Kumejima brings together distinct natural attractions: the prefectural nature park covers almost the entire island and the surrounding waters; there is also a forest registered as a Ramsar site and a coastal natural monument. Scenic views, cultural sites and local cuisine offer further highlights to consider when planning your trip.
Nature Park, Forest and Coastal Rocks
The prefectural nature park covers a total of 11,868 hectares. Of this, 6,125 hectares are land and 5,743 hectares are sea. These figures show how the designated protected area is divided between land and the surrounding sea.
Nibuchi Forest preserves largely untouched green nature, with numerous plants and species native to Kumejima. It is registered as a Ramsar site. The forest and its native flora and fauna are the focus here, while Tachijami, a single rock formation on the coast, offers a different natural highlight.
Tachijami is a 40-meter-high rock and a natural monument of Kumejima Town. You can reach it by descending about 250 steps. Its name means “Tategami” in the local language. The number of steps is a practical detail for planning your visit; the height describes the rock formation itself.
Castle Ruins, a Sacred Site and a Cave Tour
The ruins of Uegusuku Castle are one of four significant castle ruins still preserved on Kumejima. From the ruins, you can enjoy a 360-degree view across all of Kumejima and the sea around the island. The site’s historical significance is paired with sweeping views. By contrast, Tachijami is defined above all by its coastal rock formation.
Mifuga is a sacred natural site on Kumejima associated with prayers for the blessing of children. This gives the site a spiritual focus that sets it apart from the castle ruins and the cave tour.
The guided tour of the Yajiyagama cave ruins, designated a cultural property of Kumejima Town, lasts about an hour and a half and takes you through 800 meters of underground cave ruins. Check the current tour schedule in advance, as it may change.
Kuruma-Ebi and Sweets
Kuruma-ebi farmed on Kumejima are raised in large aquaculture ponds in a warm, nature-rich environment, using fry from deep-sea water. Recommended ways to enjoy the shrimp include sashimi, grilling with salt and deep-frying. Both local farming and the different ways of preparing the shrimp are highlights.
Local restaurants and hotels on Kumejima serve kuruma-ebi as sashimi, grilled with salt or in a shrimp dog. Fried preparations are also recommended for locally farmed kuruma-ebi. Offerings vary by season and establishment.
In a cooking class on Kumejima, you can make sata andagi—Okinawan doughnuts—and other sweets made with brown sugar, and enjoy the experience. Unlike the shrimp dishes mentioned above, the focus here is on making sweet treats yourself.
Discover more destinations: Okinawa, Motobu, Nanjo, Nakijin, Ishigaki, Uza, Ie, Yomitan.
For the main travel overview: Okinawa Prefecture.
