Dashi
Stockholm, Sweden
ā1 Star
The Experience
From Michelin Guide
Two chefs, one Swedish and one Australian, are behind this homage to Japanese cuisine which sports the uncluttered, pared-back dĆ©cor common to both Nordic and Japanese restaurants. Prime Swedish produce powers dishes that come from an āosusumeā menu and have a meticulous, delicate construction. Expect the eponymous broth to make several appearancesĀ āĀ like as a marinade for amberjackĀ āĀ while desserts such as their take on a classic Mont Blanc are a highlight. Completing the Japanese culinary experience is a varied sake list that includes some rare selections.
Unique Things
From Visitor Experiences
Fusion of Nordic and Japanese Culinary Philosophy: Dashi is uniquely helmed by two chefs, one Swedish and one Australian, creating a homage to Japanese cuisine that integrates the uncluttered, pared-back dƩcor and ethos common to both Nordic and Japanese restaurants. This blend extends to the use of prime Swedish produce powering dishes that are meticulously and delicately constructed, reflecting a true cross-cultural culinary dialogue.
Central Role of Dashi Broth: The restaurant emphasizes the eponymous dashi broth not just as a soup base but as a versatile element appearing throughout the menu, including as a marinade for fish like amberjack. This continuous thematic use of dashi broth is a distinctive hallmark of the dining experience here.
Innovative Dessert Interpretations: Dashi offers inventive takes on classic desserts, notably their version of Mont Blanc and a standout "apple-on-apple" dessert that has been praised for its composition and creativity. This approach to dessert highlights the restaurantās balance between tradition and contemporary expression.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Dashi in Stockholm include:
Dashi broth: The eponymous dashi broth is central to the restaurantās cuisine, appearing multiple times throughout the menu. It is used as a marinade for fish such as amberjack and as a base to enhance umami flavor in various dishes. This broth is traditionally made from kombu (dried sea kelp) and katsuobushi (smoked, fermented skipjack tuna shavings), embodying the essence of umami and providing a delicate but deeply savory foundation.
Amberjack: This fish is featured notably as a key ingredient marinated in the dashi broth, showcasing the interplay between high-quality seafood and the signature stock.
Chawanmushi Furikake: A standout dish at Dashi, chawanmushi is a savory steamed egg custard, often enhanced with furikake seasoning (a mixture of dried fish, sesame seeds, seaweed, and other umami-rich ingredients), highlighting the restaurantās meticulous preparation and use of umami elements.
Japanese seasonal vegetables and summer vegetables: These are used alongside delicate noodles and pearl tomatoes, often paired with dashi to balance acidity and lightness in the dishes, emphasizing freshness and seasonal quality.
Mont Blanc dessert (Japanese take): While not an ingredient per se, the restaurantās signature dessert reflects their creative use of Japanese flavors and techniques, rounding out the culinary experience.
Summary of key ingredients and their significance:
| Ingredient | Significance/Use |
|---|---|
| Dashi broth | Signature umami-rich broth, used as marinade and flavor base |
| Amberjack | Marinated in dashi, showcasing premium seafood |
| Chawanmushi Furikake | Classic steamed egg custard with umami seasoning |
| Seasonal vegetables | Fresh, balanced accompaniments enhancing dishes |
| Mont Blanc dessert | Japanese-inspired dessert highlighting creativity |
These ingredients reflect Dashiās philosophy of combining Japanese culinary tradition with Nordic produce, focusing on umami and delicate, refined flavors.