The hidden gem of Hiroshima, "Sushi Inaho," is bringing its "Setouchi-Maezushi" to atirom Tokyo for a limited two-day event.
Master Miho Mihara of "Sushi Inaho" has been recognized for his dedication and skills in embodying Hiroshima's flavor in his sushi. His restaurant earned a Michelin Plate in the 2018 Michelin Guide Hiroshima-Ehime special edition and scored 15/20 with 3 "toques" in Gault & Millau 2020. Amid this international acclaim, Master Mihara played a significant role at the recent G7 Hiroshima Summit 2023, preparing tasting dishes with locally-sourced ingredients for the international guests.
The "Setouchi-Maezushi" that Master Mihara advocates steers clear of the common trend of "Edo-Maezushi" seen in the city, which seeks the best ingredients nationwide. Instead, he meticulously researched pre-war literature and revived a traditional local sushi style of Hiroshima that had sadly faded from general consumption. His journey in crafting Hiroshima sushi began with the rebuilding of these traditional styles, relying on local ingredients and techniques.
The sushi rice, or "Shari," is especially unique. Master Mihara spent three years developing a custom Hiroshima red vinegar with Onomichi Brewery, Japan's oldest vinegar manufacturer. This vinegar, blended with red vinegar from Gotoh in Shobara City's Tojo Town, is matched perfectly with rice grown in the same town. Coupled with freshly caught morning seafood from the Seto Inland Sea brought in by his dedicated fishermen, and regional ingredients mainly from Western Japan, it gives rise to a distinctive Hiroshima sushi that cannot be replicated elsewhere.
The "Sushi Inaho x atirom Tokyo" collaboration will provide a unique experience where tradition and innovation come together. We invite you to relish the "Setouchi-Maezushi," an interpretation of the less-known traditional sushi style of Hiroshima, rooted in the local climate of the Setouchi region, brought to life by Master Mihara.
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■Date
29(Tue)-30(Wed) August
■Visit times
*Each time starts at the same time.
*You can enter the restaurant 10 minutes before the reserved time.
Part 1:18:00-(20:00 exit)
Part 2:20:30-(22:30 exit)
■Venue: atirom Tokyo
Minato-ku, Tokyo (details to be provided by e-mail only to those who have made reservations)
※On the day of the event, the balance of the course and additional orders will be charged. (Only the course fee of 33,000 yen (tax included)/person must be paid in advance at the time of reservation.)
※The restaurant only accepts credit card, PayPay, and electronic payment. Please note that cash payment is not accepted.
※Please refrain from wearing strong scents such as perfume or eau de cologne. Please be sure to inform your companion of this.
*Prices are subject to change depending on the availability of ingredients on the day.
*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
| Seats | 6 seats |
| Operation hours | 18:00-
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| Children | Not Allowed |
| Payment methods | Payment on the day is Credit cards only (no cash).
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| BYOB | Not Allowed |
| Smoking | Not Allowed |
| Address | (Details will be sent by e-mail only to those who have made reservations.) , Nishiazabu, Minato-ku, Tokyo |
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Reservation rules
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| Current reservation period | To be announced |
| Next round opens | TBD |
| Prepaid fee | 100% of the price |
| Maximum frequency | 1 time(s) per month |
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Cancellation policy
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| after making reservation | 100% |
Payment methods and cancellation policies may differ depending on the timing of reservation. In the case of advance payment, the cancellation policy is 100% after making reservation.
