Things To Do
in Gotō

A selection of locally caught fish and shellfish (tuna, yellowtail, squid, scallops, and urchin when in season). Best found at the port-side fish market eateries and family-run restaurants in Fukue.

Must-Try!

Whole or filleted fish simply salted and grilled, highlighting freshness; commonly served at izakaya and local restaurants for lunch or dinner.

Comforting noodle bowls that often include local shrimp or fish tempura — easy to find at casual noodle shops and diners across the islands.

Small-batch sake and barley/potato shochu distilled in Nagasaki region; sample at izakaya or purchased in local shops as souvenirs.

Small morning market near the main ferry terminal where fish auctions or fresh catches are brought in; try fresh sashimi, grilled skewers, or takeaway bentos here.

Scattered stalls and simple stands in fishing villages selling grilled seafood skewers, onigiri, and seasonal shellfish — excellent for a casual roadside snack.

Remove shoes when entering homes, some ryokan, and small temples or shrines; keep socks clean. Follow the lead of locals for where to leave shoes and use provided slippers where available.

If visiting an onsen or public bath, wash thoroughly before entering, do not wear swimsuits, and respect quietness. Tattoos can be an issue at some facilities — check policies in advance.

Speak quietly in public spaces and avoid loud phone conversations on buses or ferries. Bowing and polite phrases are appreciated; simple Japanese greetings go a long way.

Many islands have small Christian churches and Shinto shrines; treat them respectfully, observe photography rules, and be quiet during services.

Tipping is not customary in Japan, including on the Gotō Islands; excellent service is standard and will not expect extra payments. If you wish to show appreciation, a small gift or a polite thank-you is more appropriate than cash.

Cash (Japanese yen) is king on the islands — many small restaurants, markets, and buses are cash-only. Credit cards are accepted at some hotels and larger businesses, but ATMs and card acceptance are limited, so carry sufficient cash. IC transit cards and contactless payments are less widely accepted than on the mainland.

Mild temperatures and blooming vegetation make spring pleasant for hiking and exploring. Cherry blossoms and spring flowers appear in sheltered spots; expect occasional rain.

Warm to hot and humid, with excellent swimming, snorkeling, and diving conditions. Be aware that the rainy season (tsuyu) runs in early summer and typhoon risk increases from late summer into early autumn.

Comfortable temperatures, clearer skies, and lower humidity — a good shoulder season for outdoor activities and photography; seas are generally calmer after typhoon season.

Mild compared with northern Japan but cooler and windier; some services may scale back and ferry schedules can be affected by winter storms. Sunny winter days are crisp and great for clear views.

Vegetarian options are limited because many broths and sauces use fish stock. Simple rice, vegetable tempura, and some noodle dishes are possible; carry a Japanese dietary card explaining your needs, and be prepared to visit larger towns for more choices.

Difficult on small islands due to fish-based dashi in many dishes. Pack supplements or plan meals ahead; cafes may accommodate basic vegetable-only requests if asked politely.

Soy sauce and tempura contain gluten; speak with restaurants and use a translation card. Rice-based items like sashimi and plain rice are safe choices.

Shellfish and seafood are staples — always communicate allergies clearly in Japanese and carry emergency medication if required.