KYŪSHŪ & OKINAWA
This region is Japan’s vibrant southern gateway, an island pair of fire and water. Kyūshū offers steaming hot springs, active volcanoes, and global culinary cities, while Okinawa presents a tranquil, subtropical island paradise with distinct Ryukyuan culture and pristine beaches.
Why Visit Kyūshū & Okinawa?
Diverse Natural Wonders: Explore the volcanic peaks of Mt. Aso in Kyūshū and the stunning coral reefs and beaches of the Okinawan islands.
Unique History and Culture: Discover the blend of international influences in Nagasaki and the ancient Ryukyu Kingdom heritage of Okinawa.
World-Class Food Scene: Indulge in rich Hakata Tonkotsu ramen in Fukuoka, delicious street food, and unique island cuisine.
Smart Travel
Shoulder Season (March–May, October–November): This is the ideal time to visit Kyūshū, with pleasant weather for hiking and sightseeing. It’s also a great time for Okinawa before the summer heat.
Deep Off-Season (December–February): Kyūshū is cooler, offering the best value on accommodation and ideal temperatures for soaking in onsen. Okinawa is quiet, but warm enough for early cherry blossoms.
Peak Season (June–September): This is the best time for Okinawa’s beaches and swimming, but be prepared for high humidity, crowds, and the risk of summer typhoons from July to September.
Main Areas & Places to Explore
Kyūshū’s North: Fukuoka & Nagasaki
Fukuoka is Kyūshū’s major hub, known for its vibrant nightlife and street food stalls (yatai). Nagasaki offers a poignant history as Japan’s former gateway to the world, reflected in its European-influenced architecture and powerful Peace Park.
Your Smart Tip: To experience the famous yatai (open-air food stalls) in Fukuoka, head to the Nakasu area in the evening. They fill up fast, so try to arrive just before sunset for the best experience.
Kyūshū’s Heartland: Onsen & Volcanoes
This central area is defined by dramatic volcanic landscapes. Mount Aso boasts one of the world’s largest volcanic calderas. The eastern city of Beppu is famous for its “Eight Hells” of intensely colored, steaming hot springs and the more tranquil onsen town of Yufuin.
Your Smart Tip: When visiting the onsen areas, remember that many traditional public baths forbid tattoos. Look for onsen that are explicitly “tattoo-friendly” or book a private kashikiri onsen for a more secluded soak.
Okinawa: The Ryukyu Islands
The Okinawa Prefecture is a subtropical archipelago with a distinct culture, once the independent Ryukyu Kingdom. The capital, Naha, is home to the restored Shuri Castle and the lively Kokusai-dori shopping street. The outer islands offer spectacular diving and coral reefs.
Your Smart Tip: The main island, Okinawa Hontō, is great, but to see the best beaches and clearest water, take a ferry or flight to the smaller islands like the Kerama Islands or Miyako Island.
Handy Tips
Weather & Climate
Kyūshū has a mild climate with hot, humid summers and cool winters. Okinawa has a subtropical climate—it’s warm year-round, with high humidity and a distinct rainy season from May to early June. Typhoons are a risk in late summer and early autumn.
Local Customs And Etiquette
Bowing: A bow is the standard greeting. A small nod is casual, while a deeper bow shows respect. Handshakes are common with foreigners but follow the Japanese lead.
Shoes: Always remove your shoes when entering temples, traditional restaurants, homes, and some hotels. Slippers are usually provided, but never wear them on tatami mats or into the bathroom (where special toilet slippers should be used).
Okinawan Shisa: Look for the pairs of Shisa (lion-dog statues) on rooftops and gateposts. They are guardians: the one with the open mouth wards off evil spirits, and the one with the closed mouth keeps good spirits in.
Budgeting For Your Trip
Accommodation: Hostels ($25–$50), mid-range hotels ($80–$150), luxury ($180+). Prices are higher in central Fukuoka and during peak beach season in Okinawa.
Food: Lunch set menu ($10–$15), dinner at a mid-range restaurant ($20–$40 per person), fine dining ($70+).
Transport: Local bus/subway ticket ($1.50–$3), Shinkansen (Bullet Train) between cities (highly variable), car rental in Kyūshū ($45+/day).
Activities: Onsen entry ($5–$20), Shuri Castle entry ($3), diving/snorkeling tour in Okinawa ($60–$120).
Daily Budget:
- Budget: $70–$120 (hostels, ramen shops, public transport).
- Mid-range: $130–$200 (hotels, local restaurants, main attractions).
- Luxury: $250+ (boutique hotels, gourmet meals, private tours).
Getting Around
By Train/Shinkansen: Kyūshū has an excellent rail network, including the high-speed Shinkansen connecting Fukuoka (Hakata) to Kagoshima. The JR Kyūshū Rail Pass can be a great value.
By Car: Renting a car is the most flexible way to explore the rural mountains of Kyūshū and the entire island of Okinawa Hontō, as public transport can be limited outside the cities.
By Air/Ferry: Flights and ferries connect Kyūshū to the many islands of the Okinawa Prefecture, and also to the remote islands off the Kyūshū coast, like Yakushima.
Must-Try Food
Hakata Tonkotsu Ramen: A rich, creamy pork-bone broth served with thin noodles, originating in Fukuoka.
Champon & Sara Udon: Nagasaki’s famous Chinese-influenced noodle soup (champon) or crispy noodle dish (sara udon).
Basashi (Horse Sashimi): A local specialty in Kumamoto, often served raw with garlic, ginger, and soy sauce.
Chicken Nanban: Deep-fried chicken coated in a sweet-and-sour sauce, then topped with tartar sauce—a Miyazaki specialty.
Goya Champuru: Okinawa’s signature stir-fry, usually featuring goya (bitter melon), egg, tofu, and pork or spam.
Rafute: Okinawan pork belly slow-simmered in soy sauce and black sugar until meltingly tender.
Ikinari Dango: A Kumamoto steamed dumpling with sweet potato and red bean paste, wrapped in dough.
Castella: A light, sweet sponge cake brought to Nagasaki by Portuguese merchants in the 16th century.
Beni Imo Tarts: Sweet tarts made from the vibrant purple sweet potato of Okinawa.
Shīkūwāsā: A small, highly tart Okinawan citrus fruit, used in juices, dressings, and desserts.
Must-Try Drinks
Awamori: Okinawa’s indigenous rice liquor, a potent spirit that is distilled, not brewed like sake. It is often aged.
Shōchū: Kyūshū is the heartland of this distilled spirit, most commonly made from sweet potato (imo), barley (mugi), or rice (kome).
Kyūshū Craft Beer: A growing scene, with local breweries in Fukuoka and Oita creating unique brews.
Ryukyu Whisky: Whisky produced in Okinawa, often aging gracefully in the subtropical climate.
Sake from Saga: A local specialty, with a mild flavor perfect for pairing with Saga’s delicate seafood.
Green Tea: Kagoshima is Japan’s second-largest producer of green tea, famed for its smooth, rich flavor.
Shīkūwāsā Juice: The sharp, refreshing juice of the Okinawan citrus fruit, served chilled.
Orion Beer: The local, popular Okinawan beer, a light lager perfect for the tropical heat.