Table of Contents

• Kobe Beef Gallery (Kobe, Hyogo) | The Art of Meat, Born from Mountain Blessings and Masterful Craftsmanship
• Anago-meshi (Miyajima, Hiroshima) | A Treasure of Umami from the Setouchi Sea
• Karato Market (Shimonoseki, Yamaguchi) | A Lively Market Where Local Seafood Comes Together
• Tai Cuisine & Fresh Fish at Narumimaru (Naruto, Tokushima) | Savoring the Bounty of the Naruto Strait
• Sanuki Udon by age 18　(Kagawa) | Traditional Noodles and the Spirit of the Artisan
• Conclusion | Setouchi’s “Flavor Story” Woven by Nature and Human Craft

Kobe Beef Gallery (Kobe, Hyogo) | The Art of Meat, Born from Mountain Blessings and Masterful Craftsmanship

Kobe Beef Gallery, also known as Kobe Beef Kan, is not just a restaurant but an experience of its own. Conveniently located within a minute’s walk from Shin-Kobe Station, the venue allows visitors to learn the background story before their first unforgettable bite of one of the world’s most sought-after meat delicacies. Visitors can explore the history of Kobe beef, see what makes the process unique, get a front-row view of it being cooked, and, of course, taste it.

The exceptional qualities of Tajima cattle, which serve as the foundation for Kobe beef, are the result of a superior bloodline that has been carefully preserved and refined over many years. By deliberately avoiding crossbreeding with cattle from other regions, these qualities have been continuously improved and passed down to the present day. The breed's refined qualities, especially its high-quality fat, were known as early as the Heian Period (794–1185). The gallery space walks visitors through the certification standards the beef must meet to qualify as Kobe beef, including the degree of marbling, as well as the color, brightness, and firmness of the meat.

All this background info sets the stage for the meal, but sitting at the counter and watching the cooking process comes first, adding an extra layer to the experience. Served in a range of cuts - you will quickly notice how the knife cuts through the meat as if through butter - including tenderloin and sirloin, visitors can choose how well-cooked they want their meat. There are also several dipping sauces to pick from, along with different salt-and-pepper finishes, and even a touch of wasabi for anyone who’s up for a little spicy challenge.

Anago-meshi (Miyajima, Hiroshima) | A Treasure of Umami from the Setouchi Sea

Miyajima Island, off the coast of Hiroshima Prefecture, is best known for the mesmerizing sight of Itsukushima Shrine appearing to float on the water at high tide. The island is also home to several less familiar, but equally unique, experiences. One of the best ways to add a culinary touch to the island visit sits right beside the ferry gateway that connects mainland Hiroshima to Miyajima.

Just across from JR Miyajimaguchi Station, Anago-meshi Ueno serves one of Japan’s most loved seafood delicacies – conger eel - using a cooking technique that highlights the natural freshness of the conger eel that Hiroshima is known for. From the entrance onward, the restaurant, also the birthplace of the dish, carries a traditional atmosphere, rooted in its history, which began in 1901 as a station bento facility. At the time, it focused on rice cooked with anago (saltwater conger eel) heads and bones, topped with grilled conger eel. Today, the venue also operates as a sit-down restaurant.

The conger eel at Anago-meshi Ueno is cooked using a method that highlights the fish's natural flavor, setting it apart from the Kanto style, which is associated with a sweet-and-savory sauce. There are also subtle touches that set the flavor apart, such as the bright-green sanshō powder placed on each table - milder than the more common version and blended with leaves and stems, which help lift the aroma without strong numbing.
The warmth and friendliness of the shop owners shape the restaurant's overall atmosphere, where the quality of the dishes served is defined by small but important decisions made behind the counter.
The lower floor serves as a walk-in restaurant, while the upstairs space, Tanikichi, can be reserved. The menu, set by day, changes depending on the day of the week (there is also a kids menu from Friday to Sunday) and is published on the restaurant’s homepage, where visitors can check the schedule and offerings ahead of time.

Karato Market (Shimonoseki, Yamaguchi) | A Lively Market Where Local Seafood Comes Together

One of the best food experiences in this region, shaped by both land and sea, is to step into the everyday buzz of a local fisheries market, where wholesale buyers and early breakfast or lunch visitors come together, served by a variety of colorful shops that make up the rhythm of the place.

Karato Market, located right by the sea in Shimonoseki, Yamaguchi Prefecture – a ten-minute drive from JR Shimonoseki Station, or a ten-minute bus ride - is both visually and tastefully engaging. First opened in 1933 as the Shimonoseki Karato Fish and Produce Market and re-opened in 2001 in its current form, Karato, among other varieties such as sea bream and yellowtail, is best known for its fresh fugu (also called pufferfish), one of Japan’s most revered seafood delicacies due to the careful preparation technique it requires and its distinctive taste.
The market’s restaurant scene is just as lively as the marketplace itself, bringing local fishers and farmers together with customers. While the fresh seafood is what draws most visitors to the market, they can also find an array of everyday grocery items, making it a full food shopping experience.

On weekends and holidays, the market hosts the “Iki-iki Bakangai” event, where visitors can buy fresh, seasonal fish at reasonable prices and enjoy freshly prepared seafood from the many shops – a delightful experience that brings the visitors and locals together.
The best time to take in the full atmosphere is between 5 a.m. and 8 a.m., when the day’s first trades are in motion. On weekdays, the market is mainly filled with fresh seafood, with its lively atmosphere at its peak.

Tai Cuisine & Fresh Fish at Narumimaru (Naruto, Tokushima) | Savoring the Bounty of the Naruto Strait

Located right by the water in Tokushima Prefecture and not far from the viewing platform for the always thrilling Naruto whirlpools, one of the strongest in the world, Soba and live fish restaurant Narumimaru is a locally loved spot where soba, Japan’s everyday comfort food, is served alongside seafood catches from the surrounding waters.

The specialty is the Ōnarumi-dai sea bream, prepared in classic styles including sashimi, salt-grilled, simmered, and tai-meshi (paired with rice), allowing guests to appreciate the fish’s firmness and clean taste in different forms. Grown in the strong currents of the Naruto Strait, the red sea bream served at the restaurant is unique to this area, known for its firmness and clean, mild flavor shaped by the fast-moving waters of the strait.
Other local catches, such as kuruma shrimp, may appear in set menus when available, but the sea bream remains the main anchor of the meal.

For guests who want to compare the fish more closely, the staff recommends a three-step serving sequence: first as sashimi, then over rice (tai-meshi or similar), and finally finished with a hot pour-over (either tea or a light dashi). It is a practical way to compare texture and umami side by side.

There is also a soba dish, which is made in-house and commonly ordered with the sea bream set.
Narumimaru is an excellent stop to add a memorable culinary touch to the Naruto whirlpool experience, which is just a short bus ride away. While the restaurant does not advertise itself as a vegetarian venue, the hosts are eager to make arrangements if dietary needs are mentioned at the time of booking or upon arrival.

Sanuki Udon by age 18 (Kagawa) | Traditional Noodles and the Spirit of the Artisan

Sanuki udon is one of the best-known local dishes of Kagawa Prefecture. Recognized for its firm, chewy, and slightly playful texture, it is so beloved all across Japan that most people associate the very idea of “udon” directly with Sanuki udon. Traditionally, the soup is built on iriko dashi, made from dried sardines, a core flavor of the region’s udon culture, which, while tasty, may not be everyone’s cup of tea.
The restaurant by age 18, curiously named and located near Shioya (Shioya Station near the coast), serves Sanuki udon with a modern touch, making the dish accessible to guests with diverse dietary preferences or restrictions. The name by age 18 is a tribute to Einstein, inspired by his quote that encourages challenging conventions rather than accepting inherited assumptions: “Common sense is the collection of prejudices acquired by age eighteen.”

The restaurant has modern, yet delightfully typical Japanese interiors and a gorgeous seaside setting.
In terms of the cooking style, by Age 18, places equal emphasis on the udon`s texture and aroma, maintaining a delicate balance between them. The ingredients are all plant-based and gluten-free, including the noodles and the topping cheese, making it accessible for vegans and for those with gluten intolerance.

Vegan meals are served as course menus, often paired with light, crispy tempura. The owners want the guests to have a longer, more relaxed dining experience, rather than a quick, stand-in-line bowl, and the intentionally minimalistic yet cozy decoration choices surely make it an attractive option.
The atmosphere at Sanuki Udon by age 18, the ingredients used, and the way it is prepared all serve the owner`s admirable vision: to bring people all over the world, including those with various dietary preferences or restrictions, to enjoy the same meal together.

Conclusion | Setouchi’s “Flavor Story” Woven by Nature and Human Craft

We hope this culinary journey across the Setouchi region offers a more personal way to connect with a fascinating food culture, shaped by local traditions and the steady interplay between the inland sea and the mountains along its coasts.
This is a region home to some of the most refined foods that highlight Japan’s unique culinary traditions on the world stage, including Kobe beef and fugu fish, but it also offers countless opportunities to explore a little further and discover highly local delicacies, the distinguished taste of which is owed to the region’s pristine nature. Each stop offers something different, but when experienced in a single journey, they work in unison to bring out the region’s uniqueness.