I hope you enjoy your time at our establishment to your heart's content. - Tatsuya Ichikawa, Japanese restaraunt 【Higashi Azabu Ichikawa(東麻布 いち川)】

–"If you're thinking of opening a Japanese restaurant, why not try it at another property I own?"-

I still remember the excitement I felt when I was shown an old traditional private house. Its dignified presence, built up over time, sparked my imagination, and I was confident that it would make a wonderful restaurant. For a year and a half, I had been persistently searching for the right property, but I never imagined I would find such an amazing place. It truly felt like destiny. Through the connections and encounters with people, my independent restaurant, 【Higashi Azabu Ichikawa(東麻布 いち川) 】came into being.

Since I decided to become independent, I had always thought of opening my restaurant in Higashi Azabu. Instead of worrying about things like "what is the break-even point, so how many rotations do you have to make?" I wanted customers to take their time and enjoy their experience at the restaurant. With this in mind, I walked around various areas where I thought my concept could be realized, and I finally arrived at Higashi Azabu. Despite being in the heart of the city, Higashi Azabu has a calm atmosphere. Additionally, it has excellent access, making it easy for people from other areas to visit. These factors made me decide to open my restaurant in this neighborhood.

Our restaurant takes pride in making all dishes by hand and cooking them right in front of our customers. From behind the counter, you can see everything we do, so there's no room for deception. As a dining establishment, providing delicious meals is the bare minimum of our job. Beyond that, we must think about what kind of proposals we can make to ensure our customers find value in their experience. That's why we strive to create an atmosphere where you can enjoy a live experience and indulge all five senses: sight, hearing, touch, taste, and smell.

The proposed course is the "Omakase Course (10 dishes)" priced at 25,000 JPY (excluding tax). The price is set to reflect the use of not only domestic products but also high-end ingredients. In October, we offered dishes featuring matsutake mushrooms. Early October, in particular, is when matsutake mushrooms are at their most delicious. To make the most of such seasonal ingredients, we change the course contents once a month.

Originally, I trained for seven years at 【Kihuu(紀風) 】,a Michelin one-star Japanese restaurant in Ebisu. In addition, I have honed my skills at Tsukiji wholesale markets and sushi restaurants, which enables me to offer a wide range of dishes, including sushi, grilled items, fried items, steamed dishes, and sashimi. Thanks to my extensive career, I have established connections with various market stakeholders and producers, which also provides benefits in procurement. In this regard, the highlight of our restaurant is the "Hassun"(八寸).

The Hassun course is designed by working backward from seasonal ingredients. I hope customers not only enjoy the visually stunning presentation but also savor the sense of the season through the seasonal ingredients.

Additionally, we put a lot of effort into suggesting drinks at our establishment. Personally, I am very skilled at recommending dishes that pair well with alcoholic beverages. It is not uncommon for sushi restaurants to offer small dishes that can be enjoyed between pieces of nigiri. I have acquired this know-how through my training at a sushi restaurant. Furthermore, I have honed my skills in suggesting drinks by obtaining a sommelier qualification.

I am particularly passionate about wine and sake. Wine changes its character over time from the moment the bottle is opened. Therefore, pairing wine with a course meal can often mean missing out on the best moments of the wine. Additionally, since each bottle has its own distinct personality, I want customers to enjoy its flavor throughout the entire bottle. To facilitate this, I also propose courses that pair well with wine by using citrus aromas and Japanese herbs in the dishes.
On the other hand, I recommend pairing with sake. Recently, many sake breweries have undergone generational changes, resulting in the introduction of various distinctive types of sake. I personally visit breweries across the country and offer a selection of 15 to 20 varieties at all times, considering their compatibility with the dishes I want to propose, such as those with strong acidity or a refreshing aftertaste.

We offer courses at our restaurant, but we want you to enjoy your time with us to the fullest. Therefore, you are welcome to come and go as you please during our business hours. Our approach is customer-centric, rather than dictated by our convenience. Consequently, we do not accept more guests than necessary. In fact, our restaurant is run by just the two of us—the chef (myself) and the proprietress. If we were to accept too many guests, it would hinder our ability to converse and ensure you enjoy your time with us to the fullest.

I take care of explaining the dishes, while the proprietress provides meticulous service, and we share our roles accordingly. My explanations mainly cover the ingredients and cooking methods. I talk about things like, "Today, we have ingredients from such-and-such place," to allow customers to enjoy the food with their minds as well as their senses. On the other hand, what the proprietress excels at is building relationships with the customers. By engaging in personal conversations and anticipating their needs, she enhances customer satisfaction.

The restaurant, which just opened on September 1, 2023, is run by the proprietress and myself, complementing each other in our operations. Thanks to word of mouth, the shop is gradually attracting more customers. While ensuring that our current customers enjoy their experience, we also want to expand our reach further.

For instance, many people use Japanese restaurants for celebratory occasions. It is not uncommon for our restaurant to be used on days that create lifelong memories, such as family gatherings or a child's first ceremonial meal.

In our case, most of the customers who use our restaurant for such special occasions are locals. Therefore, we aim to become a place deeply rooted in the community, creating lasting memories for many people.

For that reason, hiring staff is also very important. Our restaurant has a second floor, but it is not yet open to customers. In the future, we plan to renovate the second floor to create private rooms, allowing us to cater to a wider range of needs. This dream can only be realized with the support of our team. I would be delighted if we could bring more diverse ideas and help energize the Higashi Azabu area through food and drink.