This restaurant is worth a visit to Hiroshima all on its own.The various dashi dishes made with several types of dried ingredients and water are all exceptional, and each visit fills me with excitement.The sashimi always offers a wide selection, but on this day, the horse mackerel was particularly outstanding.I look forward to visiting again.【What I had that day】Kintoki greens and white clam with cold dashi, Rausu kombu, and Mihara spring water.Cold chawanmushi with red sea urchin from Yamaguchi, made without alum and not in a wooden box.Grilled swordfish from Ehime, served with Tosa vinegar and salt.Soup with Hiroshima's ultra-soft water, 9-year-aged Rishiri kombu from Rebun Island, and white sweet sea bream from Yawatahama, Ehime.Sashimi of local scad, local rockfish, local flatfish, and horse mackerel from Ehime.Ojiya (rice porridge) with rockfish, flatfish, white sweet sea bream, and mozuku from Yamaguchi.Takamori Wagyu, female non-breeding beef, inner thigh, with Mitarashi sauce.Fukuyama conger eel soup with southern kombu and moldy bonito flakes.Tororo (grated yam) and okra with dashi rice.Accompaniments for rice: mizuna, Kyoto eggplant, Manganji pepper, and lotus root.Peach.
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