The Seto Inland Sea that laps Kagawa’s coast is a calm, sheltered, nutrient-rich body of water that produces some of Japan’s finest seafood. Its star is tai, sea bream — firm, sweet, elegant white fish long considered auspicious and served as sashimi, grilled, simmered, or in rice dishes, and especially prized here in spring. Alongside it, Kagawa’s waters yield shirasu (tiny translucent whitebait, eaten fresh or lightly boiled over rice), hamachi and buri yellowtail (much of it farmed in the region), octopus, and a variety of shellfish. Eaten fresh at markets, sushi counters and seaside restaurants, the bounty of the inland sea is a delicious complement to Kagawa’s famous udon and a highlight for seafood lovers.
🗓️ At a Glance
| Location | Takamatsu & Kagawa coast |
| Hours | Restaurant/market hours |
| Admission | Varies by dish |
| Time needed | A meal |
| Best time | Sea bream best in spring |
What to Try
- Prized sea bream (tai), especially in spring.
- Shirasu whitebait, fresh or lightly boiled over rice.
- Hamachi and buri yellowtail, much farmed locally.
- Octopus and shellfish from the inland sea.
Combine Your Visit
- Combine with Takamatsu Castle and its sea fish.
- Pair with Sanuki udon for a full meal.
- Read our Kagawa overview .
Getting There
- In Takamatsu: sushi counters, markets and seaside restaurants.
- On the coast: fishing-port and island eateries.
Tips
Come in spring for sea bream (tai) at its seasonal best, which is when it is most prized, and try shirasu whitebait fresh over rice as a local treat. Eat at sushi counters or seaside restaurants for the freshest fish, pair the seafood with local Sanuki udon for a rounded meal, and look out for island and fishing-port eateries for the day’s catch.
