Dashiya Ichiden

[The key is the dashi stock. We put our passion into using the highest quality bonito flakes, “Honkarebushi”]

The restaurant’s entrance is located in a corner of Okihata, a popular tourist spot that includes the birthplace of Kitahara Hakushu. Passing through the gate facing the street, a narrow alley reminiscent of Kyoto continues on into the distance. Walking deeper and deeper, you will arrive at the restaurant. The owner is a chef who trained at famous hotels from a young age, and served as executive chef in Kansai and Oita. During his time as executive chef, “there were times when he was in charge of cooking for large banquets for 300 people.” However, gradually he began to feel the desire to “make food with heart for a few customers.” After making ample preparations to make this dream a reality, he opened the current restaurant in October 2018.

What is the passion for dashi stock that led to the restaurant’s name, “Odashiya”? “I started training when I was 16, and I realised that cooking is all about dashi stock! Now I am convinced that dashi stock is an essential part of Japanese culture.” Delicious food is all about dashi stock. The ingredient the owner uses for his dashi stock is the highest quality dried bonito flakes, called “honkarebushi”, from Makurazaki, Kagoshima. He is particular about only shaving the “honkarebushi” as much as is needed for each customer’s dish. “I don’t store the shavings in advance, because freshly shaved bonito has the best aroma and flavour.”

When he receives a reservation, he plans what to make and prepares the food “with all his heart and passion.” For this reason, reservations are essential. Many of the customers who have tasted the owner’s cooking become repeat customers, and there are even regulars who come every month. I felt that this was proof that his extraordinary passion for dashi stock is definitely conveyed through his cooking.