Dashi" is the cornerstone of Japanese cuisine. In every drop of dashi, ingredients, techniques, and heart are incorporated. At our restaurant, we use Hokkaido kelp and Kagoshima honkare shavings to carefully prepare a clear and pure broth.
The impression of a dish is greatly affected by the way dashi is prepared. Strong extraction makes the broth richer and richer, but to maintain a clear flavor, it is important to control the heat and time. The temperature of the water and the condition of the kelp also change from day to day, so we prepare the soup every morning while keeping all five senses alert.
This dashi is used not only in soups and simmered dishes, but also in chawanmushi (steamed egg custard) and takikomi. Our goal is to create such a gentle flavor that just one sip will soothe the body.
We hope that when you visit our restaurant, you will also listen carefully to the "invisible star," the dashi.
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