English Reviews (Reviews Total Language : 22 reviews)
“Great sushi ! ”
If you like sushi and know what you like I recommend ordering a la carte. The quality of the fish is top notch ! It is expensive like all top sushi places so that is why I recommend spending it on what you like ! Even though they hardly speak English they are extremely nice. The place is very small ...and traditional and the chef is a master at what he does. In the end and after a few sakes we understood each other perfectly ! Jajaja would return for sure !
Visited December 2018
Sushi tend to be more Kyushu style. The shari is less agressivly vinegared compared to Tokyo sushi places. Netas are fresh, many came from local area such as Nagasaki, Seto and Fukuoka Best nigiri is the squid which was intricately carved. It was sweet and delicious Service was excellent despite ...limited english. We paid about half the price of high-end sushi ya in Tokyo which usually go for 15.000 yen (lunch) and 30.000 yen (dinner)
Visited October 2018
“Very expensive by Hiroshima standards ”
We had dinner at this restaurant and decided to opt for the 12,000y Omakase meal. Too much western food like Japanese cheese offered in the meal ?? Strange but we were expecting more sashimi n sushi. I left the restaurant feeling a bit hungry. We were served only a fish tempura, miso soup, a small... platter of mixed food like cheese/tofu starter, 4 sushi (squid, Uni/ikura, half a prawn, sea eel) and 3 cuts of sashimi (puffer fish, tuna and shell fish) with lots of seawood. The surprisingly thing was that the drink list does not have a price list and that’s the shocker. We ordered 2 aged sakes (5yrs and 11 yrs) and a total of 4 extra pieces of sushi (kurame prawn n nodoguro fish) since we did not had sufficient as portion were small. The total bill came to 42,500y !!!! The sake must have cost a lot or we got ripped off. Even in Tokyo aged sake did not cost so much and mind you we did not even have a bottle, it was a standard pour. At this price, we could have lunch at Jiro in Tokyo. Though the Chef and his wife were engaging and friendly but sometimes restaurant Operators should well be aware that if a foreigner can find your restaurant they must have travel and eaten their fair share of the world to know if hey have been exploited. Nice attempt to have a English guide book. Will not return as we had dinner last night at another 1 star restaurant - Sushiyaoto in Saijo ( much better food offering and more reasonable pricing - at almost half the price for 2 people for dinner). However, sushiyaoto location is in Saijo (about 50mins by JR from Hiroshima but worth the journey). We had the Omakase at 9000y and 2 aged Saijo sake for about 850y each. Will definitely go back to sushiyaoto in Saijo. Read my other review of sushiyaoto. Try both and share your verdict. The photo has the address of sushiyaoto.
Visited February 2018
“Best sushiya food I had ever”
Small place near to the center of Hiroshima. Must book ahead. Location, food and service deserve the Michelin star. Speaking some Japanese helps, but not essential since the chef does his best to explain his serve in English. Small portions, but the dinner course is just enough. Serving is an art it...self. Extremely good quality ingredients. Not cheap, but not extremely expensive either (dinner course 12,000 yen). The sushi course for 5,000 yen is very good value.
Visited October 2016
“Deserves its Michelin star”
This tiny place behind a plain front entrance is a special experience. A few seats at the counter, one table. Delightfully friendly staff help by pointing to pictures in a zoological book of the fish served on the evening's fixed menu. Nice wine and sake choices. The chef takes intense pride and tri...es to explain what he is presenting to you in limited English. We still are not sure what some of the preparations consisted of but all courses, sashimi, uni, sushi, some lightly cooked or stewed course, and a surprising Japanese cheese plate were wonderful. Distinct favors stood out memorably. A treat, well worth the price.
Visited April 2016