Kappo Higashiyama

This kappo restaurant in Onomichi started out in 1962, and has since become one of the city’s finest restaurants. Here you can enjoy full set-course meals with upwards of ten dishes, served over the course of a few luxurious hours. The second generation owner mans the kitchen, with the future third generation owner under his wing. The seafood cooked by this father-son team is sourced fresh every morning, with seasonal varieties like fugu pufferfish, sea bass, grouper, and many more served up. At certain times of the year, you can enjoy spotlight meals which place the focus on one premium ingredient, such as sea urchin. Aside from the chefs, there are also two kimono-clad hostesses who handle the service — one lady who has been working there for years, and her young apprentice. They will show you to either the 7-seat counter, or one of five private rooms which are perfect for anything from business dinners to wedding celebrations.