Millennial couple who relocated to a Japanese island to manage a bee farm: "Our lives here are incredibly fulfilling."

In 2021, my husband Evan and I sold our house and urban farm on the outskirts of New Orleans. We spent the next year and a half traveling through Mexico, before arriving in the fall of 2023 on Ōmishima Island in Japan's Ehime Prefecture.

We purchased two derelict "akiya" houses for a combined total of $26,000 and undertook the renovation work on both of them. Currently, we own a guesthouse, a primary residence that was previously an inn, and have a thriving honeybee farm.

Our lives on this island are vastly different from what they were three years ago. We cherish our time here and eagerly anticipate our future.

We fell in love with the island sight unseen

We had always desired to reside in a rural location with moderate winters and a consistent influx of tourists. Prior to visiting Ōmishima, we planned to remain permanently if we felt a strong bond. We quickly discovered that our intuition was accurate.

In our neighborhood, everyone knows everyone, just like the island's population of over 5,000 people living among several villages.

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We've already established a strong support network of friends and neighbors after only being here for 18 months, which is partly why we were welcomed so warmly.

Here's an alternative version of the sentence: Spring and autumn on Ōmishima are perfect, with temperatures remaining reasonable until December and January. Although February is the coldest month, it doesn't snow. I appreciate the slower pace of life here.

A day in the life at the guesthouse

The village plays a twinkly song over outdoor speakers at 6 a.m every weekday, which wakes up our dog, Bosco, and our orange cat, Ponkan, who is named after a citrus variety that grows on the island.

Our work day revolves around guest arrivals and departures, while the needs of our bees and crops dictate the rest of the day.

I clean the guesthouse on my own, which takes several hours. Although we have a clothes washer, it's common in the Japanese countryside to hang laundry to dry, so on sunny days, we hang the guesthouse laundry to dry.

Meeting new people and hearing about their travels is a highlight of my day, so I really enjoy giving guests a quick tour and answering their questions after they let themselves in.

Our buzzy routine on the farm

Our farm is self-sufficient, with all tasks such as planning, composting, and harvesting carried out independently.

We conduct hive health inspections, monitor colony growth, construct hive boxes, and harvest and process honey as part of our work on the honeybee farm.

To combat the most unexpected seasonal task, our local honeybee mentor has given us recommendations. Giant hornets can devastate a colony in a short period, so during hornet season, Evan begins each morning by visiting our honeybee yards with a badminton racket to eliminate any "morning scouts."

Our farm's winter focus will be on restoring abandoned land, including clearing decades-old brush and debris. With each expansion, we must extend the wild boar fence.

We have unparalleled views …

The islands are small, but their steep mountains create a unique and beautiful combination of forest, citrus orchards, rice paddies, beaches overlooking the calm inland sea, and Shimanami Kaido, the famous white suspension bridges connecting the islands together.

I adore the viewpoint in Hirakiyama Park on Hakatajima Island, which offers a breathtaking panorama of cherry blossom trees in early spring, as well as a stunning view of the surrounding islands.

We are considering planting wisteria in Ōmishimafuji Park since honey bees adore it.

… and delicious food

Like us, many restaurants on the island are run by husband and wife duos.

Some of my favorite places to eat are Ino Ino for local wild boar hamburgers and gyros, Country Time for coffee and fluffy egg sandwiches, and Kitsune no Botan for unique Japanese dishes in a traditional izakaya setting.

My ultimate comfort food is okonomiyaki.

The dish typically consists of shredded cabbage mixed with batter and cooked on a hot grill or teppan, with various fillings such as pork, shrimp, squid, or octopus, and toppings including dried fish flakes, seaweed flakes, okonomiyaki sauce, and Japanese mayonnaise.

The community has made us feel so at home

Bosco was discovered residing under an abandoned house near our property, while Ponkan lived around the island convenience store and relied on the kindness of travelers for survival.

Thanks to our love for animals, we became involved with One No Wa, the dog rescue on the island. These incredible people not only rescue dogs but also run a coffee shop where people can meet the adoptable dogs.

Taking Bosco for an evening walk through the narrow village roads is enjoyable as we discover new paths.

Several neighbors would often gather outside our guesthouse during renovations, checking on the day's progress and using it as an opportunity for exercise, visiting, and sharing news.

We feel secure enough to leave our doors unlocked and keep the car key hanging off the turn signal. Everyone here is friendly and knows each other's names.

Our friendship with our neighbors is a significant factor in making our life here so rewarding.

Dani Benton is a renowned photographer and proprietor of Dani Benton Photography. She resides on Ōmishima Island with her husband Evan, cat Ponkan, and dog Bosco. Along with Evan, Dani manages Benton Guesthouse and their expanding honey business. To discover more about their homestead and home renovation journey, follow them on YouTube and Instagram.

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