Grand Prince Hotel Hiroshima to Offer an All-Rice Dining Experience Featuring Chef Onigiri Taro, a Culinary Artist Gaining Attention Worldwide via Social Media

Grand Prince Hotel Hiroshima, a resort surrounded by sea and sky (located at 23-1 Moto-Ujina-cho, Minami-ku, Hiroshima City; General Manager: Haruo Hirase), will offer a limited-time, one-night-only special dinner course titled 'Yui' on Saturday, July 18, 2026, welcoming Chef Onigiri Taro, a culinary artist renowned both in Japan and abroad for promoting the charm of Japanese rice through social media.

Onigiri Taro

An all-Western-style course of seven dishes, from appetizer to dessert, where rice takes center stage. The rice-focused menu was created by Executive Chef Masahiro Nishizaka with the intention of allowing guests to rediscover the appeal of rice, whose domestic demand has been declining (※1).

Every dish features Hiroshima-grown Koshihikari rice and a variety of local Hiroshima ingredients. In the latter half of the course, guests will enjoy a live performance by Onigiri Taro, who will craft onigiri (rice balls) using freshly cooked Koshihikari rice from a clay pot, showcasing his mastery as a 'rice artisan'.

This event marks the first business partnership in Japan's hotel industry between Seibu Prince Hotels Worldwide Co., Ltd. and Onigiri Taro. Seibu Prince Hotels Worldwide and Grand Prince Hotel Hiroshima are committed to promoting the charm of Japanese 'rice' and 'cuisine' to guests worldwide, contributing to the elevation of Japanese food culture.

※1 Ministry of Agriculture, Forestry and Fisheries, Agricultural Production Department, 'Rice Consumption and Recent Trends' (August, Reiwa 6)

Overview of 'Yui'

【Date】Saturday, July 18, 2026

【Time】7:00 P.M. – 9:00 P.M.

【Venue】22F Steak & Seafood Boston

【Capacity】20 guests

【Price】¥16,000 per person

※Reservation required at least three days in advance.

Venue (Image)

Details of 'Yui'

A course where every dish features Hiroshima-grown Koshihikari rice and local ingredients such as 'Higashi-Hiroshima Koi Chicken,' the only native chicken breed in Hiroshima Prefecture. The name 'Yui' symbolizes connecting farmers, chefs, and guests, aiming to pass on Hiroshima's ingredients and food culture to future generations. Each dish highlights the versatility of rice as an ingredient and the rich natural blessings of Hiroshima that produce diverse local foods.

'Yui' (Image)

Course Menu

■ Pressed Hiroshima Salmon and Colorful Vegetables with Rice, Vinaigrette with Lemon Oil 'Akinoshima no Mi'

■ Sautéed Kurage Shrimp and Red Seabream with Bouillabaisse Potage Bound by Rice

■ Iwagaki Smoked with Rice Hull 'Sukumo,' Served with Rice Chips, Sauce Featuring Dairy Products from Sunoya Bokujō

■ Roasted Half-Brown Rice Wrapped in Higashi-Hiroshima Koi Chicken, Sauce with 'Hana Hato' Premium Sake from Hiroshima

■ Onigiri Taro's Onigiri Made from Koshihikari Rice Cooked in a Clay Pot, Served with Higashi-Hiroshima Koi Chicken Soup in Japanese Style

■ Mochiko Roll Cake Fragrant with Hiroshima Citrus

■ Brown Rice Coffee

Message from Menu Creator, Executive Chef Masahiro Nishizaka

The rice used this time is Koshihikari grown with great care by 'Mirai 21 Group Nōen Gōdō Kaisha' in Akitakata City, Hiroshima Prefecture. Harvested at the perfect moment when the grains grow large, this rice is packed with umami and sweetness.

In addition to milled Koshihikari rice, we also use rice hulls—a byproduct of threshing—in our dishes.

Please also pay attention to local ingredients like 'Higashi-Hiroshima Koi Chicken,' which has a rich flavor and pleasant chewiness, perfectly complementing rice.

I hope this course becomes an opportunity to connect everyone involved in food production with our guests.

Executive Chef Masahiro Nishizaka

Profile of Chef Onigiri Taro

Entered a high school culinary program at age 16, and studied sushi and Japanese cuisine from ages 18 to 24.

While serving as head chef at his own restaurant, he began serving freshly cooked onigiri from clay pots, which gained attention on social media. He officially launched his activities as 'Onigiri Taro' in September 2023.

Primarily collaborating with restaurants and Japanese chefs, he has also made onigiri overseas, delivering Japanese culture and delicious rice to people around the world.

In 2023, he held a 10-day pop-up event at 'kissaki bawarry' in New York. In 2024, he expanded his activities to Hawaii, Taiwan, Vietnam, and Hong Kong. In June 2025, he will open 'ZEN Yameya' in Yame City, Fukuoka Prefecture.

Onigiri Taro

View Details

※All images are for illustrative purposes only. ※Prices include service charge and consumption tax. ※Allergy accommodations at our restaurants and banquet halls are limited to the eight major allergens (shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts). Guests requiring accommodations for these eight items must inform us in advance. ※The above schedule and content are subject to change depending on circumstances.