At AKAI in Hiroshima Miyajimaguchi, this innovative restaurant focuses on the ingredients from the Chugoku and Shikoku regions, bringing out their deliciousness with a beautifully simple flavor.Located about a 10-minute walk from Miyajimaguchi Station, it features a charmingly renovated traditional house with 7 counter seats.Courses start simultaneously, and both alcoholic and non-alcoholic pairings are available.Chef Akai has a remarkable background, having won the Grand Prix at "RED U-35," and his pairings with natural wines and Japanese sake are exceptional.On this day, I enjoyed:"Wild Sweetfish Sashimi"The wild sweetfish from the Usa River in Yamaguchi Prefecture was served as sashimi. As I chewed through its firm texture, I experienced its delicate sweetness and umami without any unpleasant odor, resulting in a wonderfully clear flavor."Simmered Peas"The first dish, hot simmered peas, offered the aroma of rice and beans, leading to a simple yet delicious taste of rice sweetness and bean umami."Black Wagyu Ribeye Dish"This was my first time having beef at AKAI, featuring ribeye from a black Wagyu cow in Shimane Prefecture. It was prepared through several steps, not simply pan-fried, with the fatty parts removed to focus on the "loin core." The meat had a clean aroma and umami that emerged as I chewed, paired with a kombu broth and onion sauce that complemented the beef's flavor perfectly. I also enjoyed the separately cooked fatty parts."Pudding"A classic dessert since the restaurant's opening, the pudding, served with a knife and fork, had a rich flavor and firm texture, yet a smooth mouthfeel. It was delicious!It was a great meal.Other dishes included:- Simmered Peas- Chawanmushi with natural soft-shelled turtle broth from Yamaguchi Prefecture- Sashimi of sweetfish from Usa River in Yamaguchi Prefecture- Charcoal-grilled Isaki with homemade Hiroshima lemon ponzu- Charcoal-grilled pork shoulder from Mihara, marinated in brown rice koji- Steamed white sweetfish from Yawatahama, served with sesame from Ehime and perilla sauce from Hiroshima- Ribeye from black Wagyu cow (loin core) with kombu broth and onion sauce- Octopus rice from Setouchi- Sweetened green plums and kuzumochi- Pudding- Coffee
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