RIVA
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Dernières informations
A sophisticated restaurant where you can savor Hiroshima's local cuisine
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Menu
We can prepare a variety of dishes for each person on the same day, just like kaiseki cuisine. Reservations can be made by phone after 3:00 p.m. on the same day. *If there are more than 9 people, please call us directly. Please enjoy the traditional cooking methods of Hiroshima's hometown and the blessings of the Setouchi and Sanin regions, and the delicious foods of the season, which change monthly. Freshly steamed seasonal vegetables, broccoli and Okayama champignon, Miyoshi char with soy sauce and sea urchin, deep fried arakane rice cake and Fukushima Town hormone oden, topped with sweet vinegared radish, Hiroshima konne and Japanese parsley, wasabi-scented shabu-shabu, black sesame and kombu, Hiroshima specialty, home-made gansu, chili peppers, mayonnaise, apple and apple, topped with azuki bean paste. Mayonnaise, apples, roasted duck with Ochou mandarin orange, Setouchi six-grain pork and autumn burdock root, udon noodles with pork miso soup, traditional Hiroshima shiso pickles "Angeishii" by Yamatoyo-san *The menu may change due to availability. The menu is subject to change if you make a reservation for the following month or later.
Reservations can be made up to one day in advance. A speciality that pays further tribute to the locality (Natale) and the season. Kelp from Sakata Kombu-ten Hiroshima City Mochi from Ibaraki Mochiten Hiroshima City Rural miso from Shinjo Miso Hiroshima City Pickled Hiroshima vegetables from Yamayo Hiroshima City Monaka from Mitani Seika Hiroshima City Meat from Fukusan Mihara City Kamagari Town Salt from Gamagari Bussan Fishermen from the Seto Inland Sea Farmers from the Sanin and Sanyo regions ～ November - Shimotsuki Natale "Hometown" - Potage of Naruto kintoki, crab balls, Setouchi sea bream, Yamayo's Hiroshima pickled greens and kelp, chestnut kurimu zaaka, handmade tofu with yuzu pepper aroma, freshly steamed seasonal vegetables, broccoli and Okayama champignons, Mitsugi char with soy sauce and cloud peas, specialty Arakane mochi rice cakes, deep fried hormone from Fukushima Town, and a speciality, arakane mochi. ARAKANE Mochi with Hormone Oden from Fukushima Town, Mackerel, Sweet Vinegared Daikon, Hiroshima Kone and Japanese parsley, Shabushabu with wasabi, Black Sesame Dairy, Hiroshima specialty, Homemade Gansu, Chili Pepper Mayonnaise, Red Meat of Wagyu Beef, Yukke with Edajima Hamaguchi Shoyu, Small Anagomeshi, Apple, Roasted duck with Ooncho Mikan, Udon noodles in pork miso soup, Six Grain Pork and Autumn Burdock Roots from Setouchi, Traditional Traditional Yamatoyo's Hiroshima shiso pickles "Angeishii" *If there are more than 9 people, please call us directly. The menu is subject to change due to availability. *The contents of the dishes will be changed if you make a reservation for the following month or later.
We bring you the "most delicious" of the month, one dish per person, just like kaiseki cuisine. We offer a variety of local (Natale) and seasonal delicacies, including tuna, Japanese beef fillet, local conger eel, seasonal fish and vegetables. Reservations can be made up to one day in advance. *We will call you directly if you are over 7 persons.
Standard all-you-can-drink plan recommended for organizers
All-you-can-drink plan to enjoy Hiroshima's local sake!
Emmanuel Riva Homage ~ Tribute ~ A specialty kaiseki dish from RIVA that changes monthly, served one plate per person. Eighteen varieties available. Reservations are accepted until the day before. Reservations for the day before Wednesday and Sunday are not accepted. Enjoy the traditional cooking methods of Hiroshima's local cuisine and the Riva style, featuring seasonal delicacies from Setouchi and San'in. Please look forward to the monthly changes. Soy sauce from Hamaguchi Soy Sauce in Etajima, Milky Queen rice from Hyakusho Club in Higashi-Hiroshima, kelp from Sakata Kelp Shop in Hiroshima City, rice cakes from Ibaraki Mochi Shop in Hiroshima City, country miso from Shinjo Miso in Hiroshima City, Hiroshima pickles from Yamayutaka in Hiroshima City, monaka from Mitani Seika in Hiroshima City, meats from Fukumitsu in Hiroshima City, and wagashi from Kyorakudo in Mihara City, along with sea salt from Kamakari Bussan in Kamakari Town, supported by local fishermen from Setouchi and farmers from San'in, all contributing to the 'Eighteen varieties'.
The seasonal aroma changes with the moon, the winds of the local area, and a concluding enclosure. Like kaiseki cuisine, each dish is served individually, with a variety of eighteen options available even on the day. Reservations after 3 PM on the day will be accepted by phone. Enjoy the traditional cooking methods of Hiroshima's local cuisine and the blessings of Setouchi and San'in, with delicious seasonal ingredients coming together for a delightful monthly change.
We will deliver the 'most delicious' carefully selected meats and fish of the day, served one plate at a time like kaiseki cuisine. Various items include fresh tuna, sweetfish, shrimp, domestic beef tenderloin, flatfish, cod milt, winter yellowtail, snow crab, and more. *Reservations are accepted until the day before. *Reservations for the day before Wednesday and Sunday are not accepted.
Plum wine made with puree of plum flesh based on the sake 'Ugo no Tsuki'
Umeshu made with the Japanese sake 'Kamo Tsuru', featuring a refreshing taste that pairs well with meals.
This sake is made 100% from Hiroshima-produced juice of the warm-seto mikan, based on the Japanese sake 'Fukuchou'.
A junmai sake brewed specifically to enhance the deliciousness of ingredients, designed to be enjoyable without getting tired of it. This is a special order from Hiroshima Yamato-ya Sake Shop. *Price is for one cup.
The floral and fruity aroma unique to Miwa Sakura is still present. This is a cleaner type compared to the raw sake. *This is the price for one cup.
This warm junmai sake is developed with the theme of deliciousness when served hot. Please enjoy the changing flavors as the temperature gradually decreases. *Price is for one serving.
This is a limited junmai ginjo sake brewed with deep passion by Miho Imada, a toji who has worked on the revival cultivation of 'Hattan-gusa', the roots of the Hattan sake rice, which represents Hiroshima.
This is a sake brewed as a new challenge by the creator of Kamo Kinshu, Kinkō Shūki, with an alcohol content of 13%.
A masterpiece that maximizes the use of Japanese ingredients and food culture, featuring a moderate sweetness and a solid acidity, with a deep and rich softness that spreads.
A particularly glamorous sake with a fragrance reminiscent of melon and La France pear. By not only having a fragrance but also a wide range of flavors, it serves as a fragrant accompaniment to meals.
Asahi Beer classic 'Malu Efu' has a rich flavor and is a draft beer
Beer cocktail with homemade honey lemon syrup
Classic Dry
Crisp Asahi non-alcoholic beer
The most consumed premium Mexican beer in the world
Refreshing aromas derived from sparkling wine Chardonnay and a crisp acidity that pairs well with Japanese cuisine.
Dry white wine with a tropical fruit aroma, bursting with freshness that highlights the crisp acidity characteristic of South Africa.
A white wine with a slightly dry taste, lively impressions of green apple and citrus, and a toasty aroma of corn and hazelnuts.
Dry white wine, a masterpiece from Sanji Winery in Hiroshima Prefecture, a Japanese wine full of elegance nurtured by clear streams.
A medium-bodied red wine with aromas of blackberries and cassis. It has a sweet and rich fruit flavor, with a pleasant long finish.
Full-bodied red wine with a firm acidity, well-balanced with tannins, offering a rich and intense flavor.
Red wine medium full body, a masterpiece from Sanji Winery in Hiroshima Prefecture, a Japanese wine full of elegance nurtured by clear streams.
Using ingredients sourced from contracted farmers in Hiroshima, China Brewing in Hatsukaichi.
Richness and aroma that makes you think of whiskey with a barrel scent
Features a fragrant taste of barley, allowing you to feel the aroma of barley and its natural umami.
Refreshing taste
A strong aroma of sweet potato, characterized by its unique taste
We use ingredients sourced from contracted farmers in Hiroshima Prefecture, provided by Chugoku Jozo.
You can choose between sweet made with homemade honey lemon or sour made with freshly squeezed lemon.
Refreshing aroma of grapefruit
Pairs well with Japanese cuisine that has a sweet and spicy flavor.
A highball made with freshly squeezed lemons from Setouchi
This Japanese whiskey from Chugoku Jozo in Hiroshima Prefecture features a light fruity aroma and a moderate acidity, complemented by a sweetness reminiscent of brown sugar derived from a wood finish. It is a whiskey where sweetness and acidity harmoniously blend with fruity estery notes.
Cocktails made with gin, vodka, peach, cassis, and lychee
Made with homemade syrup infused with honey and lemon
Local cider from Mihara, Hiroshima Prefecture
<Beer> Draft Beer, Bottled Beer, Non-Alcoholic Beer <Hiroshima Shochu> Daruma, Sweet Potato Daruma, Barley <Hiroshima Local Sake> Kamei Seikyo <Fruit Liquor Made with Sake> Plum Wine, Mandarin Wine <Wine> Red Wine, White Wine <Sour> Lemon Sour, Grapefruit Sour, Oolong Highball <Cocktails> Gin and Tonic, Moscow Mule, Diet Tonic, Diet Grapefruit, Cassis Orange, Cassis Oolong, Fuzzy Navel, Peach Oolong <Soft Drinks> Onomichi Sudachi Cider, Grape Juice with Pulp, Orange Juice with Pulp, Grapefruit Juice with Pulp, Coca-Cola, Oolong Tea
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