“Wagyu and Wine Fuoco” is located on the 1st basement floor of a building in Tatemachi, downtown Hiroshima. It is a yakiniku restaurant that serves rare meat, carefully-selected by the owner-chef Takashi Hiromoto, at reasonable prices along with wine. “Fuoco” means ‘fire’ in Italian.
After graduating from Hattori Nutrition College in Tokyo, Chef Hiromoto, who grew up with his parents running a ryokan business in Yamaguchi Prefecture, trained at Italian restaurants in Tokyo and Hiroshima. Later, while studying in Italy, he was attracted by the appeal of beef while dining at various restaurants, and after returning to Japan, devoted himself to studying at a famous yakiniku restaurant in Tokyo. He returned to the familiar city of Hiroshima, and opened “Wagyu and Wine Fuoco” in March 2016. The restaurant serves Wagyu beef that is all A5-grade. The signature dish, “Grilled Fuoco,” is an elegant sukiyaki-like dish where Hiroshima rib roast is dipped in a special warishita (sukiyaki sauce), grilled in a roaster, and enjoyed with specially prepared egg mousse. There are six kinds of rare parts among the “Assorted Rare Cuts,” which change daily. You can enjoy the different flavors of each part, such as the dipping sauce or rose rock salt. Also, a portion of Hiroshima’s rare shoulder rib meat, “Koune,” is a must try. You can enjoy carefully-selected Japanese beef from the Chuo-Shikoku region, such as “Hiroshima Japanese Beef,” which is not widely distributed outside of Hiroshima, as well as Kagawa “Olive beef,” and “Tottori Japanese Beef Olein 55.” In the Omakase course, the Fuoco style is to serve fatty meat first so that the flavor won’t be overpowering.
The restaurant’s concept is to “enjoy good meat at reasonable prices,” while presenting rare parts of carefully-selected Japanese beef. Other than fillet and sirloin, the beef is purchased directly from a trustworthy wholesaler run by Chef Hiromoto’s childhood friend, allowing diners to enjoy the beef at a reasonable price. They also use a no-duct roaster that doesn’t emit any smoke, eliminating the smell of yakiniku from guests’ clothing – another reason for the restaurant’s popularity. Also, for celebrations, you can order the “meat cake,” which is made from slices of meat and arranged like flower petals, making it a popular dish for its playful presentation. They also have a variety of drinks on the menu. There are more than 100 varieties of wine that match well with yakiniku, from casual-drinking to California-cult wines and five large Bordeaux Chateaux wines, all in the cellar waiting for you.
The interior has a stylish design in red, based on the fuoco (flame) image. There are 12 counter seats, table seats and semi-private rooms. Enjoy the flavor of Japanese beef with family, friends, and colleagues, or guests from overseas.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 2-minute walk from Tatemachi Station (Hiroden 1 route Ujina line, Hiroden 2 route Miyajima Line, Hiroden 6 route Eba Line).