Takanobashi Kiyotan (鷹ノ橋　清耽) Hiroshima

Takanobashi Kiyotan is a creative Japanese izakaya located in Takanobashi. It has received a BRONZE award from the Tabelog Awards 2026 and has also been selected for the Michelin Bib Gourmand. Reservations can be made online through Tabelog, and currently, it is quite easy to secure a booking. It seems that reservations can be made from the day before, except during busy periods.Since it is near the Takanobashi shopping street, taking the streetcar or bus is recommended. The restaurant is relatively easy to find, but the sign is a bit understated, so first-time visitors might get a little lost.I made a reservation for the Omakase course priced at JPY 8,800. There are two options for the Omakase course: JPY 8,800 and JPY 13,200. It seems that there used to be a JPY 6,600 course, but it has been discontinued.Both the exterior and interior of the restaurant exude a stylish atmosphere. I had never seen an interior that extensively used masu (traditional wooden sake boxes) before, which was quite interesting.The course I enjoyed that day included:- Ume Nyu-men (plum cold noodles)- Sashimi of tuna, sea bream, and octopus- Fried long eggplant- Pork Sawani (stew)- Fried homemade sweetfish- Grilled turban shell with sesame miso- Yuba (tofu skin) with grilled eggplant sauce- Fried corn and shiitake mushrooms- Anago (conger eel) pressed sushi and clear soup.The meal began with a small serving of Ume Nyu-men. It is said that this warm dish is meant to warm up the stomach. I personally have a strong constitution and was feeling great, but I appreciated the thoughtful gesture.The sashimi consisted of three types: sea bream, tuna, and octopus. The sea bream was aged and tender, bursting with flavor. The octopus had different tastes and textures between the head (technically the belly) and the legs. The tuna had a layer of nori (seaweed) hidden inside, which added an unexpectedly delightful flavor. Eating the folded tuna revealed its rich taste, while the subtle hint of nori enhanced the overall experience without overpowering it.The fried long eggplant was coated with crushed salt crackers. Eggplants become delicious in the summer. The crispy coating lightly enveloped the eggplant, and once broken, the juicy flesh was revealed. It was served with regular salt and curry salt, and I found the curry salt to be particularly delicious. It had a hint of curry flavor without being overly spicy, pairing well with the eggplant.The Pork Sawani was made with pork belly and shoulder. It is also known as Sawani soup. This was my first time trying this dish. Apparently, it originated from hunters who would take salted pork into the mountains and combine it with wild vegetables to create a hearty soup. The pork had a smoky aroma from the charcoal grilling, accompanied by root vegetables, enoki mushrooms, and summer vegetables, making it indeed hearty. The broth was clear and had a clean taste. Although it was my first time trying it, I found it delicious. The meat was tender while still retaining its flavor and texture, satisfying my meat-loving palate.The fried homemade sweetfish was made from sweetfish that had been dried overnight. Several sweetfish were hanging in the restaurant. This dish was fried, resulting in a crispy texture, making it easy for even those unfamiliar with the fish to enjoy it from head to tail. Naturally, it paired excellently with alcohol.The grilled turban shell with sesame miso was served in bite-sized pieces in its shell. A small baguette-like bread was served alongside, allowing for a delightful combination of the turban shell's chewy texture and the flavor of the sesame miso. The sesame miso had a slightly tangy taste, which was new to me, but I felt it complemented the bread well.The yuba with grilled eggplant sauce was a lighter dish. Although it was a bit more delicate, it was, of course, delicious.The fried corn and shiitake mushrooms featured shiitake mushrooms stuffed with potato paste. The potato was surprisingly sweet. When eaten with the juicy shiitake, it provided a rich and satisfying volume despite being a vegetable dish.Finally, we had anago pressed sushi and shimeji mushroom clear soup. The pressed sushi had shibazuke (pickled vegetables) mixed into the rice. It was a light dish enjoyed with wasabi, making it a perfect way to finish off the meal.The course was satisfying with a variety of dishes. I was able to savor everything in the calm atmosphere of the restaurant. However, there was another group of regulars in the restaurant that day who were conversing loudly, so it might not have been as quiet as one would hope. I don’t mind that kind of atmosphere, but it did make it a bit difficult to hear the staff’s explanations of the dishes at times. But that’s just how it goes.Adding drinks to the course would bring the total to over JPY 10,000 per person, but I felt the content was not overpriced. However, I wouldn’t say it was cheap either. Overall, I was very satisfied and would like to visit again next time. Less

I had planned a business dinner in Hiroshima, but a few days before, I unexpectedly found myself dining alone. While searching for a place, I was fortunate enough to secure a reservation at Takanobashi Kiyotan.In the end, being alone turned out to be a wonderful experience.The dishes served at the counter were perfectly portioned, allowing me to enjoy a variety of flavors. Starting with sashimi, followed by a soup, fried dishes, grilled items, and simmered dishes, each was presented with elegance rather than extravagance. Just a little bit of everything was just right for me. The fish, in particular, was exquisite, retaining its natural flavors while pairing beautifully with the sake. The fried items were light, and the soup had a gentle, comforting broth. Most importantly, it made me want to keep drinking.Since the dishes came out in small portions, I found myself pairing each plate with a glass, and before I knew it, a bottle of "Keigetsu Cho Karakuchi" was right in front of me. The drinks kept flowing—perhaps a bit too much.Being alone allowed me to fully engage with the food and sake at the counter, and I felt a deep satisfaction from tasting a variety of dishes. What started as an unexpected solo meal turned into a delightful night in Hiroshima, discovering a fantastic restaurant. It was a great meal! Less

After visiting Okayama, Kagawa, and Ehime, I ended my trip with a stay in Hiroshima.Among the many dining options in Hiroshima, I chose this restaurant mainly because it is a 2026 Bronze Award winner.On my way back to Hiroshima from Miyajima by rental car, I got caught in traffic and headed straight to the restaurant after checking into my hotel, without any time to rest.The restaurant is located in an area with few dining options, along a street lined with office buildings. Its exterior is modern, primarily white, with a small green sign that stands out beautifully against the white walls.I made a reservation two months in advance through Tabelog, and I arrived right at 8 PM as scheduled.The interior is very stylish! The walls are made of sake masu arranged in a grid pattern, with some sections featuring translucent panels that separate the inside from the outside. The back wall of the open kitchen is a striking red, possibly made of plaster, which leaves a strong impression. The chairs are from Maruni Wood Industry's "HIROSHIMA" line, blending modern aesthetics with a sense of luxury.There was one group at the counter when I arrived, and the owner along with one female staff member were in the kitchen. I was seated near the center of the counter and started with drinks.Looking at the drink menu, I found the prices reasonable, ordering a draft beer for JPY 850 and a soda mixed with Hakuro Ume-shu for JPY 850.Now, let’s dive into the food!**Ume Nyu-men**Warm noodles with a nice bite, featuring a pleasant acidity from the plum that whets the appetite, fulfilling its role as an appetizer.**Sashimi Trio**Sea bream aged with kombu for five days, concentrated in flavor; red tuna with Ariake nori; and grilled octopus, cut finely for easy eating. The wasabi was freshly grated and had a fluffy texture, which was delightful.**Fried Eggplant**The batter is made from crushed salt rice crackers, served with two types of salt: curry salt and regular salt. The contrast between the soft eggplant and the crispy batter was wonderful. Some comments mentioned that the eggplant was locally sourced from Karuga, but I couldn't confirm that.**Sawani Soup**This dish resembles a specialty from Aichi, featuring finely sliced vegetables and grilled pork. The addition of black pepper is an interesting twist.**Deep-fried Sweetfish**Being a small sweetfish, it has a light texture due to the moisture being drawn out. The chilled Kyoto water eggplant served alongside was also delicious.**Grilled Turban Shell**Topped with a tangy miso sauce that pairs perfectly. It was innovative to eat it with bread.**Grilled Eel**This eel is grilled over an open flame rather than steamed, resulting in a crispy skin and a fragrant aroma. Although it’s not steamed, the charcoal grilling keeps the inside moist and fluffy, enjoyed with fresh wasabi and sansho pepper.**Yuba, Kombu, and Eggplant Paste**This dish has a tangy flavor that highlights the subtle taste of eggplant, making it perfect for summer.**Corn Tempura**Pork belly marinated in Hatcho miso and koji, then deep-fried, along with shiitake mushrooms topped with mashed potatoes. The corn was incredibly sweet, while the pork had a rich, concentrated flavor. The shiitake was excellent, enhanced by the buttery mashed potatoes.**Jako Rice and Clear Soup**The dashi for the soup was top-notch and delicious, featuring large shimeji mushrooms. The "Buna Queen" mushrooms are said to be 15 times richer in ornithine than clams, making it a perfect bowl for drinkers! The jako rice included pickled Hiroshima greens, showcasing local pride.During the meal, I enjoyed two types of Japanese sake. The first was a local brew, Tenpoichi Junmai Sake SPICY Natsu Jun, which was crisp and refreshing. The second was also from Tenpoichi, a special junmai sake, Hattan Nishiki, served at room temperature. While the aroma was subtle, it was still elegant, with a gentle and smooth flavor.Now for the bill:Course for JPY 13,200 x 2,Beer JPY 850, Ume-shu soda JPY 850,Jasmine tea JPY 450,First sake JPY 1,000?, second sake JPY 1,200?Totaling JPY 30,750, with no service charge, making it an excellent value!The refined Japanese cuisine combined with a playful creativity made for a wonderfully structured course. The only downside was the absence of a dessert, which left a slight feeling of longing.After the meal, I had a brief chat with the owner about the ratings and awards. He mentioned that he doesn’t pay much attention to Tabelog. Instead, he hopes for the local Takanobashi area to regain its vibrancy, wanting not just inbound tourists but also locals to visit. The fact that he included "Takanobashi" in the restaurant's name reflects this commitment.I look forward to visiting again when I return to Hiroshima.It was a great meal! Less

The beautiful Takanobashi Kiyotan, adorned with 850 masu (traditional wooden sake measuring boxes) embedded in the walls, is truly a wonderful place. The elegant chair design is impressive, and I heard that a certain company purchased 1,000 of them! Previously, they operated for 12 years using exquisite wood, and it seems they have now been relocated for 9 years. Now, let me share what I enjoyed today:◇ Sparkling Water JPY 450◇ Jasmine Tea JPY 450I opted for the Omakase course at JPY 8,800.■ Appetizers Noodle dish from Shimabara, served warm. The combination of plum and dashi was delightful, and the Ise pearl salt added a wonderful umami flavor.■ Sashimi Sea bream aged for 5 days, with fresh tuna (served with seaweed from Ariake) and octopus. The soy sauce was not sweet but had a slight thickness that I really enjoyed.■ Fried Dish ① Fried eggplant with curry salt. The eggplant was coated with crushed rice crackers, and Italian salt was used. Eggplant and curry—what a tempting combination! The texture was different from breadcrumbs, making it incredibly delicious!■ Soup Dish I thought it was a simple soup, but it turned out to be a local dish from Aichi Prefecture! It included burdock, carrot, shredded green onion, okra, sesame, and pork. The pork was grilled first, and the dashi made from the vegetables was outstanding.■ Grilled Sweetfish The sweetfish was soaked in saltwater for 40 minutes and then dried overnight. It was opened and lightly fried, and I discovered that lightly frying sweetfish enhances its flavor!■ Turban Shell There are male and female turban shells, and their bitterness differs. To enjoy both bitterness and sweetness, they were grilled with sesame and miso in equal parts.■ Palate Cleanser? Yuba (tofu skin), Japanese turnip, eggplant, and soybeans served cold. All of them were deliciously sticky and refreshing, with the saltiness of the Japanese turnip enhancing the flavors of the three ingredients.■ Fried Dish ② Shiitake mushrooms and potatoes from Hiroshima, along with tempura of Gold Rush potatoes. All were lightly battered and perfectly fried, making them incredibly tasty.■ Rice Hiroshima greens and baby sardine rice. One of Japan's three major greens! Nozawana, takana, and Hiroshima greens.The dashi for the soup was incredibly rich, possibly 15 times the flavor of shimeji mushrooms!I was amazed by the variety of dishes served. Although there was no dessert, I was continuously surprised by the delightful offerings. I definitely want to come back! I will surely return! Thank you for the wonderful meal! Less

Today, I stayed overnight in Hiroshima to prepare for work tomorrow, coming from Okayama. I made a reservation at this restaurant, which I frequently visit. I opted for the Omakase course (JPY 8,800).- Warm Noodle Soup: A gentle flavor, perfect as a starter.- Sashimi Platter: Aged sweet sea bream, tuna, and octopus with incredible umami, paired with Japanese sake.- Fried Long Eggplant (no photo): Coated in a crispy batter with a delightful crunch, the eggplant was juicy, hot, and sweet.- Deep-Fried Sweetfish: The overnight drying concentrated the flavors, making it delicious.- Grilled Turban Shell with Sesame Miso: The rich sesame miso paired beautifully with the turban shell.- Braised Pork Cartilage: Cooked until just tender, surprisingly pairs well with Japanese sake.- Yuba and Mekabu Salad: The grilled eggplant sauce was exquisite.- Corn and Shiitake Tempura: The shiitake was topped with sweet Ikikogane potatoes, making it exceptional, and the corn was naturally sweet and delicious.- Beef Toro Rice and Clear Soup: The sweetness of the beef toro was delightful, and the bunashimeji mushroom soup had a refined flavor, making it a perfect finish.Every time I visit, I am amazed by the deliciousness of the dishes. I always let the owner choose the Japanese sake for me, and today, the glass (Shuwan glass) was also quite special, allowing me to enjoy a variety of flavors. I highly recommend this restaurant for anyone looking to enjoy delicious Japanese cuisine and sake in Hiroshima. Less

This izakaya and kaiseki restaurant is located within a 30-minute walk from Hiroshima Station's south exit, making it a convenient choice. On weekdays, they start serving at 6 PM, with seating for 3 at the counter and 4 at a table. The course menu offers two options, with the pricier one being selected. The food is decent, but nothing extraordinary. They serve two types of Fukuyama Tenpo Ichi, along with Kizudaru and Sharak Junmai, which have a floral flavor profile that I personally find unappealing. However, I did enjoy the Yuki Hiko from Himeji. Less

I visited Takanobashi Kiyotan for the first time, located near the Takanobashi tram stop. I had pre-ordered the omakase course, which was JPY 8,800 (tax included).The dishes included:- Noodle soup- Sashimi (salt-cured sea bream aged for 5 days, fresh tuna, local octopus)- Fried Kariu eggplant in a crispy batter- Deep-fried dried sweetfish- Grilled turban shell with miso- Pork shoulder stew- Yuba, mekabu, and grilled eggplant- Tempura of white corn and shiitake mushrooms stuffed with potatoes from Akitsu Town- Hiroshima greens and baby sardine rice, with shimeji mushroom (no photo)I enjoyed a Heartland beer and Tenpoichi Natsujun (Tenpoichi from Kamihara Town, Hiroshima) as well as Hiyokuzuru Junmai Unfiltered Nama Sake (Hiyokuzuru Brewery, Kurume City, Fukuoka).I visited without realizing that this restaurant had won an award for creative cuisine on Tabelog, but every dish showcased local specialties with thoughtful preparation, allowing me to fully enjoy the experience with all my senses. The owner's attention to detail extends beyond the food to the stylish and sophisticated interior design. I was very satisfied with the meal and had a wonderfully comfortable time. It was a great meal. Less

After returning from Kure to Hiroshima Station, I headed here for dinner.I made a reservation in advance.On a Saturday night, the restaurant was almost full.The space was spacious, clean, and had a fresh, modern atmosphere.Since I had chosen a course when making the reservation, the dishes started to arrive shortly after.First, we had an appetizer: tempura of sea bream served with a side of umeboshi (pickled plum) and simmered noodles.The sea bream tempura was piping hot, and the flavorful broth complemented the delicious noodles. The umeboshi added a nice touch.Next, we enjoyed sashimi of sea bream, tuna, and octopus.The aged sea bream was rich and had a delightful texture.Then came the fried zucchini, served with salt and curry salt.It was coated in a crispy batter and fried to perfection, with a crunchy exterior and a tender interior.Following that, we had grilled turban shell (sazae) with saikyo miso sauce.This dish was the highlight of the menu for me.The sazae meat, along with its liver, was cut and placed in its shell, coated in a flavorful saikyo miso sauce, creating a hot, Japanese-style gratin. It was delicious!Next was the rosemary-flavored grilled pork belly.It was rich in fat with a refreshing hint of rosemary.We also had a refreshing side dish of yuba (tofu skin), mekabu (seaweed), scallops, and shrimp in vinegar.Finally, we enjoyed tempura of shiitake mushrooms filled with mashed potatoes, along with new onions, corn, and edamame in a mixed tempura.Both were perfectly crispy.To finish, we had rice topped with Hiroshima greens and sashimi in sesame sauce, accompanied by a clear soup.While it felt like there were quite a few fried dishes, I enjoyed every single one.The service was attentive and flawless, making for a pleasant dining experience. Less

I visited the creative izakaya "Takanobashi Kiyotan" near Hiroshima Station! This restaurant has received the THE TABELOG AWARD BRONZE.About a month ago, I made a reservation for the "Omakase Course" (JPY 6,600) on Tabelog and visited on a Saturday at 6:30 PM. The interior was very clean, and although the owner was cooking alone, there were two attentive female staff members.For drinks, I ordered a "Draft Beer" (JPY 850) and "Umeshu Soda" (JPY 850).【Dishes I enjoyed that day】- Bunakui Queen Noodle- Sashimi- Zucchini Salt Senbei- Miso Grilled Fruit Tomato and New Onion- Fried Sesame Tofu (with buckwheat)- Pork Belly (marinated in rosemary)- Vinegar Miso Dressing- Three Types of Vegetable Tempura- Isaki Battered Sushi- Clear SoupI was able to enjoy a variety of creative dishes at a reasonable price.It was a great meal! Less