Local Stories

Local Stories

Local perspectives 
Keepers of Traditional Culture Passed Down to the Future in Hiroshima Prefecture

Daiyu Yoshida

Vice Chief Priest of Daisho-in Temple, Head Temple of the Shingon Sect

Born in Hatsukaichi City, Hiroshima Prefecture. Raised at Daisho-in Temple, the oldest temple on Miyajima and the head temple of the Omuro sect of Shingon Buddhism. Since 2016, he has served as the vice chief priest under his father, who is the 77th chief priest of the temple. While dedicating himself to daily spiritual practices, he actively organizes events featuring modern art and music, striving to create opportunities for anyone to experience the welcoming atmosphere of the temple.

Shunsuke Shimada

Chairman of Shimada Suisan Co., Ltd.

Chairman of Shimada Suisan Co., Ltd., a renowned Hiroshima oyster producer with over 300 years of tradition. He began working in the family business at the age of 17 and has dedicated more than 40 years to oyster farming. Additionally, he has been actively involved in tourism initiatives such as “oyster huts” and harvesting experiences, continuously sharing the charm of Hiroshima oysters with the world.

Masahiko Tsukamoto

CEO of T’s Company Inc.,

Born in Etajima, Hiroshima Prefecture. President and CEO of T’s Company Co., Ltd. During the COVID-19 pandemic, he launched a tourism business offering cruising experiences. With a lifelong connection to Miyajima, he provides unique opportunities to visit the island from the sea. To ensure maritime safety, he established the Hiroshima Cruise Safety Promotion Council and continues to promote safe and secure marine tourism.

Junichi Ueno

Second-generation owner of Sekitei Garden Inn

Born in Hatsukaichi, Hiroshima Prefecture. Second-generation proprietor of Sekitei, a garden inn in Miyahama Onsen, and fourth-generation owner of the famed restaurant “Anagomeshi Ueno.” After graduating from university, he joined the family business and revitalized the inn when it was on the brink of closure. Guided by his father’s teachings, he refines the inn’s unique appeal through its gardens, cuisine, and guest rooms, while striving to create a “Japanese auberge” and contributing to the revitalization of Miyajimaguchi.

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