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Taketomi Island, Japan

Japan

Taketomi Island

Water buffalo pulling carts through coral-walled lanes on a turquoise coral island.

#Water#Couple#Family#Relaxed#Historic#Unique

The water buffalo sets the pace. On Taketomi, a coral island fifteen minutes by boat from Ishigaki in Japan's Yaeyama archipelago, the tour is a wooden cart pulled at grazing speed through lanes of white sand walled with coral stone and roofed with red tiles. Singing to the sanshin as the cart creaks forward is the drivers' tradition, and the only urgency on the island is the tide.

Taketomi keeps a Ryūkyūan village landscape that its residents have chosen to protect by rule: the coral walls, red-tiled roofs and hibiscus hedges are held under a preservation agreement that keeps modern building out of the village. The red tiles, once forbidden to commoners under the Ryūkyū Kingdom, only arrived in 1905, so the village is both old and younger than it looks. At Kaiji Beach the star sand is made of the skeletons of tiny foraminifera, and visitors sift the grains hunting for whole five-pointed stars. Fewer than 350 islanders live here, and the boat runs often enough for day trips, but staying the night is when the island shows its real character.

Terrain map
24.326° N · 124.085° E
Best For

Couple

The buffalo cart, the star sand, the sunset over coral walls — Taketomi is a place that does not need improving. Just be there together.

Family

Children will spend hours sifting for star sand on Kaiji Beach. The island is tiny and flat enough for even young legs to explore by bicycle.

Why This Place
  • Coral-walled lanes of white sand and red-tiled roofs are kept as they were by the islanders' own preservation rules.
  • Water buffalo carts plod through the village at walking pace, to the sound of the sanshin.
  • The star-shaped sand on Kaiji Beach is the skeletons of tiny sea creatures called foraminifera.
  • The speedboat from Ishigaki takes fifteen minutes, but the island feels a century away.
What to Eat

Sōki soba, Okinawan noodles under fall-apart pork ribs, eaten at a shaded courtyard table in the village.

Sāta andagī doughnuts, fried golden and eaten warm from a paper bag by the harbour.

Best Time to Visit
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