Soshi, often hailed as the number one sushi restaurant in Hiroshima on Tabelog, is a must-visit for sushi lovers. This highly popular establishment is known for its difficulty in securing reservations, often booked six months in advance. However, I was fortunate enough to snag a reservation through Omakase due to a cancellation.Operating in two time slots at 18:00 and 20:00, Soshi is reservation only. The Omakase course is priced at JPY 22,000 (as of June 26, 2026, cash only). Nestled in a bustling area, the restaurant presents a subdued yet elegant facade with a heavy wooden door that quietly welcomes guests. Its hidden appearance makes it easy to miss if you’re not looking for it, heightening the anticipation before stepping through the noren (curtain) and into the dining experience.Inside, the warm wooden decor creates a calm atmosphere, with an L-shaped counter as the centerpiece. The lighting is dimmed just right, allowing the sushi being prepared right in front of you to shine beautifully. The experience feels lively as you watch the chef’s delicate craftsmanship up close, yet it maintains a comfortable atmosphere without any stiffness, allowing you to enjoy your meal in a pleasant tension.**Sashimi:** - Okose - Hiroshima Aori Ika and Namakarasumi - Aji from the Seto Inland Sea, Yamaguchi - Abalone from Hiroshima - Ayu from Hiroshima **Nigiri and More:** - Shiro Amadai from Yamaguchi - Ken-saki Ika from Hagi, Yamaguchi - Hamo from Hiroshima - Shellfish (forgot the name) - Small Sardine (1 piece complimentary) - Kisu from Hiroshima - Shima Aji from Ehime - Edamame Chawanmushi - Kuruma Ebi - Tekka Maki - Akau from Suo Oshima, Yamaguchi - Simmered Anago - Kanpyo Maki - Tamagoyaki The ingredients focus on local fish from the Seto Inland Sea, showcasing seasonal delicacies without any flashy presentations. Instead, the chef’s meticulous attention to each ingredient reveals the high level of skill as you progress through the meal. While the presentation is understated, the harmony between the fish, rice, and technique is exceptional. It made me realize that this kind of sushi is perhaps the most challenging to master. The rice is small and light, with a gentle vinegar balance that beautifully complements the fish, dissolving in your mouth. The chef casually mentioned, "I’m sorry for serving only local ingredients today," but honestly, I was eager to enjoy the local offerings! The composition allows visitors from outside the prefecture to fully savor the blessings of the Seto Inland Sea.The white fish, aged to enhance its umami, offers a rich, smooth texture with a refined sweetness. The shiny fish strikes a perfect balance between aroma and fat, without the typical strong taste of blue fish. Each piece is crafted with care, maximizing the inherent appeal of the ingredients. Additionally, the chef engages in friendly conversation at just the right moments, easing any tension. I genuinely felt that the entire experience, from the sushi to the ambiance and hospitality, was perfectly curated.Having long desired to visit this restaurant while in Hiroshima, my expectations were not only met but greatly exceeded, resulting in a truly wonderful experience.
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