Climbing along the mountain trail for 15 to 20 minutes, we eventually made it to "Otonbu". The trail has been upgraded a bit and anyone can climb it if wearing the right shoes (since some parts are slippery), but it may be hard work if you are lacking exercise.

When the Japanese shrine gate (Torii) is shown, climb up the right side. Beyond the gate, the trail veers off to another shrine and observation platform (via what is said to be a very steep slope).

I arrived at the summit observation platform! What an amazing view! What wonderful scenery! Outside the mountain walls rising up all around is nothing but ocean; it is cliff. Resembling forbidding invaders from the sea. I found it all captivating; like a miniature garden where nature is nurtured silently within an island alone in the ocean, viewing the scenery for around one hour. Gazing at this with your own eyes will leave you trembling.

On arrival at the accommodation, the landlady asked me - "We serve lunch in the lunchbox style – is that OK?" I did not understand her completely, but still said "Yes" because there is no restaurant in Aogashima Island. The lunch box contained rice balls, sausage, egg, simmered fish, Hingya's salt (made using fumarole vapor) and home-made salted fish guts, as she explained. I was told to bring it and steam it via a geothermal kettle before eating.

It is easy to use. Open the lid, pop in the food and just steam it with water vapor. Sausage, eggs and fish take about 15 minutes, and sweet potatoes 20 to 30 minutes. Now, my food is ready. Munching the rice balls in advance, I'm looking forward to complete the seaming. Mmm, yum yum.

This is the sweet potato steamed in the geothermal kettle. I'm enjoying it with home-made salted fish guts - yummy!! A little spicy and also with a hint of ginger. Anyway, these salted guts are unlike anything I have ever tasted – the taste and flavor really stand out. On returning to the accommodation, I found myself asking "Is this for sale?" Unfortunately, the answer was no.

As reflected in the "business inn" title, the accommodation was hosting an impressive number of construction workers. Short-stay visitors like tourists seem to use the main building, while those staying longer, like construction workers, prefer the annex. All guests eat in the dining area. I stayed in a clean tatami room, equipped with an air-conditioner and a TV.

Business Inn Nakazato serves substantial meals. This shows the landlady's consideration – she feels sorry if her guests get hungry, given how many of her guests are construction workers and the lack of restaurants in the surrounding area. Dinner on Day 1 was pork cutlet, sashimi and fried rice. I was surprised to see hearty meals right from the start.

It is said that in ancient times, those who feared eruption and were regarded as unclean could not enter the crater. However, I learned how this Fuji-sama was built, to use manpower effectively and help reinvent ancient customs. I visited the shrine feeling solemn. This shrine was built by headman Hatsutaro Sasaki.

Located in southern Aogashima Island, with pastures and other places located on the southern extension. Konpira Shrine looked as though it had been repaired and reinforced with concrete. For those thinking of touring the Shinto shrines and Buddhist temples in Aogashima, this is also a must-stop.

This is an observatory platform located on top of a sheer cliff. There is nothing below there except sea of course, so you are guaranteed a great view. Unfortunately, it was cloudy on the day I visited, although still fine. Hachijojima Island should be clearly visible on the blue ocean.

What must be remembered when discussing Aogashima is "Kanju". This harks back to the historical events which saw residents of Aogashima evacuated to Hajijojima Island due to the Tenmei eruption in 1785 and only returning to Aogashima Island half a century later. The monument celebrates the "Kanju". Headman, Jirodayu Sasaki, is immortalized in the monument; leading the returning residents from Hachijojima to Aogashima 50 years after Tenmei erupted.

Quite a walk from the villages - but this is one of the historical sites of Okabe district. Although the residence had vanished, the stone walls and huge cycads still remain in place. The shape of the stone walls varies and they feature elaborate designs identifiable according to the place.

Dinner on Day 2 and even tastier island food on the way. Island sushi is unbeatable. We also had sashimi served - tuna and Spanish mackerel, all of which garnished with special island sauce of course. I also enjoyed a dish of dressed and dried horse mackerel and angelica keiskei.

The Monji bar and restaurant is a stone's throw from the post office. Don't hesitate - just mosey on down to the vintage board and through the door. A paradise awaits you inside.

Once I had finished my draft beer, it was now time for Aochu (800 yen), which is distilled liquor (shochu) made on Aogashima Island. If you like your drinks, you may well have heard the name before? The actual taste is like sweet potato and the first sip brings the sweet potato flavor right into your mouth. Sweet and tasty - I've never had such shochu before!

The facility looks new - and the wood interiors were fine. This area had high-temperature geothermal heat right from the start, which local residents tapped into to make a sauna before the facility was built. So, Aogashima Village Community Sauna is the facility where anyone can come and enjoy sauna.

There are two ways to access Aogashima Island: helicopter and ship. If you opt for the latter, the ship arrives at this Aogashima Port (Sampou Port). Many everyday goods are also conveyed by ship so it is an important place for Aogashima residents, too. To access the port from villages, go through a tunnel, pass through the Ike-no-Sawa district in the crater and again traverse a tunnel.