SHIKOKU
Shikoku, meaning “four provinces,” is an island of raw natural beauty, ancient pilgrimage routes, and delicious regional cuisine, including world-famous udon. Discover a slower pace of life, remote mountain valleys, and the warmth of the locals who welcome pilgrims.
Why Visit Shikoku?
The 88 Temple Pilgrimage (Henro): Walk or drive this ancient, 1,200km spiritual route that encircles the island, embracing its unique culture.
Rugged Nature & Coastline: Explore the remote Iya Valley‘s vine bridges, the dramatic Naruto Whirlpools, and the Seto Inland Sea’s serene islands.
Unique Regional Cuisine: Indulge in Kagawa’s renowned Sanuki Udon, Kochi’s seared Katsuo no Tataki (bonito), and a variety of fresh citrus fruits.
Smart Travel
Shoulder Season (March–May, September–November): This is the ideal time for comfortable weather, perfect for the pilgrimage or outdoor activities like hiking and cycling. Autumn offers beautiful fall foliage.
Deep Off-Season (December–February): Expect mild winters on the coast, with occasional snowfall in the mountains. Fewer crowds and lower prices make this a peaceful time, perfect for enjoying onsen (hot springs).
Peak Season (June–August): It’s hot, humid, and rainier, especially during the rainy season (early June to mid-July). Book early if visiting during festivals like Tokushima’s famous Awa Odori in mid-August.
Main Areas & Places to Explore
The Shikoku Henro Pilgrimage
This 1,200-kilometer circular route visits 88 temples across all four prefectures. It offers a deep cultural experience, whether you complete a small section or the entire journey. You will receive the unique welcome of o-settai (offerings from locals).
Your Smart Tip: If you don’t have time for the full route, focus on the first few temples in Tokushima or the last temples in Kagawa to get a true feel for the experience.
Kagawa & the Seto Inland Sea Art Islands
Kagawa is famed for its capital Takamatsu and the beautiful Ritsurin Garden. It’s the gateway to the Seto Inland Sea, home to islands like Naoshima, a global hub for contemporary art. It is also the “Udon Kingdom.”
Your Smart Tip: Combine your visit with a ferry to Naoshima or Shodoshima to balance traditional culture with cutting-edge modern art. Visit the islands outside of major Japanese holidays for the best experience.
Tokushima & The Iya Valley
Tokushima is home to the stunning Naruto Whirlpools and the remote, dramatic Iya Valley—one of Japan’s most hidden secrets. The valley features ancient vine bridges (kazurabashi) and steep, forested mountain terrain.
Your Smart Tip: To explore the Iya Valley, a rental car is highly recommended due to limited public transportation; this gives you the freedom to explore remote viewpoints and villages.
Ehime & Kochi
Ehime features Matsuyama, home to the original Matsuyama Castle and Dogo Onsen, one of Japan’s oldest hot springs. Kochi faces the Pacific and is known for its energetic spirit, fresh seafood, and Kochi Castle.
Your Smart Tip: In Matsuyama, visit Dogo Onsen in the evening to experience the historic main bathhouse beautifully lit up. In Kochi, head to the bustling Hirome Market for local food stalls.
Handy Tips
Weather & Climate
The climate is generally temperate and humid. The north (Seto Inland Sea side) is relatively dry. The south (Pacific Ocean side, Kochi) is warmer but much rainier and prone to typhoons in summer/early autumn. Mountainous areas, especially the Iya Valley, can be cold with snow in winter.
Local Customs And Etiquette
Language: Japanese is the official language. Learning a few basic phrases like arigato (thank you) and sumimasen (excuse me/sorry) is highly appreciated.
Tipping: Do not tip in Japan. It can be seen as confusing or rude, as great service is expected.
Onsen (Hot Springs) Etiquette: Always wash thoroughly before entering the bath. Never wear swimwear. Tattoos may restrict entry, so check policies beforehand.
Pilgrimage Etiquette: Be respectful of the o-henro-san (pilgrims). If you walk a section, you may receive o-settai (small gifts or food) and should accept them gracefully.
Budgeting For Your Trip
Accommodation: Hostels/Guesthouses ($30–$50), business hotels/mid-range hotels ($70–$130), traditional ryokans ($150–$300+ with meals).
Food: Quick meals (udon/ramen) ($7–$15), dinner at a mid-range restaurant ($20–$40 per person), multi-course kaiseki dinner at a ryokan ($50+).
Transport: Local train/bus ticket ($2–$8 per ride), highway bus (long-distance, affordable), car rental ($40–$70/day).
Activities: Temple entry (free to small fee), pilgrimage stamp book/calligraphy (approx. $5 per temple), museum entry ($5–$15).
Daily Budget:
- Budget: $70–$120 (hostels, convenience store food, public transport).
- Mid-range: $130–$200 (mid-range hotels, local restaurants, some attractions).
- Luxury: $250+ (boutique hotels/ryokans, gourmet meals, private tours).
Getting Around
By Car: A car is the most convenient way to fully explore the island, especially the remote areas like the Iya Valley and the coastlines.
By Train: An efficient train network connects the major cities (Takamatsu, Tokushima, Matsuyama, Kochi). However, regional travel and mountain areas are often only accessible by bus or car.
By Bus: Intercity and local buses are a good option, often serving areas the train network doesn’t reach, and are frequently used by pilgrims.
Must-Try Food
Sanuki Udon (Kagawa): Thick, chewy wheat noodles, often served simply in a hot broth or with a variety of toppings.
Katsuo no Tataki (Kochi): Seared bonito tuna, cooked over a straw fire, sliced thick, and typically served with ponzu, garlic, and scallions.
Taimeshi (Ehime): A sea bream specialty; either rice cooked with the whole fish or sashimi-style over rice.
Tokushima Ramen: A rich, salty-sweet pork bone broth often topped with pork belly and a raw egg.
Jakoten (Ehime): Fried fish cake made from small white fish, a popular snack.
Iya Soba (Tokushima): Thick, rough buckwheat noodles from the remote Iya Valley.
Naruto Kintoki (Tokushima): A variety of sweet potato known for its high sugar content.
Sudachi (Tokushima): A small, tart citrus fruit used as a garnish or seasoning, similar to lime.
Mikan (Ehime): Mandarin oranges, a specialty of Ehime, enjoyed fresh or as juice and sweets.
Yuzu (Kochi): A fragrant citrus fruit, widely used in sauces, seasonings, and desserts.
Must-Try Drinks
Local Sake: Shikoku is home to a large number of sake breweries, each producing a distinct local brew that pairs well with seafood.
Mikan Juice (Ehime): Fresh-pressed mandarin orange juice, sometimes dispensed from “juice taps” in public places.
Shochu: A distilled spirit, often made from rice, sweet potato, or barley, and sometimes produced by the local sake breweries.
Local Craft Beer: A growing number of microbreweries on the island produce excellent craft beers.
Yuzu Drink: Refreshing sodas or hot drinks made with the local yuzu citrus fruit.