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Making Mihara Yassa Octopus even more impressive
A new type of Chinese food that combines tradition and innovation

``Tabe-sensai-ten'' is a place where you can enjoy a menu filled with the charm of Hiroshima's food.
This time, out of the many restaurants, we visited ``Kiranyuan'', which offers a new type of Chinese cuisine that is based on traditional Cantonese cuisine but goes beyond the boundaries of traditional Cantonese cuisine.
Introducing the masterpieces of Hiroshima ingredients created by head chef Daiji Yamamoto, who has won numerous awards including the Japan-Chinese Culinary Association Skills Achievement Award.

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Image: Yutaka Ota

Yutaka Ota

Hiroshima Airport Hotel Restaurant “Acello”

Chinese Cuisine Koranen

Hotel Granvia Hiroshima 732F, 0822-1 Matsubaracho, Minami-ku, Hiroshima 5-2
TEL: 082-262-1165

Image: Store photo

Hotel Granvia Hiroshima is attractive for its convenient location, directly connected to JR Hiroshima Station, the gateway to Hiroshima. The Chinese restaurant "Koranen" located on the second floor is a modern Chinese restaurant surrounded by a high-quality atmosphere. This is a restaurant where you can enjoy ``Nouvelle Chinois,'' which values ​​the traditions of Cantonese cuisine, one of China's four major cuisines, and breathes new life into it, with sophisticated presentation and innovative combinations of ingredients.

Image: Daiji Yamamoto, Secretary General of the Hiroshima Prefecture Branch of the Japan Chinese Cuisine Association

``Chinese cuisine: Based on the idea that food and medicine come from the same source, which has been passed down since ancient times, we use fermented foods such as koji and touchi to maintain a healthy mind and body through meals. We design the menu with an image of keeping it beautiful."
Chef Daiji Yamamoto, who has studied Cantonese cuisine both domestically and internationally in places like Tokyo, Osaka, and Singapore, is also certified as a Chinese government's national qualification, ``Eating Medicinal Cuisine Chef.'' He is the executive director of the Hiroshima Prefecture branch of the Japan Chinese Cuisine Association, has won numerous awards, and is one of the leading figures in Hiroshima's Chinese cuisine world.
All of the Nouvelle Chinois dishes created by Chef Yamamoto are beautiful and a pleasure to look at. Another appeal is that they use a unique cooking method that uses as little oil as possible to bring out the flavor of the ingredients.

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Image: Search by Product Mihara Yassa Octopus

Mihara Yassa Octopus

The sea off the coast of Mihara, with its good water quality and constant temperature, has many rocky areas and is home to many crabs and shrimp, making it the perfect home for gourmet and clean-loving octopuses. What's more, because it is grown by the currents of the Seto Inland Sea, the meat is firm and has a strong flavor, so once you taste it, you'll never forget it. In order to maintain its deliciousness and freshness, the Mihara City Fisheries Association has introduced quick freezing and vacuum packaging equipment, and immediately after it is unloaded from a fishing boat, it is tightened live and quickly frozen to -27 degrees Celsius. "Even after thawing, you can still enjoy the flavor and freshness of freshly caught meat," and it is loved even outside the prefecture, including at restaurants in the Kanto region.

Chef Yamamoto is in love with Mihara Yassa Octopus, saying, ``The flesh is firmer than regular octopus, and it shrinks less when cooked.I definitely wanted to use this for Hiroshima Chinese Chimaki.'' The rich and juicy meat is cooked with spices such as star anise, bay leaf, and lemongrass to make it even more impressive and flavorful. It goes well with chewy black rice mixed with dried shrimp and ginkgo nuts.
In addition, there is a dish with the aroma of grilled Hiroshima beef thighs and Medakahira Maitake mushrooms that fills your mouth, and another dish topped with wild sea bream from the Seto Inland Sea roasted with sea bream salt, making for a truly wonderful combination. These three dishes make you feel the potential of ingredients produced in Hiroshima Prefecture.

Image: Courses and a la carte

Another point is that the courses and a la carte items on the menu are filled with special dishes that Chef Yamamoto has personally selected by visiting production areas throughout Japan.
"If you want to get really good ingredients, the best way is to go there yourself. You can meet the producers face-to-face and clearly communicate what kind of ingredients you want and your thoughts as a producer. By building relationships of trust over the years, we are now able to purchase valuable, high-quality ingredients."

In the future, the restaurant plans to focus on locally produced and locally consumed ingredients, and plans to create courses using ingredients from Hiroshima.
``Blessed with abundant nature and water, Hiroshima is a treasure trove of a wide variety of ingredients, both from the sea and from the mountains.We want people to learn more about Hiroshima's ingredients through our cuisine.'' Chef Yamamoto is filled with quiet passion. I can't wait for the day when a dish that combines classic techniques with the head chef's innovative ideas will be created, allowing you to discover new charms of Hiroshima.

Enjoy Seafood
Click here for Tabesai store

  • Image: Harbor Kitchen

    Harbor Kitchen

    722-0036 Higashigoshomachi, Onomichi 9-1
    TEL: 0848-24-0100

  • Image: Setouchi Cuisine Shunju

    Setouchi Cuisine Shunju

    720-0064 Nobehirocho, Fukuyama 3-8
    TEL: 084-928-6588

  • Image: Japanese Cuisine Setouchi

    Japanese cuisine Setouchi

    732-0822 Matsubara-cho, Minami-ku, Hiroshima 1-5
    TEL: 082-262-1160

Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.

  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”