I visited this Michelin-starred restaurant on the last day of my business trip to Hiroshima. They have a strict on-time start for all guests. The interior has a clean and upscale feel, as expected from a high-end establishment. However, I found the flavors to be slightly below that of a top-tier restaurant. Of course, taste is subjective, but some dishes were overcooked. Aside from the taste, the tableware is also a point of pride for the restaurant. But perhaps it’s just me, the service felt a bit unsettling—almost forced or boastful. With a confident smile, the staff would say things like, "This is a premium fish," or "This dish is served in a centuries-old vessel." In contrast, high-end restaurants in Kyoto never boast about the quality of their ingredients or tableware. It should be up to the guests to judge whether the ingredients and dishes are of high quality, not the restaurant to impose that on them. I also wish they would refrain from pushing the effort behind their seasonings, saying things like, "The chef spent many days preparing this seasoning." Guests should be able to appreciate the effort without it being explicitly stated; that’s what makes it truly elegant. This style of service detracted from the enjoyment of the meal. That said, I understand that some people might appreciate this type of service, so this is just my personal opinion. In my view, the ingredients used weren't exceptionally high-end. Other reviews mention a cost of around ¥15,000 per person, but as of June 2026, it’s about ¥25,000. If this reflects Hiroshima's culinary scene, it’s quite disappointing.
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