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[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.

Our focus is on Japanese ingredients that are healthy and satisfying. We use fresh-cut soba (buckwheat noodles) in our okonomiyaki (veggie pancake) and also offer whole-wheat soba, which is rich in vitamins and minerals. And with our okonomiyaki, we use flavorful and aromatic items like shiso (perilla leaf) and pickled plum. Then by steaming the dough and cabbage while it grills, the result is a fluffy pancake. We also include white scallions to add a bit of texture to it. Also too, since oysters are caught year-round in Hiroshima, our menu takes advantage of this local specialty. As for hospitality, we put communication with customers first and aim to bring a smile to their face. Many of our guests are travelers, and we’re always available to suggest some great spots and recommended shops in the area. Lastly, we make an excellent venue for a meal after work, and for a group setting you can enjoy sitting around a griddle watching the food cook while you chat with family and friends. We are conveniently loca

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