A World of Delicate Dashi to Savor at a High-End Sushi Restaurant

Our restaurant places immense importance on dashi, using Rishiri kelp. The dashi extraction process begins the night before, with the kelp steeped in water for about 8-10 hours. After this long steeping period, the kelp is rapidly heated to approximately 80 degrees Celsius, and the dashi is simmered at this temperature for 1-2 hours. During this time, we carefully monitor the humidity and the extraction of umami from the kelp, adding bonito flakes at the optimal moment.

This profound dedication to dashi is rooted in my training in Japanese cuisine in Kyoto. Our customers also expect high-quality dashi from me, given my training in Kyoto. We never compromise, even in dishes like miso soup or clear soups, where the flavors of other ingredients might seemingly mask the dashi. We offer dishes featuring ingredients such as clams in spring, pike conger in summer, and grouper in winter, achieving perfect flavor with just a simple touch of salt. When the dashi is excellent, it elevates the entire dish.

To maintain the quality of our dashi, we carefully manage the temperature to prevent excessive extraction of color or flavor from the kelp. Every day, we strive to extract clear, golden-hued dashi. And at the beginning of the course, we serve a warm, seasonal clear soup, allowing our customers to settle their stomachs with delicious dashi before enjoying the finest sushi.