Sumibi-Yaki Ukon
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Charcoal-grill yakitori counter inside a beautifully preserved kominka — the building was once a ryokan inn — on a quiet stretch of Horikawacho in central Hiroshima's Hatchobori district. Low wooden beams, a long counter facing the binchotan grill, and a small tatami room round out the space; the kitchen runs an omakase-leaning lineup of chicken skewers (tsukune, momo, kawa, sasami) plus standout sides such as roasted ginkgo nuts, seasonal sashimi and dashimaki. Reservations are recommended.
Address
4-8 Horikawachō, Naka Ward, Hiroshima, 730-0033, Japan
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Contacts
Hours
Today
Opens soon17:30 – 23:00
Monday
17:30 – 23:00
Tuesday
17:30 – 23:00
Wednesday
17:30 – 23:00
Thursday
17:30 – 23:00
Friday
17:30 – 23:00
Saturday
17:30 – 23:00
Sunday
Closed
Features
Reservations recommendedSmoking allowedCredit cards accepted (JCB, AMEX, Diners)Kominka traditional house, former innDate night and close-friend dinnersCounter and tatami roomCharcoal-grill yakitori omakase2 min from Hatchobori Station
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Yakitori (per skewer)
Specialties and Sides
Drinks
Yakitori (per skewer)
Momo (Chicken Thigh)
Charcoal-grilled chicken thigh skewer over binchotan, with a choice of salt or tare. The shop's most-ordered cut.
Tsukune
Hand-formed chicken meatball skewers basted in sweet tare, often paired with a raw egg yolk for dipping.
Sasami
Chicken tenderloin grilled rare, served with a wasabi or umeboshi accent.
Kawa (Chicken Skin)
Crispy chicken skin skewers grilled until rendered and lightly charred.
Negima
Chicken thigh alternating with charred Japanese leek (negi).
Hatsu (Chicken Heart)
Chicken heart skewers — firm and richly flavoured offcut.
Liver (Reba)
Lightly grilled chicken liver, soft centre with a sweet tare glaze.
Tebasaki (Chicken Wing)
Whole chicken wing salted and grilled until crisp on the outside.
Specialties and Sides
Roasted Ginkgo Nuts
Pan-toasted ginkgo nuts in their shells — a signature, often-praised drinking snack at Ukon.
Sashimi Assortment
Daily selection of three or four seasonal sashimi cuts (often including katsuo tataki when in season).
Dashimaki Tamago
Layered rolled omelette cooked over the binchotan, served warm in slices.
Grilled Seasonal Vegetables
Whatever's good that day from the grill — shiitake, asparagus, shishito peppers or eringi mushrooms.
Yaki Onigiri
Grilled rice ball lacquered with soy sauce, served at the close of the meal.
Drinks
Draft Beer
House draft beer, the most-mentioned drink in customer reviews.
Highball
Whisky soda highball.
Sake
Selection of Japanese sake by the cup.
Shochu
Shochu served straight, on the rocks, or with hot/cold water.
Bottled Coca-Cola
Old-style returnable glass-bottle Coca-Cola — listed as a venue feature on Tabelog.