COVA KAKUDA
Ise-Shima / 伊勢志摩
The winding bays and inlets of Ago Bay, a unique marine ecosystem dotted with 60-some craggy ria isl
THE STORY
The winding bays and inlets of Ago Bay, a unique marine ecosystem dotted with 60-some craggy ria islands, is the 19th-century birthplace of pearl cultivation. Its pearl farms, fisheries, and villages embody the idea of satoumi, coastal areas where biodiversity is increased through human contact. In the delicate balance of satoumi, humans do not just take from the rich bounty of the sea or land but are an integral part of a virtuous cycle, enriching their world even as it sustains them.
In recent years, however, the traditional models of satoumi have broken down, facing pressure from water degradation, climate change, and urban flight. Cova Kakuda, a new ultra-private retreat near the remote town of Shima, seeks to find a new model of satoumi to sustain the region into the future.
Cova is part of the venerable, family-owned Kakuda Pearl company and occupies the oceanfront site of a disused Akoya pearl farm and workshop from 1931. The existing buildings have been stylishly renovated and expanded to create 4 secluded villas, each with a distinct design inspired by its previous incarnation. The retreat offers an all-inclusive model that encompasses not just meals provided by a private chef but also a range of cultural and wellness activities.
To help preserve the natural environment, the resort centers sustainable operations, farming food on site, composting waste, renewably harvesting firewood from the surrounding forest, and recycling and upcycling ocean trash gleaned from the bay. They also support the establishment and training of new pearl farmers, providing jobs that keep local youth from moving to the city and a sustaining a healthy population of Akoya oysters to clean the waters of Ago Bay.
Cova is proving that sustainability doesn’t have to come at the expense of luxury. On the contrary, it enables and preserves the secluded natural beauty and unique cultural immersion that define the luxury ryokan experience.
In recent years, however, the traditional models of satoumi have broken down, facing pressure from water degradation, climate change, and urban flight. Cova Kakuda, a new ultra-private retreat near the remote town of Shima, seeks to find a new model of satoumi to sustain the region into the future.
Cova is part of the venerable, family-owned Kakuda Pearl company and occupies the oceanfront site of a disused Akoya pearl farm and workshop from 1931. The existing buildings have been stylishly renovated and expanded to create 4 secluded villas, each with a distinct design inspired by its previous incarnation. The retreat offers an all-inclusive model that encompasses not just meals provided by a private chef but also a range of cultural and wellness activities.
To help preserve the natural environment, the resort centers sustainable operations, farming food on site, composting waste, renewably harvesting firewood from the surrounding forest, and recycling and upcycling ocean trash gleaned from the bay. They also support the establishment and training of new pearl farmers, providing jobs that keep local youth from moving to the city and a sustaining a healthy population of Akoya oysters to clean the waters of Ago Bay.
Cova is proving that sustainability doesn’t have to come at the expense of luxury. On the contrary, it enables and preserves the secluded natural beauty and unique cultural immersion that define the luxury ryokan experience.
Message
Message from Owner - Mr. George Kakuda
Cova is the brainchild of the third-generation head of Kakuda Pearls, George Kakuda. As someone raised in Ise-Shima, he says the area’s landscape is deeply nostalgic for him, connected both to childhood memories of fishing and swimming with his grandfather and later to a hard-won understanding of the challenges in carving out a livelihood in the sometimes unforgiving natural world.
Seeing the region, and pearl farming in particular, struggle in the last few decades with environmental issues, economic challenges, and a declining population, he felt it was important to revitalize both the social and natural worlds. Considering the remoteness of Ago Bay, he felt the first step was making it a more attractive destination for visitors. This would not only bring in money and create jobs but become a medium for mutual understanding. Visitors would leave with a deeper appreciation of life in the rural satoumi, while locals would benefit from new ideas and the increased motivation of seeing their work valued.
Kakuda felt the unused site in Shima was going to waste, so he decided to transform it into a small luxury resort. Looking to the traditional wisdom of the satoumi, he developed it to operate sustainably, not just protecting but improving the scenery that makes it an attractive destination. Just as importantly, experiences of local life and culture would be built in, offering the kind of off-the-beaten-track, authentic encounters Kakuda himself values as a traveler.
Globalization tends to homogenize big cities, and Kakuda hopes the retreat he has created will show there is unique value to be found in the small and rural by connecting visitors to Ise-Shima’s traditional knowledge and culture in a way that sustains and enriches it for future generations.
Seeing the region, and pearl farming in particular, struggle in the last few decades with environmental issues, economic challenges, and a declining population, he felt it was important to revitalize both the social and natural worlds. Considering the remoteness of Ago Bay, he felt the first step was making it a more attractive destination for visitors. This would not only bring in money and create jobs but become a medium for mutual understanding. Visitors would leave with a deeper appreciation of life in the rural satoumi, while locals would benefit from new ideas and the increased motivation of seeing their work valued.
Kakuda felt the unused site in Shima was going to waste, so he decided to transform it into a small luxury resort. Looking to the traditional wisdom of the satoumi, he developed it to operate sustainably, not just protecting but improving the scenery that makes it an attractive destination. Just as importantly, experiences of local life and culture would be built in, offering the kind of off-the-beaten-track, authentic encounters Kakuda himself values as a traveler.
Globalization tends to homogenize big cities, and Kakuda hopes the retreat he has created will show there is unique value to be found in the small and rural by connecting visitors to Ise-Shima’s traditional knowledge and culture in a way that sustains and enriches it for future generations.
ROOMS
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ROOM
Miharashi
This secluded villa sits atop a hill overlooking the mouth of Cova’s sheltered inlet. In the ol…
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ROOM
Oki
When pearls were still farmed at Cova, they were sorted in the long building that now houses wa…
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ROOM
Taka
When pearls were still farmed at Cova, they were sorted in the long building that now houses wa…
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ROOM
Hamaage
Loosely translated, hama-age means ‘bringing up to the shore.’ In pearl farming, the term refer…
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ROOM
Miharashi
This secluded villa sits atop a hill overlooking the mouth of Cova’s sheltered inlet. In the old days, the site was a watchtower of sorts, a place from which to observe the pearl farms in the bay. The elevation still provides expansive views of Ago Bay’s craggy islets and azure waters, while the surrounding groves of wax myrtle and the region’s famous ubame oak offer privacy. This villa has a private hot-stone sauna and open-air cold bath in the goemonburo style, as well as an expansive wood deck facing the open bay. Cedar floors and custom Japandi furniture in neutral tones create a soothing atmosphere of relaxation, while an LP player and diverse record collection are available for guests to set their own tone.
RESERVATION
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ROOM
Oki
When pearls were still farmed at Cova, they were sorted in the long building that now houses waterfront villas Taka and Oki. Desks were lined up against the oceanside wall, beneath windows letting in the sunshine needed to evaluate color and luster. The modern villas retain this focus on natural light, with floor-to-ceiling windows that retract to let in the ocean breeze in the warmer months. Heated oak floors ensure a pleasant warmth in all seasons, while a large stone soaking bath looks across the deck’s water feature to the gently lapping waters of the bay, creating a clever infinity effect. From the lounge chairs on the deck, guests can watch seabirds whirling and diving over the trees and the comings and goings of local fishing craft as they putt-putt past.
RESERVATION
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ROOM
Taka
When pearls were still farmed at Cova, they were sorted in the long building that now houses waterfront villas Taka and Oki. Desks were lined up against the oceanside wall, beneath windows letting in the sunshine needed to evaluate color and luster. The modern villas retain this focus on natural light, with floor-to-ceiling windows that retract to let in the ocean breeze in the warmer months. Heated oak floors ensure a pleasant warmth in all seasons, while a large stone soaking bath looks across the deck’s water feature to the gently lapping waters of the bay, creating a clever infinity effect. From the lounge chairs on the deck, guests can watch seabirds whirling and diving over the trees and the comings and goings of local fishing craft as they putt-putt past.
RESERVATION
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ROOM
Hamaage
Loosely translated, hama-age means ‘bringing up to the shore.’ In pearl farming, the term refers to the harvest. This renovated waterfront villa occupies the building where the farmed Akoya oysters were once brought ashore to reveal the lustrous treasures at their hearts. The original rafters have been preserved, a patina of age and hidden initials here and there evidencing the long years they have witnessed. A two-person hot-stone sauna and open-air cold bath join an ocean-view soaking tub in inviting guests to luxuriate indoors, while a broad deck extending over the waters of the inlet encourage time in the bracing sea air. When the tide is right, guests can even jump directly from the deck to the sea, plunging like ama divers to explore the living world under the waves.
RESERVATION
FACILITIES &
SERVICES
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Kazo
This central building at the innermost curve of the inlet functions as a lobby, lounge, and restaurant, with floor-to-ceiling windows framing a view of the boat dock and the egress to Ago Bay. White walls, pale wood trim, and simple contemporary furniture let the scenery take pride of place, welcoming guests to Cova’s unique ecosystem. This is where the staff craft a tailor-made itinerary for each guest on arrival, where Chef Matsumoto serves up delicious meals full of locally sourced ingredients next to a classic wood-burning stove, and where guests are free to relax any time of day, sipping a cup of tea and choosing LPs to play on the Accuphase sound system.
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Cuisine
Chef Mamoru Matsumoto was born and raised in Ise-Shima, possessing an incredible depth of knowledge about local seafood and produce. In addition to the food grown on site, he acquires delicacies at their seasonal peak through his connections with the area’s fishers and farmers. With this bounty of land and sea, he crafts whimsical omakase meals unconstrained by genre. Traditionally Japanese preparations like shirako soup are given greater depth with the addition of European staples like grilled cauliflower, while Matsuzaka wagyu steak is paired with a classic chimichurri sauce from South America, for example. For Matsumoto, the important thing is to coax out the best possible flavors. Naturally, oysters make a frequent appearance.
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Sauna/Ishiburo/Makiburo
Cova has two custom-built communal saunas. One is a wood-stove sauna in the Finnish-style, with a picture window facing the bay. Guests can ladle water on the hot rocks surrounding the stove, adjusting the humidity to their preference. The other is modeled on a centuries-old Japanese bathing method called ishiburo, in which a stone chamber is heated by fire and then moistened mats were laid out to increase the humidity. In Ise-Shima, bathing in an ishiburo was the traditional way to purify oneself before visiting a shrine or temple. It is kept in low light, making it ideal for long, meditative soaks. Both saunas have fresh water plunge pools and direct access to a swimming pier for those who prefer to cool off with a brisk ocean swim.
The makiburo is a traditional wood-fired bath. At Cova, they have installed one high on a hill overlooking the inlet, turning this off-grid tech into a luxurious hot tub. Soaking in the gently steaming water, guests are shaded by leafy ubame oaks and wild citrus trees, while birdsong provides the perfect accompaniment to the sunset view.
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Farming
As part of their mission to reinvigorate the traditional satoumi way of life, Cova is engaged in cyclical farming, growing as much food as possible in their on-site garden. By composting food scraps, pulverized oyster shells, and other waste, they enrich the soil to produce staple vegetables like carrots, cucumbers, daikon radishes, and Napa cabbage. Staff tend to several beehives, which pollinate the plants and provide honey. Meanwhile, free-range ukokkei chickens, a sought-after silkie breed, help with pest control while providing fresh eggs. In this lively garden environment, guests can understand how Ise-Shima’s isolated fishing communities thrived though efficient homesteading and reconnect with the generational wisdom that is often lost in our busy urban lives.
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All-inclusive Experiences
Connecting with life in the satoumi is part of Cova’s mission. There is no additional charge for experiences, so guests can feel free to take a deep dive into local culture. In addition to water sports and wellness activities like kayaking and yoga, there is an always-changing menu of seasonal offerings like plant-dye workshops or harvesting spiny lobsters.
Popular year-round activities include: Visiting a Pearl Farm/Sunset Cruise/Stargazing Campfire/Guided Tour of Fish Market with Chef -
Visiting a Pearl Farm
Many jewelry shops will open an oyster for customers, so they can have the aha-moment of finding the pearl inside. Cova, however, wants guests to focus not on the pearl but on the farmer, to appreciate the technique and labor that goes into coaxing Akoya oysters to produce the precious stones. Aboard Cova’s private boat, guests will travel to a floating farm in Ago Bay to talk directly with young farmers about their craft.
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Sunset Cruise
The craggy islands and azure waters of Ago Bay are part of the Ise-Shima National Park. The rugged scenery of ria coastline, floating oyster farms, and green carpets of aosa seaweed nets are particularly beautiful at sunset, as the seabirds dive and swoop in the tangerine-tinted sky. Aboard Cova’s private pontoon boat, guests can enjoy this exquisite moment from the heart of the bay, variety of drinks in hand.
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Stargazing Campfire
The ryokan’s tiny inlet, shielded from the artificial lights of town, is an ideal spot for stargazing. After dinner, the staff will prepare a toasty campfire, camp beds for reclining, a drink, and a telescope to explore the night sky.
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Guided Tour of Fish Market with Chef
A pre-dawn visit to the local fishing port of Nakiri is a chance to see and even participate in a mercantile ballet carried out in little fishing villages across Japan each day. Thanks to access granted by Chef Matsumoto’s connections, guests can experience the whip-fast process of unloading, sorting, and selling the day’s catch and observe the complex relationships between fishers and buyers.
Map &
Transportation
| Closest Train Station | Kashikojima Station | |
|---|---|---|
| Closest Bus Station | Katada-Inarimae Bus Stop | |
| Free pick-up service | Hotel car（complimentary） Boat（JPY33,000 / one way） |
Key Gate Way Int'l Airport and Train (Shinkansen) Station
Ryokan Data
| Area | Ise-Shima / 伊勢志摩 |
|---|---|
| Name of Ryokan | COVA KAKUDA / COVA KAKUDA |
| Address | 1397-14 Katada, Shimacho, Shima-city, Mie Prefecture 517-0701 三重県志摩市志摩町片田1397-14 |
| Total Number of Rooms | 4 rooms |
| Check-in Time | 14:00 |
| Check-Out Time | 11:00 |
| Credit Card | Yes |
Meals
| Dinner Start Time | Start Time: : 18:00 ~ 20:00 |
|---|---|
| Breakfast Start Time | Start Time: : 8:00 ~ 10:00 |
| In Room Dining Available | N/A |
| Bar | |
| Special Dietary Arrangements | Yes |
| Vegan Friendly | Yes |
| Western Breakfast Available | Yes |
Other Facilities & Services
| Communal Bath | N/A |
|---|---|
| Family Bath | N/A |
| Private indoor bath in room | Yes |
| Private open-air bath in the room | Yes |
Room Rates
| Room Type | Number of guests (JPY) | ||||
| 1 | 2 | 3 | 4 | ||
| Miharashi | 181,500 | 253,000 | - | - | |
| Taka | 181,500 | 253,000 | 363,000 | - | |
| Oki | 181,500 | 253,000 | 363,000 | - | |
| Hamaage | 181,500 | 253,000 | 363,000 | 462,000 | |
No-smoking room: YES
Barrier Free: NO
The ryokan rate above is for renting out the ryokan, including one night accommodation, dinner (and breakfast), service charge, and tax. Please note that the rate will change depending on the number of guests and seasonality. Please contact us for the further details.
Please contact us for more information about the rates.
- The mentioned rates and service are available only for LRC Members who book through LRC's website.
Barrier Free: NO
The ryokan rate above is for renting out the ryokan, including one night accommodation, dinner (and breakfast), service charge, and tax. Please note that the rate will change depending on the number of guests and seasonality. Please contact us for the further details.
Please contact us for more information about the rates.
- The mentioned rates and service are available only for LRC Members who book through LRC's website.
- The rates are subject to change without any prior notice.