Japan
Naoshima's culinary identity came from its fishing heritage. The Seto Inland Sea always delivered fresh fish and shellfish.
The local diet traditionally showcased these catches, prepared simply. The island's art-led revitalization brought some modern cafes and restaurants, but the core stays tied to its maritime roots. Flavors in Japanese cuisine are often subtle. They value the natural taste of the ingredients.
When eating noodles, slurping is acceptable and often a sign of enjoyment.
Do not stick your chopsticks upright in a bowl of rice; this practice resembles funeral rites. Do not pass food from chopstick to chopstick, as this also has funerary connotations.
It is polite to say "Itadakimasu" before eating your meal (gratitude). After finishing, say "Gochisousama deshita" to thank the host or chef. Use serving utensils for communal platters.
Look for fresh sashimi platters, grilled fish, or tempura featuring local catches. Many local izakayas and restaurants in Miyanoura and Honmura will offer these. Inquire about the "catch of the day."
The island's main focus is on Japanese cuisine.
A local specialty that sometimes features local fish (like yellowtail) or includes Setouchi lemon. A few cafes, specifically around Miyanoura Port, offer variations.
Udon noodles are a common dish, often with local toppings.
Kagawa Prefecture (Sanuki Udon) is famous for its udon. Many local restaurants serve hot or cold udon dishes. Taste local olive oil, or unique items like olive ice cream or olive snacks from souvenir shops or select cafes.
Find traditional Japanese sweets (wagashi) like warabi mochi (jelly-like mochi covered in kinako powder) or dango (sweet rice dumplings) at small cafes or souvenir shops. Look for local variations.
A unique local treat, often found at souvenir shops.
Elevated experiences occur at Benesse House.
Many small restaurants and izakayas are located around Miyanoura Port and in the Honmura area.
Affordable meals are available.
Finding strictly vegetarian or vegan options is difficult in Japan due to dashi (fish stock) use in many dishes. Look for vegetable-focused dishes. Communicate your dietary needs clearly.
Halal and kosher options are extremely limited, virtually non-existent, on Naoshima. If these are needed, it is best to prepare your own food or stick to simple, verifiable ingredients from grocery stores.
Gluten-free dining is difficult in Japan due to widespread soy sauce (contains wheat) and other wheat-based ingredients. Clear communication with restaurant staff is important.
For other allergies, clear communication with restaurant staff. Carry a dietary restrictions card written in Japanese to convey your needs accurately. HappyCow App can list options. Online resources generate Japanese dietary cards.
International cuisine is limited. The main focus is Japanese cuisine.
Small local grocery stores in Miyanoura and Honmura sell basic produce, snacks, and drinks.
This features an elevated experience, where dining is intertwined with the art and architecture of the museum-hotel. The atmosphere is quiet and refined.
Experiencing a small, local izakaya (Japanese pub) gives insight into island life. Enjoy small plates of local seafood and drinks in a relaxed setting.
Common seasonings include soy sauce, dashi (savory broth), mirin (sweet rice wine), and sake (rice wine).
Cuisine mainly uses fresh fish, various types of seaweed (adding umami), and seasonal local vegetables.
Finding strictly vegetarian or vegan options is difficult in Japan. Dashi (fish stock) is in many dishes.
Clearly communicating your dietary needs is important. Use a translation app or phrasebook.
Halal and kosher options are extremely limited, virtually non-existent, on Naoshima.
Small local grocery stores exist in Miyanoura and Honmura, selling basic produce, snacks, and drinks.
International cuisine options are very limited on Naoshima. The main focus is Japanese cuisine. Find a few simple Western-style options at cafes, but choices will be few.
Carry a phrasebook or use an app for dietary needs.
Always confirm ingredients due to dashi use.
Consider self-catering for specific dietary requirements.
For a local and often more affordable meal, seek out the small shokudo (diners) that serve set meals, especially at lunchtime. They often feature simple, hearty Japanese fare.
