AKAI (AKAI) Hatsukaichi

I had the pleasure of enjoying a full course of sweetfish at a restaurant in Miyajimaguchi! After a tiring day of sightseeing at Itsukushima Shrine, this dinner was the perfect way to unwind on a wonderful holiday. The restaurant, resembling a traditional Japanese house, provided a cozy atmosphere to savor delicious dishes.We started with a steamed egg custard featuring dried sweetfish, which warmed us up nicely, paired perfectly with Japanese sake and the aroma of sweetfish. Next, the sweetfish sashimi surprised us with its rich flavor, much stronger than we expected, leaving everyone impressed.In the back, a big sweetfish was being grilled, and soon after, we were served a grilled sweetfish rice bowl. The dish was incredible, with the pure flavor of the fish and no unpleasant taste from the liver, enhanced by soy sauce and sansho pepper.Then, we switched things up with deep-fried soft-shelled turtle, which was a bit messy but so enjoyable to eat with our hands while sipping wine. Following that, we had a dish of fried chicken with a yurin sauce made from grouper and eggplant, accompanied by summer vegetables mixed with okara. Here, the bones and head of the sweetfish made an appearance again, adding a delightful richness from the frying process.Finally, the long-cooked Ezo deer was served! The lean yet flavorful deer meat paired with a special sauce and red wine created a blissful moment.Of course, we finished with sweetfish rice, where the bitterness of the green pepper complemented the aroma of the sweetfish beautifully—everyone was going back for seconds! For dessert, we enjoyed basil ice cream and peach compote, followed by a whiskey and pudding combo. The hot coffee made right in front of us had a perfect balance of acidity and bitterness, making it delicious.As it happened to be a special day, we were also treated to a delightful green tea and ricotta cheese ice cream at the end, which was perfectly crafted to the point of almost melting! The pairing of wine and Japanese sake was exquisite, and the enjoyable conversations with the people at the next table added a wonderful spice to the meal, enhancing the experience.The menu seems to change quite a bit with the seasons, so I definitely want to visit again at a different time of year! I am truly grateful to the staff for such a memorable experience! Less

I visited AKAI today for lunch, invited by a gourmet friend. It’s located about a 10-minute walk from Miyajimaguchi Station. Here’s what we had:- Green eggplant in soft-shelled turtle broth- Sweetfish sashimi- Grilled sweetfish with rice steamed in sweetfish broth and sweetfish liver soy sauce- Sweetfish bones and head- Fried soft-shelled turtle- Kijihata with island shallots and perilla sauce- Iwagaki Nouveau- Grilled Ezo deer loin- Sweetfish and Manganji pepper rice- Peach soup with basil sorbet- PuddingThe sweetfish sashimi was my first experience, and it was exquisite. The Kijihata was fantastic, paired with a ponzu-like sauce made from island shallots and perilla.Each dish showcased the potential of carefully selected, locally sourced ingredients, and I enjoyed every bite. It was a great meal! Less

A lovely house just a few minutes from Miyajimaguchi Station.On this day, the main course featured seasonal sweetfish. Every dish was wonderful, and the atmosphere was delightful.Many guests were dining alone, and in front of the exquisite course, we naturally shared, "This is delicious! ♥️" It created a sense of togetherness and made for a fun time.While the sweetfish dishes were fantastic, the highlight for me was the splendid Japanese seabass on this occasion. ✨I look forward to visiting this restaurant with each changing season.It was a great meal. Less

Located in Hatsukaichi City, near Miyajimaguchi, this restaurant is a recipient of the Tabelog Award 2026 Silver and has been selected as one of the Innovative 100 Restaurants of 2025. This is my 11th visit since last summer (excluding DELI operations). I made a reservation through Pocket Concierge for this visit.Here are the dishes we enjoyed (course priced at JPY 22,000). As I am sensitive to alcohol, I requested tea to pair with the dishes as usual.[Rating System] ☆☆☆ Exceptional > ☆ Super Impressive > ☆ Impressive > ◎ Love It > 〇 Like It > □ Average > △ > ×【Photo 1】Grilled Dried Sweetfish (Usagawa) Chawanmushi ☆☆☆ The first dish from AKAI, which I always look forward to! It’s a chawanmushi made with dried sweetfish! The aroma from the charcoal grilling and the concentrated umami flavor were astonishing! The ginger was perfectly balanced, making it exactly the kind of taste I secretly expect from AKAI, and I was thrilled!【Photo 2】Washed Sweetfish (Usagawa) ☆ I’m so glad to be able to enjoy this dish outside of Mikado-ya! Plus, it comes with extra seasoning! The sweetfish had a delightful bounce and a clear umami flavor that surprised me! The side of zucchini and myoga added an exquisite refreshing touch!【Photo 3】Steamed Rice with Grilled Sweetfish (Usagawa) ☆☆ The aroma and fluffy texture of the grilled sweetfish were wonderful, complemented by the bitterness of the liver soy sauce and the refreshing pop of the sansho pepper, along with the sticky sweetness of the glutinous rice… pure bliss!【Photo 4】Deep-fried Wild Softshell Turtle (Yamaguchi) ☆☆ The bouncy texture released a strong umami flavor and unique aroma from the turtle! I couldn’t help but grab it with my hands and devour it!【Photo 5】Wild Softshell Turtle (Yamaguchi) Soup with Local Chicken (Kita Hiroshima) Wontons ◎ A gentle and beautiful turtle soup with wontons filled with the sweetness and umami of local chicken floating in it!【Photo 6】Sweetfish (Usagawa) Bone Senbei and Charcoal Grilled Dried Sweetfish with Summer Vegetables ◎ Following the super simple wontons, this dish also showcased AKAI’s unique style! Summer vegetables like bitter melon and okra were mixed with dried sweetfish in a delightful okara salad!【Photo 7】Boiled Kijihata (Karatsu) with Shimarakkyou and Shiso Sauce ◎ The boiled Kijihata was plump and juicy, enhanced by the spiciness and aroma of the Shimarakkyou!【Photo 8】Rock Oysters (Etajima) Marinated in Water Kimchi Broth 〇 The creaminess of the rock oysters paired perfectly with the fermented acidity of the water kimchi broth! The strong flavor of the oysters was quite intense, but the cucumber served as a refreshing palate cleanser!【Photo 9】Roasted Ezo Deer (Hokkaido) ☆ While the beef from Sakaeya is delicious, I personally prefer the rich flavor and low-fat, clean taste of iron-rich red deer meat!【Photo 10 & 11】Grilled Sweetfish (Usagawa) and Green Pepper (Tomoda, Hatsukaichi City: Maekawa Farm) Takikomi Gohan ◎ The final rice dish featured sweetfish! How delightful! The aroma of the sweetfish and the vibrant green peppers from Maekawa Farm made it impossible to stop eating! I even asked for a second helping!【Photo 12】Sweet Boiled Green Plums and Kuzumochi ◎ While ice cream is nice, I feel that the flow of this course pairs perfectly with the green plums and kuzumochi! The pits were removed, making it stress-free!【Photo 13】Free-range Eggs (Kita Hiroshima: Farm Buffo) Pudding ☆ The reliable closer, the famous pudding made with free-range eggs from Farm Buffo in Kita Hiroshima! As always, it has a rich egg flavor! It’s delicious every time!【Drinks 1 & 4】Ali Mountain Tea 【Drink 2】Kanpo Kinshin 【Drink 3】Japanese Black Tea (Onomichi City) 【Drink 5 (after meal)】Coffee The dishes featuring sweetfish from Usagawa were even more fulfilling than last summer! I was amazed by the variety and quality! Additionally, we had deep-fried turtle, rock oysters, and Ezo deer! From start to finish, I was thrilled by the continuous flow of dishes that matched my secret expectations for AKAI! This wonderful summer course perfectly satisfied my craving for sweetfish!【Three Things I Love About AKAI Besides the Food】 - The service is very warm and attentive, creating a comfortable atmosphere (the new male staff member who joined this year also made a great impression!) - Although physically close to the national road and station, the location allows for a psychological distance from the real world. - There is no background music or phone ringing in the restaurant, creating a quiet space.Indeed, this restaurant has a unique charm that sets it apart from others! I think I’ll suddenly crave it again and return, so I look forward to it! Less

○Omakase Course ○Half Pairing *Please refer to the photos for the menu.At the renowned innovative restaurant "AKAI" quietly located in Miyajimaguchi, I enjoyed a supreme omakase course that encapsulated the chef's extraordinary sensibility and respect for ingredients. It was a remarkable culinary experience that stimulated all five senses.The star of the early dishes was the stunning sweetfish, raised in the clear streams of the Nishikigawa and Usagawa rivers. The aroma and concentrated umami of the "Sweetfish Chawanmushi (savory steamed egg custard)" melded beautifully into the warm dashi, drawing me in immediately. The refined texture and refreshing taste of the "Sweetfish Sashimi" and the deep richness of the liver soy sauce paired with the "Grilled Sweetfish Rice" were simply outstanding. The crispy and fragrant "Sweetfish Bone Senbei (crackers)" completed this breathtaking flow of flavors, allowing me to savor the bounty of life in its entirety. The half pairing with Japanese sake like "Sharakus" and "Tanaka Rokugo," as well as the Japanese wine "MUSUBI," was also impressive.The meat dishes and local seafood showcased a refined approach. The juicy and flavorful "Pork Shoulder" stood out, while the "Kijihata (a type of fish)" revealed its moist and elegant fat and umami. The transparent acidity and spiciness of the kimchi water paired with the "Oysters from Etajima" brought a striking surprise. Furthermore, the main dish, "Ezo Deer," with its beautiful deep red cross-section, offered a tender and rich meat flavor that filled my mouth. It paired excellently with the elegant "STEPP Pinot Noir."The finale, "Sweetfish and Green Chili Rice," featured a refreshing accent of green chili that complemented the sweetfish flavor perfectly. After resetting my palate with the dessert of "Sweetened Green Plums and Kuzumochi (starch cake)," I enjoyed the blissful marriage of the rich "Pudding" and the sherry "Diatomists MEDIUM," followed by a perfect conclusion with the rich "Coffee."The cooking technique that maximally brings out the quality of the ingredients, combined with a free and sophisticated sensibility that transcends genres, resulted in a lunch of the highest caliber.It was a great meal. Less

20260708 Hiroshima AKAIFirst visit: JPY 22,000Located near Itsukushima Shrine, this destination restaurant is housed in a renovated traditional Japanese home. I finally got to come here after inviting some friends!The cuisine is innovative with a Japanese twist, and every dish was well-prepared and delicious.I couldn't come last time because I was alone, but it seems that on days with reservations, solo diners are welcome.It's a bit of a distance from Hiroshima Station, but I think it would be enjoyable to visit in combination with a trip to Itsukushima Shrine.It was a great meal!- Soft-shelled turtle broth porridge- Sweetfish, sego-shi- Rock oyster marinated in kimchi water- Kijihata (Japanese seabass) with sesame and perilla sauce- Yamaguchi, fried natural soft-shelled turtle- White sweet sea bream- Shimane, black-haired Wagyu, beef from a breeding cow, ribeye- Surrounding vegetables- Local octopus rice from Setouchi- Sweet preserved green plums, kuzumochi- Pudding- Herbal tea Less

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 Less

I had the pleasure of visiting AKAI, a representative counter innovative restaurant in Hiroshima, for the second time.My previous visit left a strong impression, but this time it exceeded my expectations even further. Honestly, I felt it was even more powerful than before!The beautifully renovated old house, located in the quiet area of Miyajimaguchi, continues to impress. I was naturally drawn into Chef Akai's world as it unfolded before me across the counter. Each dish was not only perfectly executed, but the overall flow and structure of the course had also been refined, creating an exciting progression that heightened my anticipation with every bite.While maximizing the appeal of ingredients from the Setouchi region, AKAI goes beyond mere local sourcing with its free-spirited ideas and creativity. The dishes, which balance delicacy and boldness, are truly a unique expression of AKAI. I could feel the chef's curiosity and passion in every meticulously crafted plate, from temperature and aroma to texture and lingering taste.What stood out to me was the breadth of evolution since my last visit. It seems that not only the quality of the dishes but also the service and ambiance have enhanced the overall strength of the restaurant. It’s this continuous challenge and evolution that attracts so many food enthusiasts.It’s no exaggeration to say that AKAI is one of the leading gastronomic restaurants not just in Hiroshima, but in the entire Chugoku region. Each visit brings new emotions and discoveries, making it a true destination restaurant.I am already looking forward to seeing what kind of evolution awaits on my next visit.It was a great meal! Less

This was my first visit, and I even stayed at a nearby hotel just to dine here (laughs). The exterior of the house and the impressive atmosphere inside with a beautiful counter really elevated my excitement as we started promptly at 18:45.We began with a broth made from soft-shelled turtle, accompanied by new onions and rice porridge to prepare our stomachs. The course continued with grilled sweetfish, managatsuo (a type of fish), lamb hamburg steak, sake-steamed kiji-hata (a fish), aged beef ribeye, octopus rice, and dessert, all of which were absolutely stunning! You could really feel the chef's dedication to the ingredients' origins and cooking methods, and I was thoroughly satisfied while enjoying the meal.That day, we requested a pairing for our drinks, and other guests also chose the same option. We were able to enjoy wines from various countries, and Japanese sake was also served, which was delightful, although I felt the amount of sake was a bit too little (laughs). Well, I suppose it’s because we are heavy drinkers. I would love to visit again in a different season. It was a great meal!! Less

A month has passed since my last visit, and I returned to AKAI this month.Recently, I've been coming here every month due to the high demand for AKAI.Last month, the sweetfish wasn't available, so I was looking forward to trying it this month, along with the oysters that are being served differently.Here’s what I enjoyed today:1. Turtle Soup Chawanmushi→ We started with a gentle chawanmushi, which was just right as the first dish.2. Sweetfish from Usagawa, Sashimi and Back Fillet→ Even with the back fillet, I could still savor the tender backbone.The light ponzu sauce paired perfectly with the sashimi, making it incredibly delicious.The quality has truly improved year by year.3. Etajima Rock Oysters→ I had them with kimchi water.This was my first time trying this combination, and I was surprised at how creamy the flavor of the rock oysters was.It was a truly unique taste that left me impressed.4. Grilled Isaki (Japanese Sea Bream)→ The flesh was firm and plump.The aroma of the grilled skin was striking.Although it had a stronger acidity than usual for AKAI, the fish really stood out.5. Fried Turtle→ Today’s turtle was by far the best I’ve ever had.The aroma and depth of flavor were outstanding.6. White Sweet Sea Bream from Yawatahama with Onion Sauce from Yamamoto in Sera→ The white sweet sea bream had a gentle flavor with remarkable umami.The sweetness of the onion sauce was exceptional.7. Ezo Deer from Hokkaido→ This was also a delicious grilled deer with a wonderful aroma.When paired with wasabi, it transformed into a different flavor, creating a fascinating experience.8. Octopus Rice with Local Octopus from Setouchi→ The octopus had excellent elasticity, and the aroma and umami were superb.The acidity was very impressive, giving it a summery feel.9. Sweet Pickled Green Plums and Kuzumochi→ The green plums started with a tartness, followed by a refreshing taste, and then the sweetness came through.The kuzumochi had a strong chewy texture, contrasting with the gentle flavor of the green plums, making it very interesting.10. Pudding and Coffee→ The usual firm standard pudding.The subtle bitterness of the caramel is its true essence.Today was a celebration for the young staff at my company.Among the options of Japanese, Italian, French, Chinese, sushi, and innovative cuisine, they chose AKAI, which was great to hear.It seemed like they really enjoyed it, and I was pleased as well.I had been looking forward to seeing the sweetfish, wagyu beef, turtle, and oysters on Instagram.The oysters were a surprise.I was told they were simply soaked in kimchi water, but their creaminess was exceptional.Also, the turtle… that was amazing too; I bit into the fried turtle with my hands, and it was at an emotional level of deliciousness.I know you’ve made several trips to Yamaguchi for the sweetfish and turtle, so please drive safely.Thank you for the wonderful meal today.I will visit again soon. Less

This restaurant is quite difficult to evaluate. In terms of taste, it is undoubtedly delicious. The dishes utilize high-quality ingredients from the Seto Inland Sea, such as white sweet sea bream and fresh oysters, along with various meats and wild ingredients sourced from different regions, resulting in a high level of completion for each dish.On the other hand, the cooking is extremely simple, and the seasoning and combinations of ingredients feel monotonous, lacking in depth and complexity. If I had to highlight a positive aspect, it would be the excellent control of cooking temperatures. Less

The course is crafted around ingredients from Hiroshima, showcasing a free-spirited approach that transcends genres. The balance between the strength and delicacy of the ingredients was delightful, allowing me to fully enjoy the unique atmosphere of AKAI. I definitely want to return.◆ Course Details- White Asparagus and Koshiabura Porridge- Hiroshima Prefecture Wild Vegetable Chawanmushi (Savory Egg Custard)- Hiroshima Prefecture Akagai (Red Clam)- Hokkaido Lamb Hamburg Steak- Hiroshima Prefecture Okose (Scad) Sake Steamed- Shabu-Shabu of Wild Boar from Hagi City, Yamaguchi Prefecture- Whole Roasted Local Chicken from Hiroshima Prefecture Thigh, Tenderloin, Breast Additional: Shin (Shank), Bonchiri (Chicken Tail)- Bamboo Shoot and Fuki Rice Extra serving available- Setouchi Lemon Soufflé- Pudding- CoffeeJPY 22,000◆ PairingJPY 12,100Total: JPY 34,100 Less