About Yaginohachi Main Store

The company was founded in 1737 (Genbun 2) by the founder, an Ise merchant, in Nihonbashi, Tokyo, Edo during the reign of the eighth Tokugawa Shogun, Yoshimune. We provide ingredients for various dashi stock, the foundation of Japanese cuisine, including the finest Rausu kelp, to famous, historic restaurants and kappo restaurants in Tokyo.
The store, located at the north end of Nihonbashi, was fully renovated in September 2017 by world-renowned architect Tsuneo Nagasaka and Schemata Architects.
A large open table making use of the copper material has been placed in the center of the store, allowing customers to sample the drinks.
We provide only the finest products in cooperation with local producers, including ingredients for dashi (bonito flakes, shiitake mushrooms, kelp, and dried sardines), which can be used by businesses and at home, as well as beans, dried noodles, and various dried foods. Our specialty bonito crackers were introduced at the Cabinet Secretariat exhibition at the Milan Expo, and we held a pop-up event in the United States with the theme of dashi and Japanese food, which was very well received. We are also working to raise awareness of bonito flakes and dashi among people around the world.

YAGICHO COOKBOOK LABORATORY

Starting in October 2018, we will be holding cooking classes using the finest Japanese ingredients on the 4th floor of our store building at the north end of Nihonbashi.
We offer cooking classes that will make both the cook and the eater smile, from simple Japanese dishes such as miso soup and simmered dishes to authentic arrangements based on Japanese cooking methods that can be enjoyed by people all over the world. We will hold classes by inviting instructors from various countries and cuisines, including Yuimiko's Japanese sweets class, which is a hot topic in Japan, and a California-style cooking class using Japanese ingredients, in addition to our representative, Mamiko Nishiyama.