Soshi is located in the downtown Tate-machi streets of Hiroshima. Unlike most higher-end Sushi-ya, the shop does not shy away from its unique presentation of an antique Izakaya with heavy focus on produces from the Setonaikai.
Satani Soshi-San, the main man who works thru the many cuts of catches behind the counter, is one of the most down-to-earth chefs I have met. He strikes a great balance naturally between dealing with ingredients silently and making causal jokes across counters.
Shiromi servings are of heavy emphasis here, along with seasonal harvests of shrimps and squids of summer. Kombu-cured raw cuts of Anago offer distinct flavors, with Shiso-cured Kisu afterwards as a herby pace-changer. The Tairagi diced-cuts act as an intermediate round-up, before the charcoal-grilled Tachiuo Maki-roll as a brief closure to the Shiromi flow. Kuruma-Ebi is a good catch of the summer weeks, serving right after the Shiromi Nigiris. Then another piece to follow, on the house!
Truly a cozy and happy place for fish lovers when visiting Hiroshima.
Course as of summer 2025
Tsumami🍶
1. Tiger Fish(Okoze), topped over its liver, roes, skins, and stomach
2. Horse Mackerel(Aji), skin-seared
3. Squid(Aori-Ika), with Karasumi Roes
4. Steamed Abalone(Mushi-Awabi), topped over liver sauce Shari
5. Unagi, grilled
6. Chawanmushi, with shrimp-taro(Ebi-Imo)
Nigiri🍣
1. White Sea Bream(Shiro-Madai)
2. Sword-tip Squid(Kensaki-Ika)
3. Conger Eel, served raw(Anago)
4. Whiting(Kisu)
5. Pen-shell(Tairagi)
6. Tiger Prawn(Kuruma-Ebi)
7. Tiger Prawn(Kuruma-Ebi), courtesy of Taisho
8. Beltfish Roll(Tachiuo-Maki)
9. Octopus(Tako)
10. Striped Jack(Shima-Aji)
11. Tuna Hand-roll(Temaki)
12. Red Sea-Urchin(Aka-Uni)
13. Conger Eel, grilled(Anago)
14. Dried Gourd-roll(Kanpyo-Maki)
15. Soup-based Egg(Dashi-Tamago)
by OAVAO99