Sumibi Kushiyaki Jun

Enjoy special skewers in a Japanese-style interior. The chicken is grilled in high temperatures using binchotan (charcoal made from hard ubame oak) which packs the umami of the chicken inside.

A hideaway restaurant (that is only a 3-minute walk from the Hiroshima Electric Railway stop “Kanayama-cho”) where you can enjoy skillfully grilled skewers and yakitori prepared piece by piece by a cordial chef who will warmly welcome you.
When our shipment of dry-aged Hiroshima-raised chicken arrives, we carefully handle and prepare every part of the chicken for cooking that morning.
We recommend the Chef’s Choice Course where you can enjoy a variety of chicken parts with contents changing depending on the day’s stock. The meat is seasoned with a special sauce and salt and will be grilled upon order with binchotan (a high grade charcoal made from hard ubame oak which produces little to no smoke and has purifying qualities) with temperatures exceeding 1,000 degrees Celsius (1,832 degrees Fahrenheit) ensuring that the juices and umami do not escape from the meat.

You can dine in a traditional Japanese style interior in one of our calm and elegant private rooms - because these are highly requested, it is recommended to make a reservation as soon as possible. It's a cozy space where you can enjoy delicious food and drinks and make everyone feel like a family.


Chef’s Choice Hiroshima Dry-Aged Chicken Course (10 pieces)2,200Yen (incl. tax)

Enjoy various pieces of delicious dry-aged chicken.

Tsukimi Tsukune (“Moon-Viewing” Egg & Chicken Meatballs)650Yen (incl. tax)

Enjoy chicken meatballs with thick egg yolk made with carefully selected chicken and eggs from Hiroshima. (The round yolk alludes to the moon, hence “moon-viewing”)

Kamameshi (Kettle-Cooked Rice)900Yen (incl. tax)

The perfect dish to finish off your meal. The charm of kamameshi is that you can enjoy the fragrant scent as the rice is being cooked in a traditional Japanese kettle called “kama” in Japanese.