FOOD

Savoring Japanese Food Culture Through the Bounty of Setouchi

Hiroshima is renowned as one of Japan’s premier oyster-producing regions. Among them, the exceptional Hiroshima oysters—meticulously raised by Shimada Suisan in the nutrient-rich waters of the Seto Inland Sea—stand as a true signature of the area. Local culinary traditions are deeply intertwined with the region’s history: from savory Okonomiyaki, crafted by layering ingredients on a hot iron griddle, to Anago Meshi (conger eel rice), a treasured recipe passed down through generations in Miyajimaguchi. For a taste of modern craft distillation, Sakurao Gin is born at a distillery in Sakurao, Hiroshima. This premium craft gin is meticulously distilled using natural botanicals sourced directly from the land and sea of Setouchi, offering visitors a unique window into the world of Japanese craft spirits. To eat and drink is to truly connect with the culture of a region. Through the rich bounty of the Seto Inland Sea, we invite you to experience the incredible depth and flavors of Japanese food culture.