The region of Setouchi in Japan is curious, cool, creative and boasts an impressive level of experiences. It’s the authentic side of Japan that awaits with a restorative element that is unparalleled, offering countless experiences to choose from. Seven prefectures spanning the idyllic Seto Inland Sea, making it the iyllic blend of explorations across land and sea…close your eyes and begin to dream after considering inspirational ideas…
- Eat your way through Setouchi…Kagawa is known as the Udon Prefecture. Home to these slurp-worthy thick white noodles and boasting the highest number of udon restauuranst in Japan. Sanuki udon has a square shape and flat edges and is native to Kagawa, comprised of wheat, salt, soy sauce and dry sardine- try your hand at creating them with a master chef or hop around to sample it at multiple eateries. And, naturally, no journey to Setouchi is complete without tasting the famed Wagyu Beef in Shimani, known the world over. Juicy, tender and stellar. Consider pairing it with a glass of Japanese wine at the Chateau Misen winery
- Luxe it up overnight…Aman + Adrian Zecha have teamed up on a stellar collaboration to launch a new ryokan-inspired hotel brand in Japan called Azumi- the first will open on an island in Setouchi along the Seto Inland Sea- a fusion of culture, harmony, wellness and exceptional design
- Hit all the power spots where mystical energy flows on a northern drive route, stopping at temples, shrines and cultural sites in Tottori, Shimani and Yamaguchi, or take the eastern route for the most ridiculously gorgeous views through Okayama, Hyogo and Tokushima (NB- a power spot for romance as it’s shaped like a heart)
- Pick fruit in Yamaguchi! Apple, Mandarin orange; Blueberry; Pear; Strawberry; Grape and wrap it up at a stay at Nagato Yumoto Onsen and the Otozure ryokan, welcoming guests for 600 _ years and truly the setting of a brilliant love story from hundreds of years ago. A gorgeously designed property with a true sense of place, focused on toji, hot spring recouperation.
- Chill in a hot spring and completelty surrender to a natural therapeutic experience at Kaike Onsen in Tottori, the highest hot spring source in the prefecture, and take a stroll on the beach afterward before digging into a huge pot of fresh rich meaty snow crabs, a specialty of the region (best season Nov- Mar). Misasa Onsen is a great hot spring alternative, with water rumored to be extremely healing.
- Cycle the famed Shimanami Kaido….do all 70 KM or book a support car or boat bike ride back if you just want a taste. This exceptional route is a cyclist’s paradise, treating riders to impossibly gorgeous views between the islands of Shikoku and Honshu.
- Get your Sake on with a hop around 7 of Hiroshima’s best breweries along Saijo Sakagura Dori and the Fujii Shuzo Brewery Exchange Hall in Takehara city. Sample to your delight and compare with the contenders for the winner of the day.
- Get greeted by a white rabbit at Hakuto Beach in Tottori…just one of the ubiquitous sculptures and art installations found across multiple islands in Setouchi. The legend has it the rabbit of Inaba was crying because it suffered from threats from alligators but today, it’s a welcoming symbol to travelers who arrive to dig into watersports or trek through caves, across cliffs, discovering unusual rock formations.
Connect with Setouchi Tourism in Japan for more info.
The Wagyu Olympics are a thing. A competition is held every few years to distinguish the most impressive meat of the highest calibre. Olive Wagyu currently holds one of these celebrated distinctions. Native to Shodoshima Island in the peaceful Setouchi region of Japan, both locals and foodies alike travel on carefully curated travels in large numbers just to get a taste.
Olive Wagyu is one of the world’s rarest culinary luxuries, and it’s no wonder why. Only a limited amount is produced each year, all residing in Shodoshima which is home to Japan’s olive oil producers. Special pressed and dried olive peels are mixed into the cows’ food, resulting in a beef that is extraordinary tender and can at times cost over US $250 per filet. It contains higher levels of healthy fat than any other Japanese beef, and is sourced exclusively from a collection of only three small local and traditional farms.
It’s a legendary feat to find Olive Wagyu. Journeys are currently being curated and centered around this exquisite cut, combined with some of the other culinary wonders that Setouchi offers year-round.
