Kisetsu Ryori Nakashima (季節料理　なかしま) Hiroshima

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. Less

A dining experience at Nakashima, the only Michelin three-star restaurant in the Chugoku and Shikoku regions.Tabelog Rating: 4.15 Tabelog Award 2026 Bronze Tabelog Japan Cuisine WEST Top 100 Selection 2025Let’s enjoy early summer at Nakashima!- Cold Somen Herb somen made with herbs and sprouts from Kitahiroshima Town. The pleasant bitterness of the herbs makes for a refreshing somen, perfect for calming an empty stomach.- Three Types of Sashimi 1. Makogarei from Utsumi Served with homemade ponzu, aged for three weeks with plenty of citrus like sudachi and yuzu. The thick makogarei has an irresistible sweetness.2. Grilled Hamo Sashimi Served with plum sauce. The hamo, which was alive until this morning, is lightly grilled on the skin. Grilled hamo is the best way to enjoy its natural flavor.3. Shima Aji from Ehime Finely sliced and served with chopped condiments. Accompanied by a refreshing homemade grilled sake made from Saijo sake, pickled plum, kombu, and bonito.The rich flavor of the shima aji pairs perfectly with the sake.- Higashihiroshima Koi Chicken Soup With shiitake mushrooms from Okuizumo, grilled yomogi (mugwort) dumplings, and green onions. The first broth made from bonito and kombu, enriched with the deep umami of the chicken, creates an exquisite soup.- Grilled Sweetfish from Takatsu River I’ve been waiting for this! The sweetfish from Takatsu River, specially prepared by my dedicated fisherman, is a true delicacy. Nakashima only uses large sweetfish that are quite filling. They won’t serve it unless it meets their standards, so this is actually my second time this season despite it being in season. While others get one fish each, we got two each—lucky us!The sweetfish is grilled with salt, allowing the fat to drip off while the head is grilled to a crisp. First, I eat it as is, then later dip it in wasabi vinegar. Since it’s a large sweetfish, I bite into it after removing the bones.Nakashima’s sweetfish is truly delicious! The flavor fills my mouth with happiness.The accompanying Manganji pepper is also sweet and fantastic.- Grilled Kamo Eggplant Simply seasoned with salt. Sweet, fluffy, and incredibly delicious. I used to dislike eggplant as a child, but since I turned 30, it has become one of my favorite dishes. Taste buds do change!- Lotus Root Dumplings Nakashima’s specialty, lotus root dumplings. Made from Iwakuni lotus root, carefully kneaded to perfection. The antique Imari ware enhances the presentation.- Homemade Soy Milk Tofu Hmm?! The texture is different from regular soy milk tofu! This is a bouncy version made with soy milk and tapioca, served in a dashi made with kudzu. It’s very refreshing and pairs well with the sweetness of the Hokkaido sea urchin on top.- Chef’s Secret Pickles 1. Yuzu Daikon 2. Nuka Pickled Cucumber 3. Lightly Pickled Paprika 4. Soy Sauce Pickled Wasabi Leaves I love Nakashima’s pickles! Especially the lightly pickled paprika, which is unbelievably delicious. I wish I could take some home.- Hamo Rice Grilled hamo served with chopped shiso and myoga, along with plum paste for a refreshing touch. The crispy rice is fantastic, and of course, I had seconds.- Yogurt Mousse with Blueberry Sauce from Hiroshima Prefecture It was a great meal! I was completely satisfied with the exquisite sweetfish, grilled eggplant, and lightly pickled paprika.I even received hamo rice and flowers as souvenirs to take home.Thank you very much! I’m looking forward to my visit in September. Less

⭐︎ Not only the dishes but also the tableware is carefully selected! ⭐︎ Omakase Course - Hiroshima Asparagus Rice Porridge with Karasumi - Thinly Sliced Sea Bream from Oshima, Yamaguchi with Grilled Sake - Grilled Skipjack Tuna with Straw, Arugula Sprouts - Steamed Abalone from Ehime with Liver Sauce - Noodle Soup with Sea Bream - Charcoal-Grilled Koi Chicken from Higashi-Hiroshima - Grilled Kamo Eggplant - Iwakuni Lotus Root Dumplings from Yamaguchi - 3 kg of Local Octopus from Setouchi with Molokhia - Tororo Rice from Shobara Higashijo - Matcha Cheesecake I had a few drinks, and the total came to about JPY 32,000. I came to Hiroshima specifically for this restaurant. There were regulars and people from overseas, a diverse crowd. Before the meal, the hospitality was outstanding, and the tableware, such as those made from 〇〇 pottery, was all thoughtfully chosen. Just hearing the explanations was impressive! The dishes featured ingredients from Setouchi, and the seafood was particularly delicious! The pairing of sea bream and grilled sake was exceptional, and the abalone, which was surprisingly large, was moist and tender even after cooking, with a rich liver flavor! The meal concluded perfectly with the tororo rice, making it an unforgettable dinner! Less