Honke Toriyoshi
(Source: 食べログ)
Serving fish caught by the main chef himself
The first thing that catches your eye when walking into the restaurant is the large “ikesu” fish tank. Swimming around inside are local fish like aji （horse mackerel） and mebaru （black rockfish） that were caught by the main chef himself. It goes without saying that the fish are fresh as you can see them swimming around only moments before being prepared and served. All of the items on the menu are guaranteed masterpieces using reliable techniques to serve dishes like sashimi, karaage fried chicken, and miso soup.
(Source: 食べログ)
Founding father of Kure’s local specialty, “miso-daki”
The “miso-daki” （2 sticks/300 yen） is one of the most famous dishes found in Kure’s izakaya which is made by simmering pre-boiled chicken skin in a miso flavored soup. Honke Toriyoshi is the founding restaurant of this very special skewered dish. The fat of the chicken skin is so soft it melts and falls apart to the touch without being too oily, and is an amazing partner with beer or other carbonated alcoholic drinks.
(Source: 食べログ)
Fantastic dishes featuring Hiroshima’s famous oysters
Hiroshima is without a doubt famous for oysters. In fact, Kure is the number one producer of shucked oysters in all of Japan. Honke Toriyoshi serves a wide variety of exceptional dishes made from oysters that are stocked fresh daily like fried oysters and oyster “nabe” soup. An especially delicious masterpiece precisely because of its freshness is the “kaki-no-tsukuri” （800 yen）, raw oysters that are served with wasabi and soy sauce allowing for the flavors of sweetness to explode in your mouth.
(Source: 食べログ)
(Source: 食べログ)
Serving fish caught by the main chef himself
The first thing that catches your eye when walking into the restaurant is the large “ikesu” fish tank. Swimming around inside are local fish like aji （horse mackerel） and mebaru （black rockfish） that were caught by the main chef himself. It goes without saying that the fish are fresh as you can see them swimming around only moments before being prepared and served. All of the items on the menu are guaranteed masterpieces using reliable techniques to serve dishes like sashimi, karaage fried chicken, and miso soup.
(Source: 食べログ)
Founding father of Kure’s local specialty, “miso-daki”
The “miso-daki” （2 sticks/300 yen） is one of the most famous dishes found in Kure’s izakaya which is made by simmering pre-boiled chicken skin in a miso flavored soup. Honke Toriyoshi is the founding restaurant of this very special skewered dish. The fat of the chicken skin is so soft it melts and falls apart to the touch without being too oily, and is an amazing partner with beer or other carbonated alcoholic drinks.
(Source: 食べログ)
Fantastic dishes featuring Hiroshima’s famous oysters
Hiroshima is without a doubt famous for oysters. In fact, Kure is the number one producer of shucked oysters in all of Japan. Honke Toriyoshi serves a wide variety of exceptional dishes made from oysters that are stocked fresh daily like fried oysters and oyster “nabe” soup. An especially delicious masterpiece precisely because of its freshness is the “kaki-no-tsukuri” （800 yen）, raw oysters that are served with wasabi and soy sauce allowing for the flavors of sweetness to explode in your mouth.
(Source: 食べログ)
