Where and What to Eat Now in Japan’s New Culinary Hotspot: Setouchi

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Setouchi is one of Japan’s most special hidden secrets that when discovered, prompts a bit of an obsession with its stunning natural beauty. Beyond its colorful deep gorges, brilliant forests, sparkling blue waters, traditional cultural practices and thriving world-class art scene, it also happens to be one of the country’s most delicious regions. And it’s no wonder. It gently kisses the Seto Inland Sea full of culinary treasures which bring to life its vital seafood scene, and the climate along with the natural conditions of Kobe make the perfect setting to raise special cattle who produce the exquisite variations of Wagyu beef known the world over. Setouchi’s culinary scene ranges from elegant to divine, to even quirky and here’s a rundown of what to try right now.

Kobe’s Chinatown is a thriving blend of delicious curious creations and it’s highly recommended to grab a Peking Duck, a Gua Bao “burger” a buta-man (steamed bun filled with minced pork) and some of the tiny special sweets on offer as you stroll through the Nankinmachi Shopping District’s 100 shops, tasting all the way as you go.

One of the most Instagrammable creations in the region is its soft ice cream, found nearly everywhere there’s a mall or a promenade and people can’t stop snapping photos of the brilliant colors and unique toppings such as puffed colorful rice balls. Or, Kibi Dango Okayama’s specialty made by rolling, steaming or boiling grain flour with water. As pretty as it is delicious!

If seafood is one’s thing, there are hundreds of fascinating variations that tempt the palate whether it’s the endemic “hidden sushi” that places the fish underneath the rice, or a slew of fresh oysters pulled from the sea early morning by fisherman who first gather in prayer before heading out, only to return to bring them to the beach for fresh grilling and tastings. When it comes to elevated tastes, sea urchin leads the way and one of the premiere places to taste it is Awajishima, the largest island in the Seto Inland Sea, where chefs love to mix it up with a special sea urchin soy sauce and pour it over a blend of seafood and rice.

Hiroshima is home to the region’s best okonomiyaki– a unique blend of cabbage, bean sprouts and more dipped in batter and fried up, best tasted at various food stalls as you go from one to another because each chef loves to whip up their own slightly different signature creation.

For something hearty and altogether different, hop into an Udon Taxi, which is a car led by a specially trained guide who’s an expert in all things Udon, a noodle celebrated in Kagawa where there are more Udon shops than convenience stores. This beloved blend has many varieties from one restaurant to another so you can sip and slurp to your heart’s content by this very highly trained guide who knows all the hidden haunts.

And, naturally, it only makes sense to wash it down with a specialized sake from one of the region’s many breweries across Hiroshima, or even a craft gin in Okayama.

Just a small sampling menu of what’s on offer in Setouchi, a phenomenal destination for gastro travelers with a taste for adventure.