Yuzen Ishioka

In all arts, you have to first learn the rules before you can break them. That’s exactly what chef Ishioka Shingo did, spending time training at various restaurants around Japan — with a stint in Tokyo’s upmarket Ginza district — before opening his own creative kaiseki restaurant in his hometown of Hiroshima. Here he draws upon the centuries-old history of kaiseki to create his own dishes, totally unique to Yuzen Ishioka. The local touch is important in everything he does, with almost everything sourced from the Hiroshima area. Expect premium seasonal ingredients such as crab, matsutake mushrooms, and river-caught fish and eel. The space has a comfortable and classy modern interior, creating a space both mature and refined — just like the food served here.