Fushitaka
In Tsukiji, devoted to the way of dashi — for each node, each flake, each bowl.
— At a glance
- Cuisine
- 乾物・だし（鰹節専門店）
- Area
- Chuo City
- Hours
- 06:30–14:30
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 a wide range of 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. Good dashi begins with good material, so every item passes a practiced eye.
The goods that supply professional kitchens, for the home too. Ask us anything — how to draw dashi, which grade for which dish.
A bowl of dashi begins with judging the material. For a clear first dashi we choose the node, shave the flake, and face the bowl.
— Fushitaka
A bowl of dashi begins with judging the material. For a clear first dashi we choose the node, shave the flake, and face the bowl.