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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

Firstly, the stock made from skipjack and kelp is prepared, then extra skipjack is added to the stock. The "takiawase" has the flavor and aroma of this stock. The combination of the stock with the ingredients, with their delicate flavors, is an example of real Japanese cooking. We don't have any particular preference for the area in which ingredients are produced, as long as they taste great. In winter, we grill or stew top class cod that comes from Himi in Toyama prefecture. In addition, in winter, we also serve buri (yellowtail), and firefly squid; in fall, warasa (yellowtail), and inada (yellowtail) that also come from Himi. We welcome children as long as can behave well and not disturb the other customers. We want to be the kind of restaurant that provides small children with an opportunity to taste real Japanese food.

Our Japanese dishes are combinations of different dishes such as Kawachi duck with hidden cuts, or egg castella (sponge cake) that has been cooked in the oven for around 6 hours. We aim to produce dishes that have a flavor that appeals to older customers and children too. We travel and talk directly to the fishermen and farmers. By doing this, they understand the flavors that we require. Products that come from this kind of relationship include our dried skipjack from Makurazaki, the Kawachi duck that can be eaten raw, and Kuwana clams. Ours is a small restaurant so we make sure to put due care and attention into each meal we serve. We are always aiming to produce a flavor that is satisfying to both heart and body, and to create a menu through which the four seasons can be enjoyed. We want you to enjoy everything about Japanese food, including the dishes the food is served in and the decor of the restaurant. We have three completely private rooms where you can enjoy your meal almost without interruptions.

A sushi restaurant without a menu seems like a place you might feel self-conscious visiting, but you do not have to stiffen up for Sushi-Dokoro Kurosugi, as it is a relaxed restaurant where you will be greeted by friendly staff members. The ingredients are all from Japan, and are all safe, seasonal, and fresh. The fish changes daily based on procurement, but the nigiri are made with choice Hinohikari rice, which is deliberately cooked on the hard side to create sushi rice that releases its sweet flavor the more you chew. The [neta] (sushi topping) is served in ways that take advantage of its inherent flavors, whether cured or worked on some other way. We also take proper care in our sake and wine selection, and we even have a sommelier. We offer a [Ladies’ Lunch] for lunchtime. This is a high-quality restaurant that is appealing to women and for client meals.

At Kappo Aoyagi, you can enjoy traditional Japanese cuisine made with seasonal seafood and vegetables, using a range of uniquely Japanese cooking techniques. Just like the head chef says: "As well as Japanese cuisine, we also create our own unique dishes." The menu is full of surprises, including Tomato and White Wine Sauce and Croquant made using French culinary methods. All of the restaurant's dishes are part of a course menu. Dining is by reservation only. The restaurant opens out into a relaxed and traditional Japanese space. There are counter seats where you can chat to the head chef and semi-private tables that give diners a sense of privacy. Both options offer a comfortable dining experience. This is the perfect restaurant for when you want to spend time relaxing with a special dining partner or celebrating with family.

Kanizanmai is a restaurant specializing in all-you-can-eat crab, from snow crab to red snow crab. The large, tightly stuffed crabs are very satisfying. You can fully savor the flavor and rich texture of the simply boiled crab itself. There is also a wide variety of a la carte dishes, such as seasonal sushi. Various alcoholic beverages are available, with an all-you-can-drink option to be added to your course. This restaurant accommodates everyday use or special occasions, even seasonal banquets. A little luxury all-you-can-eat course with the addition of king crab is definitely not to be missed as well. Enjoy filling up on crab at the all-you-can-eat crab restaurant in front of Sakae Station.

Lounge "The BAR & Cafe" features a grand piano and comfortable sofas to relax and unwind. You can also order meals from Salvatore Cuomo Bros. Enjoy Marunouchi nights while listening to the live performance of foreign musicians during dinner time.

XEX TOKYO is a place to spend relaxing moments while admiring the breathtaking views of Tokyo Station and the buildings in Marunouchi from the large windows. "Salvatore Cuomo Bros.," an Italian restaurant, serves their best dishes created with carefully selected ingredients, including their famous Neapolitan pizza. Please enjoy your precious time with your loved ones in their open and airy space.

A trendy new dish that differs from shrimp served in chili sauce. This dish uses fresh mango to bring out the flavor of the shrimp with a slight sweetness and tartness. Dried mushrooms are the most luxurious ingredients to making flavorful broth. The mushrooms, also medicinal, bring out the hidden flavor of the dish. Mushrooms are a particularly invaluable ingredient in a soup that uses 14 kinds of mushrooms. Our French-themed restaurant prioritizes communication with its customers. The staff members are able to explain every single item on the menu to customers. The luxuriously decorated interior is an excellent gathering place for refined and tasteful women. Customers can enjoy a pleasant time discussing the benefits of fresh and healthy ingredients as served in our restaurant.