Ryoriya Soubiki Higashihiroshima

I visited Ryoriya Sobiki in Saijo, Hiroshima, after receiving a recommendation from a fellow foodie I met at a restaurant.Although it’s a bit far from Hiroshima city, I can say without a doubt that it was worth the trip. Each dish may not be flashy, but with every bite, I found myself gradually enchanted, thinking, "Wow, this is delicious."One standout was the main dish of the day: the outer thigh of the Inaba Manyo beef from Tottori, produced by Mr. Taniguchi. It is slow-cooked for about 50 minutes away from the charcoal, resulting in a gentle warmth rather than a scorching heat. The fat is surprisingly light, while the richness of the lean meat is incredibly intense. The phrase "gentle yet powerful" perfectly describes it. This was a first-time experience for me.Another highlight was the exquisite soba topped with two-year-aged karasumi (dried mullet roe).From start to finish, the meal was refined and serene. Even after finishing, I found myself reminiscing about the wonderful flavors.◆ Squid, Sweet Shrimp, Nameko Mushrooms, and Purple YamThe transparent bowl filled with ice looks quite refreshing. However, the dish itself isn’t too cold, allowing the sweetness of the squid and sweet shrimp to shine through. The sweet plum paste and the sliminess of the nameko mushrooms pair beautifully, making this one of my favorite dishes from the start.◆ Abalone SoupThe abalone is cooked slowly, resulting in a tender yet firm texture. Most importantly, the dashi (broth) is delicious. Made with Saijo water, it appears clear and delicate, yet has a substantial depth when tasted. The citrus aroma was also pleasant.◆ Karasumi SobaA specialty of Sobiki, this dish uses homemade karasumi prepared in 2024. It is salted, soaked in sake for several days, and then dried for 3-4 weeks. The texture is lighter than I expected, and the umami from the sweetfish soy sauce adds to its richness.◆ Sashimi of Horse Mackerel and ScadUsing fish from Yoshifumi, the horse mackerel is served with ginger soy sauce. This soy sauce is aged for a week with bonito and kombu in sake, resulting in a mellow flavor. The scad is served with a vinegar sauce, offering a firm texture that releases umami as you chew.◆ Grilled EelThe skin is perfectly charred while the flesh is fluffy. The fat is not overwhelming, and the sauce is quite light, allowing the flavor of the eel to shine through. While the sansho pepper was nice, I personally preferred it with wasabi.◆ White Sesame Tofu with Shine Muscat GrapesServed after the eel, this dish was a perfect palate cleanser. The juicy sweetness of the Shine Muscat grapes combined with the gentle richness of the sesame tofu, and the addition of nuts provided a delightful crunch and aroma.◆ Fried White Sweetfish and Long EggplantThe white sweetfish from Ehime is grilled before being fried, resulting in a fragrant exterior while remaining fluffy inside. The long eggplant from Hiroshima absorbs the dashi beautifully, becoming tender. The aroma of shichimi (seven spice) was delightful, making it enjoyable to alternate between the fish and eggplant.◆ Inaba Manyo Beef from Tottori, Outer ThighThis was my favorite dish of the day. The Manyo beef from producer Mr. Taniguchi is exceptional. It is grilled slowly for about 50 minutes, intentionally avoiding excessive charcoal flavor. The fat is light, while the richness of the lean meat is profound. Gentle yet powerful. It was truly delicious.◆ Rice with Early Autumn Pacific SauryRice cooked with the first dashi and lightly salted early autumn saury. The rice is made from carefully selected large grains of "Ryuu no Hitomi." I was amazed by the size of the grains, but even more so by the wonderful umami of the dashi. A must for a second helping.◆ Warabi MochiFinally, we enjoyed warabi mochi made with 100% real bracken starch and wasanbon sugar. It’s not overly sweet, and both the texture and flavor are very refined. Even until the very end, I felt a sense of tranquility. It was a beautiful conclusion that didn’t disrupt the lingering aftertaste of the course. Less

I was surprised to find such a high level of Japanese cuisine in Higashihiroshima.Each dish beautifully highlights the seasonal ingredients, with not only stunning presentation but also carefully considered aromas and temperatures. The delicacy of the dashi (broth) was particularly impressive, allowing me to fully enjoy the natural flavors of each ingredient.The service was pleasantly attentive, creating a comfortable atmosphere where I could enjoy my meal at a leisurely pace. The pairing with Nishijo sake was exceptional, and I appreciated how the selections were thoughtfully matched to the dishes.While the prices are not cheap, the satisfaction I received was well worth it. This is a place I would love to visit for special occasions or as a treat for myself. I truly felt it was a representative gem of Higashihiroshima. Less

A renowned two-star restaurant that East Hiroshima takes pride in. From the moment you enter, you can enjoy the seasonal changes reflected in the noren (shop curtain) and tenugui (hand towel). The atmosphere and decor of the restaurant, along with a lineup centered around local sake from Saijo, truly showcase the beauty of Japanese cuisine. Although it was my first visit in a while during the summer, I was very pleased with the overall experience. What surprised me the most was the flounder sashimi. It had a delicate flavor, yet when you bite into it, the richness of its taste comes through beautifully. The junzai (a type of local vegetable) with fruit tomatoes in Tosa vinegar was delightful. Junzai is a pride of East Hiroshima, and I found it not only delicious on its own but also a wonderful dish. It might be my favorite dish featuring junzai. I also requested the shirasu (whitebait) from Mr. Fujimoto, served with Man-gaji peppers and rice. I always enjoy the rice here, and this particular type is my favorite. I managed to hold back and only had three servings. I could have eaten just the shirasu and still held back at two servings. Fortunately, the rice was the impressive Ryuu no Hitomi, which is large-grained and has a remarkable presence and flavor. Even the dessert, warabi mochi (bracken starch dumpling), was exquisite. While the grilled version is delicious, the fresh one is truly exceptional. This restaurant represents both East Hiroshima and Saijo with pride. Less

This was my first visit to a Japanese restaurant in Saijo, Hiroshima, which I had been curious about for a while. I made a special trip to dine here before my business trip to Hiroshima, arriving at noon on the weekend. I sat at the counter and chose the omakase course, paired with local Japanese sake. I enjoyed four different types of sake (Karasumi Natsu Jun, Nyukonzan, Hoken, and Hiroshima Nishiki), each served in a glass. The dishes featured seasonal ingredients and dashi made from spring water sourced in Saijo. This time, I had 11 dishes, including squid and sea urchin, abalone with summer turnip, the classic karasumi soba (with 24-year-aged karasumi, which was incredibly delicious), madai and amadai, horse mackerel (also very tasty), flounder with red sea urchin (from Setouchi, the white fish had amazing texture, and the sea urchin melted in my mouth), hamo with eggplant (the eggplant was superb), junsai with tomato, Tottori Wagyu with Mangaji pepper, and to finish, rice with eel, accompanied by miso soup and pickles. I even had a second helping of rice. For dessert, there was warabi mochi and matcha. I was told there were more sashimi dishes than usual, and the sake paired perfectly with everything. I had a blissful two and a half hours here, and it exceeded my expectations. I definitely want to come back again. The total was just over JPY 30,000. Less

I often take a train that frequently stops due to rain when I visit here, so I worry a bit during the rainy season, but I arrived safely.I started with Kamo Kinhide's summer sake. The meal included a bowl with sea urchin, squid, and abalone, my usual Karasumi soba, live sweetfish, red sea urchin, horse mackerel, abalone liver, Manyo beef, black Kurose junsai, hamo eggplant, anago with white rice, and a dessert. While the conversation with the chef and the owner is enjoyable, I also appreciate the chance to drink a variety of sake from Hiroshima and receive a monthly changing blanket. It was a great meal.The last photo features the uniquely wrapped sea urchin illustration by Hiroshi Hongu. Less

この料理をいただくために、広島から一人で西条まで足を運びました。OMAKASEを通じて予約しましたが、わざわざ訪れる価値のある日本料理店だと感じました。特に印象に残ったのは、料理の土台となる出汁の素晴らしさです。西条の水を活かした出汁は、繊細で優しい味わいの中に深い旨味があり、素材本来の魅力を丁寧に引き出していました。旬の食材を使った一品一品は派手さではなく、細部まで計算された完成度の高さを感じます。食材の選び方、火入れ、味付けのバランスから、料理人の誠実な仕事ぶりが伝わってきました。今回は広島県産の甘口の日本酒も追加でいただきましたが、料理との相性がとても良く、優しい味わいで食事をさらに楽しませてくれました。落ち着いた空間と温かみのある接客も心地よく、一人でもゆっくり料理と向き合える素敵なお店です。広島を訪れる機会があれば、ぜひ足を延ばして訪れてほしい一軒です。 Less

I visited Ryoriya Sobiki for a business meeting this time.I was truly touched that they remembered our previous conversation about this restaurant and made the arrangements for us.The conversation with my guest flowed smoothly, and I appreciated their thoughtfulness in recalling casual details.The food was, of course, delicious, and I was impressed by the care put into each dish.There was a wide selection of drinks, allowing us to enjoy our time in a pleasant atmosphere.I can confidently recommend this restaurant for business meetings or important gatherings. Less

At Ryoriya Soubiki, I experienced a beautifully crafted course featuring seasonal ingredients, showcasing the elegance of the dashi, precise cooking techniques, and thoughtful ingredient combinations. I definitely want to return.◆ Omakase Course Menu- Appetizer: Aori Ika (Squid), Purple Uni, Kinji-so- Soup: White Amadai (Sea Bream) with Bachi Ko (Fish Roe)- Karasumi Noodles (Whole Grain Noodles)- Sashimi: Isaki (Sea Bream) with Fresh Sudachi (Lime)- Umatsura Hagi (Triggerfish) with Liver Soy Sauce* The liver is large because it has been living under the oyster raft.- Sakura Masu (Cherry Salmon) with Sauce- Intermezzo: Akita Junsai (Water Shield) and Kumamoto Fruit Tomatoes- Manyo Beef (Japanese Beef) from the Outside Thigh with Miso- Tai Meshi (Sea Bream Rice)- Assorted Fruits: Strawberry, Apple, Hassaku (Citrus), Ruby Red- Warabi Mochi (Bracken Starch Dumplings) with Hon Warabi Powder and Wasanbon Sugar- Matcha (Green Tea)Total: JPY 24,200◆ DrinksAssorted Japanese SakeGrand Total: JPY 30,400 Less