Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ryouriyasoubiki
(料理屋そうびき)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday
Specialities
Chef
Mr. Yasuhiki Souhiki - A chef who expresses the four seasons on his plate
Food
Seasonal ingredients prepared using the best methods. A once-in-a-lifetime menu course
Others
Rosanjin, Rakuya, and Harumi Baccarat. Valuable utensils decorate your dishes
Set menu
料理屋そうびきの標準のコース料理となります。 公式ホームページ冒頭に掲げております、料理人・惣引保允の料理感を表した内容となります。 カウンター席および個室をお選びいただけます。 個室でのお食事の際は、カウンター席と同等の内容を、盛り込み方や提供方法などを変えてご提供いたします。
個室での歓談を重視なさりたいお客様向けに、会話の邪魔にならないよう、盛り込み料理を中心とした提供方法に工夫を凝らしたコースです。 御接待や記念日などで、個室でゆっくりと過ごしたいお客様向けの料理設計となっております。 前日までの完全予約制となっております。 カウンター席で、こちらのコースをご提供する事はしておりません。
Review
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Review 2,111casesFollower 536PeoplePick-up reviews
酒処西条で珠玉の日本料理
広島県西条、酒蔵が並ぶ酒処として有名な町でミシュラン取得の日本料理店です。こちらのお店に来ようと思ったが先か、酒蔵巡りをしようと思ったが先か、いずれにせ両方成し遂げれて幸い。ただ、昼にかなり試飲したので酔い残った状態での訪問になってしまい。 こちらのお店、西条駅からは歩いて10分ぐらいです。同じビ...Find out more
2024/04 Visitation
1times
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Review 2,389casesFollower 3,687People``Ryoya Sobiki'' Japanese Cuisine th...
I went to Hiroshima the other day. The gastronomic experience of this trip started at ``Ry...Find out more
2024/01 Visitation
1times
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Review 903casesFollower 582PeopleI was surprised that there is a deli...
Since it was the end of the year, I wanted to explore a rural Restaurants that I had not y...Find out more
2023/12 Visitation
1times
Restaurant information
Details
| Restaurant name |
Ryouriyasoubiki
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
080-1645-3185 |
| Reservation Availability |
Reservations Only
・前日までの完全予約制とさせて頂いております。 |
| Address |
広島県東広島市西条岡町10-24 第10内海ビル 3F |
| Transportation |
・About 10 minutes walk from the south exit of Saijo Station on the JR West Sanyo Main Line ・About 15 minutes by taxi from Higashihiroshima Station on the Shinkansen 582 meters from Saijo. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10％を頂戴しております。 |
Seats/facilities
| Number of seats |
19 Seats （ 7 seats at the counter, 6 seats in private rooms x 2 rooms (can be connected)） |
|---|---|
| Private dining rooms |
OK For 4 people、For 6 people、For 8 people、For 10-20 people Private rooms can be reserved for 3 to 12 people. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is a ``Saijo Okamachi Parking Lot (charged)'' right next to the hotel, which is a 1-minute walk away. |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |Business This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| With children |
Kids are welcome(Elementary school students are welcome)
We accept children who are over elementary school age and can eat the same menu as adults. We are a restaurant with a calm atmosphere, so please be considerate if you are bringing children with you. |
| Dress code |
There is no particular dress code, but please follow common sense. |
| Website | |
| Remarks |
・If you are unable to take your hands off while preparing food, etc., you may not be able to answer the phone. In that case, we will contact you back at the phone number you provided later.・About taking photos. Although taking pictures of other guests is prohibited, you may take pictures of your food, etc. There is no problem with posting on the Internet such as SNS. Thank you for your consideration.・About sustainability (added in August 2022) As a result of not using any endangered ingredients for about a year and a half, and thinking about various things during that period, I realized that using endangered ingredients is more sustainable. We decided to change our direction by intentionally using endangered ingredients that we judged to be helpful for the globalization of food. Thank you for your understanding. *Past entries will also be kept for record purposes. (Written in January 2021) We have entered the 2020s, and I think we must change as well. Starting in 2021, our restaurant will no longer use ingredients designated as endangered species. Specifically, these include bluefin tuna, matsutake mushrooms, Asiatic black bear, and Japanese eel. When thinking about sustainability, as Japanese Cuisine /restaurant, we came to this conclusion. We believe that not only the vessels, techniques, traditions, and people, but also the ingredients must be passed on to future generations. Under these circumstances, we will carefully consider and improve our ingredients even more than ever before, and strive to please our customers. Thank you for your understanding. |
閉じる
ChefMr. Yasuhiki Souhiki - A chef who expresses the four seasons on his plate
Born in Hiroshima. After graduating from a local culinary school, he trained in Japanese Cuisine in Hiroshima. At the age of 26, he became independent and first ran a Izakaya (Japanese-style bar) restaurant in Saijo, a fish restaurant in Kure, and a Yakiniku (Grilled meat) restaurant and three restaurant restaurants in Hiroshima City, all of which became thriving. "It was a fundraising project with a view to opening a restaurant in the future." For now, he has left all of them to his younger generation, and in 2017 he will open "Restaurant Sobiki". In addition to ingredients from Hiroshima Prefecture and the Chugoku and Shikoku regions, seasonal flavors from all over the country are ordered to express the four seasons on a plate.
Food Seasonal ingredients prepared using the best methods. A once-in-a-lifetime menu course
As the "Restaurant" sign suggests, Mr. Sobiki's creed is to serve carefully prepared dishes according to the reservation date, unlike kappo restaurants where the food is prepared improvised in front of the customers. The fish is sourced from Hiroshima City's long-established intermediary wholesaler Yoshibumi, which was founded in 1680, and the vegetables are sourced from Kyoto. Karasumi noodles, made with homemade karasumi and available year-round, are also popular. We also have local Saijo sake that can only be tasted here at ``Ryoya Sobiki''.
Others Rosanjin, Rakuya, and Harumi Baccarat. Valuable utensils decorate your dishes
Mr. Sobiki's aesthetic eye, which is not limited to cooking, shines through in the selection of vessels. Dishes from the Lushan people of Kitaoji and bowls from the Raku family can also decorate the selection course. He also collects Harumi Baccarat glasses. It is Mr. Sobiki's nostalgia that he presents these vessels, which can be called works of art, to the guests without being formal. At home, I have a warehouse of vessels the same size as the store, and I change the vessels used in the store every season. There are many regulars who go to the store looking forward to encountering these vessels.
We offer an selection course that lets you feel the changing seasons, combining spring water from Saijo, a sake producing area, with seasonal ingredients.
Saijo, Hiroshima is home to ``Saijo Sake Brewery Street,'' an area with seven sake breweries stretching approximately 1km from east to west, and along with Nada and Fushimi, it is called ``Japan's thr
...ee major sake producing areas.'' ``Where there is pure sake, there is also pure water.This is the perfect place for those interested in Japanese Cuisine.'' The owner of ``Ryoya Sobiki'', Mr. Yasuhiki Sohiki, uses the soup stock made from this spring water and seasonal ingredients to create dishes that give you a taste of the four seasons. The taste, which won two stars in the Michelin Guide Hiroshima 2018, is now popular all over the country.