Japanese Cuisine Rijo

One cup ¥3,795 Glass ¥1,771~Three commitments of Japanese sake to taste rice and terroir~<1> To fix the terroir, cultivate raw rice in a 'single field'. The paddy field at 9241 Okita, Okiyama, Yamato-cho, Mihara City (the origin of the naming). <2> To bring out the original taste of rice, brew without polishing the rice. Polishing ratio 90% (not much different from the polishing ratio of edible rice). <3> To aim for a unique sake quality, use a crossbreed of 'Italian rice and Japanese rice' as raw rice. A rice suitable for risotto that combines the Carnaroli and Hokuriku No. 204 DNA, 'Wamirisotto' [Taste] The aroma is like a refreshing citrus with a hint of sweet fruit mixed in. The taste has a firm acidity, along with the natural sweetness, umami, and bitterness of rice, blending well to give a complex impression with a long-lasting aftertaste.

To commemorate the 30th anniversary of the hotel's opening in April 2024, this course is prepared with gratitude to the local people of Hiroshima who have supported us so far. It starts with a festive appetizer to celebrate the beautiful new year, followed by a variety of dishes subtly incorporating Hiroshima's local produce.

Starting with a dish that combines firefly squid with spring mountain delicacies, this colorful kaiseki menu allows you to feel the spring season with dishes featuring trout, bamboo shoots, and mountain vegetables.

Spring Celebration Fair - Banquet - [Period] March 1st (Fri) - April 26th (Fri) Celebrate the spring festivities with a lively Isse Ebi sashimi banquet. Enjoy a variety of luxurious and splendid dishes including seasonal ingredients and dishes made with Japanese black beef.

One cup ¥3,795 Glass ¥1,771~Three commitments of Japanese sake to taste rice and terroir~<1> To fix the terroir, cultivate raw rice in a 'single field'. The paddy field at 9241 Okita, Okiyama, Yamato-cho, Mihara City (the origin of the naming). <2> To bring out the original taste of rice, brew by 'not polishing the rice'. Polishing ratio 90% (not much different from the polishing ratio of edible rice). <3> To aim for a unique sake quality, use a crossbreed of 'Italian rice and Japanese rice' as raw rice. A rice suitable for risotto that combines the Carnaroli and Hokuriku No. 204 DNA, 'Wamirisotto' [Taste] The aroma is like a refreshing citrus with a hint of sweet fruit mixed in. The taste has a firm acidity, along with the natural sweetness, umami, and bitterness of rice, blending in a well-balanced complex impression, with a long-lasting aftertaste.

A popular lunch menu with reasonable prices and seasonal rice dishes, the seafood bowl is here! Enjoy the overflowing volume and various fish flavors from the bowl. This special lunch is a token of gratitude to customers, commemorating the 30th anniversary of the hotel's opening. Be sure to try it out on this occasion!

One cup ¥3,795 Glass ¥1,771~ Three commitments to savoring rice and terroir in sake~ <1> To fix the terroir, we cultivate the raw rice in a 'single rice field.' The rice field is located at 9241 Okita, Okusa, Yamato-cho, Mihara City (this is the origin of the name). <2> To bring out the original flavor of the rice, we brew without polishing the rice. The polishing ratio is 90% (which is not much different from the polishing ratio of table rice). <3> To aim for an unprecedented sake quality, we use a hybrid of 'Italian rice and Japanese rice' as the raw material. The 'Nagomi Risotto' is a rice suitable for risotto that combines the DNA of Carnaroli and Hokuriku No. 204. [Flavor] The aroma has a refreshing citrus note mixed with a hint of sweet fruit. The taste features a solid acidity, while the original sweetness and umami of the rice, along with bitterness, blend together to create a complex impression with a long-lasting finish.

A weekday-only lunch where you can enjoy the local dish from Ehime Prefecture, 'Uwajima Style Sea Bream Rice.' This delicious dish features sea bream sashimi mixed with a rich sauce containing egg yolk, served with rice. After your meal, how about a 'Wagashi Sweets Set' (for an additional charge) that includes three types of Japanese sweets and matcha?

The delicious season for eel has arrived. We have prepared a menu featuring domestically sourced eel. The head chef, Kurahashi, has selected domestic eel, which is paired with our homemade sauce and grilled with eel scraps to create a fragrant finish by repeatedly applying the sauce while grilling.

One cup ¥3,795 Glass ¥1,771~ Three commitments to savoring rice and terroir in sake~ <1> To fix the terroir, we cultivate the raw rice in a 'single rice field.' The rice field is located at 9241 Okita, Okusa, Yamato-cho, Mihara City (this is the origin of the name). <2> To bring out the original flavor of the rice, we brew without polishing the rice. The polishing ratio is 90% (which is not much different from the polishing ratio of table rice). <3> To aim for an unprecedented sake quality, we use a hybrid of 'Italian rice and Japanese rice' as the raw material. The 'Nagomi Risotto' is a rice suitable for risotto that combines the DNA of Carnaroli and Hokuriku No. 204. [Flavor] The aroma has an image of refreshing citrus mixed with slightly sweet fruits. The taste has a solid acidity, while the original sweetness, umami, and bitterness of the rice blend together in a well-balanced manner, giving a complex impression and a long-lasting aftertaste.

A weekday-only lunch where you can enjoy the local dish from Ehime Prefecture, 'Uwajima Style Sea Bream Rice.' This delicious dish features sea bream sashimi mixed with a rich sauce containing egg yolk, served with rice. After your meal, how about a 'Wagashi Sweets Set' (for an additional charge) that includes three types of Japanese sweets and matcha?

One cup ¥3,795 Glass ¥1,771~ Three commitments to savoring rice and terroir in sake~ <1> To fix the terroir, we cultivate the raw rice in a 'single rice field.' The rice field is located at 9241 Okita, Okusa, Yamato-cho, Mihara City (this is the origin of the name). <2> To bring out the original flavor of the rice, we brew without polishing the rice. The polishing ratio is 90% (not much different from the polishing ratio of table rice). <3> To aim for an unparalleled sake quality, we use a hybrid of 'Italian rice and Japanese rice' as the raw material. The 'Nagomi Risotto' is a rice suitable for risotto that combines the DNA of Carnaroli and Hokuriku No. 204. [Flavor] The aroma has an image of refreshing citrus mixed with slightly sweet fruits. The taste has a solid acidity, while the original sweetness, umami, and bitterness of the rice blend together harmoniously, creating a complex impression with a long-lasting aftertaste.

A set that allows you to enjoy five recommended types of sashimi as the main dish. Additional menu items such as a seasonal tempura assortment can also be ordered. Seasonal tempura assortment (+¥1,581) Domestic beef loin steak with homemade sauce (+¥2,657)

One cup ¥3,795 Glass ¥1,771~ Three commitments to savoring rice and terroir in sake~ <1> To fix the terroir, we cultivate the raw rice in a 'single rice field.' The rice field is located at 9241 Okita, Okusa, Yamato-cho, Mihara City (this is the origin of the name). <2> To bring out the original flavor of the rice, we brew without polishing the rice. The polishing ratio is 90% (which is not much different from the polishing ratio of table rice). <3> To aim for an unprecedented sake quality, we use a hybrid of 'Italian rice and Japanese rice' as the raw material. The 'Nagomi Risotto' is a rice suitable for risotto that combines the DNA of Carnaroli and Hokuriku No. 204. [Flavor] The aroma has an image of refreshing citrus mixed with slightly sweet fruits. The taste has a firm acidity, while the original sweetness and umami of the rice, along with bitterness, blend together in a well-balanced manner, giving a complex impression with a long-lasting aftertaste.

Eel Set Meal … ¥8,300 Grilled Eel Rice Bowl (Half) … ¥5,100 (with Red Miso Soup and Pickles) Eel Mabushi … ¥5,400 (with Tea Soup and Condiments) Mini Eel Rice Bowl … ¥3,600 (with Tea Soup and Condiments) [Optional Menu] Spicy Soba … +¥1,500

A set meal featuring five recommended types of sashimi for the day. Additional menu items such as a seasonal tempura assortment can also be ordered. Seasonal tempura assortment (+¥1,581) Domestic beef loin steak with homemade sauce (+¥2,657)

One cup ¥3,795 Glass ¥1,771~ Three commitments to savoring rice and terroir in sake~ <1> To fix the terroir, we cultivate the raw rice in a 'single rice field.' This is the rice field located at 9241 Okita, Okita, Yamato-cho, Mihara City (this is the origin of the name). <2> To bring out the original flavor of the rice, we brew without polishing the rice. The polishing ratio is 90% (which is not much different from the polishing ratio of table rice). <3> To aim for an unparalleled sake quality, we use a hybrid of 'Italian rice and Japanese rice' as the raw material. The 'Nagomi Risotto' is a rice suitable for risotto that combines the DNA of Carnaroli and Hokuriku No. 204. [Flavor] The aroma has an image of refreshing citrus mixed with slightly sweet fruits. The taste has a solid acidity, while the original sweetness, umami, and bitterness of the rice blend together in a well-balanced manner, giving a complex impression with a long-lasting aftertaste.

A set meal featuring five recommended types of sashimi for the day. Additional menu items such as a seasonal tempura assortment can also be ordered. Seasonal tempura assortment (+¥1,581) Domestic beef loin steak with homemade sauce (+¥2,657)