Biku

Our signature dish made with naturally caught rockfish from the Setouchi region!!

An assortment of fresh fish carefully selected by the head chef from the catch of the day.

Can be enjoyed depending on the season.

The king of sashimi that spreads sweetness with every bite, feeling the arrival of spring! *Please note that it may not be available depending on the supply.

A dish packed with the rich flavor and essence of clams.

The small body is filled with sweetness and umami! It pairs perfectly with alcohol! Our homemade vinegar miso brings out the umami.

By frying at high temperatures, we remove only the moisture and lock in the flavor! The crispy texture is addictive!

This is a sun-dried flatfish called Ganzaohirame, which is said to have gotten its name 'Tehira' from its shape resembling an open palm. The production method involves washing the fish with seawater after removing the scales and internal organs, then threading it through with a round bamboo or split bamboo from the gills to the mouth, or hanging each fish on rough rope, and drying it in the cold sea breeze for 3 to 4 days. Before grilling, it is pounded with a wooden mallet on both sides to help separate the bones, making it tender and easy to eat. When torn by hand while hot, it has a mild flavor and a delicious aroma. It pairs well with sake and is also great for chazuke (rice with tea). Originally, fishermen made it in small quantities for personal consumption, but after the war, it was commercialized and became one of Onomichi's specialties.

A dish made from the bones of anago (conger eel) raised in the Setouchi region, deep-fried to a crisp at high temperatures. The flavor deepens with each bite. Enjoy this unique dish from Hiroshima as a companion to your drinks.

The ingredients change with the seasons. It is indeed a dish that you want to eat as a classic.

This is a fluffy dashimaki tamago that is particular about the dashi broth.

Both the meat miso and the tofu are homemade! The sweet and spicy flavor of the miso pairs perfectly with the refreshing tofu!

Slowly simmered for a long time to achieve a tender, melt-in-your-mouth texture!

It has a unique aroma and flavor that only homemade can offer.

Fresh Vegetables

This is a salad made with the local specialty 'beef neck' that cannot be found in other prefectures!

Healthy pork and refreshing homemade tofu pair perfectly with sesame! Enjoy the crisp, freshly harvested vegetables.

Beef from Kamishihō District in Hiroshima. It is said to be the ancestor of Kobe beef and is a historically significant wagyu.

Thick-cut Hiroshima red chicken is marinated for several hours and then deep-fried quickly at high temperature until crispy.

A specialty of Hiroshima that is not very familiar in other prefectures! When quickly seared and eaten, it melts in your mouth.

A new staple from Hiroshima, the dried hormone is becoming popular! The grilled version is recommended for its plump and crunchy texture!

Very popular for its fluffy texture. Please enjoy it with salt or our special broth.

A specialty from Hiroshima originating in Kure, made in the Ikanago style! It has a fluffy texture!

A selection of seasonal vegetables, beautifully arranged. Enjoy with Setouchi seaweed salt.

Rockfish, Momiji pork, Hiroshima specialty! Oysters!... Please choose your favorite ingredients.

A sashimi bowl topped with plenty of fresh fish. It's actually a popular dish.

A light boiled noodle dish made with a broth that has been carefully prepared over six hours using beef tail and a combination of bonito broth.