和歌山県 · Kinki Region

Wakayama Hidden Gems

Wakayama is mountains that reach the sea, and the wet, steep terrain is the reason it became sacred rather than agricultural. Koyasan is a monastic town at 800 metres in a ring of peaks, founded by Kukai in 816 and still functioning: over fifty temples take overnight guests, morning prayers start before dawn, and the Okunoin cemetery runs two kilometres through cedar forest with more than 200,000 graves, including those of warlords who spent their lives fighting each other. The Kumano Kodo, a network of pilgrimage routes to three grand shrines, has been walked for a thousand years and is one of only two pilgrimage trails in the world with UNESCO listing. The coast is a different proposition — warm, Kuroshio-washed, with hot springs at Shirahama that have been in use since the seventh century and a tuna port at Katsuura. The peninsula's rainfall is among the highest in Japan.

14 spots

Climate & Best Season

One of Japan's wettest areas; warm and humid, with mild winters on the coast and cold nights on Koyasan. Spring and autumn suit hiking.

Famous For (Food)

Mikan oranges
Umeboshi
Wakayama ramen
Maguro (Katsuura tuna)

Signature Sights

Koyasan temple lodgings
Kumano Kodo (UNESCO)
Nachi Falls
Shirahama beach & onsen

When to Go

The Kii peninsula takes extraordinary rain, and the pilgrimage trails are least pleasant during the June rainy season and most risky during September typhoons — April, May, October and November are the walking months. Koyasan is high enough to be cold: it snows in winter and the temple lodgings are unheated in the corridors, though winter is when the cemetery is at its most striking. The coast stays mild, with January highs near 11°C, and Shirahama's beach season runs July and August. Mikan oranges are picked from November to January, and the plum blossom around Minabe opens in February.

Getting Around

Koyasan is reached by the Nankai line from Osaka-Namba to Gokurakubashi, about an hour and forty minutes, then a cable car and a bus — a sequence that is simpler than driving the mountain road. The coast is served by the JR Kisei line: the Kuroshio limited express runs from Shin-Osaka to Shirahama in about two and a half hours and Kii-Katsuura in four, which is a long ride, so treat the far south as its own trip. Kumano Kodo trailheads depend on local buses from Kii-Tanabe and Shingu that run a handful of times a day; several sections have luggage forwarding. Nachi Falls is a bus from Kii-Katsuura.

Local Food

Wakayama grows more mikan than any other prefecture, picked from November into January, and more ume plums, mostly around Minabe — the Nanko variety cured as umeboshi is the national standard. Katsuura lands tuna by longline rather than net and runs a morning auction that visitors can watch from a gallery. Wakayama ramen is a tonkotsu-shoyu bowl usually eaten with a side of pressed mackerel sushi and a boiled egg taken from the counter. Koyasan's temple lodgings serve shojin ryori, the vegetarian cooking developed for monastic life, including sesame tofu made on site.