TAIMATSU opens Oysters & Sushi -ITTO- in Hiroshima

TAIMATSU Co., Ltd. has opened Oysters & Sushi -ITTO- in Hiroshima’s Hondori area, expanding its restaurant concept that pairs Japanese craftsmanship with local ingredients. The new spot builds on the company’s MUSASHI JAPAN knife brand and follows the May debut of ITTO Kanazawa.

Why it matters: - TAIMATSU is using restaurant operations to connect Japanese craftsmanship with regional food culture. - The Hiroshima opening adds another location to the ITTO concept and deepens the company’s push into experience-based businesses. - The restaurant is positioned to draw both local diners and visitors interested in Hiroshima ingredients and artisanal presentation.

What happened: - TAIMATSU opened Oysters & Sushi -ITTO- in Hiroshima’s Hondori area on July 10, 2026. - The restaurant is on the second floor of MUSASHI JAPAN Hiroshima Hondori. - The Hiroshima location follows the opening of ITTO Kanazawa in Kanazawa’s Higashi Chaya District in May 2026. - The restaurant is designed as an extension of the MUSASHI JAPAN experience.

The details: - Visitors can first learn about the history, beauty and craftsmanship of Japanese kitchen knives on the first floor before dining at ITTO. - The interior uses plaster made with soil from Hiroshima Prefecture and a natural wood counter. - Soft indirect lighting is used to emphasize the warmth and texture of the materials. - Dishes are served on lacquerware made by artisans from Hiroshima. - Lunch includes oyster dipping soba served in a broth made from fresh oysters, kombu and flying fish stock. - The broth is cooked slowly at low temperature before being blended into a smooth soup. - The soba uses house-made thick noodles prepared with wheat and alkaline water. - The chashu is made from the shoulder loin of Rokukoku Pork and prepared over four days. - Oyster dipping soba costs ¥1,800, including tax. - Another lunch option is “Kakimusume,” a branded oyster from Ondo in Kure City, Hiroshima Prefecture. - The oysters are grown for two years and are known for rich flavor, gentle sweetness and a lingering finish. - Raw or grilled oysters cost ¥800 each or ¥3,300 for four, including tax. - Dinner features an omakase course with seasonal seafood from the Seto Inland Sea, handmade sushi and selected ingredients from Hiroshima and other parts of Japan. - Fresh seafood, meat and vegetables come primarily from the morning market. - Ingredients include Setouchi seafood, Kakimusume oysters and Hiba beef. - The omakase course starts at ¥12,000, including tax. - Hiroshima’s ingredient base comes from the Seto Inland Sea, surrounding mountains and local agriculture and livestock production. - The region is also known for Hiba beef and sake produced from local water and rice. - ITTO Hiroshima works directly with farmers, fishermen and sake breweries and selects ingredients primarily from Hiroshima Prefecture. - The restaurant also uses local culture and products in its tableware and uniforms.

Between the lines: - TAIMATSU is turning the restaurant into a broader brand showcase, not just a place to eat. - The first-floor knife display and the dining room create a single customer journey centered on tools, ingredients and presentation. - The emphasis on local materials, local producers and local servingware signals a strategy built around regional authenticity.

What's next: - TAIMATSU is likely to keep growing the ITTO format as part of its wider craft-and-culture business portfolio. - Reservations are available through the official website, and the restaurant is open for lunch and dinner six days a week. - Oysters & Sushi -ITTO- is at 2F, 2-2-15 Kamiyacho, Naka-ku, Hiroshima, Hiroshima 730-0031, Japan. - Hours are 11:30 a.m.–3:00 p.m. for lunch and 6:00–10:00 p.m. for dinner. - The restaurant is closed on Wednesdays. - The 23-seat space includes 8 table seats, 9 counter seats and 6 private-room seats. - More information is available on the official website and official Instagram.