Okaka

As steam rises from the pot, gossamer shavings of dried bonito dance in the heat, releasing an enveloping savory aroma. The centerpiece of Okaka is its dashi shabu-shabu, served in a house broth brewed from a blend of bonito, mackerel, and kombu kelp, then enriched with paper-thin bonito flakes shaved on-site to just 0.01 mm. Diners swish cuts of Kagoshima Kurobuta pork belly and loin—or select cuts of Japanese Black Wagyu—through the broth, coating the meat in tender vegetables and airy flakes. Each bite yields a slow, comforting blend of meat sweetness and mellow dashi. To finish, the rich cooking broth can be soaked up with Goto udon, champon noodles, or a gentle zosui rice porridge.

Bonito-dusted lunches and dashi-led obanzai

Lunchtime draws steady crowds for set meals centered on dashi-rolled omelets and small, balanced side dishes. Bowls of seasoned steamed rice and fluffy rolled omelets arrive ready to be mounded with freshly shaved bonito flakes from the table. On weekends, the restaurant also serves daytime shabu-shabu sets featuring Kurobuta pork or Japanese Black Wagyu, letting visitors enjoy hot pot without evening formalities. The dinner à la carte lineup shifts toward dashi-rich plates and seasonal obanzai, including dashi-soaked dongko shiitake mushrooms with roasted pork and tempura burdock tossed with okaka-seasoned salt, all designed to accompany drinks at an unhurried pace.

A calm, timbered dining room for quiet gatherings

Perched on the 7th floor of GEMS Ichigaya, a short walk from Ichigaya Station, the dining room is finished in muted natural wood tones. Alongside open tables, semi-private booth seating and private rooms provide enough separation for relaxed conversation during business meals or family get-togethers. From bustling lunchtime sets to leisurely, pre-booked evening hot pot dinners, it offers an easygoing space warmed by the steady presence of dashi.