, and joy. It’s always fun to explore the different aspects of food and create new possibilities.
How about you? What is your perspective on food and how do you approach it?