White Broth Soup Commitment We prepare dashi separately using "natural water from the Shirakami Mountains" and "RO water." To extract the best dashi from Tokyo X pork bones, it requires simmering over high heat for "8 hours." For an even deeper flavor, a second dashi is made by simmering again over high heat for "8 hours." A total of "32 hours" combining the first and second dashi from "natural water from the Shirakami Mountains" and the first and second dashi from "RO water." Continuously stirred slowly, this flavor is finally achieved. Shark fin is crushed to better absorb the flavor of the white broth soup, and large pieces of shark fin are grilled to enjoy their texture and aroma. Rice and scallops are added later. The sweetness of the soup integrates with the saltiness of the scallops, reviving the soup that has cooled down. Please pour the white broth soup over the rice that will be served later.
