In the vibrant and diverse place that is Miami, there exists a plethora of quality restaurants stemming from varied cooking styles and cultures. Yet despite this, a particular void that I, among many “Yelpers” alike, have come to realize, is the inability to find quality noodles for a reasonable price. I would like to understand why we are paying over $30 for mediocre bowls of noodles when other cosmopolitan cities alike have better quality noodles for around $10? I believe the Japanese restaurants in Miami are mostly lacking that mind-blowing mix of complexity and minimalism that makes Japanese cuisine so iconic and popular to foreigners. Most importantly, I feel that the Japanese cuisine scene in Miami lacks authenticity. I can tell you this in confidence from my experiences visiting Japan.

Luckily, a protégé of Iron Chef Masaharu Morimoto, Shuji Hiyakawa, has come to put an end to our needs. Hidden within the famous “boozy brunch” spot known River Yacht Club, Dashi is in a hard to find quiet secluded corner with beautiful views of the Miami River and the downtown skyline. When you enter the restaurant you feel instantly transported. Everything about the décor is very minimalist, which is perfect because the food truly speaks for itself. The color schemes hover around greys with accents of wood throughout the room. The space itself is not too big, yet the stunning large windows, that lead your eyes to an expansive view of where the river meets the skyline, expand the restaurant tremendously, making it feel spacious while maintaining its coziness. Now enough talking about the restaurant itself because it is the food that makes this hidden place a gem.

The hostess guides you to your table and places in front of you an elegant and simple paper menu divided into eight sections. The sections read the following: Cold, salads, hot, soup and udon, sushi and sashimi, maki, cold sides, and hot sides. The waitress explains that the restaurant follows a “family style”, meaning that several small plates are ordered to share. The thing that struck me the most about the restaurant is the work ethic of the chef. He is always either standing by the kitchen counter making sure all his dishes are up to par, inside the kitchen cooking, or even transitioning to a waiter during rush hours. One can just tell that he is not only extremely passionate about his food but he is specifically passionate about his business and its success. To me this virtue of determination will take anyone far in life no matter who you are or where you start.

As I start to order my food, the waitress explains that the chef is a third generation noodle maker and that we must try at least one of his udon dishes. For those of you who are unfamiliar with Udon noodles, they are long Japanese wheat noodles which are great hot or cold, and possess a distinctively neutral flavor. Although I was a bit skeptical due to Miami’s poor noodle reputation and the hefty price tag, I decided to give these a try. Dashi offers three different noodle dishes; The Kakiage Udon is a vegetable tempura based udon dish, the beef udon contains braised short rib, and the most popular and my personal favorite is the spicy seafood udon. When the noodles are on their way to your table the scent of the broth is so perfectly potent that you can smell them from across the room right as they exit the kitchen. The waitress places them in front of you and the first bite is a burst of umami. The broth is at the perfect temperature making the taste deep, multidimensional, and incomparable. Yet, the real star of the show is the noodle. They are thick, chewy and ridiculously satisfying. Each of the three noodle dishes are unique in their own way. For example, the broth of the spicy seafood comes topped with a film of spicy oil that hits the back of your throat and leaves you craving more after each bite. The beef udon is definitely the heaviest of the three, but it leaves you with a spectacular aftertaste and the scallion garnish gives the palate a refreshing distraction from the meaty broth. Lastly, the vegetable udon has a very particular flavor because it comes topped with vegetable tempura strips. The waitress recommends to mix it in and the contrast between the chewy noodles and the crunchy veggies is just mouthwatering.

Even though every dish, inspired by a progressive Japanese concept, is exceptional in itself, it is truly the noodles that set them apart from so many of the wonderful restaurants in Miami. Dashi a spot worth visiting, and I hope I have convinced you to give these noodles a chance next time you’re in the Miami area. I promise you the hefty price tag that comes with the experience is worth every penny. Let me know what you think!