Steak Restaurant AOHIGE

A "grown up's hideaway" steakhouse where you can enjoy A4 Wagyu beef and high-quality seafood located close to Hondori Station in the center of Hiroshima City.☆

A steak restaurant where you can enjoy the finest Hiroshima beef and seafood from the Seto Inland Sea while sitting in a relaxing, refined space. We are conveniently located right next to Hondori Station in the heart of Hiroshima City and prepare courses suited for various occasions from 4,500 Yen to 10,000 Yen.
We use exclusively rank A4 Wagyu beef from Hiroshima Prefecture because it has a nice balance of fat and red meat (compared to the fattier A5 grade beef) that is full of tenderness and flavors fit for a gourmet’s palate. We always prepare three parts of the beef: rump, sirloin, and tenderloin.
We strive to make delicious dishes using 100% local ingredients including abalone, oysters, conger eel, and lobsters from Setouchi, locally grown Hiroshima vegetables, seasonings, and locally brewed sake.
You can also enjoy the finest teppanyaki (flat iron grill cooking) dishes in a "grown up's hideaway" atmosphere.
The wines carefully selected by the owner are all rich in flavor and accompany perfectly with your meal. We have several customers visit us as a wine bar hang-out at night.


Hiroshima Beef Sirloin Steak3,000Yen (excl. tax)

A4 rank Hiroshima beef sirloin steak with a well-balanced harmony of marbled fat and red meat.
The taste of the meat is further complemented by locally produced seasonings such as Kure's moshio (salt made from seaweed), Kawanaka Soy Sauce’s dashi (soup stock), and Hiroshima wasabi (Japanese horseradish).

Hiroshima Tenderloin Steak4,000Yen (excl. tax)

Although it is easy to think the highest grade A5 is the best when it comes to Wagyu beef, due to the higher fat content in A5 steak compared to grade A4 steak, the owner recommends A4 Hiroshima beef for its good balance of fat and red meat. Our succulent Hiroshima beef tenderloin steak is juicy and exceptionally tender.

Abalone Steak from Setouchi3,800Yen (excl. tax)

Relatively unknown even within the Prefecture, our specialty dish is prepared using fresh abalone (a type of shellfish) caught near Kurahashi-jima. The thick meat is sautéed with rich butter and viscera sauce, giving off a wonderful scent that is just as much of a treat as the taste.