Sophisticated Japanese dishes in a minimalistic but unpolished settingDashi (the umbrella term for the family of Japanese stocks) is also a tiny but ambitious Japanese “tavern” in Stockholm's Östermalm. Hole in the wall -kind of space has 16 seats : 8 on a counter, two high tables and a chef's table in an open, semi-rough kitchen. Dashi offers only one, constantly changing “osusume” menu. "O susume" means “what do you recommend” in Japanese but it is also a nod to the izakaya Suzume in Tokyo, in which Harry Jordås, one of the owners previously worked. The other one, Australian Nathan Turkely has a history in various star restaurants around the world. Dashi is unpretentious but ambitious. Despite mostly Nordic ingredients, everything feels authentic and follows seasons. Small dishes are refined but simple – ranging from week-aged raw fish to horse tartar to high quality game combined often with a variety of interesting specialities, like delicious fermented chili paste kanzuri. Wines come from small producers and there is a wide selection of great sakes, many of them aged. But as genuinely Japanese everything in your plate feels, Dashi is also a relaxed place. Music is mostly 80s pop & rock and atmosphere has nice balance between zen and edge. Money has been spent in the culinary essentials, fancy decoration not being one of them. And one more thing I cannot resist to mention – huge apologies in advance - is their toilet. It has probably the most extreme entrance you've ever seen and reveals immediately if you've had one sake too much. Check yourself.
Japanese-inspired cooking by chefs Harry Jordås and Nathan Turley