In Shikoku, food is a direct conversation with the landscape. From the famous “Sanuki” udon of the north to the straw-seared Katsuo no Tataki (bonito) of the southern Kochi coast, every dish tells a story of the island’s unique isolation.

Explore the rich culinary traditions that define our four prefectures: the crisp citrus of Ehime’s orchards, the hearty buckwheat Iya Soba of the mountain valleys, and the flavourful fish of the Seto Inland Sea. Food here is an invitation to taste the soul of Shikoku’s most bountiful island.