Hatsukaichi, Hiroshima, Japan｜AKAI

This is a special place. Beauty in simplicity. How such a small team executes on such a high level is a mystery to me. Each dish was straight forward, but had depth. Our server was irresistibly charming, and our beverage pairings were fantastic. If I opened a restaurant, I dream it would be like this one.

[Check points] A non-genre cuisine in a renovated old private house in Miyajimaguchi, Hiroshima ■Course duration: 2 hours 30 minutes Akai is a restaurant where you can enjoy dishes that focus on non-genre ingredients in a wonderful space that has been renovated from an old Japanese-style house. The location is about 8 minutes by taxi from Miyajimaguchi Station and about 40 minutes from Hiroshima Station. The appearance is near the sea of ​​Miyajima, and you can feel the taste of an old private house when you climb up a little near the mountainside. The interior is an L-shaped counter with 8 seats that spreads out in a nostalgic and calming beautiful space that has been renovated from the old private house. Chef Kenji Akai has won the Grand Prix at Red U-35 in 2017 and opened his current restaurant in 2019. Although there is French essence in the background, the Japanese element is almost strong, and the word "no genre" fits well. You can enjoy beautiful dishes that draw out the flavor of the ingredients, where the spotlight shines on each menu ingredient and no other waste is used. The atmosphere of the restaurant matches the cuisine of Chef Akai. ■Yamaguchi natural tortoise stock, ginger Start with hot food. A simple steamed egg custard with the umami of tortoise stock and the freshness of ginger. ■Washing wild sweetfish from Usagawa First of all, you can enjoy the elasticity of fresh sweetfish that makes the skin pop and the taste of the meat. It has a good seasoning that makes you feel refreshed and cool. ■ Maekawa farm white eggplant A bowl filled with juicy white eggplant and the kindness of the dashi stock. Steamed tiger fish in sake, Kajitani farm herb sauce The sauce was irresistible with the scent of ethnic herbs and coriander, and the sweet and sour taste of Kibi sugar, lemon and soy sauce. Tiger fish is plump and delicious. ■ Natural tortoise frit The flesh is firm and elastic, and when you bite into it, the flavor spreads. The fragrance and saltiness of the frit are good. ■Hiroshima summer vegetables, boiled jellyfish A dish that creates a sense of unity with a jelly that contains eggplant, tomato, okra, ginger, etc. and allows you to enjoy the taste of tortoise while being refreshing. ■Sakuranoyama Farm Pork Roast, Japanese Pepper Sauce Here you can also enjoy the essence of Western cuisine. Roasted pork that is fragrantly grilled over charcoal and moist while chewing. The pepper sauce is also delicious. ■ Setouchi octopus rice At the end, you can enjoy the springiness and texture of the octopus, which is typical of the Setouchi region. ■ Pudding The course ends with a rich and moist pudding with a lot of egg yolk. When I come to Hiroshima again, I would like to visit in different seasons! Omakase course ■Yamaguchi natural tortoise stock, ginger ■Washing wild sweetfish from Usagawa ■ Maekawa farm white eggplant Steamed tiger fish in sake, Kajitani farm herb sauce ■ Natural tortoise frit ■Hiroshima summer vegetables, boiled jellyfish ■Sakuranoyama Farm Sakamoto's Roasted Pork with Japanese Pepper Sauce ■ Setouchi octopus rice ■ Ricotta cheese ice cream ■ Pudding ◆I would appreciate it if you could save it as a reference◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________

This restaurant is about a 10-minute walk from JR Miyajimaguchi Station. If it's before the Miyajima boat race on the streetcar, it's a bit closer, but almost everyone can use JR. It is an old private house standing at the top of a slope, and it is a shop full of atmosphere. The chef's restaurant is also known for winning the RED U-35 Grand Prix. I made a reservation for Saturday afternoon. The inside of the store is also decorated with the warmth of wood, and the atmosphere is like an old private house Yutara. It is a cozy space with only an L-shaped counter. Of course, the seats are also spacious. Course is 16,500 yen With 8 dishes and 2 desserts, the volume is moderate. It's a fairly natural dish and doesn't feel burdensome at all, so it's a feeling after eating that makes you want to eat more. I don't think there is a specific cooking genre. You can already feel the essence of the shop from the first peanut uncle. I like this kind of feeling. The whale was delicious too. It is a sei whale that is caught only once a year. These two really impress me. And the main dish is Kagoshima long duck. Netting. It has a good balance of lean meat and fat, is juicy and light, and has a rich umami flavor, making it very delicious. The sauce is also rich and feels good. There may be some dishes that are unsatisfactory for people who often eat things with a clear taste in the city, but I personally like plain and soft dishes, so it was delicious. Above all, I thought it would be nice to match the location and space of the shop with the food. I don't think it would be a problem if this dish appeared in Minato Ward, in other words, that's what it is.