After a two-month break, I visited Chisousottakuito for the third time. Last time, Chef Hirano told me, "June is the perfect time for Junzai, so look forward to it!" I was honestly skeptical about how much he was promoting it.I went for Sunday lunch with my usual friends. Once again, we came from lab K to Chisousottakuito the day before.◇ White Sweet Sea Bream (Yahatahama) with Grated Daikon Soup◇ Junzai with Tosa Vinegar◇ Junzai with Red Sea Urchin (Adatashima)◇ Junzai Soup with Tiger Fish (Etajima)◇ Sashimi① Tiger Fish (Etajima) - dehydrated for 2 days② Flatfish (Miyajima) - fed on clams③ Isaki (Hiroshima) - grilled skin, smooth and light fat④ Striped Horse Mackerel (Nagasaki) - marinated with salt and wasabi◇ Natural Sea Urchin (Yamaguchi) Rice◇ Takamori Wagyu (30 months fattened) with Fried Chives◇ Tenderly Braised Ezo Abalone◇ Dashi Rice, Fried Eggplant, Marinated Tuna, Grilled Pike CongerAt the beginning, we had three types of Junzai. I know about those from Akita and Sanda, but this was my first time trying the ones from Higashihiroshima.The Tosa vinegar, jelly, and soup were served at different temperatures and with different broths. I realized that I had only eaten them warm or cold before, so this was refreshing.The red sea urchin, which was locally sourced and free of alum, was incredibly smooth and sweet, with a delightful texture and ocean aroma. This is the strength of local produce; the red sea urchin from the west is formidable.The accompaniments for the dashi rice were also plentiful. The grilled pike conger paired best with the rice.The course is in the 20,000 JPY range, which is indeed a great value. There’s no stiff atmosphere, reservations are relatively easy to make, and Sunday lunch service is a blessing for distant guests. This restaurant, representing Hiroshima, is full of hospitality!It was a great meal! Less