Dashi.
The foundation of nearly everything. A broth made from seaweed and mushrooms that doesn't taste like seaweed or mushrooms, but pure umami.

Miso.
A paste that ages in wooden barrels until it has the color of caramel – and the taste of a thousand things at once.

Yuzu.
A citrus fruit that isn't lemony. Floral, tart, somewhere between grapefruit and mandarin. Once smelled, never forgotten.

Shoyu and Tamari.
Both from soybeans. But one contains wheat and tastes round. The other is pure soybean – darker, deeper, more intense.

Wakame, Nori, Kombu.
Three seaweeds, three roles. One is boiled, one is roasted, one is eaten in salad.

Ponzu.
Soy sauce meets citrus. Sounds simple. Tastes like much more.

At Aomi, we use these ingredients not because they're exotic – but because they work. Because they tell stories. And because they complete dishes without pushing to the foreground.
Curious how they taste? Reserve a table.