DASHI OKUME Brooklyn

We are thrilled to announce our Dashi Autumn Omakase Pop-up

Shun, the Japanese concept that values the peak of each season.

As summer ends and the leaves begin to turn, we find ourselves longing for the flavors of autumn—umami rich salmon, ikura, fragrant mushrooms, sweet kabocha, and crispy lotus root. Autumn is often referred to as 'the season of hearty appetites.'

This time, we present a selection of five appetizers, each featuring seasonal autumn ingredients and plenty of dashi, paired with fresh fish from Toyosu. To finish, enjoy a seafood oyakodon topped with salmon from Toyosu Market and ikura, served over rice cooked in a donabe pot with rich, flavorful dashi. Savor the taste of autumn.

Dashi Autumn Omakase
Course Menu

Sakizuke
Seasonal appetizers using our dashi

Sashimi
Seasonal sashimi from Toyosu fish market

Agemono
Deep fried dishes of the day

Salmon and Ikura Donabe Gohan
Seafood oyakodon topped with salmon and ikura, served on clay

Kanmi
House-made dessert

Price
$85 per person (excluding tip and tax)

*We also designed a sake tasting menu to
pair with the omakase for an additional $60.

Dates & Time
Every Friday and Saturday
One seating from 8pm

Location
at Dashi Okume
50 Norman Ave, Brooklyn 11222

Please secure your spot before they run out.
Reservation is available from the link in bio.

How Niboshi is Made

Ibuki Island in Kagawa Prefecture is famous for its dried anchovies "Niboshi". The fishing grounds and processing facilities are very close to each other, allowing the fishermen to handle everything from catch to processing.

The most important factor in dried anchovy production is the freshness of the raw anchovies. While alive, anchovies have very little of the component inosinic acid, which is a form of umami. However, when the fish is caught and struggles in the net, this causes enzymes convert to inosine acid.

Anchovies deteriorate faster than other fish, and inosinic acid diminishes over time. Therefore, the key to making delicious dried anchovies lies in how quickly they can be brought back to the port and boiled immediately.

——

煮干しができるまで

片口煮干しの名産地、香川県伊吹島。
この島で作られた煮干しは"伊吹いりこ"とも呼ばれます。

島では、漁場と加工場が非常に近くにあり、漁獲から加工まで網元が一貫して生産をしています。

煮干し製造で最も大事なのは、原料であるカタクチイワシの鮮度。実はこのカタクチイワシは、生きている間はうま味成分のイノシン酸をほとんど持っておらず、漁獲時に網が絞られ、死後に細胞内の酵素が働き、イノシン酸の含有量が増加していきます。

ただしイワシは他の魚に比べて劣化するのが早く、イノシン酸も時間が経ちすぎると今後は逆に失われていってしまうため、いかに早く漁港に戻り煮熟することができるかが美味しい煮干し製造の鍵を握っているのです。

We’re excited to introduce our limited-time TEISHOKU menu, the ‘SABA NO MISONI’.”

This miso-stewed mackerel is made from the fatty SABA / mackerel sourced from Toyosu Fish Market, simmered slowly for about 14 hours with a special blend of organic miso from Sano Miso.

It’s so tender that you can even eat the bones.

Available for just two weeks, from Wednesday, April 24th to Tuesday, May 7th, at $45.
Limited to 5 servings per day.

Since it pairs so well with white rice, please come hungry.
You might need extra bowl of rice.

We are thrilled to welcome a one-day Pop-Up Market by Noma Projects ( )  at our store in Greenpoint on Thursday, April 18th, 11:00am - 8:00pm.

Noma Projects was founded in 2022 to share the knowledge, innovations and flavors of noma ( ) beyond the four walls of their restaurant in Copenhagen. Truly inspired by their culinary passion, we are excited to showcase their innovative products and philosophy at our store.

The Pop-Up Market opens at 11 am and samplings of their products will be offered at our dining area ($4.00 per serving).

This is a first-come, first-served event running from 11am, until sold out.

Reservations are not necessary; just come on in before they sell out!

Please note that we will not be serving our regular teishoku menus on this day.

We’re thrilled to announce the extension of our Oden Omakase POP UP until the end of March!

Oden is a wintertime favorite among Japanese people. 
When the wind turns cold, everybody starts craving hot oden.

Oden is a dish consisting of various ingredients such as vegetables, daikon, fish cakes and so on simmered in Dashi.

As a Dashi specialized store, we wanted to deliver this culture to New York.

Warm up your winter with our piping hot Oden.

We hope to see you there!

Please make a reservation from the link in bio!

🏮Oden Omakase Course Menu $75 per person

Sakiduke - Seasonal appetizer and Sashimi from Toyosu
Oden - 10 kinds of housemade Oden
Agemono - Deep Fried Dish of the day
Shime - Special finishing dish using oden dashi

*Sake Paring is also available at $50

🗓Dates & Time
Every Friday and Saturday until March
One seating from 8pm

📍Location
Dashi Okume
50 Norman Ave, Brooklyn 11222

Happy New Year!

We would like to introduce a new bento box ”NORIBEN” to welcome the new year.

NORIBEN is a common and beloved bento in Japan, but we have crafted one using the finest ingredients possible.

Since our opening, many customers have asked if takeout is available, and until now, we have declined. This is because we want all customers to enjoy it in its most delicious state, even for to-go meals.
　
Therefore, we have taken special care in its preparation, including the way the rice is cooked, cooled, and the selection of bento side dishes.

Our NORIBEN features:
- Salmon sourced directly from Toyosu
- Nori seaweed from Ariake
- A special blend of rice polished in the traditional method from Sumida-ya
- Miso soup with miso from Sano Miso, and aosa from Iseshima
- Homemade shrimp & lotus root Satsumaage
- Tamagoyaki with our dashi
- Donko Shiitake UMANI from Oita
- Cold Brew Kettle tea

Initially, we will offer only for weekdays, 10 servings per day, for in-store pickup only. $45 per bento box. It is available from January 4th.Call us (646) 434-2912 or visit our store to order pickup.

We apologize for the limited availability but hope you will have the chance to enjoy this bento.
Thank you for your continued support this year.

新年あけましておめでとうございます。

新しい年のスタートと共に、新しいお弁当「NORIBEN」を紹介させていただきます。
日本で広く親しまれているのり弁ですが、私たちは可能な限り最高の素材を使用して丁寧に仕上げました。

お店がオープンしてから、多くのお客様から「テイクアウトはできますか？」とのお問い合わせをいただいており、これまで断ってまいりました。それは、テイクアウトでも本当に美味しくお召し上がりいただきたいからです。そのために、通常の定食とは異なる形で仕上げています。お米の炊き方、冷ます方法、お弁当のおかずの選定にも工夫を凝らしています。

NORIBENの中身は、豊洲直送の銀鮭、有明の海苔、隅田屋の古式精米されたブレンド米、佐野味噌と尾粂の出汁、伊勢島のあおさを使ったお味噌汁、自家製のエビと蓮根のさつま揚げ、尾粂の出汁を効かせた卵焼き、大分県産の冬子乾燥椎茸の旨煮、そしてケトルのお茶が含まれています。

最初の段階では、品質を保つために、1月4日より1日につき10食・平日限定・店頭での受け渡しのみとさせていただきます。お弁当は1個 $45です。数に限りがありますが、このお弁当をお楽しみいただければ幸いです。お電話でのご注文も承ります。(646-434-2912)

今年もどうぞよろしくお願いいたします。

Due to the high volume of requests from our customers, we’ve decided to extend the Oden POP UP for another month!

To evoke the full potential of dashi for everyone, we’ve prepared a piping hot oden using an abundance of dashi ingredients.

Warm Up Your Winter with Our Exclusive Oden Omakase Pop-up Event.

🏮Oden Omakase Course Menu
Guests will be served, appetizer, sashimi from Toyosu, 10 kinds of Oden & finishing dish
priced at $75 per person

*Sake Paring Availabe for $50(comes with 4 kinds of sake)

🗓Dates & Time
Every Friday and Saturday
One seating from 8pm

📍Location
Dashi Okume
50 Norman Ave, Brooklyn 11222

Secure your spot from the link in bio

Exciting news!

We will be holding an Oden Omakase Pop Up event
on 12/23 Sat & 12/29 Fri from 8pm.

Join us for housemade Oden course menu.

In the chilly winter, there’s nothing quite like the warmth
that comes from a hearty bowl of oden.

As a dashi specialty store, we’ve crafted meticulously curated oden,rich with dashi to warm both body and soul.

Each item, from the homemade fish cakes to the locally sourced, exquisite vegetables, are prepared with care.

Warm up with us and savor the unique flavors of the season.

🏮Oden Omakase Course Menu
Guests will be served, appetizer, sashimi,
9 ~ 10 kinds of Oden & finishing dish
priced at $75 per person (exclud. tip/tax)

*Sake Paring Availabe for $50(comes with 4 kinds of sake).

🗓Dates & Time
Dec 23rd  Sat  from 8PM
Dec 29th Fri  from 8PM

📍Location
Dashi Okume
50 Norman Ave, Brooklyn 11222

Secure your spot from the link in bio!

We are excited to announce that we have tailored three kinds of ‘Dashi Experience Gift Boxes’ with a special recipe booklet for this holiday season, allowing your special someone to fully enjoy our dashi!

🎁DASHI EXPERIENCE GIFT BOX - MATSU $350
The MATSU set is designed for your special someone, a culinary enthusiast, to enjoy the ultimate dashi adventure. The set includes all the dashi and seasonings needed to explore various recipes, covering not only classics like miso soup, soba, and udon but also winter-perfect recipes such as hot pot and chawanmushi. Embrace a life with dashi, where everyday moments are infused with health and umami.

🎁DASHI EXPERIENCE GIFT BOX - TAKE $150
The TAKE set is crafted for your beloved, a cooking enthusiast, to explore a variety of dishes using dashi. Enjoy making three kinds of noodles and an authentic miso soup by combining two kinds of miso.

🎁DASHI EXPERIENCE GIFT BOX - UME $65
The UME set is crafted to help your special someone effortlessly embrace a life with dashi. Create classics like udon and miso soup for a healthy and umami-rich culinary journey with our recipe book.

Happy Holidays, and we hope your special someone will enjoy one of the dashi journeys.

We are excited to announce that we are gearing up to launch its Chef Collaboration series this fall, debuting with a set of dashi packs crafted in partnership with the highly esteemed chef, Kyle Connaughton, of the renowned three-Michelin-starred restaurant, SingleThread, in Sonoma, California.

Leveraging his extensive experience working in Japan for several years and his enduring passion for Japanese cuisine, Chef Connaughton has masterminded two dashi blends using Dashi Okume’s premium ingredients.

The first is a vegetable-based Shojin Dashi blend, thoughtfully composed of Rishiri Kelp, Donko Shiitake, Tomato, Cabbage, and Carrot.

The second, the Sweet Shellfish Dashi blend, features a delectable combination of Black Sea Perch, Sweet Kelp, Scallop, Cabbage, and Onion.

Dashi packs are available at our online store from the link in bio.

Let's make broth from scratch for Soba Noodle!

This time, we have gathered a very splendid group of instructors!

Sake, Mirin, Soy Sauce, and Dashi are essential for Japanese cooking.
Why don't you make Soba Noodle broth from scratch with experts and researchers of fermentation who actually make each seasoning at the highest quality in Japan and the U.S.


Mr. Hiraku Ogura, fermentation designer
Mr. Yusuke Misumi, Mirin Craftsman at Bunjiro Sumiya Shoten, Mirin Brewer
Mr. Masaru Terada, President of Terada Honke (Sake)
SAN-J (Soy Sauce Manufacturing in the U.S.) President Sato

We will also use the "Uzuki" soba noodle made by Soba Master Shuichi Kotani


-Lean how to make Dashi
-Tasting & Lecture of Dashi / Sake / Soy Sauce / Mirin /
-Make Broth for Soba Noodle
-Tasting of soba noodles you make during the workshop


🗓Saturday, September 9, 20:00-21:30
📍Dashi Okume , 50 Norman Ave, Brooklyn 11222.

Reservation from the link in bio!

Let's make broth from scratch for Soba Noodle!

This time, we have gathered a very splendid group of instructors!

Sake, Mirin, Soy Sauce, and Dashi are essential for Japanese cooking.
Why don't you make Soba Noodle broth from scratch with experts and researchers of fermentation who actually make each seasoning at the highest quality in Japan and the U.S.


Mr. Hiraku Ogura, fermentation designer
Mr. Yusuke Triangle, Mirin Craftsman at Bunjiro Kakutani Shop, Mirin Brewer
Mr. Masaru Terada, President of Terada Honke (Sake)
SAN-J (Soy Sauce Manufacturing in the U.S.) President Sato

We will also use the " Uzuki" soba noodle made by Soba Master Shuichi Kotani
https://www.uzuki-ny.com/


-Lean how to make Dashi
-Tasting & Lecture of Dashi / Sake / Soy Sauce / Mirin /
-Make Broth for Soba Noodle
-Tasting of soba noodles you make during the workshop


Saturday, September 9, 20:00-21:30
@ Dashi Okume , 50 Norman Ave, Brooklyn 11222.

Reservation from the link in bio!

We are excited to announce that Japanese Italian Restaurant Owner & Chef YUTA INOUE will be serving Omakase Course at our store for 5 days.

The Chef is well known for his unique cuisine using local ingredients with Japanese ingredients like Miso, and Dashi.

Traveling all the way from Kamakura, Japan.
Please book your table through the link in our bio.

June 21st to June 25th
Time : 7:30opm to 9:30pm

$100 Omakase Course (excluding Tips and Tax, 6 to 8 dishes depending on the ingredients)

Good sake & tasty fish
What else do you need to start your evening drinks?

Our sake bar is open now every Fri & Sat 5 pm to 11 pm

Full range of sake, new a la carte dishes using DASHI and our fish , straight from Tokyo is available.

———

美味しいお酒と、美味しいお魚があれば、素敵な晩酌が始まります。

週末の夕方からの時間帯だけ開く
日本酒バー”角打ち おくめ”が、
DASHI OKUME Brooklynにオープンしました。

営業時間
毎週 金 / 土 17時-23時
50 Norman Ave, 11222

お酒とお料理を揃えて、お待ちしております。

Thank you for the coverage of our Teishoku


We have no compromise on our taste and brought everything from Tokyo as a wholesaler of fish since 1871.

Our Teishoku is available not only for breakfast but from 11am to 7pm.

Please drop by anytime