This Japanese restaurant is located a bit away from the bustling center of Hiroshima and has been continuously selected as one of the top 100 Japanese restaurants by Silver & Japanese Cuisine WEST.The dashi (broth) here is simply outstanding. The attention to detail in the water, kombu, and katsuobushi makes it clear even to my unrefined palate that the dashi is not just strong but rich in umami. Every dish made with carefully selected local ingredients that complement this dashi is exquisite.The sake pairing by the owner features unique selections that you can only find here, including sake made with the same water used for the dashi. The pairings are exceptional, and I highly recommend the sake pairing not only for sake lovers but also for those who may not be as enthusiastic about it.The chef's performance and explanations were enjoyable, and the service and atmosphere were very pleasant. This is definitely a place I would want to visit again.It was a great meal.Today's Course:- Ehime White Sweet Sea Bream with Grated Daikon (Rausu Kombu, 2-Year Aged Katsuobushi)- Kurose Water Shield with Tosa Vinegar (Served with yam, the water shield has thin leaves but is very plump around the edges)- Hiroshima Akinada Red Sea Urchin (Served with water shield and dashi in a jelly form)- Soup Dish: Okose from Etajima (The dashi is changed using soft water from Kure City Yasuda, 9-Year Aged Rishiri Kombu, and Tuna Katsuobushi, enhancing the umami of the broth. There are no unpleasant flavors from the tuna katsuobushi, just pure deliciousness.)- Sashimi: Okose (dehydrated for 2 days) Flounder (Miyajima) Isaki (local, grilled, aged for 4 days) Shima Aji (aged for 6 days) All the sashimi was wonderful, especially the okose and flounder.- Rice Porridge: Okose, flounder, white sweet sea bream, and Yamaguchi mozuku rice porridge. The gentle dashi pairs well with the ponzu made from years of careful preparation.- Takamori Wagyu Beef Tataki: The meat from a 30-month-old female cow has a firm texture and a rich umami flavor rather than just sweetness. The slightly sweet dashi complements it well, with fried garlic chives adding a nice accent.- Ezo Abalone with Ginger Sauce and Liver Soy Sauce: The dashi uses mackerel katsuobushi and iriko, giving it a strong aroma, and the ginger ties everything together. This sauce pairs beautifully with the flavor of the abalone, and adding the liver soy sauce enhances the dish to perfection.- Dashi-Cooked Rice: Served with marinated and grilled anago (conger eel), grilled eggplant, shiitake mushrooms, and more. The rice cooked in this dashi is, of course, delicious, and I even had a second helping.- Grilled Black Sesame Tofu: A bit larger, this sweet and sticky sesame tofu melts in your mouth when grilled.
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