Chisou Sottaku Ito

Dashi is that most commonplace ingredient in Japanese cooking — the fish-based stock which serves as the base for a vast amount of dishes. Easy to learn, difficult to master — you don’t really know the difference that great dashi can make until you try the very best. At Chisou Sottakuito in Hiroshima you can do just that. The dashi-master chef here utilizes the naturally soft water of Hiroshima to create perfect flavor balances in his three varieties of dashi stock. Each is made from a different variety of fish and matched with each of the particular seafood dishes on the set-course menu. The courses are made with sashimi which is sourced from all over Japan and capped off with a dish of truffles for a crowning touch of luxury.