Dashi

At Kagurazaka Ishikawa, Tokyo · Soup

Served as the opening course — a bowl of pure dashi. First-infusion kombu and katsuobushi, pulled at exactly the right time. The dashi alone justifies the reservation.

More at Kagurazaka Ishikawa

  • Hamo with Plum Sauce

    Seasonal

    Pike conger eel, sliced through its 3,000 bones (honekiri technique), poached and served with tart plum sauce. Summer course only. The knife work alone takes 10 years to master.