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After struggling to make the perfect dish when he was young, the chef was finally told by a master chef that his cooking was absolutely delicious. Customers have also highly praised this ‘O-suimono broth'. The photo is ‘Abalone and White Gourd'. Paying particular attention to water and salt, the dishes are made using delicious-tasting water and salt as a base, in order to enhance the ingredients' flavours. The Saga Prefecture beef filet in the teppan-yaki dish, with its pearl salt, shows how exquisite the deep and sweet flavours are. Whether you are visiting for the first time or cannot keep from coming back, our staff strives to ensure that your wishes are met and that you have an unforgettable experience. We always strive to improve upon our performance each time that you visit us again so that your experience is always memorable. At Miyabitei, we work hard to create a place full of hospitality that will make you feel welcome.

At Miyajima Sushi Maimon, a former Italian chef prepares creative sushi dishes from various seasonal ingredients from the Seto Inland Sea and Hokuriku region. With a view of the Seto Inland Sea spread out before you, the dishes are served with Miyajima-yaki and Osunayaki, traditional crafts of Hiroshima, and Kutani ware of Ishikawa Prefecture. From the lunchtime set menu to the evening course, the restaurant offers exquisite cuisine featuring ingredients from each region and Italian elements. Enjoy a memorable time with carefully selected fine sake for sightseeing, a casual lunch, or for anniversaries.

Kanetsuna offers crab dishes cooked in various ways as a specialty restaurant, using the best crabs the owner selects and obtains confidently. Each dish is carefully prepared to maximize the flavor of the crab. Crab is used in almost all dishes, and you can fully enjoy your time with crab in any course or plan. The restaurant has a relaxed atmosphere with table seating, sunken hearth seating, and sunken kotatsu seating. It is favored for intimate dinners, family gatherings, memorial services, and other events. With private rooms of various sizes, this crab restaurant is the perfect place to spend a relaxing time with friends and family.

Hanbe Garden, in a sukiya-style building surrounded by a Japanese garden, offers authentic kaiseki (traditional Japanese) cuisine that can be served only at traditional Japanese restaurants, using an abundance of seasonal ingredients. With the motto local production for local consumption, we use only the ingredients sent directly from farms. Our dashi (broth), one of the main factors for Japanese cuisine, is made with Japanese kelp and dried tuna for a rich flavor. Our [Owan (soup)] with its good aroma easily penetrates through your body. We also offer a wide selection of sake (Japanese alcohol) mainly from breweries in Hiroshima, including seasonal limited ones and popular brands that would please even sake lovers. Please visit this reliable restaurant for various occasions such as a banquet, party, entertaining your clients, date, pre-wedding get together, and wedding reception.

This dish has been a favorite ever since the restaurant opened. (The photograph is of abalone and green peas.) It enables customers to enjoy the delicious taste of seasonal vegetables. It also has a delightful light and fluffy texture. It's a soup that lets customers savor the delicious tastes of each season's fish. The fish are taken from the Seto Inland Sea. This is a flamboyant dish with a lot of volume, making use of ingredients, such as firefly squid, that are exclusive to a particular season. Please enjoy the delicious flavor. The concept behind the restaurant's service is "inviting you into my home." The idea is for customers to be able to relax, be themselves, and enjoy the food. We want everything to be just right, and warm service with a smile is really important. We are on the twelfth floor, and are very proud of the views from the large window in our restaurant. At lunch time, the wide skies are open before you, at dinner time you can watch the night skyline as you dine. Reservations for girls' ni

The Hataga region of Aki-ku is about a 30-minute drive from center of Hiroshima city. In an undeveloped woodland area with terraced rice fields all around, there is a sloping road just wide enough for one car, and a single barn stands at the top of the hill. This building is [Hanao], one of Hiroshima's famous Kaiseki restaurants. The head chef, Satoshi Ozaki, has over 40 years of experience, and he runs this restaurant by reservation only, serving only a few groups per day. The concept of hospitality within Japanese tea ceremony, which Ozaki has learned for many years, forms the foundation for his method of customer service. In his own words, "I take pride in personally selecting fish and vegetables at the market every morning." Maximizing the potential of these ingredients, he welcomes guests with dishes reflecting his sincerity. Japanese cuisine is built on the aesthetic of removing all unnecessary elements, and he takes this concept to heart, crafting "food where the individual ingredients c

Located in Onomichi's Kubo area, where you can feel the sea breeze, Bingosaryo has been providing course meals featuring local Setouchi ingredients for over a decade, exclusively to one group per day. The specialty, "Tai no Hamayaki (charcoal-grilled sea bream)," is a masterpiece cooked with utmost skill and heart, from drawing seawater on the night of a full moon to making sun-dried salt to grilling the fish. The restaurant also offers other dishes made with Setouchi's unique small fish that you can only encounter here, providing a dining experience that satisfies both the stomach and the heart. The space creation and food presentation are remarkable as well, including the finest Bingo tatami mats, a counter made of sacred wood, and museum-quality tableware. They will enhance special anniversaries and other occasions into something unforgettable. Don't miss the three exclusive courses available only through Savor Japan.

[Hakutaka] is one of the oldest kappo (traditional Japanese) restaurants with a history of around 60 years on a back street in Nagarekawa-cho, the biggest downtown area in Hiroshima. This restaurant was once a general merchant founded in the era of Taisho, dealing with [Hakutaka], a Japanese sake which we chose for our restaurant name. When the 1st generation opened the restaurant, she visited the sake brewery in Nada and asked for the right to use the name. Of course, we still serve that sake [Hakutaka] as our specialty including other local sake from Hiroshima. Our carefully hand-made dishes go well with these local sake. We lightly marinate fresh sashimi that we are particular about with kelp to bring out its original tastes to the maximum. Enjoy delicious sake with excellent dishes at our renowned kappo restaurant equipped with splendid one piece counter in a sophisticated space.

Receiving a one star rating in Hiroshima restaurant guide, "hiroto" became one of the best restaurants in Hiroshima both in name and reality. 4 years have passed, and the restaurant is now moving into a new stage to take a new look into the ingredients. Purchasing process of ingredients based on somehow brand focused attitude has been changed. We now visit to the production sites, listen to the farmers, and decide whether to buy. Although it is little by little, the attitude to the ingredients has been changing. The new approach stimulates chef's core concept which is to bring out original taste of the ingredients, and it became a new step forward in the pursuit of taste quality. Of course, the elegant atmosphere, the unique selections of Bourgogne, and other wine welcome guests as the way it was. Our restaurant will never cease attracting your appetite.