Things To Do
in Ishii

A hearty ramen with a soy-based, slightly porky broth often topped with sliced pork, raw egg or soft-boiled egg, and green onions; found at local ramen shops and casual eateries in the area.

Must-Try!

Sudachi is a small, tart citrus grown in Tokushima used over grilled fish, in dressings, and with soba; try fresh sudachi seasoning or drinks during the autumn harvest.

During festivals you’ll find yakitori, takoyaki, yakisoba and other street foods sold near festival sites — perfect for sampling while watching dance performances.

Fresh seasonal vegetables and locally made tofu appear in set meals (teishoku), nimono (simmered dishes), and tempura at neighborhood restaurants.

Weekend stands and small indoor markets sell fresh seasonal vegetables, sudachi, rice, and sometimes home-baked goods — great places to try local produce and small snacks.

During Awa Odori and local festivals you’ll find temporary stalls offering takoyaki, yakisoba, grilled seafood and other festival treats near event sites.

Remove shoes when entering private homes, some ryokan, temples with tatami, and certain traditional establishments; look for a genkan (entryway) and placed slippers.

Keep noise low in public transport and residential areas; speaking loudly, especially late at night, is frowned upon.

Polite greetings and modesty go a long way; when receiving help, a bow and 'arigatou gozaimasu' are appreciated. Small souvenirs or local gifts for hosts are valued.

Ask permission before photographing people in private or intimate settings, and be mindful of temple and shrine rules about photography.

Tipping is not customary in Japan and can be confusing; excellent service is the norm and bills typically include service — simply thank staff (ありがとうございます) and return the change. In rare tourist settings, tips may be accepted but are unnecessary.

Cash (yen) is widely used, especially in rural areas and small shops. Credit cards (Visa, MasterCard) are accepted at larger restaurants, hotels and many shops, but bring cash for convenience stores, local markets and small eateries. IC transit cards (Suica/Pasmo etc.) may have limited acceptance outside bigger cities; ATMs in 7-Eleven or post offices tend to accept some international cards.

March–May brings cherry blossoms and mild weather; fields turn green and many local festivals begin. It’s a pleasant time for cycling and hiking but bring a light jacket for cooler mornings.

June has the rainy season (tsuyu), followed by hot, humid weather in July–August; prepare for high humidity and possible summer festivals like Awa Odori in August. Typhoon risk increases late summer/early autumn, so monitor forecasts.

September–November offers milder temperatures and colorful foliage in October–November; this is a comfortable season for outdoor activities and photography.

December–February are cool to cold with relatively mild daytime temperatures compared with northern Japan; nights can be chilly and occasional light snow may appear in higher elevations.

A modest climb close to Tokushima city offering panoramic views across the plain and the Seto Inland Sea on clear days — suitable for half-day hikes and sunset photography.

One of Shikoku's higher peaks offering more challenging routes and rewarding alpine scenery; better for experienced hikers and for autumn foliage.

Rugged gorge trails and paths near the famous vine bridges provide dramatic scenery and more remote hiking experiences; some routes require careful planning and local guidance.

Short, gentle trails along rivers and through rice fields ideal for casual walks, birdwatching and photographing seasonal agricultural scenery.

Pure vegetarian options can be limited in rural Shikoku, but many restaurants will serve vegetable tempura, rice dishes, soba (confirm broth), and vegetable set meals; learn the phrase 'I am vegetarian' (私はベジタリアンです) and ask about fish-based dashi.

Vegan dining is more challenging due to frequent use of fish stock (dashi) and eggs; bring snacks, check with larger cafes in Tokushima city, and use translation notes asking for no fish, no egg, no dairy.

Gluten-free options require caution — soy sauce and tempura contain wheat; shochu (distilled spirit) is often gluten-free, but check soy sauce substitutes and communicate restrictions clearly.

Carry allergy cards in Japanese describing your allergens; many small kitchens may be unable to fully prevent cross-contamination.