永山

One omakase, ¥19,000 with tax, and — unusually — the same course at lunch and dinner, which is why the Friday and Sunday lunches are prized. The grill carries it: reviewers describe nodoguro over charcoal, white amadai, a warm eel nigiri, seiko crab in autumn, a dashi shabu, and rice finished with oysters from the Hiroshima coast in winter. Sakiyama beef from the prefecture appears in some seasons. The meal runs a little under two hours, and diners repeatedly note that ¥19,000 for cooking of this level is the city’s quiet bargain.

The telephone, in Japanese, and nothing else: the house’s own site says so, and although a booking app lists Eizan, proxy bookings are declined. There is no release day. Two to three months’ lead is the pattern reviewers describe in 2025–⁠2026 — five weeks worked for one weekday dinner; another caller three months out found only the private room free. Every seating starts together: lunch at 12:00 on Fridays and Sundays only, dinner at 18:00 or 19:00, so a call works best with two or three candidate dates and a willingness to take the earlier or later start. The private room seats two to four with no room charge and is the realistic fallback when the eight counter seats are gone. Closed Mondays, plus a published summer and New Year break. Our desk makes the call in Japanese, offers your candidate dates in order of preference, and confirms whether the counter or the room is what you are getting. We ask in the name of the guest who attends; if the house declines a booking arranged on a guest’s behalf, we will tell you and nothing is charged.