Things To Do
in Izumo

A darker, coarser buckwheat noodle served in a stack of small bowls (warigo style) or in soup; try it at long-established soba restaurants near Izumo Taisha.

Must-Try!

Small freshwater clams from Lake Shinji, often served as miso soup, steamed, or in rice dishes; excellent at seafood restaurants and markets around the lake.

Locally caught fish prepared sashimi, grilled or as part of set meals; available at coastal restaurants and izakayas.

Traditional confections sold near shrines and souvenir shops—good as gifts and to pair with green tea.

Small morning markets and vendor stalls near tourist spots sell fresh clams, grilled fish, snacks and sweets; look for seasonal produce and prepared seafood to try on the spot.

Occasional stalls and small vendors near the lake offering grilled seafood and regional snacks—great for casual tasting while enjoying the views.

At Shinto shrines bow at the torii gate, cleanse hands and mouth at the temizuya (water basin), approach the main hall quietly, offer a small coin, bow twice, clap twice, silently pray, then bow once more.

Remove shoes when entering homes, some ryokan, temples and traditional restaurants; place them neatly on the entryway shelf or designated area.

Keep noise levels down on public transport and in public spaces; speaking quietly and avoiding phone calls on trains is appreciated.

Ask permission before photographing people, especially inside temples or small shops. Some sacred spaces or museum exhibits prohibit flash or photography—observe signage and staff guidance.

March–May brings mild temperatures and cherry blossoms (usually April). This is pleasant for sightseeing; crowds may increase around cherry blossom season and local festivals.

June–August is warm and humid with the rainy season in June and potential typhoons in late summer. Coastal breezes help; summer festivals and fireworks offer cultural experiences but pack lightweight rain gear and sun protection.

September–November offers comfortable temperatures and vivid autumn foliage (peaks in November). Clear days are great for hiking and coastal photography.

December–February can be chilly; coastal areas are milder than inland mountains, but expect occasional snow in higher elevations. Winter is quieter with fewer tourists and good onsen conditions.

A popular hiking area with a variety of trails through volcanic terrain and forest, offering scenic overlooks and alpine flora; routes range from short walks to longer day hikes.

A broader natural park region with valleys, forested ridges and waterfalls—good for day hikes, autumn foliage and birdwatching.

Coastal paths around Hinomisaki Lighthouse and seaside cliffs for easy walks and dramatic photo opportunities; accessible and family-friendly.

Short cultural walking routes around the tatara iron-making historic areas and nearby countryside—combine light hiking with heritage interpretation.

Vegetarian options can be limited in rural areas where fish-based broths are common. Look for soba (ask for vegetable-only broth), vegetable tempura, tofu dishes and cafes that can accommodate requests; learning ‘vegetarian’ in Japanese or carrying a translated dietary card helps.

Vegan dining is more challenging—bring snacks and use convenience stores or larger restaurants in Izumo City; ask staff about dashi (fish stock) which is commonly used.

Gluten-free travelers should be cautious with soy sauce and soba (often mixed with wheat). Request information about ingredients and consider BYO condiments.

Carry an allergy card in Japanese and inform restaurants in advance when possible; smaller establishments may have limited ingredient transparency.