How to Get to Naoshima: Ferry Routes, Trains, and Food

Published: 2026-10-08 / Updated: 2026-10-08 ・ 7 min read

To get to Naoshima (直島), take a train to either Uno Port (宇野港) in Okayama Prefecture or Takamatsu Port (高松港) in Kagawa Prefecture, and then board a local ferry to the island. The shortest and most frequent connection runs between Uno Port and Naoshima's Miyanoura Port (宮浦港), taking approximately 20 minutes by passenger ferry.

Naoshima sits in the calm waters of the Seto Inland Sea (瀬戸内海). While internationally celebrated as a hub for contemporary art and architecture, the island is deeply tied to the culinary and maritime culture of the Setouchi region. Planning your transport smoothly ensures you arrive relaxed and ready to sample local island dishes, regional seafood, and famous local noodles.

Overview of Travel Routes to Naoshima

Because Naoshima has no airport or road bridges connecting it to mainland Honshu or Shikoku, all visitors must arrive by sea. Your journey splits into two clear phases: reaching a mainland port by train, followed by a short ferry ride.

Primary Gateways

There are two main access points:

1. Uno Port (宇野港) in Okayama Prefecture: This is generally the fastest transit point for travellers coming from Tokyo, Kyoto, Osaka, or Hiroshima. Ferries depart throughout the day and dock at either Miyanoura Port (宮浦港) or Honmura Port (本村港) on Naoshima.
2. Takamatsu Port (高松港) in Kagawa Prefecture: This is the most convenient starting point if you are already exploring Shikoku. Ferries and high-speed passenger boats connect Takamatsu directly with Miyanoura Port.

Train timetables and boat sailings align reasonably well, but frequencies vary between weekdays, weekends, and regional festival seasons. Travellers can consult route details through the Japan National Tourism Organization before finalising their schedules.

Route 1: Access via Uno Port (From Tokyo, Kyoto, and Osaka)

For most overseas travellers entering the region via Japan’s bullet train network, passing through Okayama Station (岡山駅) on the Sanyo Shinkansen line is the most practical choice.

Step-by-Step Directions

1. Take the Shinkansen to Okayama Station:

• From Kyoto or Shin-Osaka: The bullet train takes roughly 45 to 60 minutes.
• From Tokyo: The journey on the Tokaido-Sanyo Shinkansen takes around 3 hours and 15 minutes to 3 hours and 30 minutes.

2. Transfer to the JR Uno Line (宇野線):

• At Okayama Station, board a local or rapid train bound for Uno Station (宇野駅).
• Some services run directly, while others require a quick cross-platform transfer at Chayamachi Station (茶屋町駅).
• The rail journey takes roughly 45 to 60 minutes.

3. Walk to Uno Port Ferry Terminal:

• Uno Station is compact and easy to navigate. Exit the station and walk across the plaza; the ferry terminal is clearly signposted and sits roughly a 5-minute walk away.

4. Board the Ferry to Naoshima:

• Purchase your ferry ticket at the terminal vending machines or ticket counter.
• The regular car and passenger ferry to Miyanoura Port takes about 20 minutes.
• Small passenger-only boats also run between Uno and Honmura Port, taking about 15 to 20 minutes.

Route 2: Access via Takamatsu Port (From Shikoku)

If your travel itinerary begins on the island of Shikoku or you fly into Takamatsu Airport, Takamatsu Port provides a picturesque maritime approach across the Seto Inland Sea.

Step-by-Step Directions

1. Travel to JR Takamatsu Station (高松駅):

• From Takamatsu Airport, limousine buses take roughly 45 minutes to reach the station.
• From Matsuyama, Kochi, or Tokushima, express trains terminate at Takamatsu Station.

2. Walk to Takamatsu Port:

• Exit Takamatsu Station toward the waterfront. The ferry piers are a short 5- to 10-minute walk away.

3. Choose Your Vessel:

• Regular Ferry: Takes approximately 50 to 60 minutes to reach Miyanoura Port. It offers spacious indoor and open-air decks.
• High-Speed Boat (高速船): Takes roughly 30 minutes. These passenger-only craft cost more than standard ferries and can fill up quickly during peak travel periods.

Essential Practical Advice for First-Time Visitors

Getting to an island requires a little more foresight than hopping between major rail stations. Here are common pitfalls to avoid:

• Cash is Essential: While IC cards like Suica or Pasmo work on local JR trains up to Uno and Takamatsu, island ferry ticket windows and vending machines frequently require cash (Japanese yen). Always carry sufficient physical currency.
• Ferry Frequencies: Ferries do not run 24 hours a day. Evening sailings taper off, and missing the final departure from Uno or Takamatsu could leave you stranded on the mainland. Check printed timetables at the pier on arrival.
• Luggage Storage: Maneuvering large suitcases onto island buses or bicycle rentals is difficult. Consider forwarding primary luggage to your next major city hotel via hands-free luggage delivery services (takuhaibin), or leave large bags in coin lockers at Okayama or Takamatsu Station.
• Island Transit: Once at Miyanoura Port, getting around Naoshima involves local municipal buses, rented bicycles (electric-assist models are highly recommended due to steep hills), or walking.

Food Culture of Naoshima and the Seto Inland Sea

A journey to Naoshima provides direct access to the rich culinary identity of the Setouchi maritime region. Surrounded by sheltered waters with moderate tides and temperate weather, the area yields celebrated seafood, artisan noodles, and sun-ripened citrus.

Setouchi Tai Meshi (Sea Bream Rice)

Red sea bream (tai, 鯛) thrives in the fast-moving currents of the Inland Sea, producing firm, flavourful meat. In coastal towns and island ports, tai meshi (鯛めし) is a staple celebration meal.

• How it is prepared: Fresh sea bream is traditionally simmered whole alongside short-grain rice in an earthenware pot (donabe) seasoned with light soy sauce, sake, and kelp (kombu) broth. Alternatively, an eastern Shikoku style serves thin raw fillets steeped in a seasoned egg-and-soy sauce mixture poured over piping-hot steamed rice.
• How to eat it: Flake the cooked fish into the rice, taking care to discard any fine bones, and mix gently before serving into small bowls garnished with shredded nori seaweed and mitsuba leaf.

Sanuki Udon (讃岐うどん)

Because Naoshima belongs administratively to Kagawa Prefecture—historically known as Sanuki Province—you will find the region's legendary wheat noodles served widely across the area.

• Characteristics: Sanuki udon is renowned throughout Japan for its firm, chewy texture (koshi). The broth is made with dried sardines (iriko, 煮干し) sourced directly from nearby Ibuki Island, lending a clean, deeply savoury aroma without heaviness.
• Popular styles:
• Kake Udon: Hot noodles served in delicate sardine dashi broth, topped with chopped scallions.
• Bukkake Udon: Cooked noodles splashed with a concentrated dashi sauce, eaten hot or cold.
• Kamatama Udon: Noodles pulled directly from the boiling pot, mixed instantly with a raw egg and dashi soy sauce until creamy.

Local Seafood and Small Fish Dishes

Island home cooking relies heavily on seasonal morning catches:

• Sawara (Spanish Mackerel / 鰆): A beloved regional fish prized in spring and autumn, enjoyed raw as sashimi or lightly grilled with sweet Saikyo miso.
• Tako (Octopus / 蛸): Caught along the rocky seabed, octopus is boiled tender and served in vinegar dressings (sunomono), tempura, or simmered rice.
• Kako / Shirasu (Baby Sardines / 白子・しらす): Frequently served freshly boiled over rice bowls topped with grated daikon radish and citrus juice.

Dining Etiquette and Allergy Considerations

When enjoying local meals in port cafes and traditional dining rooms, a few practical considerations keep things simple:

• Allergies: Fish, molluscs, and crustacean stocks feature heavily across the Seto Inland Sea. Soy sauce and dashi broth contain wheat and fish derivatives. Travellers with seafood, gluten, or soy allergies should carry written Japanese explanation cards to inform kitchen staff. Detailed dietary and nutritional information on raw ingredients can be referenced via the Ministry of Agriculture, Forestry and Fisheries.
• Ordering at Udon Counters: Regional udon dining is often semi-self-service. Select your noodle style and size first, use tongs to choose freshly fried tempura side pieces onto a tray, pay at the register, and return your own empty bowls to the dish return counter (sagen-guchi) when finished.
• Port Dining Hours: Island eateries operate on independent, seasonal rhythms. Many close relatively early in the evening once afternoon ferry passenger crowds disperse. Plan evening dinners well in advance rather than waiting until late night.

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FAQ

Q. What is the fastest way to get to Naoshima from Tokyo or Kyoto?

A. Take the Sanyo Shinkansen to Okayama Station, transfer to the JR Uno Line to Uno Station, and walk to Uno Port for a roughly 20-minute ferry.

Q. Can I use the Japan Rail Pass to travel all the way to Naoshima?

A. The JR Pass covers bullet trains and regional JR train lines to Uno or Takamatsu, but the local ferry crossings to Naoshima require separate tickets.

Q. What local food should visitors eat around Naoshima?

A. Regional specialties include Setouchi tai meshi (sea bream rice), Sanuki udon noodles, olive-fed beef or pork, and fresh coastal seafood.