Located in Fujimimachi, Naka Ward, Hiroshima City, this restaurant is a recipient of the Tabelog Award 2026 Silver and has been selected as one of Japan's top 100 Japanese restaurants in 2025. This is my 31st visit! This time, it's the annual season for water shield (Zunai)! Here are the dishes I enjoyed: Omakase Course (JPY 27,500, tax included) [Rating Legend] ☆☆☆ Exceptional > ☆☆ Highly Impressive > ☆ Impressive > ◎ Love It > ○ Like It > □ Average > △ > × Disappointing 【Photo 1】 Fried White Sweetfish (Tokuyama) with Daikon Radish Sauce, Dashi made from Rausu Kombu and Bonito Flakes ☆☆☆ The meal opened with the crispy and fluffy texture of white sweetfish! The dashi, made from Rausu kombu and soft water with a hardness of 20 from Mihara, offers a rich umami flavor, complemented by the aroma of aged bonito flakes—it's always the best! 【Photos 2-4】 Water Shield (Kurose, Higashi-Hiroshima), Tosa Vinegar ☆ Here it is! The treasure of Hiroshima, the jewel-like Kurose water shield! Its rich, slippery texture and the fresh crunch inside are simply wonderful! 【Photos 5-6】 Sea Urchin (Adatashima, Otake), Dashi Jelly ☆☆ No alum used! I savored it slowly in my mouth! The sweetness remains rich without any bitterness! 【Photo 7】 Blood Sea Bream (Hiroshima) with Water Shield (Kurose, Higashi-Hiroshima) and Blue Core Daikon, Dashi made from Rishiri Kombu (Okui Marine Products, aged 8 years) and Bonito Flakes ☆☆ Thanks to the brewing water from Hakuhon (Kure City, Mori Kawa Sake Brewery), the umami of the 8-year-aged Rishiri kombu is extracted perfectly! The blood sea bream is deliciously fluffy, but the dashi from the Rishiri kombu and the water shield take center stage! The vibrant green of the blue core daikon and water shield, along with the visual reminiscent of the rainy season, is also lovely! 【Photo 8】 Tiger Fish (Etajima, aged 2 days) ☆☆☆ My favorite, tiger fish! I enjoyed it with momiji oroshi and 36-year-aged ponzu! The chewy texture and strong umami are, as always, the best! 【Photo 9】 Flatfish (Behind Miyajima) ☆ Caught behind Miyajima, this flatfish was raised on clams! It has a strong sweetness that is unexpected from its plain appearance! 【Photo 10】 Charcoal-Grilled Isaki (Hiroshima, aged 3 days) ☆☆ The rich fat is grilled over charcoal, making it even more powerful! I enjoyed it with wasabi and soy sauce! Especially the fat stored in the skin is superb! 【Photos 11-12】 Grouper (Yamaguchi, 12kg, aged 5 days) ☆☆ I enjoyed the belly and the throat with wasabi and salt! The belly is moist, while the throat is crunchy, both bursting with fat and umami with every bite! 【Photo 13】 Sea Bass (Suou-Oshima, aged 2 days) ☆ Surprisingly, sea bass appeared! Its flavor is so refined and sweet that I wondered if it was really sea bass! 【Photo 14】 Special Rice Porridge (with Tiger Fish, Grouper, Flatfish, Blood Sea Bream, and Fresh Mozuku) ☆ A special rice porridge that highlights the seafood served that day! It's fun that the contents change every time! This time, the addition of fresh mozuku brought even deeper flavors! 【Photos 15-16】 Special Rice Porridge (with Tiger Fish, Grouper, Flatfish, Blood Sea Bream, topped with 36-year-aged ponzu) ☆ Of course, I had a second helping! I added the 36-year ponzu for a flavor change! The refreshing acidity reignited my appetite! 【Photo 17】 Charcoal-Grilled Takamori Wagyu (Numamoto Cut), Deep-Fried Chives ☆ Specially raised for Chisousottakuito, this female beef is 30 months old! With such a rare cooking level, it seems like the fat would overwhelm, but the low melting point of the fat (17°C) and the smooth texture from the Numamoto cut make it easy to enjoy! 【Photo 18】 Ezo Abalone (Hokkaido), Liver Sauce ☆ I enjoyed the soft abalone with a rich yet non-bitter liver sauce! 【Photos 19-20】 Dashi Rice, Shiitake Mushrooms (Tokushima, Tenkeiko) and Celery Salad, Fried Eggplant, Charcoal-Grilled Pike Eel ☆ A common delight at Chisousottakuito: "The accompaniments to the rice are too delicious!" The crunchy celery infused with the umami of Tenkeiko, the creamy fried eggplant, and the crispy pike eel! I enjoyed the first bowl simply with the accompaniments! 【Photo 21】 Dashi Rice, topped with Ezo Abalone Liver Sauce and Tororo ☆ For my second helping, I lavishly topped it with the incredibly delicious liver sauce, like a seaweed tsukudani! 【Photo 22】 Charcoal-Grilled Black Sesame Tofu ◎ Consistently fragrant and rich black sesame tofu! 【Drink 1】 Black Oolong Tea 【Drink 2】 Sencha (Hiroshima's super soft water, Hakuhon brewing water, Mori Kawa Sake Brewery) I visit every early June to match the season for water shield, and the variety in the course content is so rich that I never feel bored, especially since everything besides the water shield is also wonderful! Having this restaurant just a short ride away on the Hiroshima Electric Railway for a little over JPY 200 is my number one reason for being glad to live in Hiroshima City! Thank you, Chef Hirano, the sommelier, and the apprentices, for always providing such an amazing experience! I look forward to continuing this wonderful journey!