Ibaraki no mono Warayaki ryori Tataki no Ikkyu Katsuta-ten

Richly fatty mackerel from 'Takagi Shoten', prepared in a bold ajillo style with garlic-scented extra virgin olive oil. The rice soaked in umami is irresistible, making it a sinful Western-style kamameshi that pairs perfectly with drinks. It's the perfect final dish as well.

Rich broth of pork bone soy sauce with extra garlic and back fat! A rice dish highly praised by the chef, filled with a sense of indulgence.

Whole fried from root to sprout. Crispy roots, and the flesh is fluffy. A dish that allows you to fully enjoy the sweet texture and the umami of the ingredients.

Additional baguette (3 pieces): 190 yen. A Japanese-style Ahiijo with leeks that you can't stop eating. Enjoy the flavor of the rich sardines from Takagi Shoten melted into the oil with the baguette.

Homemade Satsuma age made with Itoyori sea bream and egg batter. An original Satsuma age unique to Tataki no Ikkyu, kneaded with grilled bonito and lotus root from Ibaraki.

Asakura Pork raised by Asakura Livestock in Ibaraki Town. The charm lies in its sweet fat and tender meat quality. A luxurious three-type platter that allows you to taste coarse ground wiener, parsley wiener, and chorizo all at once.

One cup Tokkuri: 980 yen. Asakura, produced by Kahoku Brewery in Daigo Town, Ibaraki Prefecture, established in the 29th year of the Meiji era. This local sake is characterized by a light mouthfeel and clear flavor nurtured by the water of Oku-Kuji.

4 Slices (Serves 1-2) 990 yen, 16 Slices (Serves 6-8) 2,790 yen. By grilling with straw, the umami is tightly sealed, the skin is crispy and fragrant, and the flesh is thick and juicy! Please enjoy the deliciousness of bonito with natural salt and condiments!

A very popular salted bonito tataki topped generously with pickled plum and grated daikon.

Half Size: 590 Yen

Grilled head-on shrimp that can also be eaten as sashimi! The firm flesh and crispy skin are delicious!

Served with aged dipping sauce from Koeda Suisan, which has been passed down for over half a century in Kamisu City. You can enjoy the whole fish, including the bones and tail.

Two servings: 3,370 yen, Three servings: 4,850 yen, Four servings: 6,330 yen. A local stew from Ibaraki! We used butter as a secret ingredient to make the original taste of Dobu Jiru easier to enjoy, and arranged it uniquely. You can enjoy its rich flavor and umami.

The highest production in Japan! Tsuchiura lotus root

The thickly sliced lotus root has a crunchy texture that is addictive! A slightly adult flavor with mustard mayonnaise.

When you think of Ibaraki, you think of natto!

In fact, Ibaraki also has the highest production of peppers in Japan!

A captivating dessert made with Ibaraki-grown sweet potatoes, known for their rich sweetness, caramelized to perfection. Crispy on the outside, gooey on the inside.

Half: 590 yen

Crispy and tender chicken skin with a sweet and sour Nanban sauce. A snack that becomes addictive with the rich flavor of chicken fat and refreshing acidity.

Without Shirasu: 690 yen, fluffy! A dashi roll egg topped with plenty of boiled shirasu from Oarai.

Celebrating 40 years since its inception. This brand pork 'Rose Pork' is named after the prefectural flower of Ibaraki, the 'Rose', and is made with a juicy filling using plenty of locally sourced chives.

Homemade Satsuma age made with Itoyori sea bream and egg batter. An original Satsuma age unique to Tataki no Ikkyu, kneaded with grilled bonito and lotus root from Ibaraki.

A representative brand of beef from Ibaraki! Hitachi Beef

Renewed! Topped with shredded sweet potatoes from Ibaraki on fluffy textured potato salad. A new standard that becomes addictive with its sweetness and texture.

Additional Crackers (5 pieces): 100 yen

In fact, Ibaraki is the number one producer of peppers in Japan!

Half size: 390 yen. Unexpectedly delicious! Once you try it, you'll be hooked.

Homemade Satsuma age made with Itoyori sea bream and egg batter. An original Satsuma age unique to Tataki no Ikkyu, blended with grilled bonito and lotus root from Ibaraki.

Easily consume the natto bacteria equivalent to 10 packs of natto! Since it is in powder form, it is less sticky and easy to eat.

Rich tonkotsu soy sauce soup with extra garlic and pork belly! A kamameshi highly praised by the chef, filled with a sense of indulgence.

A captivating dessert made with Ibaraki-grown sweet potatoes, characterized by their rich sweetness, caramelized to perfection. Crispy on the outside, gooey on the inside.

Using whole dried sweet potatoes from the award-winning farm 'Kurosawa Farm' for two consecutive years in the 2019 and 2020 dried sweet potato competition!