Hirano-San is the grandmaster of Chisou-namesake shops, that have become a presence of their own in the Japanese culinary world. His style is pure rigorous with focus on ingredients being presented, a sight to behold from the open counter. The Kombu-Dashi here is generally regarded as golden standard of the industry.
A series of dashi is crafted from different harvests of naturally grown Kombu which are dry-aged at the store, true aromatic blesses throughout the course:
Rishiri Kombu from Rebun Island, Hokkaido
Rashiro Kombu from Shiretoko, Hokkaido
Ma-kombu from Hakodate, Hokkaido
Kirai Kombu from Tsuruga, Fukui
The Dashi is to accompany the very best of the seasonal ingredients from ocean to land. Hirano-San takes pride of being the sole point of delivery for many of his suppliers across Japan.
A few notable ones from the 2025 Summer visit:
🐟Marbled Flounder from Hiroshima Prefecture
🐟Horse Mackerel from Setouchi Prefecture
🐠Natural Freshwater Eel from Shizuoka Prefecture
🐟Blackthroat Seaperch from Shimane Prefecture
🥩Takamori Wagyu from Yamaguchi Prefecture
A gem of a shop that I will always return to when visiting Hiroshima if availability allows.
by OAVAO99
4 Comments
One of my top ten meals ever… extraordinary food, service and atmosphere.
Fascinating shop. Seems not only does he varies the kombu, he changes the water and katsuobushi for the different dashi also. Makes one wonder how many combinations he uses since the possibilities are almost endless
This looks amazing. Thanks for sharing.
insane looking meal