Hiroshima Mihara trip.
On the first night, we decided to have dinner at a restaurant that had been recommended to us.
The name of the restaurant was downtown izakaya Rokumonsen.
Rokumonsen is located just a short walk from Mihara Station, and is an izakaya with a menu that focuses on local ingredients.
We started with a beer and ordered fresh Mihara raw octopus, so fresh that the suckers stuck to the plate.
After the raw octopus, we were treated to Shinmei chicken tataki, another local delicacy.
After finishing the beer, we enjoyed “Suishin” Mihara’s locally brewed sake, called “Takumi no Kinsatsuzukuri” (artisan’s spicy brew).
When you travel, you want to enjoy local foods. It was a happy time for us to enjoy fresh and delicious local food and famous sake.
A night in Mihara at “downtown izakaya Rokumonsen”
The first day of our trip to Mihara, Hiroshima.
After visiting the remote island of Sakijima, which was the highlight of the first day, we went on a tour of shrines and temples near Mihara Station.
It was very hot that day, and after walking around for half a day under the blazing sun, my body started to crave beer as it got dark. No, I drank canned beer on the island, too.
Near Mihara Station, the lights of taverns and other stores start twinkling at night, so as a drinker, I was a bit sozzled just walking around.
However, on this particular day, there was a restaurant that had been recommended to me, so I headed straight for it.
This is the restaurant, “Rokubun Sen” a downtown izakaya.
It calls itself an izakaya, and it has the appearance of an izakaya.
Rokumonsen is about a 5-minute walk from Mihara Station.
Uotoshi Oshokujidokoro, where we had lunch, is also very close to this restaurant. It is also very close to AEON, so it should be easy to find if you use it as a landmark.
The first thing I ordered when I entered the restaurant was this. A large mug of draft beer. Yes, I ordered a large mug of draft beer.
First of all, I quench my thirst with beer for the time being, and then order some dishes I am interested in.
What caught my attention on the menu at Rokubun Sen was the variety of dishes using local products.
Since I had come all the way to Mihara, I wanted to try something typical of Mihara, so I came to this restaurant.
I ordered a tanzaku of yam to go with my beer, and was blissfully satisfied. I could feel my sunburned body was happy.
Sipping our beers, we await the arrival of Mihara’s specialties.
Raw octopus (from Mihara)
Here it is, the long-sought-after raw octopus, 580 yen.
Mihara is famous for its octopus. If you walk around the city, you will see the word “octopus” everywhere.
Actually, I was supposed to experience octopus fishing the next day, so I thought I would hold off on octopus dishes until the next day. ……
As soon as I saw the words “fresh octopus” on the menu, I forgot about holding back and ordered it.
The octopus from Mihara is plump and cori-cori-cori. Ahhh, so good.
The suckers are so fresh that they stick to the plate, and the popping texture of the suckers is indescribably good.
The octopus living off the coast of Mihara in the Seto Inland Sea is said to be characterized by its tight flesh and thick legs due to the fast currents.
Delicious octopus from Mihara.
Mihara Shinmei Chicken Tataki
The next dish was Mihara Shinmei Chicken Tataki (chicken breast) for 480 yen.
While walking outside, I suddenly had a craving for chicken tataki. When I came to the restaurant, I looked at the menu and saw that they had chicken tataki. And, since the chicken is from Mihara, there was no way I could not order it.
After eating raw octopus, the meat feels soft, but it has just the right amount of elasticity.
From the moment you put it in your mouth, the good aroma of charcoal leaves your nostrils.
As mentioned above, Mihara is well known for octopus, but it is actually a major chicken producing area in the prefecture.
Mihara boasts about half of the total number of chickens raised in the prefecture.
Suishin Takumi no Kizukuri [Mihara/Jpn +8 Dry] (Japanese sake)
After finishing the beer, we ordered “Shishin”, a local sake of Mihara. It is served cold.
This one is called “Takumi no kanzukuri”. The price is 400 yen for a small sake bottle.
It is dry, but has a soft and mild taste. I heard that the brewing of sake in Hiroshima is characterized by soft water.
The only brewer of sake in Mihara is Yizushin Yamane Honten, but it is said that the sake of Mihara was so well known that it was called “Kibi no sake” in the Manyoshu (The Anthology of Myriad Leaves).
Sake, fresh octopus and chicken tataki…… are a very happy lineup.
The chewy octopus is especially good for sipping sake as it is chewed slowly.
Onomichi Ramen
I’m in a good mood after drinking sake with raw octopus and chicken tataki. I looked at the menu to see if there was any ochazuke to finish off the meal, and the words “Onomichi Ramen” caught my eye.
The year before last, when I visited Hiroshima City, I had tasted delicious Onomichi Ramen and fell in love with it from that moment on.
I did not go to Onomichi, but I had Onomichi Ramen in Mihara for 580 yen.
I think the soup with back fat floating in it is a characteristic of Onomichi ramen, but I don’t know what Onomichi ramen is, even though I say I like it. I simply like chicken broth with soy sauce.
The ramen at the end of the meal is just delicious.
Perhaps it was because I had walked around under the blazing sun, but my body was craving a little saltiness, so I felt it was especially delicious.
Conclusion
Although it is an izakaya, “downtown izakaya Rokumonsen” where you can enjoy dishes made with local ingredients.
In addition to the delicious food, the staff was friendly, lively, and comfortable. It is interesting to note that the menu is written in “sentences” instead of “yen”.
The octopus, a Mihara specialty, was delicious. The chicken tataki was also very tasty.
The combination of the local sake “Yizuishin” was perfect.
I recommend this restaurant for a night out in Mihara.
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