Hikisakazuki

Hikisakazuki is a refined Japanese dish that embodies the philosophy of *ichijū-sansai* (one soup, three sides), traditionally served as part of a multi-course *kaiseki* meal. The term "hikisakazuki" refers to the ceremonial act of pulling apart a wooden sake cup, symbolizing the sharing of a meal and the strengthening of bonds between diners. The dish centers on a delicate broth, often a clear *dashi* made from kombu and bonito flakes, accompanied by seasonal vegetables, grilled fish, and a small portion of vinegared or pickled items. A great version is distinguished by the clarity and depth of the broth, the precise doneness of the fish, and the harmonious balance of textures and temperatures—each element should be distinct yet complementary.

At Narisawa in Minato City, Japan, the dish is elevated through hyper-seasonal ingredients and meticulous technique. As noted by the food series *Cosa mangiamo oggi?*, the venue’s interpretation highlights the interplay of umami-rich dashi with locally sourced produce, creating a dish that is both traditional and innovative. Regional variations exist across Japan: in Kyoto, the broth may be lighter and more floral, incorporating yuzu or sakura petals, while in coastal areas like Hokkaido, the grilled fish component might feature salmon or scallops. In Tokyo, chefs sometimes add a modern twist, such as a foam or gel, while preserving the dish’s ceremonial essence. Whether served in a Michelin-starred restaurant or a family home, hikisakazuki remains a testament to the artistry of Japanese cuisine.