At Inua ($$$$), our food critics consistently recommend: Wild Herb Dashi. Wild Herb Dashi scores 94.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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A dashi broth built entirely from foraged Japanese herbs and seaweeds, no fish or kombu. The Nordic technique — cold infusion over 48 hours — extracts flavors that hot methods cannot. The course that defines Inua.
"Inua's wild herb dashi is the soup course that shows what Thomas Sabel and his Copenhagen-trained kitchen are doing with Nordic technique and Japanese ingredients. The dashi is made from foraged herbs…"
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