PORT OF JAPAN
Olive beef and olive hamachiShodoshimaferry olive marine(2015) at port of takamatsuSun-olive-sea02s3872Olive Hall, TakamatsuShodoshima ferry Olive marine (2020) at takamatsu port
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Eat in Takamatsu · #9 of the port's ten

Olive beef and olive hamachi

~2.5h — the round trip from the gangway, with the 60-minute margin kept aside.

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Photo: くろふね / CC BY 4.0

Tap a photo to see it large. 5 photographs, each credited.

Round trip
2 hr 30 min
From the ship and back
Fits
a 2–3 hour stop ashore
Margin already counted
Getting there
Town izakaya
See the rides below
Booking
Just turn up
Nothing to reserve
Why we send people here

Shodoshima has grown olives since 1908, and the spent pulp from pressing is fed to cattle and farmed yellowtail. Both exist only here, and the hamachi in particular has a clean finish you will not find elsewhere.

Before you count on it
  • No single published ride covers this one. Budget for a taxi both ways, or fold it into a guided day.
The story

Why Olive beef and olive hamachi is famous

Shodoshima has grown olives since 1908, the first successful olive cultivation in Japan, and Kagawa now feeds the pressed cake to cattle and to yellowtail. It is a genuine local experiment rather than marketing: the fish is farmed on olive leaf powder and the flesh browns more slowly because of it.

Where to have it

Three places, three different answers

The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.

The famous oneIppuku

Olive beef and olive hamachi served together, which is the point of the pairing.

Open in Google MapsClosest to the berthTakamatsu Symbol Tower

By the ferry terminal and the berth, with several Kagawa restaurants in one building.

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If you have longer

What fits alongside it

Each of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.

Wasanbon sugar3 hr 30 min for bothA fine-grained sugar made from local sugarcane by a hand-kneading process that takes days, pressed into small moulded sweets shaped as flowers and leaves. It dissolves instantly, keeps for months and packs completely flat.Takamatsu Castle3 hr 45 min for bothOne of only three Japanese castles moated with seawater, taken directly from the sea. The fish in it are sea bream, there is a feeding platform, and it is five minutes from the gangway — the shortest walk to a real castle of any port on this site.Udon at a self-service mill4 hr for bothKagawa eats more udon per head than anywhere in Japan. At a seimenjo you take a bowl, hand it over for noodles, add your own broth and toppings from the counter, and pay by the plate. From about ¥300, and better than anything you will pay ten times for.
The day this belongs to

Routes that already include it

Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.

The rainy-day TakamatsuA wet day · ~3.5h door to doorWet weather
Pairs well with

What to put beside it

Each of these still lands you back aboard with the hour to spare.

Build your own day →
3 hr 30 min for both

Wasanbon sugar

A fine-grained sugar made from local sugarcane by a hand-kneading process that takes days, pressed into small moulded sweets shaped as flowers and leaves.

See the detail →3 hr 45 min for both

Takamatsu Castle

One of only three Japanese castles moated with seawater, taken directly from the sea.

See the detail →4 hr for both

Udon at a self-service mill

Kagawa eats more udon per head than anywhere in Japan.

See the detail →
The one rule: be back on board 60 minutes before all-aboard. Build the whole day on the Takamatsu plan page.