Eizan (永山) Hiroshima

I visited on a weekday evening. I made a special trip to Hiroshima just to come here, so I was very much looking forward to it. The interior features a main counter and private rooms. The counter is simple and unadorned, with only a charcoal grill in the center, while cooking takes place in the back. We toasted with Heartland beer and enjoyed the course meal.The first dish was Setouchi octopus topped with plum jelly, mixed with edamame and cucumber. The octopus had a nice chewy texture and a refreshing taste from the plum jelly. The edamame was rich in flavor, and the cucumber added a refreshing touch. At the bottom, there was rock mozuku seaweed, which had a crunchy texture unlike farmed varieties. While it wasn’t flashy, it was a dish that evoked the essence of summer, raising my expectations for the upcoming courses.Next was swordfish with homemade shiba-zuke pickles and glutinous rice. The swordfish was carefully grilled over charcoal, resulting in a fluffy interior. It was served on a bed of glutinous rice, with the shiba-zuke pickles layered in between. The pickles provided a perfect balance of acidity and saltiness, enveloping the soft rice and fish.Then came the white sweet sea bream, cooked with just water and salt, served with turnips. The sweet sea bream had a refined flavor, with its sweetness gradually spreading. The turnips were cooked with only water and salt, allowing the natural flavors to shine through. This dish exemplified the art of simplicity, and the dashi poured over it was incredibly delicious. It was lightly seasoned, yet it didn’t feel lacking; rather, it was quite comforting.At this point, we moved on to Japanese sake. You can order it by the half-go, and based on your preferences, you can enjoy various sakes that pair well with the dishes.For sashimi, we had squid and rockfish. The squid was delicious, with a sticky texture and lingering sweetness from being aged. Eating it with salt and sudachi citrus highlighted its sweetness. The rockfish had a firm, chewy texture and strong umami. When wrapped with its skin and liver, you could savor the full essence of the fish.The highlight of the day was the grilled eel. Slowly grilled over charcoal, it was unbelievably delicious. There was no unpleasant odor, and the skin was crispy while the flesh was tender and fluffy. The difference between this and farmed or river eel was unmistakable. The aroma was wonderful, and because it was grilled rather than sauced, you could truly appreciate the essence of the eel. I savored each piece, stimulating my taste buds and imprinting the flavors in my memory.Next was the fried mackerel, coated in new wheat flour and dressed with nanban vinegar to prevent sogginess. The refined umami of the mackerel paired well with the pleasant acidity of the nanban vinegar. The onions added a crunchy texture, enhancing the contrast. The spring greens from Hiroshima were soft and slightly bitter, making for a perfect accent without overpowering the dish.Then came the Sakakijima beef shabu-shabu. This beef has a low melting point and a strong sweetness, melting in your mouth. While it has a strong umami flavor, it is light and doesn’t carry the heaviness typical of Wagyu. When wrapped with Kujo green onions and Kamo eggplant, it transforms into a Kyoto-style dish, bringing a moment of happiness. The Kamo eggplant, despite being an eggplant, has a melt-in-your-mouth smoothness and dense flesh that is irresistible. The dashi poured over it was exceptional, tying the whole dish together.For rice, we had a mixed rice dish with boiled shirasu (whitebait) and corn, mixed with chopped perilla leaves and ginger. The saltiness of the shirasu combined with the crunchy texture and sweetness of the corn was delightful. The perilla and ginger enhanced the appetite, making the rice slide down easily. As usual, they offered to make any leftovers into onigiri (rice balls), but I finished everything today.For dessert, we had passion fruit, mango, and wasanbon sugar. It had a hint of Japanese flavor while being refreshing with tropical fruits.With the course and drinks, the total came to just over JPY 20,000 per person, offering incredible value. Eizan in Hiroshima is truly a gem. This sums it up perfectly: there’s nothing extravagant, just beautifully crafted dishes that highlight the ingredients. Above all, the use of dashi is impeccable, elevating the dishes to another level. Each dish breathes life into the meal, providing a delightful aftertaste and emotional resonance. I was reminded of the exquisite delicacy of Japanese cuisine and fell in love with this restaurant. I look forward to returning in different seasons to savor the seasonal ingredients of Hiroshima. It was a great meal. Thank you very much. Less

A traditional Japanese restaurant located within walking distance from Hiroshima Station, I visited Eizan for Sunday lunch. The counter has six spacious seats, and the other patrons were families. On the last day of the season, I chose five types of sake, each served in half servings, starting with locally sourced junsai. The owner was always smiling and very welcoming. The white sweet sea bream I had as sushi yesterday was rich and delicious even when grilled. While I was satisfied with every dish, the Sakakiyama beef soup had a noticeable acidity that didn't quite suit my taste. (//∇//) Less

I was looking for a lunch spot during my trip to Hiroshima and found this place. I made a reservation three months in advance, but only private rooms were available. The chef trained at Haruyama and Ishikawa before going independent, so I had high expectations. The flavors exceeded my expectations, and everything was delicious. On my way out, they let me take home some takikomi gohan (seasoned rice). It was a shame I couldn't enjoy any Japanese sake since it was lunch... I definitely want to come back for dinner next time! Less

Summer sake is becoming more popular. Today, I started with Abe Kan.I enjoyed the perfectly sized, plump black Kurose junmai, fluffy anago (conger eel) steamed rice, refreshing crab shinjyo (crab dumpling), and the deliciously rich liver of the rockfish and aori ika (squid) that can be savored separately to prolong the enjoyment of the sake. I also had the fragrant shiro amadai (white sweet sea bream), the fatty and flavorful toki shirazu (young salmon), the rich sakakiyama beef, and a rice dish with shirasu (whitebait), sweet corn, and fragrant perilla that truly captures the essence of summer (I finished it all without taking any home!). To top it off, I had mango and passion fruit. It was a delightful meal with great food and excellent sake at my favorite restaurant. It was a great meal! Less

Although I used to visit Eizan frequently, I haven't been able to go lately due to family circumstances.When I finally returned after a while, I noticed that prices had slightly increased, but the food was still as delicious and meticulously prepared as ever.Given the rising costs of ingredients, the quality was completely justified.⚫︎ Course Meal: JPY 19,000- Vinegared dish using Junsei from Hiroshima and Iwamozuku from Okinawa- Steamed rice with anago (conger eel) from Tsushima- Crab shinjo (fish cake) with turnip soup- Sashimi of okoze (guts, skin, and eggs) and aori ika (squid)- Sweet sea bream, pickled cucumber and eggplant in plum vinegar- Seasonal shirauo (whitebait), microgreens, and sweet vinegar sauce- Sakakiyama beef, Kujo green onions, and Kamo eggplant- Mango and wasanbon sugarAs I write this, I find myself wanting to enjoy this wonderful meal once again. Less

I visited Eizan, a renowned Japanese restaurant located in Noborimachi, Hiroshima.This establishment is celebrated as one of the representative Japanese cuisine restaurants in Hiroshima. Opened in 2019 by Kotaro Masunaga, who honed his skills at the prestigious Haruyama in Tokyo, Eizan is a place that upholds the principle of "authentic cuisine." It has garnered high praise for its refined Japanese dishes that highlight the seasonal ingredients from the Setouchi region, maximizing their inherent appeal. It’s no surprise that it has been recognized in Tabelog's top 100 restaurants and various guides.The interior is a beautifully minimalist space, designed to eliminate distractions. The serene layout centered around the counter creates a stage for a serious engagement with the cuisine. From the moment you take your seat, there’s a palpable tension that encourages good posture, yet it feels surprisingly comfortable. The chef's movements, the aroma of charcoal, and the beauty of the tableware all come together to enrich the dining experience.The course I enjoyed that day was a true celebration of seasonal ingredients and the blessings of Hiroshima. Fresh seafood from Setouchi and seasonal vegetables appeared one after another, each dish focusing on essential deliciousness rather than flamboyance.What stood out particularly was the exceptional quality of the dashi (broth). Hiroshima is blessed with excellent water, and this quality is clearly reflected throughout the dishes. The clear soup, as well as the simmered dishes, showcased a beautifully defined dashi flavor that permeated the body with its essence. This is authentic Japanese cuisine that leaves a lingering aftertaste, harmonizing the ingredients and dashi without overwhelming with bold flavors.The grilled dishes were also remarkable. The precise cooking over charcoal brought out the ingredients' aromas, resulting in a crispy exterior and moist interior. It was evident that each ingredient was treated with the utmost care. The seasonal delicacies and seasonal side dishes were splendid, allowing me to appreciate the depth of Japanese cuisine with each plate.Additionally, the selection of tableware was exquisite. The way the dishes were presented not only enhanced the food but also conveyed the stories behind them. The cuisine, tableware, and space harmoniously coexist without overshadowing one another.While there are many innovative and fusion dishes available today, this restaurant reaffirmed the greatness of traditional Japanese cuisine. It approaches ingredients sincerely and with care, building a foundation that leads to overwhelming satisfaction.Personally, it perfectly aligns with my tastes. For those who appreciate Japanese cuisine that values dashi, cooking techniques, and the natural flavors of ingredients over flashy presentations, this place will undoubtedly resonate.I highly recommend this gem to any food enthusiast visiting Hiroshima.It was a great meal! Less

I thoroughly enjoyed the delicious ingredients from Hiroshima, paired with exquisite Japanese sake.The highlight of my visit was undoubtedly the anago (conger eel) dishes. The moment I picked it up with my chopsticks, I could feel its tenderness, and when I took a bite, it was incredibly fluffy and delightful.The refined flavor, rich in umami, was simply outstanding. While Hiroshima is known for its anago, the quality here was truly exceptional.Additionally, the selection of Japanese sake to complement the dishes was remarkable. From crisp to rich varieties, the carefully chosen brands by the owner paired perfectly with the food, making everything incredibly delicious. I found myself enjoying the sake a bit too much.Every dish was meticulously prepared, gently highlighting the quality of the ingredients.The interior features a calm, modern Japanese atmosphere, making it a perfect hideaway for adults to leisurely indulge in fine food and drink. Less

About two months ago, I made a reservation by phone and visited this restaurant. The interior is simple and calming, with many local regulars. The owner is said to be from the renowned Tokyo restaurant "Eizan." As I enjoyed the dishes, I was pleasantly reminded of my experiences at Eizan, savoring the carefully prepared and consistently excellent Japanese cuisine.The menu featured fresh seafood unique to the Setouchi region, as well as the rare Sakakiyama beef from the local area, resulting in a highly satisfying meal. The chef was very friendly, engaging in gourmet discussions while picking up on our preferences, making for a delightful experience.Overall, I believe this is a great restaurant that combines exceptional skills with warm hospitality.Today's menu included:* Steamed hairy crab with peas* Grilled scallop soup with shinjo* White surf clam with seasonal vegetables and goby fish* Aori squid with jelly* Grilled sweet sea bream with sesame-coated kogomi* Cherry salmon in nanban style with microgreens* Sakakiyama beef shabu-shabu* Rice cooked with sakura shrimp, watercress, and young ginger* Red miso soup with kombu kelp tsukudani* Strawberry jelly with wasanbon sugar Less