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 second 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 cuisine combined with a modern American twist, and the outcome couldn’t be more exciting. dashi’s menu is inspired by the seasons—combining the creativity and spontaneity of the chef, the menu is ever-changing and uses 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—velvety soft steamed buns containing juicy, perfectly salty pork belly topped by sweet hoisin sauce (there is also a vegetarian version with mushrooms). The combination is incredible and I haven’t had anything like it since leaving Seattle eight years ago.
My only complaint is that the portion for this starter only contains three buns, and I’m usually dining with one or two other people and there isn’t enough to go around. So, order two (or three). 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 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 Idaho Baby Back Ribs ($22), smothered in hoisin and served with kimchee, rice and scallions. 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 sauvignon blanc ($8 per glass).
The beer and wine list is fortunately both affordable and accessible. With a knowledgeable and well-trained wait staff (shout out to our awesome waiter, Nate), you don’t have to hesitate when asking for advice on the perfect beverage to compliment your meal.
Some other dashi favorites include their homemade noodle bowls ($12 – $15) with handmade ramen, stocks and broths. The flavors are authentic and rich. The menu also consists of larger plates such as Roasted Organic Chicken ($22), served with a crispy polenta, baby shiitake, smoked bacon, chili jam and a soy caramel glaze and Niman Ranch Beef Tenderloin ($30) or Caramelized Black Cod ($30).
The last two and a half years have been a big success, said Chef Stokes. "We are so grateful at dashi for all of our customers who have made the last few years such a success. It has been a dream come true for me to execute my own vision and we look forward to many more years of serving the community. Thanks to all of you!"
P.S. Don’t miss dashi’s incredible deck that is open for lunch and dinner in the 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, check out our Dinning Guide section on dashi.
