Kyushu & Okinawa Area
Located in southern Japan, Kyushu and Okinawa offer a vibrant mix of hot springs, volcanic landscapes, historic castles, subtropical beaches, and unique Ryukyuan culture. It’s a region where natural wonders and rich traditions come together beautifully.
Recommended Destinations
Hakata & Tenjin Area (Fukuoka)
A bustling hub of shopping, street food, and culture, Hakata and Tenjin are known for yatai (food stalls), ramen, and modern urban vibes in Fukuoka City.
Beppu Onsen (Oita)
One of Japan’s most famous hot spring resorts, Beppu features steamy hells (jigoku), relaxing baths, and a range of geothermal experiences.
Takachiho Gorge (Miyazaki)
A breathtaking gorge with sheer cliffs and a serene river, famous for mythology, waterfalls, and scenic boat rides through nature.
Huis Ten Bosch (Nagasaki)
A Dutch-themed amusement park with canals, windmills, seasonal illuminations, and European charm, located in Sasebo.
Kumamoto Castle (Kumamoto)
One of Japan’s most impressive castles, known for its grand stone walls and historical significance, recently restored after earthquake damage.
Sakurajima (Kagoshima)
An active volcano rising from the sea, offering dramatic views, hot springs, and an iconic symbol of Kagoshima’s natural power.
Shuri Castle (Okinawa)
A UNESCO World Heritage site, this vibrant red castle was once the royal palace of the Ryukyu Kingdom and a cultural heart of Okinawa.
Okinawa Islands (Okinawa)
A tropical paradise of white-sand beaches, coral reefs, and unique traditions—perfect for snorkeling, diving, and cultural immersion.
Recommended Foods and Souvenir
Arita Ware
Arita-yaki, or Arita ware, is a traditional Japanese porcelain produced in and around Arita Town in Saga Prefecture, Kyushu. Its history began in the early 17th century when kaolin clay, essential for porcelain making, was discovered in the area. This led to the creation of Japan’s first porcelain, which soon became highly prized both domestically and abroad.
Motsunabe
Motsunabe is a hearty hot pot dish that originated in Fukuoka, on Japan’s southern island of Kyushu. Its main ingredient is beef or pork offal (motsu), simmered with generous amounts of cabbage, garlic chives, and other vegetables in a flavorful broth, usually soy sauce– or miso-based.
Satsuma-age
The history of Satsuma-age dates back to the late Edo period. As the name suggests, it is a specialty of Satsuma (modern-day Kagoshima), but its origins in Japan are said to trace back to the Ryukyu Kingdom (present-day Okinawa). Fishermen from Okinawa are believed to have brought back a dish from Southeast Asia made by shaping and deep-frying ground fish. In Okinawa, it became known as “chikiagi”, and this dish was later introduced to Satsuma, where it evolved into what is now called “tsuke-age.” Due to its excellent shelf life and high nutritional value, it eventually spread across Japan under the name Satsuma-age, the food that had made its way from Satsuma.