Miyajima Sushi Maimon

Every few years, a restaurant debuts and sends ripples through its local dining scene with a bold vision that reshapes a cuisine. When Miyajima Sushi Maimon opened in Hatukaichi City in Hiroshima, overlooking the Seto Inland Sea, it made waves. Chef Harada, the owner of Miyajima Sushi Maimon, was formerly an Italian chef, a background that deeply influenced his approach to conceptualizing the restaurant. Though it operates as a sushi venue, Miyajima Sushi Maimon has become one of Hiroshima’s most talked-about dining spots for its clever fusion of sushi and Italian cuisine. A marriage like this could have easily gone astray, with clashing flavor notes from two distinct culinary worlds. Yet, Harada approaches it as an evolution rather than a disruption. Traditional elements remain intact. For example, his sushi rice, grown in Hiroshima Prefecture, is still seasoned with red vinegar from Onomichi Zosyu, a 430-year-old producer. Fish are sourced from the Seto Inland Sea or the Hokuriku region. But from there, Harada reimagines the details, cleverly swapping soy sauce for salt and olive oil while adding pasta to the omakase. Heartfelt hospitality is expressed through tableware — a curated selection that segues from Miyajima and Osunayaki ceramics made from Hiroshima’s sand (suna) to the glazed and finely calligraphed Kutani ware of Ishikawa Prefecture. Astutely chosen sakeware showcases local sake from Hiroshima and Hokuriku, but Harada also recommends sours made from Iwagi Island limes or fig vinegar sours made by the same producer that supplies the restaurant’s rice vinegar.