Today, we gathered to celebrate with friends.It’s been six months since my last visit, and I’m excited to enjoy the delicacies prepared by Hirano-san.I visited around this time last year as well, so May seems to have a special connection for me.At 18:05, the feast begins.Here’s what we enjoyed today:1. Purple sea urchin from Ehime Prefecture, tofu made from Usui beans, Rausu kombu, and soft water from Mihara City. → The sea urchin, not treated with alum, has a clean taste that enhances its umami. A unique start with a slightly richer flavor.2. White sweet sea bream from the waters off Tokuyama, Rausu kombu, and bonito flakes. → The generous portion of white sweet sea bream brings a smile. The umami from the Rausu kombu and bonito flakes is a perfect match.3. Water shield from Hirabayashi-san in Kurose, Higashi-Hiroshima City, and milk clam. → I wonder why Japan’s top water shield is so sweet on its own. The texture and refreshing taste are impeccable. The addition of milk clam changes the flavor beautifully. When I reach the wasabi at the bottom, the combination with the 36-year-old homemade ponzu is refreshing and delicious.4. Tiger fish from the waters off Kure, aged Rausu kombu from Rebun Island, and tuna flakes. → The broth for the soup is made with Shiroko-san’s water, bringing out the flavor of the kombu from Rebun Island. After enjoying about a third of the kombu’s umami, breaking apart the tiger fish reveals a different flavor… simply exquisite.5. A soup featuring white sweet sea bream from Yawatahama, floating in a broth made from 6-year-aged Rausu kombu and tuna flakes. → Of course, it’s made with the finest dashi from Chisousottakuito… the aroma and umami are exceptional. The white sweet sea bream has a crunchy texture due to being lightly boiled in salt, and the water shield adds a unique touch to this soup.6. Five types of sashimi: - Tiger fish from Nishinoshima, served with 36-year-old ponzu. → Surprisingly tender, with an incredible umami that stands up to the ponzu. - Flounder caught behind Miyajima, served with wasabi and soy sauce. → The flounder that eats clams has an unparalleled flavor. The texture is simply wonderful. - Fresh squid from Hiroshima, aged for three days. → Topped with wasabi and sea urchin, it’s best enjoyed with salt to enhance its sweetness… the umami explodes. The creamy texture of the squid is something you have to experience to understand. - Pickled myoga as a palate cleanser. Dipping it in ponzu enhances its aroma. - Horse mackerel from the waters off Kure. → The larger horse mackerel is enjoyed with ginger. Its aroma is intriguing and doesn’t get overpowered by the ginger.7. A rice porridge made with tiger fish, flounder, white sweet sea bream, and mozuku seaweed. → The umami blends perfectly, creating a rich dashi. It’s also nice to enjoy it with ponzu for a refreshing taste. The mozuku adds a delightful touch.8. Grilled high-quality Takamori wagyu beef, lean cut, from a 30-month-old cow. → The beef is grilled to a perfect 50°C at the center. The firm texture of the lean cut releases more umami with each bite. It’s satisfying and one of my personal favorites. This dish also has a robust flavor.9. Takamori wagyu sirloin shabu-shabu. → Out of the 10 heads shipped each month, Chisousottakuito sources 2. The fat has a low melting point of 17°C, melting away quickly. The broth is made with Shiroko-san’s water, four types of shaved flakes (iriko, mackerel, bonito, and flying fish), and true kombu, with two large slices of sirloin… it was gone in no time. The balance is perfect, but this dish also had a slightly stronger flavor.10. Fuki (butterbur) rice. → The fuki is well-infused with flavor. The dancing bonito flakes add to its deliciousness.11. Accompaniments for rice: Fried daikon, fried Kaga lotus root, and eggplant simmered in oil. → The daikon is exceptional. I always think they should prepare extra rice, as plain white rice would be perfect with it.12. Sencha (green tea) made from Uji tea leaves. → Brewed at about 30°C, it has a mellow and gentle sweetness.13. Grilled black sesame tofu. → I always think the combination of the nutty aroma and sweetness is wonderfully delicious.Of course, everything was delicious, but the flavors seemed a bit stronger than usual… perhaps it was my condition.Recently, I’ve been seeing more of the grilled Takamori wagyu beef on the menu.I tried it for the first time today and thought it was excellent.It has a different flavor profile from shabu-shabu, is satisfying, and has a delightful aroma… I’d love to try it again.I want to ensure that I can celebrate special occasions here in the future as well.Thank you for today.I’ll be back soon!
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