Sumibisakana Ippuma
炭美酒菜 一馬力
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A hidden gem of creative Japanese cuisine
Highlights
Ratings
Japan User ratings3.40(2 reviews)Reviews
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Menu
Please use this restaurant for a large dinner party or banquet for up to 10 people. More than 70 items! You can enjoy a little bit at a time with a large number of items! We have prepared dishes with lots of love from BOSS☆. All courses and dishes change daily and monthly! If you would like to include black truffle steamed egg custard in your course Please let us know when you make a reservation.
Not to mention Ippuma's specialty Nagarekimori That strongest silver rice Lunch special plus 1300 yen per person You can finish off your meal with our famous rice with sea bream for only 1,300 yen per person! 12:00 to 14:00 12:30 to 14:30
whimsy Smaller quantities. A good one.
From the late hours. A la carte reservations for driftwood appetizers from ➡️ built ➡️ Even on the second case Recommended. One order per person is required for a la carte.
Nagareki appetizer → 5 kinds of sashimi → grilled dish → today's dish → specialty black truffle steamed egg custard → ultimate sea bream rice
(Small) 590 yen, rich and complex.
So delicious! Refreshing sharpness! NEW standard highball!
A deliciousness that continues to be loved. A refreshing taste that you never get tired of.
With a light mouthfeel, it enhances the flavors of the dishes.
Craft gin made with 6 types of Japanese botanicals, perfect compatibility with Japanese cuisine
A sophisticated premium highball. Fragrant and elegant. It has a soft taste.
The rich personalities of the world's five major whiskies overlap to create a flavor with a sweet and gorgeous aroma and a smooth mouthfeel.
Maeda Toshiemon
Truffle
(White, Black)
(Red wine & cola)
White wine & ginger ale
(Red/White)
Smooth tannins, balanced full body. Chilean red, full-bodied
Citrus aroma, tropical flavors, and a fruity acidity. Chilean white dry.
Berry aromas, fresh red fruit nuances, and hints of licorice. France - Red - Medium to Full Bodied
It has a rich fruit flavor and a solid body. France, white, dry
Rich and large flavor with sweet and toasty barrel aroma reminiscent of vanilla and nuts, and concentrated fruitiness that does not lose to the barrel aroma. Australia, white, dry.
A refreshing dry wine with balanced notes of pear, lime, and fresh acidity. Spain, white sparkling, dry.
A fruity and refreshing taste reminiscent of pear and tropical fruits. Italy, white sparkling, dry
We have a wide selection of seasonal sake. A separate sheet is available.
This is a masterpiece that allows you to fully enjoy the flavor of rice, which is what junmai sake is all about. The brewery is the family home of actor Kuranosuke Sasaki. [Kyoto Prefecture: Sasaki Sake Brewery] Alc: 15 degrees, Sake Meter Value: +3, Rice Polishing Ratio: 70%, Rice Used: Gohyakumangoku
A junmai sake crafted with a focus on traditional brewing and small batches. It features a light and smooth mouthfeel with a distinct umami flavor. [Niigata Prefecture: Echigo Tsuru Kame] Alc: 15 degrees, Sake Meter Value: +3.0, Rice Polishing Ratio: 60%, Rice Used: Gohyakumangoku/Koshiibuki
Simply delicious with an irresistible sweet aroma, this is a perfect accompaniment for sake. We mill the rice every day before opening. From a designated farm in Kyoto 'Hinohikari'. Homemade pickled rice bran. Suitable for 2-3 people, 2 Go recommended. For more than 3 people, 3 Go is recommended. If you can't finish it, you can take it home as rice balls.
The reservation-only course starts with this appetizer. Many customers often ask about the famous Yoshinogawa driftwood appetizer, saying things like, 'Did you pick this up?' or 'Did you make this yourself?'... but actually, this is a top-quality piece custom-made by a wood designer. Hehe!! (Just a little bragging, haha) This Yoshinogawa driftwood arrangement has been bringing joy to many customers, and before we knew it, it's already been 13 years. It continues to beautifully showcase the four seasons of Japan and pair with drinks, and now it has become a signature appetizer of Tanbi Shusai Ichimabiki. Both reservations and courses start with this 'Yoshinogawa Driftwood Appetizer.' Current reservation style: ● Driftwood Appetizer → Sashimi → A La Carte ● Driftwood Appetizer → Course with seasonal drink pairings, a luxurious feature!!
Kyoto Kizugawa City Hirochuu's Kyoto 'Hino Hikari'. The aroma is different because it uses that straw. Recommended is the raw octopus straw grilling. Also, the duck straw grilling.
Number 1 in Female Support Rate!
With the sauce of the day
Using homemade salted mackerel, smoked with cherry wood chips and coarse sugar, the salted mackerel is slowly smoked for over an hour. The sweet aroma of cherry wood rises gently, combined with the subtle richness and gloss created by the coarse sugar. By introducing steam during the process, the flesh becomes moist and juicy, while the outside is fragrant and the inside is fluffy. The irresistible combination of the smoky flavor and the umami of the mackerel expands with each bite. The juiciness from the skin and the sweetness of the trapped fat create a perfect balance. It stands out as a main dish, whether as a snack with alcohol or as a side with rice. The aroma alone makes the alcohol and rice go down easily, and the smoking takes over an hour.
This is a dish that can be enjoyed both in terms of how it is served and how it is made.
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