01 / ABOUT THE PLACE
About this place
Open the menu at Buchiuma and you are met with far more than standard yakiniku fare. Alongside Kuroge Wagyu cuts like kalbi, lean round (momo), and assorted platters, the kitchen highlights koune—a rare cut from the brisket that is a beloved fixture of Hiroshima's dining scene. Packed with collagen-rich marbling, it yields a rich, sweet fat and deep savory flavor as you chew, making it an ideal companion for drinks.
The offal lineup is equally comprehensive. For those wanting a tour across different textures—including premium mountain tripe (mino), large intestine (tecchan), crunchy aorta (korikori), and jaw meat (agi)—the mixed offal platter (Horumon Mix) is a reliable starting point. Thoughtful touches accentuate each cut's character, from salted beef tongue served with salted kelp and Hiroshima's spicy Lemusco condiment to boiled jaw meat seasoned with house-blended salt. Izakaya-style side dishes add further variety, featuring options such as "Onipote" (potato salad tossed with fresh onion) and skewered eggplant wrapped in succulent Matsusaka pork.
A distinctive aspect of Buchiuma is its embrace of regional Setouchi specialties, such as gansu—a deep-fried minced fish cutlet—and crispy fried small sardines. To conclude the meal, diners can choose from light, refreshing Setouchi lemon somen noodles, Matsusaka pork udon brightened with yuzu shichimi pepper, or an intensely spicy cold tsukemen available in limited quantities. With counter seating available alongside tables, it functions smoothly whether you are dropping in alone after work or settling in with friends over drinks.
