River Yacht Club (RYC), the unique and visionary indoor/outdoor multi-level venue on the Miami River that draws diners with its fresh seafood and grilled dishes, and specially curated guest chef menus, will add Dashi, an exciting new progressive Japanese dining destination to its portfolio of culinary concepts later this month. Slated to open to the public on Friday, March 24, Dashi’s debut comes just over a year after RYC first welcomed guests to the gorgeous waterfront property. Overseeing Dashi’s culinary operations is Chef Shuji Hiyakawa, a protégé of Iron Chef Masaharu Morimoto and a descendant of three generations of Udon makers. Prior to joining RYC culinary team, he served as an executive sushi chef at Kuro, the acclaimed Japanese restaurant at the Seminole Hard Rock Hotel & Casino in Hollywood
Dashi will operate as a stand-alone restaurant within RYC. According to owner Stephane Dupoux, “We’ve always felt that a Japanese concept would be the perfect addition to our existing dining options but wanted to take our time to find the right chef and the right moment and one that was the right fit aesthetically as well. Now is that time and Chef Shuji is a very talented addition to the RYC family. His beautifully executed dishes are as stimulating to the eye as the palate. ”
In a pristine jewel-box setting seating 80, Dashi embraces an elegant minimalist design that captures the essence of Japanese style, while embracing RYC’s nautical spirit. It will undoubtedly deliver an excellent experience – exceptional cuisine in a casually elegant setting. Two large communal tables invite group dining; earth tones are reflected in chairs with accent pillows in stripes and deep blues. A welcoming full bar showcases gleaming bottles of Japanese whiskey and an array of sakes; almost most every seat in the restaurant offers water views through floor to ceiling windows.
Indeed, Dashi is the perfect complement to RYC’s stunning waterfront setting and design with an innovative menu very much in harmony with RYC’s seafood-centric menu of crudos, tiraditos, and simply grilled seafood, proteins, and fresh vegetables.
A la carte selections are divided into salads, hot, cold, soups, and udon and sushi & sashimi, as well as sides. Among the cold dishes, guests can enjoy elevated dishes such as ocean scallops served with Russian osetra caviar and yuzu; beef tataki with soy onion, myoga, and fried shallots or hamachi ponzu – thinly sliced and served with cucumber, cilantro, and shio-kobu. Salads are elegant and showcase fresh flavors in offerings such as hamachi shabu-shabu salad served with daikon radish, cucumber and shiso dressing and a simple tomato salad drizzled with yuzu, olive oil, and soy salt. Hot dishes range from sea bass miso with scallion, fennel and hoba to beef kakuni, served with carrot, onion, and potato and white fish Koro-age, among others.
Soups and Udons – perhaps the inspiration for the restaurant’s name (“dashi” is the Japanese word for broth), are part of Hiyakawa’s culinary DNA, with recipes rooted in his childhood; Hiyakawa first learned his craft as a young child in his father’s noodle shop in Fukuoka, Japan. Guests can enjoy spicy seafood Udon chock full of clams and shrimp; aka miso soup with clams and scallion or a hearty beef Udon with braised short rib. Sushi and sashimi are sourced from across the world, with much of the fresh fish flown in from Japan including selections such as sea bream and horse mackerel crab.
A full bar will offer wine, Japanese beers and showcase a coveted selection of Japanese whiskeys and sakes. A cocktails list will include a number of special libations created specifically for the restaurant including the Dashi: Toki whiskey, Youki, seaweed broth, maple syrup and a delicious house-made coconut-infused Tyku Sake with ginger beer, lime juice, and thyme.
Dashi will serve dinner Tuesday through Sunday from 6 pm to 11 pm. Dashi is located at the River Yacht Club – 401 SW Third Avenue on the Miami River. Reservations are recommended; valet parking available. www.dashirestaurant.com