Okayama

Okayama faces the calm Seto Inland Sea, whose gentle currents produce firm-fleshed white fish, octopus, and shrimp. Shimotsui’s tako (octopus) and Hinase’s oysters are nationally recognized, while the port town of Uno delivers daily catches of mebaru, sayori, and sawara.

Four counters clear the bar, led by Sushi En (FitScore 89) — Okayama’s only Michelin 2-star sushi, with 100% Setouchi/Okayama sourcing at an 8-seat counter (reservation difficulty is extreme). Sushi Yanagiya (FitScore 82) is the practical choice at ¥25,300, daily market sourcing, and a more accessible booking. Uomasa Yamamoto Jun (FitScore 78) is the heritage play — third-generation “Nishi no Yokozuna” serving ~20 items at an astonishing ¥16,500 with Gault&Millau 15/20. Matsu Zushi (FitScore 76) completes the set with 1946 Ginza pedigree and the rare combination of Michelin one star plus sommelier-certified wine pairing.