Sky Dining RIHGA TOP is a modern european fine-dining restaurant in Otemachi, Hiroshima.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A window table at dinner, ordered a la carte rather than from a set plan
Tip: The hotel keeps its French restaurant, Chambord, on the same 33rd floor, so check which of the two your reservation actually names.
Address: 6-78 Motomachi, Naka-ku, Hiroshima
Sensui is the Hilton Hiroshima's Japanese floor, splitting kaiseki, teppanyaki and sushi across three counters, with private tatami rooms behind them.
Order: The seasonal kaiseki course with a Hiroshima sake flight
Tip: Private rooms carry a minimum spend that starts at 6,500 yen for a weekday lunch and climbs for dinner and at weekends.
Kakibune Kanawa has farmed its own oysters since 1867 and serves them from a boat moored on the Motoyasu river in central Hiroshima, raw and in courses.
Order: The kaki-zukushi oyster course, 9,000 yen on the Seto deck
Tip: Oysters come from the company's rafts off Okurokami island, which is why the raw plates run through the colder months.
Yakiniku Furusato in Hiroshima buys whole Sakakiyama carcasses and grills the results in Danbara, a butcher's grill rather than a chain yakiniku.
Order: The chef's four-cut lean selection of Sakakiyama beef
Tip: Dinner runs from about 6,000 yen a head; the same beef is sold raw at the front counter if you are cooking at home.
Sensui is the Hilton Hiroshima's Japanese floor, splitting kaiseki, teppanyaki and sushi across three counters, with private tatami rooms behind them.
Order: The seasonal kaiseki course with a Hiroshima sake flight
Tip: Private rooms carry a minimum spend that starts at 6,500 yen for a weekday lunch and climbs for dinner and at weekends.
Kakibune Kanawa has farmed its own oysters since 1867 and serves them from a boat moored on the Motoyasu river in central Hiroshima, raw and in courses.
Order: The kaki-zukushi oyster course, 9,000 yen on the Seto deck
Tip: Oysters come from the company's rafts off Okurokami island, which is why the raw plates run through the colder months.
Boston is the Grand Prince Hotel's 22nd-floor grill in Hiroshima, a steak and seafood room angled at the Seto Inland Sea and the islands beyond it.
Order: Steak with grilled Seto Inland Sea seafood on the side
Tip: Request a window table when booking; the room is deep and the view is the reason to climb 22 floors for dinner.
