in hiroshima, japan (aug’24)

trip to hiroshima was mainly for this sushiya right in the city center hidden in plain sight. not just very good cospa, the neta here were very unique to the coast of hiroshima and the style of taisho himself. steering clear of flashy ingredients but putting unconventional twists and highlighting ingredients from around the area.

we began the meal strong with raw hamo, the first time i’ve tried this method of serving and was surprisingly really tasty, slightly marinated in sake on a bed of hamo eggs. next was ayu, confit and baked with cherry tomatoes almost taking a western approach. raw karasumi with aori ika was also another favourite tsumami here, almost a thick sauce like texture to eat with the aori ika. neta here focuses on shiromi and less on the tunas hence his shari was slightly on the mild end. one of the most memorable was the raw anago, first time trying this as well and was pretty surprising in texture and flavour. ended with a really lovely dashimaki tamago oden style, made a la minute. taisho was also extremely friendly and welcoming, spectrum of great drinks, especially loved the fruit sakes here, highly recommend visiting when in hiroshima.

おまかせコース (¥22,000)
✨生鱧、鱧卵 raw hamo, hamo eggs
✨鮎と焼きトマト ayu confit with tomatoes
✨アオリイカと生唐墨 aori ika, raw karasumi
蒸し鮑 steamed abalone
鰻炭火焼焼き grilled unagi
狩留家茄子の茶碗蒸 eggplant chawanmushi

✨白甘鯛 shiro amadai
剣先烏賊 kensaki ika
✨生穴子 anago
松鯛車海老 kuruma ebi
鱚 kisu
鰺 aji
蛤 hamaguri
鯵棒寿司 saba
鉄火巻 tekka maki
赤うに aka uni
煮穴子 anago
干瓢卷 kanpyo
✨玉 egg
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would revisit: yes
reservations online
price range pp: ¥10,000-¥30,000
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📍魚喰い切り壮士 SOHSHI
location: 5-18 tatemachi, naka ward, hiroshima
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#2feastingpigs_hiroshima
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