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In recent years, dashi—the foundation of Japanese cuisine—has garnered significant attention worldwide. Introduced as “Dashi” or “Japanese broth,” it is now widely recognized not as mere soup, but as the wellspring of umami, the essence that determines a dish’s flavor. The clear, delicate umami drawn patiently from natural ingredients like kombu, paired with the refined art of selecting different broths for different dishes, has earned dashi recognition as a distinctive expression of Japan’s culinary heritage. Today, dashi continues to inspire the world—not only as a taste, but as a symbol of Japanese aesthetic philosophy and cultural depth.
On the 25th floor of Park Hotel Tokyo, Japanese cuisine Hanasanshou places dashi at the heart of every creation. A dish’s refinement does not rest with the dish itself, but with the broth that gives it foundation. At Hanasanshou, we honor this principle at every step—from ingredient selection to extraction—without compromise.
Hanasanshou’s primary dashi emerges from meticulously chosen ingredients, each selected with intention:
• Water from the SHIRAKAMI SANCHI region — Ultra-soft water that clarifies umami and distills the pure essence of fragrance
• Natural Rishiri kombu — Refined and transparent umami with a delicate sweetness
• Katsuobushi honkarekushi (premium dried bonito) — Profound umami and lingering, full-bodied aroma
• Maguro bushi (tuna stock) — Rich, deep body and umami that leaves a lasting impression
When these elements combine, a clear yet powerful broth emerges, refined in flavor yet boundless in aroma. The soft water from SHIRAKAMI SANCHI draws out the pristine umami of Rishiri kombu, while the fragrance of premium bonito and the depth of tuna interweave—creating a seamless whole that is delicate and yet full of character.
Dashi is delicate; it shifts subtly with each day’s ingredients and conditions. At Hanasanshou, we never prepare dashi ahead of time. Chef Motomichi Sekiguchi examines each day’s state with care, patiently drawing a fresh primary broth each morning. This unwavering commitment to process is what sustains Hanasanshou’s precision. A single bowl of dashi carries both the power of ingredients and the sensitivity of the artisan—the two cannot be separated.
Dashi is never the star. Yet it determines the entire impression of the meal. It draws out each ingredient’s character, brings them into harmony, and supports them quietly. Within Hanasanshou’s dashi breathes the Japanese art of ma—the beauty of subtraction, of knowing what to leave unsaid. The origin of the world’s fascination with umami awaits you at Hanasanshou. We invite you to experience it.
