For anyone who hasn't yet tried this wonderful little gem, it’s not too late. dashi (located at 220 East Avenue) recently celebrated its first year in business and has already established itself as one of Ketchum’s most original and unique eateries. dashi opened in May of 2011 by chef and owner Tyler Stokes and the food, much like the atmosphere, is incredibly fresh, modern and clean. The menu focuses on Asian inspired cuisine, combined with a modern American twist—and the outcome couldn’t be more exciting. dashi’s menu is inspired by the seasons and combined with the creativity and spontaneity of the chef, the menu is ever-changing, using only the freshest seafood, meats and produce.
No matter how many times I eat here, I always get the same starters. I can’t STRESS how amazing and delicate the Steamed Pork Buns ($11) are, (there is also a vegetarian version with mushrooms). I mean AMAZING! My only complaint is that the portion for this starter only contains 3 buns, and I’m usually dining with 1 or 2 other people and there isn’t enough to go around. I have been known to say that I could eat at least 10 of them, maybe even make them my meal—they’re that good. Velvety soft steamed buns containing juicy, perfectly salty pork belly topped by sweet hoisin sauce, Yum indeed!. The combination is incredible and I haven’t had anything like it since leaving Seattle eight years ago. Magnificent. Order 2 (or 3). My other go-to starter is the daily Sushi Special or the Summer Rolls ($11) containing wild gulf shrimp, cucumber, mango, fresh herbs, butter leaf and peanut sauce. The sushi is as good as any you’ll find across the Pacific Northwest.
On this particular evening, and after my usual starters, my eating partner in crime, Megan, and I decided to try some new dishes on the menu—new to us at least. We started our second course with the Grilled Asparagus ($9) topped with a crispy organic egg sitting in a pool of miso and sherry. Aesthetically, it was divine and it ended up tasting as good as it looked. Next up was the Tempura Green Beans ($8) topped with a hoisin mustard sauce and sesame. For our dessert, we foregoed the usual sweets and and ordered the wok BBQ Baby Back Ribs ($22), smothered in hoisin and served with kimchee, rice and scallions. And dessert it was, the meat was falling off the bone tender, and the hoisin glaze was both sweet and salty. To accompany this fresh cuisine, we chose a crisp, dry wine Stephen Vincent – Sauvignon Blanc, ($8 per glass).
Certified sommelier Robert Jensen has assembled a wonderful beer and wine list which is both affordable and accessible. He also oversees and manages the knowledgeable and well-trained wait staff (shout out to our awesome waiter, Nate) so don’t hesitate to ask for advice when selecting the perfect beverage to compliment your meal.
Some other dashi favorites include their homemade noodle bowls ($12 – $15), handmade ramen, stocks and broths. The flavors are authentic and rich. The menu also consists of larger plates such as Fried Chicken ($21), with a ginger, garlic and soy glaze served with green beans and rice and Grilled Wild King Salmon ($28) or Caramelized Black Cod ($30).
P.S. Don’t miss dashi’s incredible deck that is open for lunch and dinner this summer. Enjoy awesome food with some of the best views of Baldy in the Valley.
Cheers to another great year and Happy Anniversary dashi!
For a full menu or for more information, including directions to and how to make a reservation there, check out our Dinning Guide section on dashi.
