Wakayama

Wakayama occupies the western face of the Kii Peninsula, its long coastline swept by the Kuroshio current. The result is an extraordinary diversity of fish — madai from Kada, maguro from Katsuura (Japan’s top port for fresh tuna landed by longline), kue in winter, and ise-ebi year-round. The prefecture also happens to be the birthplace of soy sauce (Yuasa) and home to Kuuju Saika, a heritage vinegar maker. The best sushi counters here have woven these local ingredients into a distinct style they call “Kishu-mae” — and the Michelin Guide has taken notice, awarding stars to three different counters across the prefecture.