Japanese Cuisine WEST, a Tabelog Award 2026 Bronze winner.Rating at the time of visit: 4.31I made a reservation for 12 PM on a weekday.Miraculously, I was able to secure this slot by calling two months in advance.I took a taxi from my accommodation.At 12 PM, we all started at once.There were six of us at the counter, and we had plenty of space to sit comfortably.◆ Dishes◉ Japanese sake, served in half servings, chosen by the chef.Here’s what we had in order:❶ Ko-ei GikuA sharp flavor.◆ Blue crab, caught by a female diver.Natural rock mozuku seaweed. The deliciousness of the blue crab was astonishing right from the start.◆ New ikura rice, generously served.Made with glutinous rice and Setouchi nori tsukudani.❷ Takeno Tsukasa, Shin KaraseyoSuper dry.◆ Setouchi white sweet sea bream and edamame tofu soup.◆ Sashimi of resting horse mackerel.The horse mackerel from Setouchi stays in a good feeding ground.❸ ReisanA summer sake from Hiroshima, reminiscent of white wine.Next came a fatty fish.◆ Rare grilled sea eel.The best way to enjoy it is with wasabi salt.This one was 800g, grilled while melting the gelatin.❹ Nose Nagomi Ko KarakuchiA sake from Hiroshima.◆ Longfin mackerel from Onomichi.Served with tempura broth.◆ Hiroshima Sakiyama beef, female.Enjoyed with a shabu-shabu broth.◆ Natural sweetfish rice.Using a 25cm sweetfish, sourced locally.❺ Ginpu EigetsuA well-polished sake, reminiscent of pear.Pairs well with desserts.◆ DessertRefreshing Hiroshima lemon jelly.Made with Kagawa wasanbon sugar and Nagano purple grapes, along with Shine Muscat.Throughout the meal, we had detailed discussions about the ingredients, sake, and fishing.I was truly impressed to enjoy such wonderful dishes and sake on my last day in Hiroshima.
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