Mie Hidden Gems
Mie exists in the national imagination mainly because of one institution. Ise Jingu is the shrine of the sun deity from whom the imperial line claims descent, and its inner and outer sanctuaries have been rebuilt from scratch on adjacent plots every twenty years for well over a millennium, most recently in 2013 — so what you walk up to is both ancient and, in timber terms, new. There is nothing to see in the usual sense: no visible main hall, no photography past a certain point, and the experience is a long gravel approach through cypress forest. The rest of the prefecture is a coastline of drowned valleys. Toba and Shima are where Mikimoto worked out how to culture pearls in the 1890s, and the ama free-divers who supplied the industry still work parts of the coast without tanks. South of that the Kii mountains rise steeply and wetly, carrying the Kumano Kodo pilgrimage trails toward Wakayama.
2 spots
Climate & Best Season
Warm and rainy, especially in the southern Kii mountains; mild winters. Spring and autumn are best for the pilgrimage routes.
Famous For (Food)
- Matsusaka beef
- Ise udon
- Tekone-zushi
- Oysters & spiny lobster
Signature Sights
- Ise Jingu
- Meoto Iwa wedded rocks
- Toba pearl islands
- Kumano Kodo trails
When to Go
The Kii peninsula is one of the wettest places in Japan and the southern mountains take enormous rainfall, especially in the June rainy season and during September typhoons — the Kumano Kodo trails become genuinely hazardous in heavy rain and are best walked in April, May, October or November. Ise is at its busiest at New Year, when millions come in the first days of January, and again over Golden Week. Summers are hot and humid above 33°C on the coast. Winters are mild, with January highs near 10°C and no real snow. Oysters run from November to March, and spiny lobster season opens in autumn.
Getting Around
Kintetsu does this prefecture better than JR. Limited express trains run from Osaka-Namba to Ise-shi in about an hour and three quarters and from Nagoya in about an hour and twenty minutes, continuing to Toba and Kashikojima. Between the outer and inner shrines at Ise you take a bus, about 15 minutes, and the two are too far apart to walk comfortably. Toba's pearl island and the aquarium are by the station. The southern Kumano coast is served by the JR Kisei line, which is slow and hugs the shore. Trailheads on the Kumano Kodo need local buses that run a few times a day, so build the timetable into the plan or drive.
Local Food
Matsusaka beef comes from the town of the same name in the centre of the prefecture and is graded on marbling more strictly than most; the old restaurants there serve it as sukiyaki. Ise udon is the opposite of the usual — soft, thick noodles under a small pool of dark tamari, developed to be served fast to pilgrims. Tekone-zushi is bonito marinated in soy and folded through vinegared rice, a fisherman's dish from the Shima coast. Oysters are farmed in Matoya Bay and eaten from November, and Ise-ebi spiny lobster is the autumn extravagance.
Toba Oyster (Toba Kaki)
Toba oysters (鳥羽牡蠣, Toba kaki) are cultivated in the nutrient-rich waters of Toba Bay and Matoya Bay, producing large, p…
Toba Marine Terminal
Toba Marine Terminal (鳥羽マリンターミナル) is a waterfront complex combining a fresh seafood market, restaurants, ferry terminal,…
