Higurashi

Whether grilled over charcoal, simmered gently in savory broth, or steamed with sake, the catch of the day at Higurashi is prepared to highlight its natural qualities according to each guest's preference. Alongside the whole fish, the kitchen offers an enticing lineup of seafood dishes to satisfy any craving, including daily sashimi assortments and lightly seared bonito tataki served simply with salt and fresh condiments.

Beyond the sea, carefully charcoal-grilled meats are another centerpiece of the kitchen. While waiting for the meat to take on its smoky char, diners can settle in with small appetisers like creamy cheese topped with salted bonito entrails (shuto) or pungent pickled wasabi greens. The drink list offers plenty to complement the food, spanning curated sake and genuine shochu to inventive infusions—such as Rausu kelp or Ibukijima dried sardines served hot with water—as well as refreshing island lemon sours sourced directly from the Seto Inland Sea.

No meal here is quite complete without the signature donabe rice, steamed in an earthenware pot with ingredients that change throughout the year. The fragrant steam rising from the fluffy, broth-infused grains offers a comforting and satisfying finale to the evening.

The dining room features counter seating overlooking the lively kitchen alongside comfortable tables, accommodating solo dinners as comfortably as group gatherings. Seasonal course menus are available, and reserving ahead for dinner is recommended.