Ganyutei

Ganyutei might be Hiroshima’s most stunning venue. Perched on a hilltop, the elevated vantage point and ritzy ambiance are enough to make this traditional restaurant a postcard-worthy destination to beat. The picture windows offer multiple sweeping views of the World Heritage site Itsukushima to the west and Hijiyama to the east. Beyond lies the gleaming cityscape and the blue expanse of the Seto Inland Sea and its islands stretching even further. But the scenery is just the beginning, as it has an equally impressive mountain-grown, sea-harvested menu to boot. The restaurant revolves around three cornerstones: seafood, sushi and wagyu. While many establishments might excel in one or two of these, Ganyutei masters all three. For example, seafood fresh from the tank is prepared “ikizukuri” style — cut only after the order is placed. The catches are sourced primarily from the Seto Inland Sea, complemented by handpicked live fish from the Bungo Channel, horse mackerel, mackerel, squid and abalone from across Japan. From the crisp, fragrant skin of charcoal-grilled fish to the fluffy, flavorful meat beneath, every detail — from the sprinkling of salt to the control of heat — has been fine-tuned to perfection. Sushi is prepared by master chefs who have perfected the art of portioning rice to balance the fish topping, whose flavors are updated with ponzu, yuzu or a delicate touch of salt. The Kagoshima wagyu beef, on the other hand, is cooked to perfection over a hot stone and served with lemon, rock salt, wasabi, garlic chips and ponzu sauce. Even more impressive is the service. Waitresses in traditional Japanese clothing greet diners in the tatami private rooms or counter seats. Excellence runs through its core, which is why, despite its somewhat remote location (best accessed by car), people flock here to celebrate anniversaries, enjoy date or close business deals.