Soshi (壮士) Hiroshima

Hiroshima Cuisine ① July 20, 2026 (Monday, Public Holiday) 20:30 Tabelog 4.21 Ranked 4th in Hiroshima Prefecture 2026 BRONZE 2025 Top 100 Restaurants 2018 Michelin Plate Last night's dinner was here! It was my first visit in five months. This is one of my favorite places that serves fish caught in the Seto Inland Sea. Chef Soya Soshi (@sohshisky) has no formal training in sushi-making; he learned on his own and opened this restaurant in 2014. The menu consists solely of an omakase course. 1. Hamo (Pike Conger) - Hiroshima Boned and served with a mixture of hamo roe and swim bladder. 2. Shoudo Ika (Mud Squid) - Hiroshima Prepared as a namerou with Tokushima Prefecture's aosa seaweed mixed in. 3. Managatsuo (Greater Amberjack) - Hiroshima Served on a bed of onion soy sauce. 4. Steamed Abalone - Yamaguchi Accompanied by rice mixed with liver sauce. 5. Ayu (Sweetfish) - Hiroshima Confited in fish sauce and then grilled over charcoal. 6. Shiro Amadai (White Sweetfish) Seasoned with salt and Hiroshima lemon. 7. Ken Saki Ika (Swordtip Squid) - Hagi Seasoned with salt and Hiroshima lemon. 8. Tai Ragi Gai (Scallop) 9. Kisu (Japanese Whiting) With chives placed between the rice and fish. 10. Potato Chawanmushi (Savory Egg Custard) 11. Kuruma Ebi (Tiger Prawn) With shrimp miso placed between the rice and fish. 12. Kuruma Ebi (Tiger Prawn) - (Complimentary) 13. Shima Aji (Striped Jack) - Ehime With chives placed between the rice and fish. 14. Kohada (Gizzard Shad) - Hiroshima 15. Tako (Octopus) - Hiroshima 16. Chutoro Maki (Medium Fatty Tuna Roll) A roll of marinated chutoro and herbs from Kajitani Farm wrapped in nori. 17. Aka Uni (Red Sea Urchin) - Oshima, Yamaguchi Prefecture 18. Anago (Conger Eel) - Tsushima With sauce. 19. Yellow Chives Miso Soup 20. Dry Gourd Roll 21. Tamagoyaki (Japanese Omelette) Everything from start to finish was delicious once again. Less

The fact that it’s not Edomae-style makes it feel very fresh.The conger eel sushi was sweet, with no bones at all.I heard that this year there are quite a few small sardines, which were scarce last year.With climate change, I wonder how long we can keep enjoying them.I was delighted by the firm sushi rice.Additionally, the quick service and short wait time were very pleasing.● Okose● Aori Ika (Bigfin Reef Squid)● Madai (Sea Bream)With onion soy sauce● Abalone● Ayu (Sweetfish) from Otake○ Shiro Amadai (White Sweetfish)○ Kensaki Ika (Swordtip Squid)○ Hamo (Conger Eel) - this one was sweet and delicious!○ Hiragai (Surf Clam)○ Ko Iwashi (Small Sardine) - this is also something you don’t usually get to eat, light and tasty.● Edamame Chawanmushi (Savory Egg Custard)○ Kuruma Ebi (Tiger Prawn)The miso was excellent.○ Kisu (Japanese Whiting)○ Shima Aji (Striped Jack)○ Tekka Temaki (Tuna Hand Roll)○ Aka Uni (Red Sea Urchin)○ Anago (Sea Eel)● Junzai Miso Soup (Miso Soup with Seasonal Vegetables)○ Hoshinbo Maki (Dried Gourd Roll)● Tamagoyaki (Japanese Omelette) Less

Soshi, often hailed as the number one sushi restaurant in Hiroshima on Tabelog, is a must-visit for sushi lovers. This highly popular establishment is known for its difficulty in securing reservations, often booked six months in advance. However, I was fortunate enough to snag a reservation through Omakase due to a cancellation.Operating in two time slots at 18:00 and 20:00, Soshi is reservation only. The Omakase course is priced at JPY 22,000 (as of June 26, 2026, cash only). Nestled in a bustling area, the restaurant presents a subdued yet elegant facade with a heavy wooden door that quietly welcomes guests. Its hidden appearance makes it easy to miss if you’re not looking for it, heightening the anticipation before stepping through the noren (curtain) and into the dining experience.Inside, the warm wooden decor creates a calm atmosphere, with an L-shaped counter as the centerpiece. The lighting is dimmed just right, allowing the sushi being prepared right in front of you to shine beautifully. The experience feels lively as you watch the chef’s delicate craftsmanship up close, yet it maintains a comfortable atmosphere without any stiffness, allowing you to enjoy your meal in a pleasant tension.**Sashimi:** - Okose - Hiroshima Aori Ika and Namakarasumi - Aji from the Seto Inland Sea, Yamaguchi - Abalone from Hiroshima - Ayu from Hiroshima **Nigiri and More:** - Shiro Amadai from Yamaguchi - Ken-saki Ika from Hagi, Yamaguchi - Hamo from Hiroshima - Shellfish (forgot the name) - Small Sardine (1 piece complimentary) - Kisu from Hiroshima - Shima Aji from Ehime - Edamame Chawanmushi - Kuruma Ebi - Tekka Maki - Akau from Suo Oshima, Yamaguchi - Simmered Anago - Kanpyo Maki - Tamagoyaki The ingredients focus on local fish from the Seto Inland Sea, showcasing seasonal delicacies without any flashy presentations. Instead, the chef’s meticulous attention to each ingredient reveals the high level of skill as you progress through the meal. While the presentation is understated, the harmony between the fish, rice, and technique is exceptional. It made me realize that this kind of sushi is perhaps the most challenging to master. The rice is small and light, with a gentle vinegar balance that beautifully complements the fish, dissolving in your mouth. The chef casually mentioned, "I’m sorry for serving only local ingredients today," but honestly, I was eager to enjoy the local offerings! The composition allows visitors from outside the prefecture to fully savor the blessings of the Seto Inland Sea.The white fish, aged to enhance its umami, offers a rich, smooth texture with a refined sweetness. The shiny fish strikes a perfect balance between aroma and fat, without the typical strong taste of blue fish. Each piece is crafted with care, maximizing the inherent appeal of the ingredients. Additionally, the chef engages in friendly conversation at just the right moments, easing any tension. I genuinely felt that the entire experience, from the sushi to the ambiance and hospitality, was perfectly curated.Having long desired to visit this restaurant while in Hiroshima, my expectations were not only met but greatly exceeded, resulting in a truly wonderful experience. Less

I wanted to enjoy delicious fish in Hiroshima, so I visited Soshi. On this day, I had a selection of fish from the Seto Inland Sea, including the Shima-aji from Ehime. What struck me first was the freshness of the fish. It had a refined umami typical of the Seto Inland Sea, with firm texture and pleasant aroma, making each bite reflect the careful sourcing. The Shima-aji from Ehime, in particular, had just the right amount of fat, and the balance of sweetness and umami was to my liking. It wasn't overwhelming; instead, the flavor expanded with each bite, pairing excellently with the drinks. The overall dishes were crafted to highlight the ingredients, making it a paradise for fish lovers. Rather than being flashy, I believe this restaurant allows you to truly savor the deliciousness of the fish. I would love to return when I want to enjoy Seto Inland Sea fish in a relaxed atmosphere. It was a great meal. Less

I was captivated by the photos of the appetizers and sushi, falling in love at first sight. It wasn't because a friend recommended it or someone I knew frequented the place; it was purely instinct and intuition.I waited for the right moment to visit Hiroshima and finally secured a reservation for the Omakase at 8:30 PM on a weekend after six months. My close friend from Hiroshima joined me. I had previously passed by this place while dining at a yakitori restaurant just two doors down. The exterior gives no hint of what lies inside. The interior has a unique charm, resembling a wooden bar rather than a traditional sushi restaurant.Although there seemed to be plenty of seating, this time there were only seven of us at the back, with a total of eight seats. Is it really just eight per rotation?Omakase Course: JPY 22,000◎ Appetizers◇ Tiger Fish (Eggs, Skin, Liver, Stomach)◇ Mud Squid, Fresh Karasumi◇ Horse Mackerel (Yamaguchi)◇ Monkfish Liver◇ Sweetfish (Hiroshima Otake) Grilled Confit◎ Sushi◇ White Sweetfish (Yamaguchi) with Hiroshima Lemon◇ Swordtip Squid (Yamaguchi Hagi)◇ Pike Conger◇ Scallop◇ Fava Bean Chawanmushi◇ Sweet Shrimp◇ Sandfish (Hiroshima Etajima)◇ Striped Horse Mackerel◇ Simmered Clam◇ Tekka Maki◇ Red Sea Urchin◇ Simmered Anago◇ Yellow Chives Miso Soup◇ Dried Gourd Roll◇ TamagoyakiLemon Sour, Japanese Sake OmakaseStarting with the tiger fish appetizer, I was already introduced to a world I had never known. The flesh revealed skin, eggs, liver, and stomach, each offering a different texture. I regretted not having sake with it.The mud squid and fresh karasumi were delightful. Instead of relying on excessive saltiness, the subtle flavor of the fresh karasumi confirmed that this place is exceptional.The grilled horse mackerel was thick and perfectly cooked, with a crispy skin while retaining moisture in the flesh.The sweet monkfish liver was savored slowly, enjoyed bit by bit until the sushi course began.The last appetizer was the sweetfish from Hiroshima. The confit was lightly grilled just enough to enhance its aroma without losing its essence, and the bones were tender. This unique texture is what makes Soshi special.After five appetizers, we moved on to the sushi.There were two rice containers, and the one in front was emitting steam. Was it a warm sushi rice prepared to enhance the flavors?The white sweetfish was served with lemon and salt instead of sudachi. The umami was rich, making it hard to swallow without savoring it.The squid, with its finely drawn lines, was exactly what I had wanted to taste from the photos.The boneless raw pike conger was the highlight of the day. I had tried steamed versions before, but the raw one was incredibly flavorful and sweet. The painstaking process of removing the bones by hand is truly impressive.The texture and flavor of the scallop were also delightful... The sandfish from Etajima was the best I’ve had recently.The red meat tekka maki with kaiware sprouts had a herb-like aroma thanks to the wasabi. The hand-off performance was impressive.The summer delight from the west is red sea urchin. I’m not sure if this year is a good harvest, but it’s rare to find such quality in Edo-mae sushi. Red sea urchin is the best!The tamagoyaki I had seen in videos was slightly salty. The wobbly texture was exciting.I had high expectations, but they were not disappointed.It’s not just that rare ingredients are delicious; it’s the skill applied to the ingredients that makes them exceptional. While I don’t overrate local products, the advantages of local ingredients that aren’t found in Edo-mae sushi are truly appealing. I hear prices will increase from July, but is it really JPY 2,500?!I was a bit intimidated by the chef, who had a slightly mischievous look, but I had a wonderful time. This place really struck a chord with me. Oh, it felt just like my usual spots...My friend from Hiroshima was also very satisfied. I plan to visit Hiroshima at least twice more this year, so I need to work on making reservations. I will definitely return!It was a great meal. Less

【Omakase Course】- Okose (Egg, Liver, Skin)- Aori Ika with Raw Karasumi- Sawara with Onion- Ankimo with Nara-zuke- Grilled Sweetfish【Nigiri】- Shiro Amadai (Yamaguchi)- Kensaki Ika- Hamo (Hiroshima)- Hiragai- Kisu with Shiso- Aji- Edamame Chawanmushi- Kuruma Ebi- Hamaguri (Shimane)- Chutoro Roll- Murasaki Uni- Anago【Finale】- Junzai Miso Soup- Gobo Roll- TamagoyakiOnce again, the entire course was exceptional from start to finish.The Okose allowed me to enjoy the distinct flavors of the egg, liver, and skin, while the Aori Ika with raw karasumi had a perfect balance of sweetness and saltiness. The Sawara was cooked to a medium-rare, highlighting its rich fat.The Ankimo paired with Nara-zuke was also impressive. The richness of the ankimo combined with the sweetness and aroma of the Nara-zuke made it an irresistible match for Japanese sake. This kind of creativity and execution is fascinating.The biggest surprise this time was the sweetfish. I had never encountered such tender sweetfish before. It was astonishingly soft from head to tail, to the point where I forgot about the bones. Yet, the aroma and flavor of the sweetfish remained intact. This dish was a testament to the skill and effort involved, making it particularly memorable in this course.The nigiri that followed was equally stunning.The Shiro Amadai had a refined umami, while the Kensaki Ika offered a delicate texture and sweetness. The Hamo from Hiroshima had a pleasant chewiness, releasing its flavor with each bite.The Hiragai was layered in a way that changed its texture depending on where you bit into it. It was a completely different experience from any Hiragai I had eaten before.The Kisu harmonized beautifully with the aroma of shiso, and the Aji paired excellently with a shiso-infused sauce. The refreshing aroma complemented the umami of the Aji, making it one of the standout pieces of nigiri that day.The Edamame Chawanmushi served midway was also wonderful. It had a strong umami from the dashi, providing a comforting dish.The Kuruma Ebi was rich in sweetness, and the Hamaguri from Shimane released its flavor with each bite. The Chutoro Roll had a good balance of fat and nori aroma, while the Murasaki Uni was rich yet left a clean aftertaste.And then there was the Anago. It melted in my mouth the moment I took a bite. Despite its richness, it left no greasiness or heaviness, only the lingering aroma and flavor of the fish.The finale with Junzai Miso Soup, Gobo Roll, and Tamagoyaki was flawless. The Tamagoyaki had a fluffy texture with a hint of yam, making it enjoyable until the very end.I mentioned the sweetfish, Anago, and Aji, but honestly, it’s hard to choose which was the best. Including the Shiro Amadai, Hamo, Hiragai, and Murasaki Uni, the entire course was truly exceptional.Once again, it exceeded my expectations. I look forward to visiting again in a different season. Less

I had always wanted to visit this place at least once in my lifetime.I was filled with excitement.At the counter, I could focus on the chef's skills, the dishes, and the drinks.I started with some appetizers.The first dish I tried was the okoze fish.I was amazed by the unique texture. It was incredibly delicious.The sushi was so fluffy that I could feel the size of the rice grains.It was so delicate that it felt like it would fall apart if I held it too tightly.Each piece was crafted with great care.The drinks were all delightful, and the tableware was beautiful.There were various types of tokkuri and ochoko, which made it fun.It was a truly wonderful experience, and I would love to go back. Less

I traveled all the way to visit what is said to be the best sushi restaurant in Hiroshima.This was my first visit, and when I followed the map, I couldn't find it.I was glad I checked the photos of the restaurant beforehand—it felt like a hidden gem.Inside, the atmosphere was a stylish blend of retro and modern.Now, let’s get started!First, we had a few appetizers, which were delicious.Next came the sushi, featuring a slightly vinegared, non-sweet rice that paired beautifully with the toppings.It was the best sushi I’ve ever had.It was a great meal! Less

Regular visits to SoshiTabelog Rating: 4.21 Tabelog Award 2026 Bronze Selected as one of Tabelog's Top 100 Sushi Restaurants in WEST 2025After enjoying a pre-party at "Stand Rocky" with my friend F in the pouring rain, we headed to Soshi.- **Okose** Includes okose eggs, skin, liver, and stomach. The texture is plump and the flavor is rich.- **Shoboro Ika and Fresh Karasumi** Sweet shoboro ika paired with homemade, flavorful fresh karasumi. Perfect with chilled sake.- **Yamaguchi Prefecture Horse Mackerel** Crispy skin and rare flesh with incredible fat content!- **Steamed Abalone from Yamaguchi Prefecture with Liver Rice** The abalone releases its umami with every bite, and the rich liver rice is simply exquisite.- **Confited Sweetfish from Hebikuiiwa in Otake City** The moist sweetfish can be eaten down to the bones.Now, let’s start the sushi!- **Shiro Amadai from Kamiguchi, Yamaguchi Prefecture** - **Kensaki Ika from Hagi, Yamaguchi Prefecture** - **Hamo from Hiroshima x2** - **Tairagi Clam** - **Madai (Red Sea Bream)** - **Ogis from Etajima** - **Fava Bean Chawanmushi** - **Kuruma Ebi (Sweet Shrimp)** - **Shima Aji (Striped Jack)** - **Tekka Maki (Tuna Roll)** - **Red Sea Urchin from Suo-Oshima, Yamaguchi Prefecture** - **Simmered Anago (Conger Eel)** - **Miso Soup with Yellow Chives** - **Kanpyo Maki (Dried Gourd Roll)** - **Tamago Yaki (Egg Omelette)**As always, the Shiro Amadai is exceptional. The saltiness is just right, and the umami that hasn’t been overly aged is Soshi’s true hallmark.The hamo that has been served recently is also incredibly delicious! ❤️ The texture and flavor of the tairagi clam are top-notch. The Ogis from Etajima are very flavorful, and the red sea urchin is incredibly sweet.It was a great meal. I apologize for just goofing around with F the whole time. I look forward to my next visit!#HiroshimaGourmet #Soshi #Sushi #SuperDifficultToReserveRestaurant Less

Tabelog Rating: 4.2 (May 2026) Ranked 4th in Hiroshima (1st in Sushi category) Soshi showcases the best of seasonal seafood from the Seto Inland Sea with exceptional skill and warm hospitality. The handling and cooking methods of the ingredients are top-notch! Everything I tried was delicious! I’m always amazed to see the chef peel freshly boiled sweet shrimp by hand! Both the heart and the shrimp are "hot!" Additionally, the technique of cutting the shrimp tails and placing them inside the sushi enhances the umami flavor when you take a bite. This place prioritizes genuine taste over Instagram aesthetics. The sushi rice is perfectly balanced in acidity and temperature to complement the toppings, allowing the fish's oil to coat your palate beautifully. Absolutely delicious! They also have extensive knowledge and a great selection for pairing with Japanese sake, making it a delightful omakase experience. The restaurant attracts customers who genuinely appreciate good food, creating a fantastic atmosphere. Less

The course is well-structured, ranging from appetizers to sushi, allowing you to truly appreciate the quality of the ingredients and the meticulous craftsmanship. The atmosphere is relaxed, yet each piece is executed to an incredibly high standard. I definitely want to come back.◆ Omakase Course Contents- Okose (Scorpion Fish)- Horse Mackerel with New Onion- Homemade Karasumi (Salted Mullet Roe) with Fried Rice- Ankimo (Monkfish Liver)- Grilled Kue (Grouper) with Homemade Green Onion Pepper SauceSushi- White Amadai (Sweetfish)- Kentsuki Ika (Cuttlefish)- Anago (Sea Eel)- Kasugo Dai (Young Sea Bream)- Soybean Pod Chawanmushi (Savory Egg Custard)- Kuruma Ebi (Sweet Shrimp)- Shima Aji (Striped Jack)- Kawahagi (Leather Jacket Fish)- Watarigani (Blue Crab)- Tekka Maki (Tuna Roll)- Shirako (Cod Milt)- Ni Anago (Sea Eel)- Kinira Miso Soup (Miso Soup with Kinira)- Dry Gourd Roll- Tamagoyaki (Japanese Omelette)- Agari (Green Tea)JPY 22,000◆ Various DrinksTotalJPY 25,300 Less

Although the sushi chef had not undergone formal training, I was pleasantly surprised by the experience. The chef's rice was of exceptionally high quality, perfectly cooked and with an excellent texture. The seasoning was subtle and not overly salty, and the temperature was well-controlled, resulting in beautifully crafted nigiri that exceeded my expectations in flavor.Due to the price range, the quality of the fish may not be top-tier, but it certainly shines with its unique character. I especially enjoyed trying fresh anago (sea eel) for the first time.The side dishes were well-seasoned and paired excellently with the drinks. I truly appreciated the chef's dedication, and it was a very satisfying experience. Less