The signature node
01
Honkarebushi (aged dried bonito)
The finest grade, aged over two years — fragrant, for a clear first dashi.
TSUKIJI · TOKYO
Fushitaka
In Tsukiji, devoted to the way of dashi — for each node, each flake, each bowl.
Tokyo, Chuo City, 6-27-2 Tsukiji — SCROLL ↓ NO. 01 — 07
— A single path
In Tsukiji, devoted to the way of dashi — for each node, each flake, each bowl.
A Tsukiji specialist in katsuobushi, kombu, niboshi and dashi — the dried fish and stock the professionals buy.
A small shop of about seven tsubo in the Tsukiji outer market. The third-generation owner, Katsuhiko Nakano, supplies the professionals — from ryotei and izakaya to ramen counters.
Honkarebushi, kombu, niboshi, dashi — the umami of the sea, judged and sold one node at a time. Home cooks are just as welcome.
— The index Katsuobushi · kombu · niboshi · dashi
02 Kezuribushi (shaved flakes)
Freshly shaved katsuo flakes, light and aromatic.
03 Atsu-kezuri (thick-cut)
Thick-cut for a robust stock — soba broth and simmered dishes.
04 Ma-kombu
Refined, gently sweet kombu for dashi.
05 Niboshi (dried sardines)
The backbone of miso soup and ramen broth.
06 Dashi packs
Restaurant-grade blended dashi, made easy at home.
07 Assorted dashi gift set
Also makes a gift.
— One bowl of dashi
How to make dashi
Steep kombu in water, remove it just before boiling, add katsuo flakes, bring to a brief simmer, then strain — that's first dashi.
- 01
Steep the kombu
Place kombu in cold water and bring up over low heat.
- 02
Add the katsuobushi
Lift the kombu just before boiling; add a handful of freshly shaved flakes.
- 03
Strain, gently
Bring to a brief simmer, then strain through cloth — that is first dashi.
TSUKIJI · TOKYO
The umami specialists the professionals come for.
— Visit
Fushitaka
- Address
- Tokyo, Chuo City, 6-27-2 Tsukiji
- Nearest
- Tokyo Metro Hibiya Line ‘Tsukiji’ / Toei Oedo Line ‘Tsukiji-shijo’
- Hours
- 06:30–14:30
- Closed
- 日曜・祝日・市場休市日 (Sundays, national holidays, market-closure days)
- Phone
- 03-3551-2661
