Hiroshi Hirano, a prominent figure in television, magazines, radio, and culinary production, founded this restaurant in 2014 in Hiroshima's Nakaku area before relocating to its current location in Fujimicho. He chose this place for its soft water, which plays a key role in the restaurant's focus on water and dashi (broth).The atmosphere is filled with a spirit of entertainment, and you can truly feel the desire for guests to enjoy their experience. At the same time, both the ingredients and the cooking are of exceptionally high quality. The pacing of the dishes is perfectly controlled, creating a comfortable dining experience. The service is attentive without being intrusive, allowing for a delightful time.⸻◇ White Sweet Sea Bream, Ehime A strong start with fried white sweet sea bream paired with dashi and spicy Japanese radish. The sweetness of the fish spreads throughout the mouth as you chew through the crispy coating. The dashi blends well, while the spicy radish adds a refreshing touch. The dashi, with its robust flavor from Rausu, complements the spicy radish without any unpleasant aftertaste, making this dish a stimulating delight.◇ Junzai, Hiroshima Kurose Junzai from Kurose, Hiroshima. I had an image of it being from Akita, but it turns out there are excellent growers here. The gelatinous texture combined with a delightful pop creates an irresistible rhythm. The balance of vinegar enhances the dashi's flavor while highlighting the fresh taste of the junzai. Perhaps it’s paired with yam? Its light sweetness supports the overall dish beautifully.◇ Red Sea Urchin, Yamaguchi Oshima 〇 Fresh red sea urchin with a rich flavor that pairs well with dashi jelly. Junzai is sprinkled on top, making for a visually appealing and delicious dish.◇ Soup, Blood Sea Bream ◎ A soup made with aged Rishiri kombu and bonito flakes. It seems they send super soft water from a sake brewery specifically for the soup. The ability of the kombu to elevate the umami and flavor is incredible, and the unseasoned broth is surprisingly satisfying. The bonito flakes usually carry a strong fishy taste, but here, it’s completely absent, allowing the unique flavor to enhance the broth's satisfaction. The blood sea bream is lightly salted after moisture is removed, concentrating its gentle sweetness and slowly releasing the local flavors. A dreamlike soup.◇ Sashimi (Tiger Fish / Flatfish / Isaki / Sawara) ◎ All of these were extraordinary. The tiger fish had a firm, octopus-like texture with a natural sweetness that emerged with each bite, blending beautifully with the acidity of the ponzu. The flatfish, in contrast, was rich and sweet, raised on clams behind Miyajima. The grilled isaki was also intense, with an incredibly fatty texture. The sawara was milky and melt-in-your-mouth tender, rich yet with a clean finish. I loved every single one.◇ Ojiya A bonus dish from the sashimi. Each fish is simmered slowly, finished with mozuku seaweed. The gentle dashi flavor seeps into every bite, creating a comforting taste that pairs perfectly with ponzu.◇ Takamori Wagyu, Inside Thigh ◎ Roasted Wagyu served with a sweet dashi reminiscent of a dipping sauce and fried garlic chives. The beef, fed on Dassai sake lees, has a strong Wagyu aroma that makes you want to savor each bite, releasing umami with every chew. The dashi complements it, spreading flavor throughout the mouth. The fried garlic chives add a junky accent, creating a rhythm with their rich taste. This dish, including its ingredients and pairing, was one of my favorites.◇ Abalone with Ginger Sauce 〇 Sliced abalone served with a ginger-infused sauce. The dashi has a strong flavor reminiscent of dried fish, resonating beautifully with the oceanic taste of the abalone. When combined with the liver sauce, the flavor intensifies explosively, balanced by the ginger. The thickness allows the umami of the abalone to linger in the mouth, leaving a blissful aftertaste—a luxurious cool-down after the beef.◇ Dashi Rice, Side Dish The menu maintains a consistent dashi theme from start to finish. The rice, slightly firmer, releases a gentle sweetness as you chew, enhancing the dashi flavor. All the side dishes were incredibly delicious, making for an extravagant finish.◇ Black Sesame Tofu with Roasted Green Tea 〇 Warm black sesame tofu, grilled on the surface over charcoal. The melting texture is incredibly pleasant, allowing you to enjoy the lingering flavors of the meal. It’s set with kudzu, but it’s said to be kneaded with great effort to achieve this texture. The roasted green tea, made with the same water as the soup, is brewed at a low temperature of about 30°C. This gentle extraction minimizes bitterness, highlighting the overall sweetness. Despite being soft water, the tea's flavor and umami are well-extracted, creating a pleasant balance. A delightful experience until the very end.