Best homemade stock in a Japanese restaurant?

[treestonerivershrub]

I'm looking for Japanese restaurants that take the trouble to make delicious, homemade stock for their soups. I know there must be places in Manhattan that do this, but I have had no luck finding them. Everyone seems to take short cuts, thinking that no one notices the difference, but I make broth and stock all the time and make dashi from scratch regularly, so I am pretty picky about what constitutes a good soup.

Samurai Mama, in Williamsburg, is the only restaurant so far I've been able to find that does a proper, nutrient-dense, complex tasting, soul-warming homemade stock...but with all the great Japanese restaurants (and plenty of Japanese people), especially in Midtown area, there have to be places I've overlooked.

So please, enlighten me!

[Ricky]

Kyo Ya
15 East - they make excellent nimono
Kajitsu - vegan dashi
Uminoie - ago dashi
Sushi You
Cotan - too bad its closed
Kanoyama
Momokawa

[treestonerivershrub]

Hi,

This is great, thanks for all the suggestions. I love nimono, too!

[foodwhisperer]

Ricky
I like your list, i have not been to Uminole or momokawa. I like the broth at Brushstroke, and also the miso broth at Misoya as well.

[treestonerivershrub]

Two more nice suggestions, thanks foodwhisperer. What kind of broth was it at Brushstroke?

[foodwhisperer]

I went to Umino-ie the other night. I had said in another post that I had not been there. In fact I had been there a few times, but never saw a sign or a name. So I had been asking around about Kyushu izakaya, a Japanese friend of mine recommended this place. I walked in and laughed, because I knew the place. In the past, the stew stuck out in my mind. It was so "homestyle" and good. But this time, the Goto Islands style Udon was in one of the best broths I have ever had. It was totally amazing. That was the best dish of the evening.

[Simon]

The broth w/ the clams at Aburiya Kinnosuke was fragrant and not too salty and yummy last week.