If you're eating sushi in Hiroshima Prefecture, here are the places to go! 20 recommended popular restaurants

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About a 5-minute walk from Kanayama Station. Sushi Ryogetsu in Kanayamacho, Naka Ward, Hiroshima City, is a sushi restaurant by reservation only.

With only 6 counter seats, the restaurant has a comfortable feel where you can relax without feeling stiff. They also have a wide selection of Japanese sake and rare beers, making it a great place for a luxurious dinner time.

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You can enjoy original nigiri and otsumami (small dishes to go with drinks), skillfully prepared with ingredients unique to Hiroshima as well as ingredients from outside the prefecture such as Yamayuki.

The signature tiger prawn is said to be cooked to perfection, making for a piece with a melt-in-your-mouth, half-raw texture and sweet flavor.

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The chutoro (medium fatty tuna) nigiri has a reputation for being especially delicious. The jewel-like beautiful chutoro offers a melt-in-your-mouth texture as the fat fades smoothly away, and it pairs perfectly with the way the shari (sushi rice) gently falls apart in your mouth.

The carefully made shari brings out the good flavor of the topping, creating high-quality sushi.

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Hiroshima Sushi Tempura Iwai is a sushi restaurant where you can enjoy authentic Edomae-zushi (Tokyo-style sushi) and tempura.

The white wood interior offers counter seats where you can enjoy the live atmosphere, as well as fully private rooms where you can relax in peace, for a luxurious dining experience.

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At dinner, you can enjoy carefully prepared sushi, makimono (sushi rolls), and tempura as part of the course.

The uni (sea urchin) dog here is a standout dish, topped with vinegared rice and shrimp tempura on fragrant toasted nori (seaweed), then finished with plenty of uni. The moment you take a bite, the flavors of each ingredient spread across your mouth and put you in a happy mood, or so they say.

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The tempura is served as an assortment of red-legged shrimp, mehikari (greeneye fish), scallops, and anago (conger eel).

When you eat the lightly battered tempura with the house special kombu kelp salt, you can fully enjoy the natural umami and sweetness of the ingredients. The red-legged shrimp in particular is said to release more and more flavor with every bite.

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At Hiroshima Sushi Matsumoto, you can enjoy sushi that brings together the tradition of Edomae-zushi (Tokyo-style sushi) and the head chef’s sharp sensibility.

Inside, filled with the scent of hinoki (Japanese cypress), a white wood L-shaped counter sets the scene for a luxurious time. In the Private room, you can enjoy both conversation and sushi without worrying about the people around you.

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At dinner time, they offer only the "Omakase course."

With the Premium uni tasting comparison, you can enjoy comparing three kinds: Hokkaido shio-mizu bafun uni (saltwater short-spined sea urchin), bafun uni (short-spined sea urchin), and mura uni (purple sea urchin). The sweetness and melt-in-your-mouth texture of the shio-mizu bafun uni are said to be shockingly good.

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Buri toro (fatty yellowtail) is as tasty as fatty tuna.

This dish pairs rich, fatty buri (yellowtail) with shari (sushi rice) made with akazu (red vinegar), which has an excellent balance of acidity and sweetness. Some people like it so much that they order extra.

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Sushi Sake Sakana Sugidama Urabukuro is a casual sushi izakaya in Fukuro-machi, Naka-ku, Hiroshima City.

The lively interior is always bustling with guests of all ages. There are counter seats that make it easy to drop in solo, as well as box seats, making it a great place to enjoy a fun dinner time.

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The moment it arrives, cheers go up for the "Chutoro (medium fatty tuna), shio uni (salted sea urchin), ikura (salmon roe), and caviar super reward wrap."

This is a luxurious piece of sushi topped with sparkling ikura and uni over chutoro, akami (lean tuna), and toro (fatty tuna), letting you enjoy six kinds of seafood at once.

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The popular menu item “Sugidama Potato Salad” is a dish modeled after a sugidama (cedar ball hung at sake breweries).

It is served with a clear capsule set on a wooden base. When you take out the potato salad coated with aonori (green laver) from the capsule and mix it, a soft-boiled egg appears inside. The gari (pickled ginger) adds a nice accent, and it is said to be perfect as a palate cleanser.

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At Sushiwa, you can enjoy sushi made with fresh seafood from Setouchi (the Seto Inland Sea) as the main focus, along with Special ingredients selected from around Japan.

The compact interior has a calm atmosphere and feels cozy and comfortable. They also offer a raised tatami area with a Sunken kotatsu seating Private room where you can relax and enjoy your meal.

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The "Sushi Kaiseki Kotobuki" served at dinnertime is said to be an 8-course meal that includes 6 pieces of nigiri sushi, 3 pieces of otsumami-gunkan (gunkan-style sushi served as appetizers), plus sashimi and grilled dishes.

The sushi and à la carte dishes, all made with very fresh seafood, are all delicious and pair perfectly with Japanese sake.

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Depending on the season, they also offer luxurious full-on fugu (pufferfish) menus, including three kinds of fugu sushi, tessa (thin-sliced pufferfish sashimi), and a la carte dishes.

The firm fugu is sliced thin to bring out its flavor and texture. When eaten with ponzu sauce mixed with momiji-oroshi (grated daikon with chili), it is said to be so good you will not be able to stop eating.

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Sushi Oi is a sushi restaurant where you can enjoy sushi and a la carte dishes made with seafood from the Setouchi (Seto Inland Sea) region and seasonal ingredients from each of the four seasons.

The Japanese modern interior has an elegant and comfortable atmosphere. It also has lively counter seats and Private rooms where you can relax at your own pace.

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For sushi, in addition to the Omakase course featuring the restaurant’s recommended selections, you can also order your favorite pieces individually.

The anago (conger eel), carefully prepared and simmered using a secret method, is said to have a nice melt-in-your-mouth texture the moment you take a bite.

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Uni-horen (sea urchin and spinach), a Hiroshima specialty, is another popular dish you should not miss.

The rich sweetness of the sea urchin goes perfectly with the savory aroma of butter and soy sauce, and it is said to be so good you cannot stop eating it. Simple yet perfect as a snack with drinks!

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Sushi Naka in Otemachi, Hiroshima City, is a popular sushi restaurant where you can enjoy seasonal ingredients prepared with skilled craftsmanship.

The cozy interior has counter seats with Sunken kotatsu seating and Private room. It also has good access from the station, which adds to its convenience!

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At dinner, you can enjoy both courses at different price points and à la carte dishes.

The "Omakase course" starts with grilled dishes, hassun (small seasonal appetizers), and sashimi, followed by sushi. It includes six kinds of nigiri and a roll, including the tuna in the photo, so there is a good variety of items.

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For à la carte dishes, the summer season features items such as junsai (watershield), eggplant, ayu (sweetfish), and mozuku (seaweed), while in the winter season you can also enjoy sekogani (female snow crab).

Sekogani may be small, but it has a strong sweetness, and you can enjoy the harmony of uchiko (immature roe), sotoko (external roe), and kani miso (crab tomalley), making it a popular winter-only treat.

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Fujiya is a sushi restaurant in Otemachi, Naka-ku, Hiroshima City.

Set in a renovated house, the restaurant has a cozy space with chic interiors. It also has a large wine cellar, where you can enjoy pairing sushi with wine.

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This nigiri uses freshly boiled kuruma ebi (Japanese tiger prawn) from Amakusa, Kumamoto Prefecture, served warm, and lets you enjoy its springy texture.

Because it is so fresh, it has a bright sweetness and rich umami that you can only get this way, and it is said to be so good you will keep coming back for more.

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Simmered anago (conger eel) is also one of the popular toppings.

The carefully prepared anago is soft and tender, and the balance with the shari (sushi rice), which gently falls apart in your mouth, is said to be just right. The sweet and savory nikiri (reduced sauce) brings out the rich flavor of the anago, and it's said to be so good you'll want another piece.

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At Shungyosai Sushi Suisen, run by a fresh fish shop, you can enjoy dishes made mainly with ingredients from Hiroshima Prefecture and a wide range of drinks.

The Japanese modern interior is a stylish space based on white tones. In addition to counter seats, there are tables for four, and one of its charms is that even first-time visitors can feel at ease here.

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As you would expect from a place run by a fish shop, you can also enjoy sushi made with extremely fresh seafood.

The "Omakase nigiri" in the photo comes with 8 pieces per person, and it is a highly satisfying plate that lets you enjoy everything from classic toppings to seasonal seafood. The "Special Omakase nigiri" with tuna is also recommended.

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The menu also features Hiroshima specialty ganzu (deep-fried breaded fish paste cakes).

Ganzu is made by mixing fish paste with chili pepper and onion, coating it with breadcrumbs, and deep-frying it. It is crispy on the outside and juicy on the inside, with a sharp kick of chili heat that whets the appetite.

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Komeki is an izakaya (Japanese-style pub) where you can enjoy a wide range of sushi, from the classics to more unusual kinds.

The interior has a retro feel. In addition to counter seats, there is zashiki (tatami seating), so you can relax and enjoy your meal.

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There are three kinds of lunch at Komeki SHARIKI, and this is the "Komeki Lunch A (8 pieces of sushi and soup)".

The nigiri made with fresh toppings is said to be easy to eat thanks to the slightly smaller shari (sushi rice). In particular, the aburi unagi (seared eel) is said to have a fragrant surface, while the flesh is soft and airy, with an excellent balance with the shari.

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For those who want a hearty meal, Yoneki Lunch B (6 pieces of sushi and udon) is recommended.

The sushi lineup features authentic fish focused toppings, and the set comes with piping hot ara-jiru (fish head soup), a small side dish, and udon. Please note that lunch time is cash only.

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Sakamotoya Ichibee is a hidden sushi restaurant standing in a spot away from downtown Hiroshima's busy entertainment district.

It is by reservation only and uses a simultaneous start for the course, but since it is not a turnover system, you can relax and enjoy dinner at your own pace without watching the clock.

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This place is known for its good sushi and dishes made by the head chef, who knows the best ways to bring out the flavor of fish, using fish from the Setouchi (Seto Inland Sea) region and other wild caught seafood.

The beautifully scored ika (squid) is said to loosen the moment it enters your mouth, bringing out more sweetness. Its appeal lies not only in how beautiful it looks, but also in how directly you can enjoy the ingredient’s natural flavor.

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Reviews say the dishes served here reach a level that rivals French cuisine, with touches like roast beef wrapped around simmered onions and finely cut wasabi paired with the meat.

The photo shows an inventive nigiri topped with menegi (sprouting green onion) wrapped in hikarimono (shiny silver-skinned fish). The fresh aroma of the menegi is said to bring out the topping’s savory flavor.

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Sushi Sakaba Kiichi is a place where you can enjoy sushi and creative dishes made with fresh fish delivered every morning from Hiroshima’s central market.

The stylish interior has spacious counter seats and table seating, and it is said to be very comfortable.

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In addition to A la carte nigiri sushi, they offer a wide lineup including creative sushi, rolls, and assortments.

The "Nami Nigiri" in the photo comes with 8 pieces in total, including tuna, salmon, and steamed shrimp. Since they use fresh toppings, each piece lets you enjoy the natural flavor of the ingredients.

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The “10-Type Assorted Sashimi” is a popular menu item that lets you fully enjoy very fresh seafood carefully sourced by the owner.

Since the selection changes depending on what is available that day, each visit offers something new to taste.

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Sushi Hinoki is a sushi restaurant on the 10F of Sogo Hiroshima.

The spacious interior has a clean feel, and there are 60 seats in total, with counter and table seating. If you want to enjoy fresh seafood in a calm, relaxed space, the Private room is recommended.

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Sushi Hinoki is a sushi restaurant on the 10F of Sogo Hiroshima.

The spacious interior has a clean feel, and there are 60 seats in total, with counter and table seating. If you want to enjoy fresh seafood in a relaxed and calm space, a Private room is recommended.

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They also offer a full lineup of à la carte dishes made with very fresh seafood, including the moriawase sashimi (assorted sashimi platter), kani-su (crab with vinegar), and aemono (dressed dish) with squid and bamboo shoots.

The chutoro sashimi (medium fatty tuna sashimi) in the photo is said to be rich with fat and meltingly tender. It is more filling than it looks, and the level of Manzoku is said to be high.

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Hinode Zushi Ariake is a sushi restaurant where you can casually enjoy fresh sushi from the Setouchi (Seto Inland Sea).

The bright, casual interior has table seating throughout. Since it opens early in the morning, it is convenient whether you visit alone or in a group.

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You can order sushi from just one piece, but if you are not sure what to try, the Omakase is recommended. This menu lets you enjoy the restaurant's top picks, and it comes in sets of ６, 10, or 14 pieces.

Because the toppings in the Omakase change daily, you can discover new flavors every time you visit.

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There are also several seafood Rice bowl options on the menu, and this one is the "daily seafood Rice bowl."

It is topped with standard ingredients like lean tuna, ikura (salmon roe), steamed shrimp, and Sea Bream, and is said to be very filling. It is recommended when you want something to satisfy a small appetite.

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At Goyo Zushi Shimo Gion Ten, you can enjoy authentic sushi and a la carte dishes.

The dining room has a somewhat nostalgic feel and a small fish tank, and they take the seafood out only after you order, so you can always enjoy toppings with outstanding freshness.

The photo shows the "Jo Nigiri," a fish focused sushi assortment without rolls or tamago (Japanese omelet).

It comes with 9 pieces in total, including sushi topped with beautiful, glistening sayori (halfbeak), plump steamed shrimp, and thick cut monko ika (bigfin reef squid). Every topping is fresh, letting you fully enjoy the natural flavor of each ingredient.

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The visually striking "anago (conger eel) roll" is a standout dish, pairing soft and fluffy anago with sweet and savory nikiri sauce, and many people order it along with nigiri sushi.

Besides that, the "chirashi sushi" topped with plenty of fresh seafood is also said to be very good.

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Sushiya Kotobuki Hiroshima JP Building Ten is a casual and stylish sushi restaurant with glass walls.

The lively interior is said to always be bustling with many customers. There are counter seats that make it easy to stop by even on your own, as well as table seating where you can enjoy a meal while chatting with friends or family.

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The specialty nadare-zushi (avalanche sushi) is generously topped with glistening ikura (salmon roe), salmon, and tuna.

Hidden among the toppings are mini rolled sushi, so it is said to be more filling than it looks.

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The "anago (conger eel) cream cheese roll" in the photo lets you enjoy a makizushi roll with a Combo of fluffy, tender anago and rich cream cheese.

The balance between the sweet and savory nitsume (eel sauce) and the richness of the cream cheese is said to be just right, and so good that you will finish it in no time.

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At Sushitei Hikarimachi Ten, about a 1-minute walk from Hiroshima Station, you can enjoy Edomae-zushi (Edo-style sushi) carefully prepared by skilled sushi chefs.

Inside, there is a large counter made of white wood, and you can fully enjoy authentic sushi in a casual atmosphere.

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In addition to standard and premium assortment sets, the nigiri lineup also includes custom-order nigiri, so no matter how many times you visit, you can always find something new to enjoy.

Among the popular items on the “okonomi nigiri (custom-order nigiri)” menu, where you can order one piece at a time, is umi-budo (sea grapes). Its popping texture and light saltiness make a nice accent.

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The lineup of “Suehiro temaki (hand-rolled sushi)” is extensive, including hāwasabi-zuke maki (pickled leaf wasabi roll), umi-budō maki (sea grapes roll), and kani-salad maki (crab salad roll).

The photo shows “tekka-maki (tuna roll),” “ebi-salad maki (shrimp salad roll),” and “ika nattō (squid with fermented soybeans).” Each one differs not only in flavor but also in texture, so choosing is part of the fun as well.

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At Tensen, which is by reservation only, they serve sushi made with a focus on local ingredients, including seasonal fish from the Setouchi (Seto Inland Sea).

Inside this hideaway-like sushi restaurant, there are counter and table seats, and guests can enjoy an elegant time while looking out at the well-kept tsuboniwa (courtyard garden).

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You can enjoy seasonal gifts from the Setouchi (Seto Inland Sea), such as koiwashi (small sardines), mebaru (rockfish), sayori (halfbeak), and aka uni (red sea urchin).

The abalone nigiri comes with liver, making it a memorable piece that brings out the umami and aroma. Another key to its great taste is the way they use four different kinds of murasaki (soy sauce), including sudachi soy sauce, Tosa soy sauce, and tsume, depending on the topping.

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The “wasabi maki” is the perfect menu item To finish a course, leaving your mouth feeling refreshed.

This dish, made by finely chopping wasabi and wrapping it with toro, is said to balance the fresh heat of the wasabi with the rich, high quality fat of the toro.

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Sushi Yakushido is a hidden gem sushi restaurant tucked away on Yakushido-dori (Yakushido Street).

The chic and refined interior has only 7 counter seats. Time seems to pass quietly here, and you can relax and enjoy the food at an easy pace.

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The nigiri sushi made with seasonal fish sourced from around Japan is prepared in a way that brings out the best of each ingredient, and some reviews even rave that once you try it, it is a taste you will never forget.

The course begins with aori-ika (bigfin reef squid). Seasoned with salt from Onomichi, this piece really brings out the squid's sweetness.

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This is a sushi dish that feels like a Japanese style Omurice, with vinegared rice wrapped inside tamagoyaki (Japanese rolled omelet).

The popping texture of the generously topped ikura (salmon roe) and its light saltiness add a nice accent.

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Miyajima Sushi Maimon is a popular restaurant where you can enjoy a pairing of sushi and Italian cuisine featuring a wide range of seasonal flavors from the Setonaikai (Seto Inland Sea) and Hokuriku.

Inside, past the lanterns, the restaurant feels like a hidden retreat, with table seating overlooking the sea and Private rooms, offering a dining experience that feels a world away from the everyday.

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At dinner time, they offer courses where you can enjoy pairings with a wide selection of wines and Japanese sake.

The carefully crafted nigiri uses fresh toppings, and the nodoguro (blackthroat seaperch), especially when eaten with salt, is said to be delicious.

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The courses served at lunch and dinner include not only sushi but also chilled pasta.

The bottarga pasta in the photo is excellent, with the bottarga coating the thin pasta really well. Depending on the season, they may also serve cappellini with Mongouika (cuttlefish) and basil.