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Takotsubo
Capture the authentic and traditional character of Hiroshima with every bite.
Restaurant Details
First established in 1927, to say that Takotsubo has history flowing through the walls of the restaurant would probably be an understatement. With each and every dish comes a new kind of originality, encompassing both old and new Hiroshima.
Incorporating various cooking techniques that are constantly upgraded so as to better fit the seasonal ingredients used for the dishes, Takotsubo is the only place you need to go to experience the classic, but never outdated, cuisine of Hiroshima. From abalone cooked in two different styles to baked oyster with miso sauce, the extensive and large variety of the twelve course meal will leave you feeling like you’ve roamed through the entire city: from the farms to the docks.
Even though English is not commonly used at Takotsubo, which makes it slightly difficult to know what you’re eating, the chef and staff try their very best to explain the ingredients of the dishes. Most of the time, the artisan dishes do the talking for them.
Takotsubo Phone Number
Takotsubo Business Days
Takotsubo Address
4-18 Horikawacho, Naka-ku, Hiroshima, 730-0033, Japan
Takotsubo Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Tucked to the south of Honshu between the Chugoku Mountains and the Seto Inland Sea, the humble Hiroshima Prefecture is known for its oysters and freshwater eel, as well as local okonomiyaki and sake produced in the revitalized capital of Hiroshima.
Image Source: ホットペッパー グルメ
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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10 meals
COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!