I was captivated by the photos of the appetizers and sushi, falling in love at first sight. It wasn't because a friend recommended it or someone I knew frequented the place; it was purely instinct and intuition.I waited for the right moment to visit Hiroshima and finally secured a reservation for the Omakase at 8:30 PM on a weekend after six months. My close friend from Hiroshima joined me. I had previously passed by this place while dining at a yakitori restaurant just two doors down. The exterior gives no hint of what lies inside. The interior has a unique charm, resembling a wooden bar rather than a traditional sushi restaurant.Although there seemed to be plenty of seating, this time there were only seven of us at the back, with a total of eight seats. Is it really just eight per rotation?Omakase Course: JPY 22,000◎ Appetizers◇ Tiger Fish (Eggs, Skin, Liver, Stomach)◇ Mud Squid, Fresh Karasumi◇ Horse Mackerel (Yamaguchi)◇ Monkfish Liver◇ Sweetfish (Hiroshima Otake) Grilled Confit◎ Sushi◇ White Sweetfish (Yamaguchi) with Hiroshima Lemon◇ Swordtip Squid (Yamaguchi Hagi)◇ Pike Conger◇ Scallop◇ Fava Bean Chawanmushi◇ Sweet Shrimp◇ Sandfish (Hiroshima Etajima)◇ Striped Horse Mackerel◇ Simmered Clam◇ Tekka Maki◇ Red Sea Urchin◇ Simmered Anago◇ Yellow Chives Miso Soup◇ Dried Gourd Roll◇ TamagoyakiLemon Sour, Japanese Sake OmakaseStarting with the tiger fish appetizer, I was already introduced to a world I had never known. The flesh revealed skin, eggs, liver, and stomach, each offering a different texture. I regretted not having sake with it.The mud squid and fresh karasumi were delightful. Instead of relying on excessive saltiness, the subtle flavor of the fresh karasumi confirmed that this place is exceptional.The grilled horse mackerel was thick and perfectly cooked, with a crispy skin while retaining moisture in the flesh.The sweet monkfish liver was savored slowly, enjoyed bit by bit until the sushi course began.The last appetizer was the sweetfish from Hiroshima. The confit was lightly grilled just enough to enhance its aroma without losing its essence, and the bones were tender. This unique texture is what makes Soshi special.After five appetizers, we moved on to the sushi.There were two rice containers, and the one in front was emitting steam. Was it a warm sushi rice prepared to enhance the flavors?The white sweetfish was served with lemon and salt instead of sudachi. The umami was rich, making it hard to swallow without savoring it.The squid, with its finely drawn lines, was exactly what I had wanted to taste from the photos.The boneless raw pike conger was the highlight of the day. I had tried steamed versions before, but the raw one was incredibly flavorful and sweet. The painstaking process of removing the bones by hand is truly impressive.The texture and flavor of the scallop were also delightful... The sandfish from Etajima was the best I’ve had recently.The red meat tekka maki with kaiware sprouts had a herb-like aroma thanks to the wasabi. The hand-off performance was impressive.The summer delight from the west is red sea urchin. I’m not sure if this year is a good harvest, but it’s rare to find such quality in Edo-mae sushi. Red sea urchin is the best!The tamagoyaki I had seen in videos was slightly salty. The wobbly texture was exciting.I had high expectations, but they were not disappointed.It’s not just that rare ingredients are delicious; it’s the skill applied to the ingredients that makes them exceptional. While I don’t overrate local products, the advantages of local ingredients that aren’t found in Edo-mae sushi are truly appealing. I hear prices will increase from July, but is it really JPY 2,500?!I was a bit intimidated by the chef, who had a slightly mischievous look, but I had a wonderful time. This place really struck a chord with me. Oh, it felt just like my usual spots...My friend from Hiroshima was also very satisfied. I plan to visit Hiroshima at least twice more this year, so I need to work on making reservations. I will definitely return!It was a great meal.
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