Naka-ku, TachichoI visited Soshi, a notoriously difficult-to-book restaurant in Hiroshima, for the first time.- Hamo (pike eel)I was surprised by the wonderful texture. The small bones were hardly noticeable, showing careful preparation.- Ikura (salmon roe)The ikura paired with grated daikon had a delightful burst of texture.- Tachiuo (beltfish)The skin was crispy while the flesh was firm and fluffy.- AbaloneTender and full of umami flavor.- Unagi (grilled eel)Savory and fluffy. The crispy bones were a great accompaniment to the drinks.Additionally:- Shibudai (Japanese sea bream)- Kensaki Ika (swordtip squid)- Kisu (Japanese whiting)- Kuruma Ebi (Japanese tiger prawn)- Aji (horse mackerel)- Kohada (gizzard shad)- Tako (octopus)- Maguro (tuna)- Uni (sea urchin)- Anago (conger eel)- Kanpyo (dried gourd)- Tamago (egg)The balance between the firmness of the rice and the flavors of each topping was excellent. The final tamagoyaki (Japanese omelette) was fluffy and my favorite.The dishes were served promptly with a good rhythm, and there wasn’t much explanation provided. It’s quite challenging to secure a reservation every two months, but I hope to visit again someday.
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