Hirohisa Hayashi is the Michelin starred chef and owner of New York City’s Hirohisa, a kappo and kaiseki style restaurant which features seasonal ingredients.

“Kombu is an essential ingredient in Japanese cooking.” In this video, Chef Hayashi demonstrates the various uses of Kombu in Japanese cuisine, such as for making dashi and curing Wagyu beef. The Kombu used for making dashi is then dried to make Shio Kombu, an example of the mottainai or no food waste philosophy of Japan. Japanese Musk melons, Yubari melons, persimmons, and strawberries are enjoyed savory or sweet with Chef Hayashi’s delicately plated and innovative recipes.


[Each Dish]

Wagyu Beef Dashi Soup with Oboro Kombu

Shio Kombu topping over Koshihikari Rice

Kombu cured Wagyu beef tataki with Daikon radish, sesame leaves, and shiso flowers

Japanese Melon and cured Tuna with soy reduction

Fried Persimmon with sea salt

Japanese Persimmon, Shiraae (with Tofu puree)

Japanese Persimmon Parfait

Ichigo Daifuku with Matcha green tea sauce