“Ryokan Onomichi Nishiyama,” located in Onomichi City, Hiroshima Prefecture, has once again been awarded one Michelin Key in the Michelin Guide Hotel Selection 2025, announced on Wednesday, October 8, 2025.
The Michelin Key, introduced in 2024, is a new distinction in the hotels and ryokan category, recognizing accommodations that offer “a special stay experience.” In the 2025 edition, 128 properties across Japan were selected, with this year marking the first-ever simultaneous global announcement. Much like the “stars” awarded in the restaurant guide, the Keys serve as a symbol of quality and hospitality in the world of accommodations.
About “Ryokan Onomichi Nishiyama”
Originally established in 1943 as the renowned Nishiyama Bekkan, the property underwent a complete renovation and reopened in April 2023 under its new name, “Ryokan Onomichi Nishiyama.”
At the heart of the inn lies a serene lawn garden harmonized with Onomichi’s natural scenery, surrounded by six detached villas (eight rooms) and three rooms in the main building, totaling 11 guest rooms.
Facilities include an open-kitchen restaurant, lounge, banquet hall, and large public bath. Combining traditional design with modern aesthetics, the ryokan offers guests a tranquil and enriching stay infused with the essence of Onomichi.
Overview
Address:
678-1 Yamanami-cho, Onomichi-shi, Hiroshima Prefecture
Check-in: From 15:00
Check-out: Until 11:00
Guest Rooms: 11
Parking: Available (Free)
As a retreat where guests can experience the scenery, cuisine, and culture of Onomichi with all five senses, “Ryokan Onomichi Nishiyama” continues to provide a truly unique and memorable stay.
Executive Chef: Kotaro Tanaka
Born in Hiroshima City, Chef Tanaka began his culinary career at Benoit Tokyo, and went on to refine his skills at prestigious French restaurants such as Beige Alain Ducasse Tokyo and L’Atelier de Joël Robuchon Étoile.
In 2017, he became Executive Chef at Dominique Bouchet Tokyo, leading the restaurant to earn two Michelin stars.
In addition to his culinary achievements, he has been deeply involved in food education and social contribution, organizing food exchange events for children with disabilities.
After serving as Sous Chef at MUNI ALAIN DUCASSE and Executive Chef at Benoit Kyoto, he was appointed Executive Chef of Ryokan Onomichi Nishiyama in June 2024.
With his globally honed skills and refined sensibility, he presents elegant French cuisine that celebrates local Onomichi ingredients and culture.
