Seto Inland Sea Islands

瀬戸内海

A collection of picturesque islands scattered across the Seto Inland Sea, including Naoshima and Teshima known for world-class contemporary art museums and installations. The islands offer scenic ferry journeys, beach access, and a peaceful escape combining natural beauty with cutting-edge cultural experiences.

Things to do

• Benesse House Museum — A world-renowned contemporary art museum on Naoshima showcasing cutting-edge installations and works by international artists in a striking architectural setting.
• Chichu Art Museum — An underground art museum on Naoshima featuring mostly natural light and earth tones, housing major works by Monet, James Turrell, and Walter De Maria.
• Teshima Art Museum — A minimalist architectural masterpiece on Teshima designed by Tadao Ando, housing a single major contemporary art installation in a serene hilltop setting.
• Ferry journeys between islands — Scenic boat rides connecting the main islands offer stunning views of the Seto Inland Sea's characteristic pine-dotted landscape and traditional fishing villages.
• Kasaoka Island hopping — Explore the quieter Kasaoka Islands cluster with bicycles and local ferries, visiting small shrines, sandy beaches, and rural communities untouched by major tourism.
• Onomichi historic town walk — Stroll through this traditional port town on the Hiroshima mainland with temple-filled hillsides, narrow lanes, and well-preserved wooden merchant houses dating back centuries.
• Shikoku Island beaches — Access pristine sandy beaches on the quieter southern islands, ideal for swimming, picnicking, and experiencing the calm waters of the inland sea.

Food to try

• Seto Inland Sea sea bream (tai) — Fresh grilled or sashimi preparation of the region's prized seabream, a local specialty caught daily in these waters and served at waterfront restaurants.
• Okonomiyaki — The Hiroshima-style layered savory pancake with cabbage, proteins, and sauce is widely available in port towns and island restaurants as a hearty local comfort food.
• Shirasu (whitebait) over rice — Tiny freshly-caught whitebait served warm over steamed rice with soy sauce and seaweed, a signature dish at casual island eateries celebrating the sea's bounty.
• Kakigori ice shaved with island citrus — Summer refreshment made from shaved ice topped with locally-produced lemon, yuzu, or bitter orange syrup reflecting the islands' citrus agriculture.
• Nori seaweed cultivation experience — Some islands offer visitors the chance to harvest and taste freshly-picked nori seaweed sheets, understanding the traditional harvesting methods still used today.

Local customs & good to know

• Ferry schedules dictate planning — Island ferries run on fixed schedules with reduced service in winter and evenings, so plan activities and accommodation with departure times in mind to avoid being stranded.
• Bicycles are essential transportation — Most islands lack public transport; rent a bicycle at ferry terminals to navigate villages, beaches, and art sites at a pace that suits island life.
• Respect quiet hours and temples — These are still working communities—keep noise low, avoid photographing residents without permission, and show reverence at active shrines and temples.
• Cash-only establishments prevail — Many small restaurants, shops, and accommodations on islands do not accept cards, so withdraw sufficient yen at Onomichi or larger towns before island visits.