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2019.10.08 Promotional video of Setouchi Triennale 2019 Fall Season


Honjima, Takamijima, Awashima, and Ibukijima are open during the fall season only.
Please come to the Setouchi Triennale 2019 Fall season until 4th November.




Please check the below for the information of each islands.
https://setouchi-artfest.jp/en/artworks-artists/artworks/


Please check the below for the event schedule during the fall season
https://setouchi-artfest.jp/en/event/

2019.09.26 《Info》Restaurants & Cafe of Autumn season

Various foods using Setouchi products will be provided during autumn season so that visitors can experience the history and climate of the island and the interaction with the local people.






《Info》Restaurants & Cafe of Autumn season (Japanese)

2019.09.12 Urara's Ibukijima Bento Lunch



During the autumn season, "Urara's Ibukijima Bento Lunch" will be sold on Ibukijima!

The “Urara Kitchen” was launched by local mothers at the Setouchi Triennale 2016 to spread the attraction of foods on Ibukijima.
“Urara” means “us” in the dialect.

This time, under the supervision of Mr. Kishimoto, a owner of “Creative local dish Koyomi”, who is a graduate of “Setouchi Food Fram School”, local mothers will provide bento lunches made with all their heart using Irico rice and Ibukijima ingredients. In addition to lunch boxes, side dishes will be also provided (Iriko rice, Kamaage Iriko fried tempura).


Menu
Iriko rice
Kamaage Iriko fried tempura
Small fish kinpira
Japanese radish
Grilled fish (sea bream)
Udon powder rice cake

Price
1,200 yen (tax included)

Business hours
11:00 - 14:00

Location
Urara's kitchen
899 Ibukicho, Kanonji City

Date
Open daily during the fall session.
* From October 4th to October 7th, it will be temporarily closed for a festival.

Sales quantity
40 meals on weekdays, 80 meals on weekend




Local moms make bento lunches .
A shop curtain made by fishing boat frags is a sign of Urara's kitchen.


Ibukijima and Irico
Speaking of Ibukijima's industry is “irico fishing”.
Irico is an anchovy that has been boiled and dried.

On Ibukijima, the fishery and the processing factory are very close, and the fishermen's boss consistently produces from fishing to processing, so the freshness is outstanding!
The high-quality " Ibuki Iriko" is shipped thoughout the country.

One from the menu, “Kamaage Iriko Tempura” is a popular dish on the table on Ibukijima.

However, in fact, this “Kamaage Iriko” has rarely been eaten by any Kagawa residents other than Ibukijima!
It's a dish that you can eat only on Ibukijima.

The reason is Ibuki Irikoi's characteristic, its freshness.
“Kamaage iriko” is an anchovy that was boiled in a pot within 30 minutes from landing.
In other words, only Ibukijima people can usually eat this Iriko.

This time, local mothers will provide such a precious “Kamaage Iriko tempura” at the Setouchi Triennale 2019!




The state of Iriko fishing and the summertime of Ibukijima, which is the best season to the fishing, are also introduced on the blog "Exploring Setouchi".
https://setouchi-artfest.jp/en/all-news-ibukijima/detail-blog-127.html

2019.07.22 The official tours of the Autumn session goes on sale



Sales of the official tours of the Autumn season have just started!


We recommend the course (F course, G course) that goes around the main island for the Autumn session, Honjima, Takamijima, Awashima, Ibukijima.
We takes a chartered bus from Takamatsu Port to the nearest port, and of course a transfer to the island is a chartered ship.


This is a guided tour with an island-specific lunch using local foods!
Apply now!


Please confirm the details and application from the Setouchi triennale tours sales website.
https://setouchi-artfest.kotobus.com/





The summer session special planned tour is also on sale now. Please check this as well.
https://setouchi-artfest.kotobus.com/special/halfday_takamatsu.html

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