Hello everyone!
I'm MerRyan, a merlion from Singapore. I am often involved in whimsical adventures of food, fun & travel! 🐳
マーライオンです、初めまして! 🐟
我是魚尾獅族，請多關照! 🐳
MerRyan recently visited Nakashima Seasonal Cuisine - a three star Michelin restaurant in Hiroshima - currently the only 3 star Michelin there.
Here's a video review:
Here's a transcript if you prefer to read:
Konnichiwa! Today MerRyan will visit a 3 star Michelin
Restaurant – so exciting…. MerRyan is curious to experience 3 star Michelin fine
dining and I heard this restaurant has very good costpar. Join me in my
experience to try Japanese fine dining!
Nakashima is the only 3 star Michelin restaurant in Hiroshima.
It is best known for its seasonal kaiseki course. The chef diligently goes to
the market to search for the freshest ingredients of the season and prepares
them for his guests.
We arrive at this unassuming place in the city.
The restaurant do not take in walk-ins as the chef only
prepares enough for the day. Do reserve early! We reserved through our hotel. Ask for the counter seats - the restaurant can only take in 15 at most. The restaurant was full on the Monday we were there.
Chef Tetsuo Nakashima does not allow photographs of the restaurant so I am sorry I can't show you more but he allows photographs of the food. I think he often gets celebrities in his restaurant and he wants them to eat in peace and privacy.
They offer only 2 tasting menues and we went for this, as
recommended by the chef.
The utensils and plates are exquisite. The waiters will explain the food and even the origin of the utensils. Some of the plates are over hundreds of years old.
We really loved the attention to little details to the serving ware. The place mat drawing is done bythe chef’s father. The servers will explain the significance of each serving-ware to you.
Kaki (oyster) in Dashi (seaweed) soup
Sashimi (mackerel, sea bream and squid)
Fugu (pufferfish) sashimi
Grilled fugu
The fugu was served as sashimi and later grilled. It was grilled to perfection in the chef’s home made soya sauce. We thought he gave us an orchid because he knew MerRyan is from Singapore, but he said he chose the flower because it was the nicest flower in the market that morning.
Dashi with longtooth grouper (served in antique bowl)
Exquisite antique drawing
Grilled beef with vegetables
Boiled lotus root (restaurant specialty)
Antique turtle drawing on bowl (upper left)
Chawanmushi (egg custard) with dashi and milk of cod
Rice cooked with fish and served with pickles (tsukemono)
Sweet potato and dried persimmon
Placemat - rose drawing by chef's father
Beautiful drawing on plate
The food here is oishi, and deserves an award. The magic here is really the dashi stock, which Chef boils to perfection. MerRyan is not the best food expert but the dash of ginger and citrus to the dashi truly makes it stand out.
The MerRyan award goes to Chef Nakashima and wife!
That was quite a culinary experience! Thanks for joining me
in this snippet of my food adventure. Remember to subscribe to MerRyan for more
videos.
Join me on instagram too to see my escapades.
Instagram: https://www.instagram.com/merryansg/
Verdict:
YAy!!
The food here is exceptionally good and the service was excellent. The servers fuss about you right when you enter the restaurant. They will introduce each dish every service and even tell you stories about the utensils used. Sometimes, they even bring a book, drawing or tablet to show you the picture of the fish. They speak very good English too! The service was subtle but attentive. For example, the server checks the bathroom every time a guest uses it to make sure it is clean for the next guest - very impressive.
Nakashima is one of the best value Michelin starred restaurant in the world. We chose the higher end 15,000 YEN menu and it was impressive with premium ingredients. The other menu is 10,000 YEN.
The only reason why it didn't get a full score was because the setting seemed a little casual compared to the European Michelin standard, but we enjoyed the casualness of the restaurant - not at all a criticism. There was no pompous airs throughout the service even thought we did not appear atas. Chef Nakashima's wife even proposed to pack the rice for us to take home since we couldn't finish - and we readily agreed since we could not bear to waste the food and am glad she thought of it the same way! We stayed till the end and Chef Nakashima conversed with us. He and his wife were very friendly and genuine - we had to leave because we could see that they were tired and they deserved a good rest!
Nakashima Seasonal Cuisine なかしま 季節料理
10-4 Higashihakushimacho, Naka-ku, Hiroshima
Tel: 082-225-3977
Only dinner service from 17:30 - 23:00
Closed mid-August, late December - early January, Sundays except Public Holidays, and Public Holiday Mondays
*Hiroden Line 9 to Hakushima stop and a 5 minute walk
Verdict:
YAy!!
The food here is exceptionally good and the service was excellent. The servers fuss about you right when you enter the restaurant. They will introduce each dish every service and even tell you stories about the utensils used. Sometimes, they even bring a book, drawing or tablet to show you the picture of the fish. They speak very good English too! The service was subtle but attentive. For example, the server checks the bathroom every time a guest uses it to make sure it is clean for the next guest - very impressive.
Nakashima is one of the best value Michelin starred restaurant in the world. We chose the higher end 15,000 YEN menu and it was impressive with premium ingredients. The other menu is 10,000 YEN.
The only reason why it didn't get a full score was because the setting seemed a little casual compared to the European Michelin standard, but we enjoyed the casualness of the restaurant - not at all a criticism. There was no pompous airs throughout the service even thought we did not appear atas. Chef Nakashima's wife even proposed to pack the rice for us to take home since we couldn't finish - and we readily agreed since we could not bear to waste the food and am glad she thought of it the same way! We stayed till the end and Chef Nakashima conversed with us. He and his wife were very friendly and genuine - we had to leave because we could see that they were tired and they deserved a good rest!
Nakashima Seasonal Cuisine なかしま 季節料理
10-4 Higashihakushimacho, Naka-ku, Hiroshima
Tel: 082-225-3977
Only dinner service from 17:30 - 23:00
Closed mid-August, late December - early January, Sundays except Public Holidays, and Public Holiday Mondays
*Hiroden Line 9 to Hakushima stop and a 5 minute walk
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