Eat

Hiroshima Specialties

Get a deeper look at Hiroshima's specialties. Cut into okonomiyaki, Hiroshima's "soul food," at foundational places like Okonomimura. Watch the steam float off fresh fried momiji-manju in Miyajima. Explore the bounty of the Seto Inland Sea at places like Oyster Ship Kanawa and Anago Meishi Ueno. These are some of the foods that the rest of Japan thinks of when they think of Hiroshima, a regional cuisine tied to the seasons, the region's ecological diversity, and the post-war dishes that helped rebuild the city. Our Hiroshima specialties guide zeros in on what makes Hiroshima cuisine distinctive in Japan.

Tai Tei (鯛亭)

Tai Tei is a Japanese restaurant located in the Tomonoura area of Fukuyama City. As the name “Tai Tei” implies (Tai being the Japanese word for red snapper), Japanese dishes such as tai-meshi (rice with red snapper) and tai-zukuri (red snapper sashimi), both of which use the famous Tomonoura red snapper, are popular as specialty dishes. The restaurant also offers a wide selection of alcoholic beverages that go well with the light flavor of the Japanese dishes, and at dinner time the restaurant has a lively atmosphere full of the local regulars as well as tourists visiting the Tomonoura area.

Moment of Joy

Tomonoura has flourished as a red snapper fishing area since the 1600s. Today, during the fishing season, you can observe the traditional red snapper net fishing. At the restaurant, you can enjoy tai-meshi (red snapper rice) prepared by a veteran chef with over 50 years of experience. The rice, slightly tinged pink from the red snapper soup stock made from fresh fatty snapper, is so delicious that you will want to have seconds, if not thirds.