Omakase Course with Japanese Sake PairingTotal: JPY 33,000This Japanese restaurant is a 10-minute taxi ride from Hiroshima Station. I made a reservation through Tabelog.◯ Junsai (Kurose)Hand-picked junsai, each one carefully selected. The unique texture and sliminess are truly exceptional. It’s no wonder it’s said to be the best junsai in Japan.The dashi is made from Rausu kombu. The katsuobushi has been aged for 2 years. The water is soft water with a hardness of 20 from Mihara. You can really feel the rich sweetness and clear depth of flavor. As expected, Chef Hirano’s dashi is the best.◯ Sea Urchin (Adatashima)A dish featuring sea urchin on dashi jelly, garnished with wasabi. Chef Hirano’s dashi is delicious even as a jelly.◯ Mirugai (Yamaguchi)Mirugai served on top of yam and cucumber. The mirugai is sweet and has an excellent texture.◯ Akou (Imabari) SoupThe dashi is made from Rishiri kombu, aged for 9 years in a brewery. The katsuobushi is made from tuna.The dashi is unseasoned. After drinking a third of it, I enjoyed the akou. How can it be so delicious without seasoning? I was moved by the crystal-clear umami.Next, we had 4 types of sashimi:◯ Okose (Etajima)Freshly caught okose served with ponzu that has been aged for 36 years. It has minimal off-flavors and a concentrated richness.◯ Flatfish (Miyajima)Freshly caught flatfish served with wasabi and soy sauce. It has a chewy texture and a refined sweetness. According to Chef Hirano, eating clams enhances the sweetness.◯ Shiro-amadai (Yahatahama)Shiro-amadai aged for 5 days, served with wasabi and salt.◯ Aori-ika (Hiroshima)Aori-ika aged for 5 days to remove moisture, topped with 2-year-aged karasumi. The strong sweetness is irresistible.◯ OjiyaA rice porridge made with the fish used today, including okose, flatfish, and shiro-amadai, along with natural mozuku from Yamaguchi. The umami from various fish seeps into the dashi. It was incredibly delicious. I had 4 bowls.◯ Takamori Wagyu (Yamaguchi)A rare beef that is shipped only 10 heads a month. Two of them come to Chisousottakuito. Using the inside round and strip loin from a 30-month-old heifer. Topped with fried chives. The meat is tender and extremely rich. Compared to Sakakiyama beef, the sweetness of the fat is slightly inferior, but the richness stands out.◯ Shiro-amadai TempuraThe dashi is made from southern Hokkaido ma-kombu and 4 types of dashi (iriko, mackerel, agodashi, katsuobushi). It has the best aroma and richness, and personally, it’s my favorite dashi. Soft, mellow, and rich, it’s exquisite. I could drink this top-notch dashi endlessly.◯ Dashi RiceRice cooked in exquisite dashi. It can’t be anything but delicious.The accompaniments for the rice are:◯ Komatsuna with Tenkeiko◯ Jade Eggplant◯ Simmered Daikon◯ Braised Burdock with Beef◯ Sesame TofuSesame tofu grilled over binchotan charcoal.The sensitivity to age fish to perfection. The discerning eye for top-quality meat. And the ultimate dashi that no one can replicate. Every visit is a series of emotional experiences.I reaffirmed what a wonderful restaurant this is.It was a great meal.
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