— Questions
Fushitaka
FAQ — mail order, how to make dashi, and more.
01 Do you ship / offer mail order? +
Yes — order online at fushitaka.com.
02 How do I 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.
03 Can home cooks buy here too? +
Of course — home cooks are very welcome.
04 What are your hours? +
6:30–14:30; closed Sundays, holidays and market-closure days.
05 Do you take reservations? +
Walk-ins are welcome. For current availability and reservations, see its Tabelog page.
06 What is the signature dish? +
The signature dishes are Honkarebushi (aged dried bonito), Dashi packs.
07 What kind of place is it — and what occasion suits it? +
A Tsukiji specialist in katsuobushi, kombu, niboshi and dashi — the dried fish and stock the professionals buy. It's an easygoing spot for an everyday meal — no special occasion needed.
For anything else, ask in store or visit the official site.