Name: Chisou Sottakuito
Address: 5-1 Fujimicho Naka-ku Hiroshima Hiroshima
Telephone: (+81)82-249-0957
Price range: 24200

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Very good kaiseki restaurant in Hiroshima . The chef will take you to a journey using different types of dashi ( soup stock ) and seasonal ingredients. The result in an incredible experience with an impeccable service.
The cheapest course menu is approx 10,000 yen per person , no wine list and make sure you go with someone who can speak Japanese . Highly recommended.

I met an impressive shop! ️ It was my first visit to Hiroshima for this shop, but it was a very satisfying time as rumored. Cospa is good. The General called the teacher was also a fun person. You can also enjoy Japanese sake to match the dishes.

[1. Junsai from Kurose, Hiroshima, kelp from Rausu, water with a hardness of 20]
You can really feel the plump texture of junsai and kombu ??

[2. Natural descending eel (sea eel)]
An eel eating mantis shrimp and shrimp. Skin Paris, exquisite ??

[3. Hon mill shellfish Setouchi]
An irresistible dish for shellfish lovers??

[4. White tilefish, Rishiri kelp aged for 7 years, tuna flakes, water with a hardness of 20]
The taste of tilefish and kombu soup is unbelievable??

[5. Stonefish, flounder (aged for 2 days)
Suruga Bay bigfin reef squid (aged for 1 week)
Meichidai Daikon Radish to Cleanse the Palate
3 kg striped horse mackerel (aged for 1 week)
cuttlefish]
There are various production areas, but they are all excellent ?
There is also a Sasue thing.

[6. Yamaguchi Prefecture Takamori Wagyu Beef Numamoto Selection Uncured Ham Jelly with Kelp Dashi]
Kelp dashi jelly is delicious ?

[7. Hiroshima's 2-kilometer pomfret
Hiroshima soy sauce and vegetable sauce]
A perfect match with the sauce. ??

[8. Numamoto-cut sirloin, shabu-shabu with Japanese kelp, dried sardines, bonito, mackerel, and flying fish broth]
The accent of ginger is effective, and I'm impressed again ??

[9. Corn, Manganji rice small sardines]
Sweet corn rice after a long time, delicious ?

[10. White sesame pudding]

Thank you for the happy time. I will definitely go again!! ️

It is one of the most difficult to reserve restaurants in Hiroshima. The owner is the famous Mr. Hirano.
The broth works well and the food is wonderful.
Is it a little cramped for those who want to enjoy alcohol to their liking?
This is where individual tastes differ.

Enjoy the best soup stock ☆ Cheers

A restaurant highly rated by famous followers as "a restaurant where you can eat the best dashi dishes" ☆

I've always wanted to eat it, but it didn't come true, but when I was thinking about it this year, I heard a voice from heaven (´∀｀)♪

What's more, the son of the new chef Hirano has started a new restaurant, and it's a dream collaboration event where you can have a wagyu beef yakiniku course for lunch the day after Mr. Chiso's dinner (≧∀≦ )!! ️

I guess I have no choice but to go (´∀｀)♪

So, I immediately announced my participation❗️

Thank you to the secretary for inviting me m(__)m

On the day, I took the Shinkansen straight to Hiroshima with a little time to spare.

I checked in to the hotel I was staying at first, took a break, and then left earlier than usual, but ended up arriving earlier than expected and waited outside the store (^^;

I wonder if the store doesn't open that early, and the veterans who were with me decided to visit at the perfect time before the store opened, and I was treated as a first-time visitor (lol)

Well, it was nice to be able to talk to the landlady outside for a bit (´∀｀)♪

When the time came and I went inside the restaurant and sat down at the counter, I could already smell the delicious smell of the soup stock coming from the hotpot that was being prepared, and I was very intrigued! ️

With high expectations, I will enjoy my first meal, a bowl of 10 dishes.|(￣3￣)|

◯Omakase course ¥22,000

① Higo hand-stretched somen Yukiyagi (Minamikan, Kumamoto Prefecture), real clam (official name: Namagai, produced in Ehime Prefecture), topped with suri-zuri yam, and a bowl of Rausu kelp soup stock (soft water from Takehara, Hiroshima Prefecture)

②Charcoal-grilled red carp (also known as Nodoguro, fish from Mizusaki, Nagasaki prefecture, male, 700g), served with butter-fried cabbage

③ Black abalone (from Suo Oshima, Yamaguchi Prefecture, 400g, boiled for 5 hours), black abalone liver & chicken egg combination

④Charcoal-grilled white sweet sea bream (produced in Yawatahama, Ehime Prefecture), green bamboo shoots (produced in Kagoshima Prefecture), okra, Rishiri kelp (6 years old), and a bowl of soup stock made from blood-dried tuna flakes

condiment
・Original blended soy sauce
・Ponzu sauce that has been added for 33 years
・Wasabi
・Salt (rock salt from Cyprus)

⑤ White sweet sea bream (from Suruga Bay, Shizuoka Prefecture, Sasue Maeda Fish Store, aged for 4 days)
⑥ Makoji (produced in Ono, Hiroshima Prefecture)
⑦Tiger fish (from Fukuyama, Hiroshima Prefecture)

⑧Isagi (produced in Yamaguchi Prefecture)

⑨Red Carp (also known as Nodoguro, from Mizusaki, Nagasaki Prefecture, male, 700g)

⑩ Golden sea bream (from Suruga Bay, Shizuoka Prefecture, belly, Sasue Maeda Fish Store, aged for 13 days)

⑪Sakakiyama beef (inner thigh) with raw ham and finger lime

⑫Charcoal-grilled black catfish (from Suruga Bay, Shizuoka Prefecture, Sasue Maeda Fish Store), garnished with charcoal-grilled sweet and long chili peppers

⑬Sakakiyama beef (sirloin), Makonbu & 4 types of soup stock (Makonbu & sardine, bonito flakes, mackerel flakes, chin flakes) Shabu

⑭Rice topped with rock mozuku, cucumber, and ginger

⑮ Pickles (red bell pepper, yellow bell pepper, eggplant, stem potato)

⑯Red sea urchin (produced in Yanai, Yamaguchi Prefecture), micro rice bowl with red vinegar rice

⑰White sesame ice cream

□Alcohol
①Asahi Super Dry (large bottle)

②Hanahato Junmaishu Kure Mikimai Hattannishiki Namazake (Hiroshima)
Rice variety: 100% Hattanishiki from Kure, Hiroshima Prefecture, rice polishing rate 60%

③Kamo Kanehide Special Pure Rice Sake (Hiroshima)

④ Houou Mida Junmai Daiginjo Sake Yamada Nishiki 50% Polished (Tochigi) Mizore Sake
Rice variety: Yamada Nishiki 100%, rice polishing ratio 50%

⑤ After the Rain Cool Breeze Junmai Ginjo Summer Limited Sake (Hiroshima)
Rice variety: Yamada Nishiki & Hattan Nishiki, rice polishing ratio 55%

We use carefully selected kelp from all over Hokkaido☆

The fish is purchased from Sasue Maeda Fish Store in Shizuoka, but Daisho Hirano does not supply it to other restaurants.
Looks like something good will be sent to you (´∀｀)♪

General Hirano seemed to be having fun talking about it, but I guess this is the result of a long relationship and trust❓(^^)♪

The water chosen to make the best soup stock from these carefully selected ingredients is Hiroshima's soft water.

What's more, he lets the fish rest to the utmost to bring out its flavor, and his way of thinking and explanations of his cooking are the kind of perverted Japanese craftsmanship that many MyRebi customers would nod to (lol).

The first thing I received was a bowl of Rausu kelp soup stock, and I slowly enjoyed its deliciousness!! ️

In particular, the texture of the black abalone that has been stewed for 5 hours is by far the most delicious of all the abalone I have ever eaten! ️

After that, we had a parade of sashimi made with special techniques!! ️

All of the dishes I had been looking forward to so far were delicious beyond my expectations, so I felt pretty full (^^;

The ingredients that General Hirano served with a smug look on his face were Sakakiyama beef inner thigh prosciutto and Sakakiyama beef sirloin!! ️

The conclusion is that Sakakiyama Beef is an essential condition for raising beef of the highest rank through the cost and effort of [long-term fattening for over 32 months], [mixing feed at our own farm], and [maintaining a stress-free cowshed]. Hiroshima brand beef produced by fattening farmers who support this goal.

``It's different from the Wagyu flavor!! ️”
As General Hirano explained, shabu-shabu with sirloin in the best soup stock is sure to be delicious (lol)

"If you use shabu-shabu at 78 degrees Celsius instead of 80 degrees Celsius, you'll get a better aroma of Wagyu beef."
When I smelled the shabu-shabu meat, I could smell the sweet aroma of Japanese beef! ️

I was overwhelmed with emotion after eating the luxurious Sakakiyama beef shabu-shabu! ️

However, I didn't think I would eat it ← Tannizi Synthesis Research Fusokdes
Since it was beef, my satiety center was stimulated all at once, and I remember feeling voluminous even the next day, but I also ate a lot of food afterwards, so I had to eat something delicious (^^;

On this day, the hostess and the sake sommelier had great customer service, and they explained the recommended drinks in a timely manner, which made the food even more delicious and enjoyable (´∀｀)♪

If I can visit again, I feel like I can enjoy a different taste again, which makes me excited (≧∀≦)

Thank you to everyone who joined us this time☆

Thank you for the meal m(__)m

A famous store that Hiroshima is proud of.
If you want to enjoy the finest quality Japanese cuisine in Hiroshima, this is the place.
However, there is a one year wait for reservations.
From now on, it will only be done by a few members.
Maybe they are imitating the difficult-to-reservation stores in Tokyo?

Various desires and ambitions, including the landlady.
It felt like it was swirling.
The food is delicious.

Menu below
*☼*――――――*☼*――――――
Skull and crossbones from Kyushu
Fugu milt
Bowl
Clams caught in Yawata Bay
Yoichi's Ankimo, Flounder
With grated maple leaves and ponzu sauce that has been added for 32 years.
soy sauce
Iwakuni red shellfish
Fugu aged for 6 days with wasabi and soy sauce
Tuna from Oma Mochibonito from Shizuoka
Sawara shrimp sauce
Sakakiyama beef
italian truffles
Hokkaido horse dung sea urchin crab miso
etc
*☼*――――――*☼*――――――

Overall the food is very delicious.
How to use ingredients, how well they are grilled, soup stock, etc.
It was an amazing number ✨
It was a feast!

Omakase(Chef's selection) Course Menu
 *Meal fee, Tax, service fee, JPNEAZY system fee included.
 *No extra charge occurs, if you add no order.

(Until the end of February 2024) Omakase

(From 1st March 2024) Omakase

<h2>Japanese Restaurant in Hiroshima</h2><h3>Introduction of "Chisou Sottakuito"</h3><p>[ 8 mins walk from Chuden Mae Station ]</p><p>“Chisou Sottakuito” is a Japanese restaurant located in Hiroshima. This restaurant can be found when walking along the south street of Peace Boulevard in Hiroshima city. At Chisou Sottakuito, you can  dine on some of the best local dishes as well as specially made dishes by the great chef of Chisou Sottakuito, Hisama Hirano, himself. Experience the hospitality of Chef Hirano and proprietress Emika Ueda at Chisou Sottakuito.</p><h3>Chef Hisama Hirano</h3><p>Not only does Chef Hisama Hirano own one of the most high-level restaurants in Hiroshima, but Chef Hirano works hard in order to make sure he only serves cuisine with top-notch ingredients. Hirano has been known to preach about the wonders and importance of using dashi (broth) in his food and the importance that it serves. His unique approach to cuisine and his concept for how to make it palatable is clearly noted in each dish he serves.</p><h3>Ingredients</h3><p>Chef Hirano does business dealings with a local fish store in Shizuoka Prefecture, SUSUE MAEDA, which is also a store well known to famous chefs around the world due to the top quality of their products. One of the most important ingredients used in Chisou Sottakuito cuisine is dashi, also known as soup stock. Believing that only the freshest of ingredients can make the best meals, Chef Hirano makes sure to go to spring water in Hiroshima each and every day to use it when making his golden-colored Dashi, which is based on the vintage taste of "Okui Kaiseido" from Fukui Prefecture. When you eat fresh fish served at Chisou Sottakuito, you can taste the mixture of broth right from the second it hits your tongue thanks to Chef Hirano's thoughtfulness and attentiveness to his food.</p><h3>Cuisine</h3><p>At Chisou Sottakuito, Chef Hirano also offers his own method and explanation of how to eat the meal in order to enrich your pallet and enjoy the flavor even more than you already will. Paired with some of the best fish and dashi in all of Hiroshima, Proprietress Ueda offers her recommendation of Japanese sake specially chosen directly from the brewery to pair with the savory meals. Chosen from over 10 varieties of local sake purchased based on the season, guests can not only get the taste of Hiroshima but that of Japan as well. With dishes served directly before the meal, it is also recommended to pair the Japanese sake with specific dishes. Aside from Japanese sake, a variety of red and white wines, shochu, bottled beer, and other soft drinks are available for guests with differing tastes.</p><h3>Interior and Seating</h3><p>After walking through the streets lined with French and sushi restaurants, you will find yourself opening the doors of Chisou Sottakuito and immediately wanting to grab a seat. There are nine counter seats available for guests to dine at, or there are private rooms that seat four people for those who would like a more intimate experience. Reservation services are available for the seats you may want to sit at, though depending on the reservation status of the day, that is subject to change when entering the diner. Either way, family, friends, couples, and all types of people can enjoy themselves at Chisou Sottakuito. </p><h3>Message from Chisou Sottakuito</h3><p>"In Hiroshima Prefecture, there is world-famous soft spring water everywhere that brings out the flavor of kelp in soup stock. We want to entertain guests with "Dashi no Itteki" in Hiroshima, which has many visitors from home and abroad. I want to make a city where I can do that." -Chef Hirano</p>