Marusaya Japanese

Owner Eiji Futagami, a katsuobushi (dried bonito flakes) supplier, was inspired to open this restaurant to showcase the versatility of dashi – a Japanese stock enriched with dried fish and seaweed. Menu items include dashi chazuke sake ($8) – rice in stock with salmon – and chicken tempura cold udon ($14-$23). Both use two-year-old dried bonito and Rishiri island kelp. After savouring them, pick up a pack of the bonito flakes ($8/box) and kelp ($22/100g) for a take-home meal.