Hashima

The changing ichiju-sansai lunch set is a good choice when you want to sample a little of several dishes. One diner recalled a set with sashimi, egg tofu and shirasu served with green sea lettuce, alongside rice. Another remembered the bonito. Diners have also noted the careful preparation of each item and the restrained seasoning that lets the ingredients speak for themselves. Lunch offers the chance to see what is on the menu that day.

In the evening, the menu centres on kaiseki, with dishes such as sashimi, soup and nigiri sushi. The sashimi selection may include wild sea bream, kizu-shi (vinegar-cured mackerel), abalone steamed in sake and Yura sea urchin from Awaji. Nigiri options include wild kuruma prawn, kohada (gizzard shad) and simmered clam. Soups have featured house-made egg tofu, hon-matsuba crab and matsutake mushrooms from Okayama Prefecture. The courses offer a way to enjoy seasonal ingredients from the opening dishes through to the end of the meal. One diner who tried a lunch course recalled being delighted by the presentation of the appetiser and savouring each dish that followed. Another remembered finishing dinner with rice cooked in a clay pot; when rice is on the menu, it can make for a leisurely end to the meal.

Some diners have praised the guidance on sake pairings, and beer and wine are also available. The interior is described as quiet and relaxed, with private rooms for a meal you would like to enjoy at an unhurried pace. Reservations are recommended for dinner, so consider booking once your plans are set.