Regular visits to Chisousottakuito ❤️Tabelog Rating: 4.48 Tabelog Award 2026 Silver Selected as one of the Top 100 Japanese Cuisine Restaurants in WEST Japan 2025- Purple Sea Urchin and Silken Tofu from Ehime Prefecture The purple sea urchin is incredibly sweet without the use of alum, and the gentle tofu is smooth and wonderful.- White Sweet Sea Bream with Daikon Dashi from Tokuyama The dashi is made from kombu kelp from Rausu, Hokkaido. The katsuobushi is made from locally caught skipjack tuna that has been aged for two years. The water used is soft water with a hardness of 20 from a spring in Mihara City. The white sweet sea bream is packed with umami! Of course, the dashi is exceptional as always.- Water Shield and Milk Clam from Yamaguchi Prefecture The water shield was hand-picked by Hirabayashi-san's sister from Kurose, and it’s top-quality with an incredible gelatinous texture that highlights its natural sweetness. The aroma of the milk clam is also delightful.- Soup with Tiger Fish from Kure, Hiroshima Prefecture This uses kombu from Rishiri and Rebun Islands in Hokkaido, aged for nine years in a cellar to enhance its umami. The katsuobushi is made from tuna. The dashi is unseasoned, and after sipping about a third of it, I dive into the tiger fish. The white flowers floating are yuzu blossoms. The dashi is incredibly powerful, and it pairs perfectly with the plump tiger fish ❤️Sashimi begins:- 800g of Tiger Fish Dipped in ponzu made with 36-year-old momiji oroshi, the texture is fantastic and incredibly delicious.- Flounder caught behind Miyajima Served with wasabi and soy sauce. It weighs just under a kilogram, but since it feeds on clams, its sweetness is exceptional! I want to try sushi made with this flounder.- Three-day aged Cuttlefish Served with wasabi and salt. It’s very sweet and absolutely exquisite. The one topped with sea urchin is delicious on its own or with any accompaniment.- Horse Mackerel Caught by an old fisherman from Kure, who won’t reveal where he catches them. Since these horse mackerels eat shrimp, they have no fishy smell and are in a league of their own in terms of flavor ♥️❤️ Indeed, the fish's diet is crucial ☝️- The World’s Best Rice Porridge Today’s porridge includes tiger fish, flounder, and white sweet sea bream ❤️ It also contains mozuku from Yamaguchi Prefecture. After enjoying it as is, adding ponzu makes it even better~ Of course, I had seconds.Now, the Takamori Wagyu from Yamaguchi Prefecture makes an appearance✨ Only 10 heads are shipped each month of this black-haired wagyu, with two reserved for Chisousottakuito, raised for 30 months. The melting point of the fat is 17°C. Today, we have the inner thigh and strip loin.- Grilled inner thigh with charcoal, served with Hirano-sensei’s dashi It’s delicious when mixed with grated daikon and wrapped with fresh burdock, reminiscent of Yawata rolls.- Strip Loin Shabu-Shabu❣️ Using genuine kombu from southern Hokkaido, The dashi is a complex blend of iriko, mackerel, skipjack, and flying fish, enhanced with beef dashi.- Sea Bream Rice Accompanied by stewed daikon and fried eggplant, this is also incredibly delicious.- Green Tea and Sesame TofuIt was a great meal. From start to finish, the wonderful dishes by Hirano-sensei, who never compromises on quality, were exceptional✨ I was truly impressed today. Looking forward to seeing you again in July!