DASHI OKUME -尾粂-

@okume.us

Est. 1871 Japanese Natural Broth Shop🌿 STORE HOURS : 11am - 8pm Closed on 1st & 3rd Tuesdays +1 646-434-2912
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We got to know Chef David in August 2022 since just before our store opening, and unlike others, we haven't spent a long time together to reminisce. However, in just a year and a half, we’ve heard many legends, and he has visited us numerous times, leaving us "overwhelmed" each time. Even after retiring, his passion for cooking, coupled with his overwhelming knowledge and experience in cuisine, endless questions, truly touched our hearts. Just the other day, we donated a book about dashi, and he was extremely pleased. He mentioned that he had been engrossed in reading it at home. In gratitude, he brought a bottle of red wine, and he seemed to be very well. So the news of his passing comes as a shock. During his visits, he often shared stories about harvesting kombu in Hokkaido. He was genuinely delighted. We even planned to start a podcast together and a pop-up restaurant featuring dashi, and had various other ideas." It's truly regrettable that these plans won't come to fruition. “We want to import fantastic Japanese ingredients to inspire him and witness the chemical reactions after he cooks” . He was a chef who made us feel that way.Although it's truly unfortunate that we won't get to see David at our store, we want to continue doing the work that will inspire and amaze him in heaven. Rest in peace. Dashi Okume ------------- David Bouleyは、オープンの前の準備をしている段階から、お店にきていただきました。 シェフとは、2022年9月からのお付き合いで、他の方のように思い出を語るほど、長い年月を共にしたわけではありません。また、現役時代の彼を垣間見る機会はありませんでした。 ただ、わずか1年半の間に、たくさんの伝説を耳にしましたし、幾度となくお店に来ていただいて、毎回、「圧倒」されました。現役を退きながら、燃え続ける料理への情熱、圧倒的な料理の知識と経験、尽きない質問、貪欲な学ぶ姿勢・好奇心。心を揺さぶられました。 つい先日も、出汁に関する書籍を寄贈したところ、非常に喜んでおられました。ご自宅で、ずっと夢中になって読んでIいただいたとのこと。そのお礼にと、赤ワインのボトルを持参してくださり、大変お元気そうでしたので、このニュースにショックを隠しきれません。 お店に来ては、初めて見る調味料や出汁に興味を示し、どうやって使うんだ?どんな味なんだ?食べていいか?と、まるで子供のような無邪気さ。私たちも、その興味に呼応するように、夢中で話しました。 お店で彼は、よく北海道の昆布の漁に行った時の話などを、すごく楽しそうに話していただきました。昆布の健康効果について一緒に、ポットキャストをやろう、出汁を使ってお店でポップアップをしよう、一緒にそんな計画も立てていたので、残念でなりません。 私たちも、彼にインスピレーションを与える日本の素晴らしい食品を仕入れ、彼に伝え、どんな化学反応が起こるのかみてみたい。彼の情熱に、応えたい。そう思わせてくれるシェフでした。 またお店でDavidと出汁について話したい・・・そんなことも叶わないのが本当に残念ですが、いつか、また天国の彼にインスピレーションを与え、驚かせるような仕事をしたいと思っています。 安らかにお眠りください。 DASHI OKUME スタッフ一同
263 4
1 month ago
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
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2 months ago
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.
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2 months ago
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.
154 0
3 months ago
We are excited to announce that we are gearing up to launch our 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 SingleThread’s Farm Store at Dry Creek or at our online store from the link in the bio. #singlethreadrestaurant #singlethread #dashi #okume
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4 months ago
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. <Instructors> 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 <What to expect> -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 <Date & Time> 🗓Saturday, September 9, 20:00-21:30 📍Dashi Okume , 50 Norman Ave, Brooklyn 11222. Reservation from the link in bio!
107 4
6 months ago
We are excited to announce that Japanese Italian Restaurant Owner & Chef YUTA INOUE will be serving Omakase Course at Dashi Okume 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. from June 21st to June 25th Time : 7:30pm to 9:30pm $100 Omakase Course (excluding Tips and Tax, 6 to 8 dishes depending on the ingredients)
390 6
9 months ago
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。
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10 months ago
Thank you for the coverage of our Teishoku @newyorkermag 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
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1 year ago
. We are honored to be featured in the New York Times! @nytimes We at Dashi Okume, along with our Friends in Greenpoint who are pursuing "authenticity", would like to continue to bring you " truly delicious" Japanese food through Dashi and Teishoku, Japanese Set Meal. @acre_nyc @50_norman @okume.us @house_brooklyn.restaurant @yujitani @thirdsbk @bin.bin.sake @mitsuki.japanese.market @akimiyazono @towari_ny @yuushimano @kiyoshinoki
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1 year ago
. We have started wholesale for your business! In response to many requests, you can now purchase 30 types of dashi ingredients that we carry in our stores. DM us for details. ----- 【プロ向けの卸売をはじめました】 多くのご要望をいただき、飲食店や料理人向けに、 だし原料そのものや原料粉末、だしパックを ご購入いただける卸売をはじめました。 詳しいカタログもご準備いたしましたので、 ご興味ある方はぜひDMにてご連絡ください。
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1 year ago
. Our shopping bag🌿 This illustration is “Prosperity of the Fish Market at Nihon-bashi” by Utagawa Kuniyasu, Edo period illustrater. ----- ショッピングバッグを覗くと、こんな仕掛けが。 バッグの内側には、江戸時代の絵師 歌川国安の 「日本橋魚市繁栄図」を刷っております。 尾粂はじまりの地でもある日本橋魚市場の姿を ぜひちらりと覗いてみてくださいね。
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1 year ago