Sushi Ichi

The price is a reference price (including tax).

The Chihime Set + Small Tempura is 8,000 yen (including tax). We have gathered the most popular menu items from Sushi I. The eel is made from natural products from the Seto Inland Sea, showcasing our commitment to quality. *The contents may change depending on the season.

An assortment of top nigiri sushi featuring delicious ingredients such as natural anago (conger eel) and natural tai (sea bream) from the Seto Inland Sea, priced at 3,500 yen (tax included). Available for order in the evening as well; please enjoy in our tatami rooms or at the counter. It's worth coming just to eat this! The selection includes premium tuna toro, natural anago from the Seto Inland Sea, natural tai from the Seto Inland Sea, octopus from the Seto Inland Sea, shrimp from the Seto Inland Sea, sea urchin from Hokkaido, and fresh squid, all carefully selected sushi.

A specialty of Himeji, simmered black sea bass. While red sea bass is what comes to mind in Kyoto and Osaka, in Himeji, black sea bass is what you think of. Please enjoy the flavors of Himeji.

A style where you can enjoy abalone, which can also be eaten raw, grilled to your preferred doneness.

A specialty of the sushi restaurant, 'Anago no Ate.' Rare domestic anago (conger eel) is steamed and then grilled with a homemade sauce.

A selection of tempura made with seasonal ingredients. The dipping sauce is a Kansai-style made with light soy sauce.

A dish of simmered vegetables with fried tofu. A slightly sweet dish full of fiber.

A traditional simple chawanmushi with ingredients such as shiitake mushrooms, yurikone, eel, and shrimp.

Squid salted entrails made with the liver of the flying squid. Rich and slightly acquired taste.

A dish made by lightly boiling fresh sea cucumbers and marinating them in homemade Tosa vinegar.

This is whale from research whaling, sourced through legitimate channels. Please enjoy the whale cooked with mizuna, sprinkled with a touch of spice.

A wild dish where shrimp are grilled with their shells on. You can eat them as they are, or peel the shells and eat them.

Grilled salt-seasoned adductor muscle of high-quality surf clams. Richer and more umami-packed flavor compared to scallops.

A special 'Eel Rice Steamed Dish' made with rare domestic eel. The eel and rice (glutinous rice) are deliciously seasoned with our homemade sauce made from eel bones. Takeout and shipping to other regions are also available.

Homemade soba broth made with kombu and bonito. Quail eggs are the highlight.

The high-end fish 'Okoze' from Setouchi has poisonous spines, making it dangerous for amateur cooking. Its deliciousness is so enticing that it makes you want to take the risk. A showcase of professional skill. Enjoy it refreshingly with homemade ponzu sauce.

The flatfish is deep-fried. Enjoy the fluffy fried fish with our homemade ponzu sauce.

This is not capelin. It is real Hokkaido shishamo. It has a subtle saltiness, and please enjoy it with a squeeze of sudachi.

The special miso-marinated grilled dish from Sushi Ichi has a slightly stronger flavor. It pairs well with local sake from Himeji.

Grilled squid tentacles seasoned only with salt. The simplicity of the seasoning brings out the umami of the tentacles.

The upper part of the okoze is served with homemade ponzu for a refreshing and light flavor. The liver is also delicious and rich in taste.

A dish that varies in size depending on the day's catch. The simple salt grilling enhances the unique sweetness of the abalone.

Dried young sardines (katakuchi iwashi) made into a sheet. Please enjoy the 'tatami iwashi' grilled over fire and dipped in a special soy sauce.

We only use wild sea bream. Please understand that it may not be available depending on weather conditions. This dish features wild sea bream stewed with sugar and soy sauce over high heat. Enjoy the subtle flavor of the natural sea bream.

Using whales from research whaling. The best part of the whale. Still a luxury ingredient today. Rich and flavorful with the whale's fat. Served in a sherbet-like form, so please enjoy it to your preferred degree. If you let it melt thoroughly, you can enjoy the wild flavor of the whale even more.

We braise the high-end fish 'Okoze' from the Seto Inland Sea with a rich seasoning. Enjoy this elegant braise without any unpleasantness.

We use a flatfish that is not too large for simmering. Please enjoy the flavor between the flesh and bones of the flatfish.

Tempura of bamboo shoots seasoned once, from Sushi I. It can be enjoyed as is or with tempura dipping sauce.

The simmered bamboo shoots, infused well with bonito broth, are a taste of spring that pairs well with the aroma of young leaves.

This is a product of early summer. It may not be available during the height of summer. A simple dish of inch beans boiled just right with salt. You can taste the natural sweetness of the inch beans amidst the saltiness.

This is a menu item from the height of summer. In the fall, it will be edamame from tea beans or black beans. It is a simple cooking method of boiling with salt, but it is very delicious.

The hamo from the Seto Inland Sea is expertly deboned by skilled artisans. Please enjoy it with a slightly sweet plum paste. It can also be changed to a vinegar miso upon request.

The live rock oyster is opened just before eating and served with lemon. Sushi I adds fresh oysters to the menu only in summer.

Please read it as Akou (red fish). A high-end fish from the Seto Inland Sea in summer. The deliciousness of summer, with Akou sashimi chilled on ice. Enjoy it with wasabi soy sauce.

Please read it as 'Akou' (red fish). The high-quality fish 'Akou' is simmered with a robust seasoning. It is a simmered dish that allows you to enjoy the deliciousness of the white flesh.

This is a standard type containing matsutake mushrooms, conger eel, shrimp, and mitsuba. Please squeeze the sudachi to your liking. I think it tastes better if you squeeze it lightly or not at all, rather than squeezing it hard.

We grill high-quality blue crabs caught in the Seto Inland Sea with salt. The fact that the crab's claws are not broken is proof that they were caught in Himeji. *Blue crabs caught in other seas often have broken claws. The inner roe and crab meat are rich and addictive.

It may not be available during the hot season. The liver of the cowfish in winter is impressive. The eyes are toxic, so they are removed. The firm and chewy flesh is very delicious and contrasts with the richness of the liver.

There may be times when it is not available during the hot season. The liver of the winter flatfish is large and served on a separate plate. Please enjoy the thinly sliced flatfish with our homemade ponzu sauce. You can mix the liver into the ponzu for a delicious liver ponzu experience.

Domestic ginkgo nuts are pickled in salt, but for some reason, they have a surprisingly mild salt flavor.

Fried domestic tiger pufferfish. The mild-tasting fugu deepens in flavor when fried.

There may be times when it is not available. Fugu shirako has a deliciousness that cannot be substituted with other fish. Unfortunately, it cannot be described in words.

There may be times when it is not available due to rough seas. We grill natural yellowtail from the Sea of Japan with our homemade sauce.

There may be none available. A small pot using oysters from the Setouchi region.

It may not always be available. Although it is called deep-fried whitebait, it is actually tempura. Please enjoy it with a salt flavor.