Sobiki - Higashihiroshima

A shop quietly located on the third floor of the building. It is a small feeling, but it is a good impression with a very warm customer service. The cook is not special enough to open his eyes. There was an impression that each of the orthodox menus was carefully confronted. When I got up by the elevator, I was greeted in front of the store, and even during a chat in a private room, a young apprentice was waiting outside the door. It's a nice place to enjoy a relaxing conversation

I went to November in the second year since opening. It seems that the level has been much higher than when two stars were awarded in Michelin, and the level of content has risen considerably thanks to the benefits of traders and fishermen. In addition, I thought it would be great to have a customer-oriented or delicious food, a chef's thoughts, a dish that understands the enthusiasm for work without undue effort (performance) In addition, it is a dish that will surprise you as you make a reservation the next month.

I came to Hiroshima for the first time after entering a university in Hiroshima (not Saijo campus). Until then, I went to various stores in Tokyo, Yokohama and Nagoya. In conclusion, the price is the national average for Japanese food, but you can taste more than the price. ・ You can see that the taste of the dish is delicate and very detailed. In addition, you can enjoy various ingredients unlike restaurants that use local ingredients all over Japan and tend to be found in local restaurants. ・ Since there is also a private room, you can relax and enjoy cooking. ・ The staff's explanation was very polite and delicious. ・ It takes time to travel by train from Hiroshima city, and the location was difficult to understand, so I think it's best to make a reservation at a time that takes these into consideration. (If you check later, there seems to be something like the Michelin Hiroshima version, and it was listed there)

Since the store opened, the "price range" has changed several times. It is a review as of September 2020. It's a complete reservation system, so I don't think you'll be surprised if you don't know the price. I'm sure it's a particular dish. "A discerning person who can tell the difference" is of considerable value, but on the other hand, it has become a high threshold for people like me who hesitate to add drinks ? Personally, the explanation to the origin of kelp is ? I wonder if it's a little good because the chat is interrupted ? However, it is very welcome to have such a shop in Saijo.

It is a two-star Michelin restaurant in Saijo, Higashi-Hiroshima City. It seems that only the course is available by appointment. I was satisfied with the visual beauty and taste. It's a shop that you'll want to visit again even if you go out a little.

I used it for family celebrations. Not to mention the food, the staff and the atmosphere of the restaurant were perfect. Cooking is the middle course of the three. All of them were elegant dishes that made the best use of the taste of the ingredients, and I was very satisfied with the large number of items. It's a little expensive, but it's well worth it. It is recommended for small celebrations. I will go again.

Since the chances of eating out have decreased, I wanted to go to a delicious restaurant if I wanted to eat out, so I tried to make a reservation for the highest 20,000 yen course with reference to Michelin. All the dishes were delicious and impressed, but especially the karasumi somen noodles and the crab crabs are excellent. People who went with somen noodles seemed to eat karasumi for the first time, and when they ate a bite, they praised it! Immediately, I started to look up karasumi on my smartphone, and even when I was on my way home, I talked about it and was soaked in the lingering sound. Makoto was the best because almost all the crabs had children inside and they enjoyed the crabs as much as they used to. I was excited, but I was very satisfied. I definitely want to go eat again, so I'll work hard!

【order】 ¥ 20000 Random course ⚪︎ Pre-attached Ezo abalone. Bafununi. Bamboo shoots ⚪︎ Homemade Karasumi Somen (Shodoshima) ⚪︎ Matsuba Crab Shinjo ⚪︎ Tilefish (Shimane) ⚪︎ Trafugu ⚪︎ Tuna (Wakayama, Portugal) ⚪︎ Spiny lobster (Yoshifumi) Grilled tree buds ⚪︎ Hassun ·Button shrimp ・ Shutou of sea bream ・ Snow crab sauce ・ Karasumi rice cake ・ Deep-fried firefly squid Isobe ・ Grilled milt ⚪︎ Manyo beef ⚪︎ Meal ⚪︎ Strawberry homemade sorbet ⚪︎ Roasted Warabimochi ⚪︎ Matcha From the beginning to the end of the meal It was a very time-consuming course. From the first Each material Stunningly fragrant jelly It was harmonious and fascinated. Somen noodles are the finest karasumi ✨ The noodles are also exquisitely seasoned ... ♪ And What a Shinjo bowl! ️ One crab for two people The luxury of being used ✨ It was said that there was almost no connection! ️ The most elegant soup stock and You can feel the presence of crabs so far, It was a very impressive dish. The tilefish is sweet and the aging condition is the best ... Trafugu With rich milt sauce and jelly The entanglement was irresistible ☆ Tuna is full of fat. And it ’s not just tuna, Sustainability is taken into consideration. Use of endangered species designated ingredients, It seems that it was stopped from this year. Each spiny lobster is one! ️ Following the crab, the luxury has passed ~ There is a dawn impact, The umami that spreads out was already in agony I took it to the last shell and ate it crazy (laughs) Yassun is an expression of the Doll's Festival ♪ Those who can come to look forward to this There are many nodding beauty and gorgeousness ✨ Each one Even if you come out one by one in the course It was a good quality ... ❗️ And it's still going on. Meat is a many-leaf beef sirloin ☺️ When you lift it with chopsticks, the back is transparent. While feeling the soup stock Junwari spreading meat I enjoyed the taste and sweetness ♪ The rice for the meal is For the greasy Spanish mackerel The compatibility between burdock root and trefoil was excellent. The incense was also delicious. The last dessert is 2 dishes ✨ First of all Homemade Koi Minori sorbet It was super rich and smooth to the touch ❗️ Next Grilled warabimochi For the first time in my life For fragrant and elegant sweetness Inside is a new sensation This was also excellent ~ A dessert from a Japanese restaurant To be so high, Not really! The amount is really generous throughout, Even though I eat a lot, I'm full ✨ A very satisfying course, a feast ☺️ 3 types of courses ¥ 10000 / ¥ 15000 / ¥ 20000 Time 12: 00-14: 30 (Saturdays and Sundays only) / 18: 00-22: 00