A 10-minute walk from Saijo Station in Higashihiroshima City, Hiroshima Prefecture, “Ryoriya Sobiki” is located in Saijo town which is known as one of the three most famous brewing districts in Japan. It is a Japanese restaurant where customers from inside and outside of the prefecture come looking for dishes made with seasonal ingredients.
Chef Yasumasa Sobiki became independent after studying Japanese cooking for 8 years in Hiroshima. “Ryoriya Sobiki”, opened in March 2017 with the thought of "will open a Japanese restaurant someday", became the 4th store of Sobiki. "I didn't know there was such a restaurant in Saijo," gradually spread from customers who were looking forward to authentic Japanese cuisine, and in 2018, the restaurant acquired its first two stars in Higashihiroshima.
Reservations are limited to a total of 10 groups, including 5 groups for lunch and 5 groups for dinner, and 1-day advance reservation is required. Ingredients are taken not only from local area but from all over Japan, and they are purchased from producers whom Sobiki trusts himself, such as Junichi Fujimoto who is known as a charismatic fisherman in Imabari, Ehime Prefecture, "Sakai Sengyo" from Hakodate City, Hokkaido, and wasabi from the oldest wasabi farm in Japan, "Wasabi Monzen" in Shizuoka Prefecture.
There are several types of sake available, including local sake as well as recommended sake from outside the prefecture that changes regularly. Summer sake in summer, hiyaoroshi in autumn, new sake in winter, and sake that goes well with the cuisine are served. The restaurant mainly serves Japanese wine, along with wine from southern France and Burgundy, with a light nuance that goes well with Japanese dishes.
The restaurant uses lots of Japanese cedar, and the counter made of Japanese cypress (7 seats) is elaborately designed so that customers can stay comfortably. The 2 private rooms (up to 6 people each) uses Nara wood for the tables. You can feel the seasonal features not only from the ingredients but also from the arrangements such as the Hassun that changes with the season and the dinnerware that goes with it. For people who enjoy eating, please experience chef Sobiki’s "delicious" in "Ryoriya Sobiki".
* 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 10-minute walk from Saijo Station, South exit (JR Shinonoi Line, JR Sanyo Main Line (Mihara - Iwakuni))
Effective November 1, 2022, a 10% service charge will be added to the bill.
(*For customers who made reservations for November and December before October 5, 2022, when no service charge was set, the service charge will be exempted.) Ingredients will change depending on the price. The overall quantity will not change. We are open for lunch only on Saturdays and Sundays. Lunch and dinner are the same price and content.