Super cool spot at Tsukiji Market specializing in dashi. The Dashi Stand serves cups of umami-rich dashi. Dashi is our basic stock that is used for many dishes. Most of all I make it almost daily for miso soup. The same dashi can be used for simmering vegetables, noodles, and so much more.

Anko (her nickname) Takahashi is a certified Dashi Meister (specialist). She said her curiosity for dashi happened while making a sumo documentary called Sumodo. The rikishi wrestlers were being nourished with a hotpot called chankonabe. The nabe is rich with dashi. Takahashi san studied dashi and opened her shop at Tsukiji Market about six months ago.

The signature Kiwami dashi is intense and rich enough on its own to be like a Japanese consommé. It is made from Rausu kombu, katsuo (skipjack tuna) bushi, and saba (mackerel) bushi. The kombu is from my favorite kombu shop, Suita Shoten @suitashoten_official. The katsuobushi is from the shop next door to the dashi stand called Kawabe Shoten.

Hours are from 9:00 a.m. to 3:00 p.m. Closed Wednesdays and Sundays, same as Tsukiji Market. The menu includes dashi and dashi chazuke rice seasoned with dashi. Saké can also be paired with the dashi. Takahashi san said in the summer she may serve chilled dashi. If you visit, tell her Yukari sent you. Takahashi san lived in Canada for a year and can explain dashi in English. 

In the evenings the space becomes an oden with small bites shop.

The Dashi Stand

Chuo-ku, Tsukiji 4-7-5

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