Dashi: Japan’s Hidden Elixir

Whether you love to cook or simply appreciate the subtle flavors of Japanese cuisine, this private experience hosted by a Kyoto chef will satisfy your curiosity about the world of dashi, the foundational ingredient in most Japanese dishes. Hosted in his intimate restaurant, Chef Toshihiko Yamamoto will explain the history and importance of dashi in Japanese cooking while together, you prepare a fresh batch of dashi to use for an exquisite meal. You will shave the dried bonito into flakes and boil it with kombu kelp into a broth rich with umami flavor. Next, Chef Yamamoto will prepare a special meal with a little help from you, creating Western-Japanese fusion dishes to show how easily dashi can be used as an ingredient to your own style of cuisine. As he prepares the meal, feel free to ask questions or take photos and video of the process. After the meal, the chef will prepare a bowl of matcha in the style of Omotesenke tea cermony, the perfect way to wrap up this unique experience.

With nearly a decade's experience working for a dashi company and years as a chef specializing in Italian cuisine, Chef Yamamoto brings a new perspective to the use of Japanese dashi in cuisine from other parts of the world. Rather than focusing solely on traditional Japanese dishes, he will show you how dashi can be used to creatively season other dishes, from wagyu beef to fried cheese. This interactive experience allows you to participate in the dashi making process while getting a close-up view of a Japanese chef preparing a special private meal in his own restaurant. You'll also help with making some other simple dishes. While Chef Yamamoto speaks limited English, his friendly demeanor and passion for sharing the virtues of dashi with the world will make your time with him a pleasurable memory of Kyoto. Chef Yamamoto will also share his other interest, Japanese tea ceremony, wrapping up your time with a casual tea experience based on his practice of Omotesenke style tea ceremony.

Chef Toshihiko Yamamoto runs his own restaurant in Kyoto, specializing in a refined version of oden, a traditional Japanese stew. With years of experience as both a chef and an employee of a dashi producing company, Chef Yamamoto is passionate about sharing the history and culture of dashi with a global audience and is excited to invite overseas guests to experience dashi in an intimate way that may inspire them to use it more often in their own cooking. Chef Yamamoto is also a long-time practitioner of the Omotesenke school of Japanese tea ceremony, an interest that influences his cooking and design aesthetic.

A good appetite for an unusual and delicious meal. Because Chef Yamamoto speaks limited English, a translation device or other tool is recommended to allow you to engage in deeper conversation with him.