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Visited

Koryori Tsukahara

Name: Koryori Tsukahara
Address: 4-18 Showacho, Fukuyama, Hiroshima 720-0808, Fukuyama-shi, Hiroshima, JP
Telephone: +81849218020
Price range: JPY 3,500
Rating: 3.03

小料理塚原

3.03

（1 reviews）

JPY 3,500

Kaiseki

Fukuyama-shi, Hiroshima, Japan

0

September 27 to October 24, 2026

S	M	T	W	T	F	S
27	28	29	30	10/1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24

：Real-time reservation

：Request

：No available seats

：Closed

Latest Information

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 3,500

Hours

Address

Nearby stations

0.84km from Fukuyama station

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(JCB, AMEX, and Diners)

A Japanese restaurant where you can savor the flavors of Setouchi

Koryori Tsukahara offers simple yet delicious dishes that make the most of fresh seafood from the Setouchi region. In particular, the carefully prepared sashimi is captivating for food enthusiasts with its rich flavor and freshness. Each dish highlights the quality of the ingredients, showcasing skill and dedication, making it a place you will want to visit again.

Ratings

3.03（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Hiroko

@hiroko-761495

Japan

Oct 1, 2025

4.1

Located on the first floor of a bustling street building, as you pass through the noren (fabric divider), you will find a row of counters. The atmosphere is easy to enter even for a single person, with private rooms at the back centered around the counter. From the appetizers, you can feel the craftsmanship, raising expectations. The menu focuses on fish dishes, with sashimi such as sea bream, sea bass, yellowtail, Spanish mackerel, and tuna presented vibrantly, showcasing the careful preparation. The tempura of octopus and squid is crispy and pleasant, highlighting the quality of the ingredients. In particular, the akou (red sea bream) from the Setouchi region is wonderful when enjoyed with chiri-mushi (steamed dish), as its texture is remarkable and pairs well with the umami of kelp, tofu, green onions, and mushrooms.

1