Nijikichi

Verdict: Worth the Journey to Hakata Island

The common assumption about seafood omakase in rural Ehime is that you're trading polish for proximity to ingredients. Nijikichi corrects that assumption. This 6-seat counter on Hakata Island along the Shimanami Kaido earned a Tabelog Silver Award in 2026 (score: 4.45) and a Bronze in 2025, placing it among the most credentialed seafood restaurants in the Setouchi region. At JPY 30,000–39,999 per head for both lunch and dinner, you're paying destination-restaurant prices — and the credentials suggest you're getting destination-restaurant quality.

If you've visited once and are weighing a return, the answer is yes, particularly if your first visit aligned with a strong fishing season. The Seto Inland Sea surrounding Hakata Island produces some of Japan's most regarded fish, and this restaurant is structured specifically around working directly with the fisherman who catches it. That supply chain is the core of the experience, not an incidental detail.

The Counter and the Format

Six seats. Counter only. Maximum party size of two. There are no private rooms and no option for group use. The atmosphere at a counter this size is closer to a conversation than a dining room: quiet, focused, and deliberately intimate. Expect low ambient noise — this is not a venue for a lively group dinner, and it is not designed to be. If your occasion calls for a table of four or more, this is not the right venue. For a couple or a solo traveller comfortable at an omakase counter, the format works precisely as intended.

The tasting progression is built around the catch, which means the arc of the meal shifts with what was pulled from the sea that day. That variability is the point: the menu follows the fish rather than the fish following the menu. For diners returning for a second visit, this makes the experience genuinely different each time, provided you're visiting in a different season or fishing window. Setouchi fish peaks in autumn and winter, when species like fugu, sea bream, and amberjack are at their leading , timing your visit to those months gives the strongest version of what the restaurant is designed to deliver.

Getting There

Nijikichi is on Hakata Island, accessible via the Shimanami Kaido from either Onomichi (Hiroshima Prefecture) or Imabari (Ehime Prefecture). Both approaches take approximately 1 to 1.5 hours by taxi. Taxi services in the area are predominantly cash-only, so carry cash for the ride even if the restaurant accepts major credit cards (VISA, Mastercard, JCB, AMEX, Diners). A rental car is the more practical option: parking is available directly in front of the restaurant, and the Shimanami Kaido is one of Japan's more scenic drives, making the journey part of the day rather than a logistical burden.

Arriving from a major transit hub like Hiroshima Airport, Fukuyama Station, Matsuyama Airport, or Imabari Station all result in a similar travel time. Factor in potential congestion on the Shimanami Kaido, particularly on weekends and during cycling season, when the route attracts significant tourist traffic. Build in extra time rather than arriving tight.

Booking

Nijikichi operates on irregular hours and accepts reservations only , no walk-ins. Availability and scheduling are communicated through Instagram (@niji.kichi) and OMAKASE. Given the 6-seat format and the venue's Tabelog award trajectory (Bronze 2025 to Silver 2026), booking difficulty is still manageable compared to top-tier counters in Tokyo or Osaka, but the irregular schedule means you need to monitor availability actively rather than booking weeks out on a fixed calendar. Check Instagram first to confirm operating days before attempting a reservation.

Practical Details

How It Compares

Against the standard reference points for high-end Japanese dining, Nijikichi occupies a specific and defensible position: it is the most credentialed seafood counter with direct fisherman sourcing in the Setouchi region, at a price point that sits below most comparable Tokyo counters. Harutaka in Tokyo operates at a similar price tier with more consistent booking access and a central location, but you are not eating fish caught that morning from the surrounding sea. The tradeoff is real. If provenance and the connection between the water and the plate matter to you, Nijikichi justifies the journey in a way that a city counter cannot replicate.

Compared to Gion Sasaki in Kyoto or Goh in Fukuoka, Nijikichi is narrower in scope , it is a seafood-focused counter, not a multi-course kaiseki or French-influenced progression. That narrowness is a feature, not a limitation: the entire experience is structured around one ingredient category executed with precision. HAJIME in Osaka offers a broader, more theatrical tasting arc at a comparable or higher price point , the right choice if you want range and innovation. Nijikichi is the right choice if you want depth and specificity.

For diners building an itinerary across Japan's leading seafood experiences, Nijikichi pairs logically with 6 in Okinawa or 1000 in Yokohama as distinct regional expressions of Japanese coastal cuisine. Within Imabari itself, Akakichi and Shinoda are worth consulting for a fuller picture of the local dining options. See our full Imabari restaurants guide for broader context, and our Imabari hotels guide if you're building a stay around the meal.

FAQs

• How far ahead should I book Nijikichi? Because hours are irregular, booking works differently here than at a fixed-schedule counter. Monitor the Instagram account (@niji.kichi) or OMAKASE platform for available dates, then reserve as soon as a suitable slot appears. The 6-seat format means individual seatings fill quickly once posted. For a specific date , a weekend, a holiday, or peak autumn/winter season , check availability at least 4–6 weeks out and be flexible on dates if your first choice is gone.
• Can I eat at the bar at Nijikichi? The entire restaurant is a 6-seat counter, so yes , the counter is the only option. There is no table seating or private room. This is an omakase-format experience where the counter is the intended setting, not a fallback.
• Is Nijikichi good for a special occasion? Yes, for the right kind of occasion. The intimate 6-seat counter, Tabelog Silver Award (2026, score 4.45), and price point of JPY 30,000–39,999 make it appropriate for a significant celebration , particularly an anniversary or milestone dinner for two. The format does not suit larger group celebrations: the maximum party size is 2, and there are no private rooms. For a special occasion with more than two people, a Tokyo or Kyoto counter with larger capacity is a more practical choice.
• Can Nijikichi accommodate groups? No. The maximum seating party is 2 people, and private use of the full venue is not available. If your group is 3 or more, Nijikichi cannot seat you together. Consider akordu in Nara or affetto akita in Akita as alternatives that offer a more flexible format for small groups.
• Is lunch or dinner better at Nijikichi? Both services run at the same price (JPY 30,000–39,999), so the decision comes down to logistics rather than price. A lunch booking allows you to make the drive along the Shimanami Kaido during daylight, which is the more practical and scenic approach from either Onomichi or Imabari. Dinner on Hakata Island means navigating the return journey in the dark. For a first or return visit, lunch is the more comfortable choice unless you're staying locally overnight. Check our Imabari hotels guide if an overnight stay makes the dinner option viable.
• What are alternatives to Nijikichi in Imabari? Within Imabari, Akakichi and Shinoda are the most relevant local alternatives. For seafood-focused omakase at a comparable national level, Harutaka in Tokyo offers similar price positioning with more booking accessibility. If you want to stay in the Setouchi region but explore beyond Imabari, see our full Imabari restaurants guide for the complete picture. For a broader Japan seafood itinerary, Le Bernardin in New York City and Atomix in New York City represent international benchmarks for ingredient-led tasting menus if you're comparing across formats.

For more on the region: Imabari bars, Imabari wineries, and Imabari experiences.