Michelin adds Kobe-Awaji Island to its next guide

Michelin will publish a new MICHELIN Guide for Kobe-Awaji Island after signing a destination partnership with the Kobe-Awaji Island Gastronomy Association on Sept. 16. The move could boost tourism and help a region known for its blended food culture, local producers and underrecognized culinary identity reach more diners and travelers in Japan and abroad.

Why it matters: - Michelin’s selection puts Kobe-Awaji Island on a global dining map that reaches more than 17,000 restaurants worldwide. - The guide could strengthen the region’s tourism appeal and help convert culinary recognition into visitor spending. - Local producers, chefs and food businesses gain a broader platform for their food culture and regional brand.

What happened: - The Kobe-Awaji Island Gastronomy Association signed a destination partnership agreement with Michelin on Sept. 16 for the publication of MICHELIN Guide Kobe-Awaji Island. - Michelin chose Kobe-Awaji Island as a new destination for the guide. - The association was established in March 2026 and is based in Awaji City, Hyogo Prefecture.

The details: - The association’s mission is to promote tourism and regional development by sharing the Kobe-Awaji Island area’s food culture, local producers’ initiatives and culinary appeal in Japan and overseas. - Kobe’s food culture developed after the city opened as a global port in the 19th century, blending Japanese, Western and Chinese cuisines. - Awaji Island is historically known as Miketsukuni, a region that supplied food to the Imperial Court. - Awaji Island food production includes agricultural, livestock and marine products from its natural environment. - The region has seen growing interest in tourism development tied to its culinary identity. - Expected visitor growth is linked to international charter flights at Kobe Airport, possible future regular international flights and the opening of Kobe Port Marina. - The region is home to notable ingredients, producers, chefs and traditions, but remains underrecognized in Japan and overseas. - The association is working with the Council for the Promotion of a World-Class Food Destination to build Kobe and Awaji Island into a globally recognized food destination. - The effort is aimed at raising culinary brand value and supporting tourism development. - The association says it will deepen ties with local producers and businesses, launch food-and-tourism initiatives, and share the region’s food culture and experiences worldwide. - MICHELIN Guide is a restaurant and hotel curation platform that awards distinctions including Stars and Bib Gourmand.

Between the lines: - Michelin’s decision suggests the region has enough culinary depth and travel momentum to warrant international attention. - The guide launch also reflects a broader strategy to turn food culture into a regional growth engine, not just a dining story. - The timing fits with infrastructure and air-access changes that could make the area easier to visit.

What's next: - The association plans to expand collaboration with local producers and businesses. - New initiatives linking food and tourism are expected as the guide takes shape. - The region will be promoted to audiences in Japan and overseas as Michelin’s guide rollout advances.

The bottom line: - Kobe-Awaji Island is getting a marquee Michelin platform, and local leaders are betting food recognition will translate into stronger tourism and regional development. - More information: Kobe-Awaji Island Gastronomy Association - Social: Pasona Group on Instagram