Mount Oyama has long been firmly believed to be a mountain of spirits. During the most prosperous period of Edo, 200,000 people were recorded to visit this mountain every year. Back then, shrine visiting, beginning with the pilgrimages to Ise Shrine, was extremely popular among the people. Among the many travel destinations, Oyama was loved by many for being only two or three days away from the cities of Edo. A popular route was to have fun at Enoshima after visiting Oyama. This sight was portrayed in the classic rakugo, Oyama Mairi. In April 2016, Oyama Mairi qualified as a Japanese heritage.

A pure Japanese-style ryokan that has been in business for over 400 years. The ryokan offers sankai cuisine centering around the four seasons, focusing on tofu dishes made with Oyama's famous water. While listening to the soothing stream of the Oyama River flowing at the foot of the mountain, indulge in tofu dishes made with its water. It also doubles as health food!

Mt. Oyama has been a theme for rakugo "Oyama Mairi" and a subject matter of Ukiyoe. Afuri Jinja (Shinto shrine) and Aburisan Oyamadera (Buddhist temple) were deeply believed in by the common people in Edo and this religious development had led to prosperity of shukubo (pilgrims' lodging) and souvenir shops at Mt. Oyama.About 50 shukubos are still in business and their specialty are tofu dishes. Clear spring water is used in making tofu. Each shukubo provides a variety of tofu dishes. Tamagaki (a fence around a shrine), Temizuya (place to wash hands and mouth), and Kabukimon (gate) create an atmosphere and liveliness of Edo period. The view from Oyama Afuri Jinjya was published on Michelin Green Guide Japon in June 2015 (Heisei 27) as a two-star scenic spot. Furthermore, "Oyama Mairi" was registered as Japan Heritage in April 2016 (Heisei 28). Mt. Oyama will draw many visitors/tourists' attention.

A Shinto lodging for pilgrims to Mt. Oyama. You can try sutra copying and copying purification text, or relax in the bath after climbing the mountain. Meals are tofu-based kaiseki courses using locally-grown seasonal ingredients and homemade Oyama tofu. Sutra copying for day visitors is also available.

This is a long-established Japanese confectionery established in the Keio era. The specialty is "Oyama Manju" made of brown sugar produced in Hateruma, Okinawa. Around 160 years have passed since its establishment, and "Oyama Manjiu" is still freshly made by hand every day.