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

Our shop is extremely particular about dashi, using Rishiri kombu. The dashi extraction process begins the night before, steeping the kombu in cold water for about 8 to 10 hours. After this long cold-steeping, the kombu is quickly heated to about 80 degrees Celsius, and the dashi is drawn while maintaining that temperature for 1 to 2 hours. During this time, we carefully monitor the humidity and the flavor extraction from the kombu, adding bonito flakes at the optimal moment.

This deep dedication to dashi is based on my experience training in Japanese cuisine in Kyoto. Our customers also expect high-quality dashi from me, given my training in Kyoto. Even in dishes like miso soup or clear soup, where the flavors of other ingredients might seemingly hide the dashi, we never compromise. We serve dishes using clams in spring, pike conger in summer, and grouper in winter, achieving perfect flavor with just a simple touch of salt. If the dashi is excellent, the dish itself stands out.

To maintain the quality of the dashi, we carefully control the temperature to prevent the kombu's flavor and color from becoming too intense. Every day, we strive to extract dashi that is a brilliant golden color and perfectly clear. And, at the beginning of the course, we serve a warm seasonal bowl, allowing our customers to settle their stomachs with delicious dashi before enjoying the finest sushi.