Ichimiya
一三屋
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A Japanese restaurant with a hidden gem ambiance
valutazione
Recensioni
menù
Recommended course for those who want to eat tecchichi as well as individual dishes: ‼︎
This course is recommended for those who want to taste pufferfish thoroughly.
Using 3-year-old puffer fish that rivals the taste of natural puffer fish, This is a full course of the most luxurious tecchiri using 3-year old pufferfish that rivals the taste of natural pufferfish. ‼︎ If you love puffer fish, please try it. ‼︎
This course allows you to enjoy the seasonal ingredients of the day, cooked in a way recommended by the chef!
・Cream croquette…1,200 yen・Tempura・Fried…each 1,000 yen
Perilla and Seaweed
・Wagyu steak…・Beef tataki…・Jidori thigh (black pepper grilled, seared)…
・Ichisan-ya style potato salad…・Fruit tomato and cheese salad…・Prosciutto and vegetable salad…・Fried onion and vegetable salad…・Tororo topped vegetable salad…・Steamed eggplant and vegetable salad…
・chirping vinegar miso…・red snow crab vinegar dish…・mozuku…・shellfish vinegar dish…・nuta dressing…
Kinki simmered... 3,980 yen, Nodoguro simmered... 3,800 yen, Mebaru simmered... 1,650 yen
(Cold/Hot) Each
Braised pork belly and deep-fried dishes
・Earthen pot steaming…1,390 yen・Small pot…2,500 yen
Grilled Kinki... Grilled Nodoguro... Grilled Hachikaku... Grilled Shiro-amadai... Grilled Tachiuo...
・Foil Grilled...
Ahi-jo style
Eggplant, shrimp, avocado, seafood, local chicken
Homemade
Smoked
With cucumber!!
With black pork miso!!
With black pork miso!!
Tessa... Butsu...
・Construction…・Thin construction…
Boiled
Grilled pufferfish, shabu-shabu with natural sea bream from Akashi and mushrooms, natural sea bream from Akashi (salt-grilled, head, steamed with bones), boiled blue crab, rock oyster with ponzu sauce, chestnut (deep-fried: please try it once, yosenage), deep-fried sweet and sour pork, deep-fried new ginkgo and shrimp, deep-fried eel and tofu, spring rolls, deep-fried jimami tofu, vegetable and corn salad
Pickles and Miso Soup included
Pickles and Miso Soup included
Pickles and miso soup included
Pickles and Miso Soup Included
Pickles and Miso Soup included
Pickles and Miso Soup included
Pickles and Miso Soup Included
(Cold/Hot) each
(Cold)
(Cold)
Miwamiyano San-nenbutsu
Sanrin Sannenbutsu
With pickles
Various types
Served with pickles
(salmon, seaweed, plum) with pickles each
One and a half go
One go... Two go...
Kochi Daiginjo National New Sake Competition Entry
Mie Junmai Daigin
Shiga Junmai Daigin
Yamagata Junmai
Nara Junmai Nama Sake
Yakushima
Yakushima
Kagoshima
Tanegashima
Kagoshima
Kagoshima
Kagoshima
Kagoshima
Oita
Kagoshima
Oita
Grape varieties: Merlot 82%, Cabernet Sauvignon 10%, Cabernet Franc 8%. Originally owned by the Despagne family from Mont Perat in France, this chateau became renowned. It has a very balanced flavor, with a pleasant finish that evokes the aromas of blueberries and blackberries.
Grape varieties: Sangiovese, Merlot. It simply expresses the character of the warm soils of southern Italy. The pure flavors and fruitiness of wild berries and cassis are wonderful, intertwined with hints of cinnamon.
Grape variety: Pinot Noir. American red berries with a hint of spicy aroma. A gentle mouthfeel with a juicy fruitiness of cherries and berry jam. Elegant acidity and soft tannins tighten the flavor.
Grape varieties: Grenache 65-70%, Mourvèdre 20-25%, Syrah 10-15%. This is a special cuvee with a stronger barrel flavor than usual in France. No new barrels are used; instead, barrels that have been used for several years are employed. The age of the barrels and the aging period are determined by the vintage. It has a structured fruitiness, softness, and elegance.
Grape varieties: Sauvignon Blanc 50%, Semillon 50%. This dry white wine is made from a 15ha plot located in the center of the first-class Chateau Giraud in Sauternes, France. It has fresh citrus fruit flavors with herbal notes.
Grape variety: Garganega. Italy has a greenish shimmering deep straw color. Initially, there is a refreshing citrus aroma like lemon, gradually evolving into scents of ripe fruits and honey. It is elegant, with a refreshing acidity, and the lingering fruit flavors are wonderful.
Grape variety: Koshu. The term 'Jibun' means the right timing or opportunity, and this wine expresses it using the main variety of Yamanashi Prefecture, Koshu. It is a wine finished with the aroma of Koshu's citrus notes and a moderate acidity. Awarded the Platinum Prize and the Special Prize in the Koshu category for 'The Best Wine to Drink in Japan.'
Grape variety: Chardonnay. The sloping terrain and good sunlight in France provide strength and elegance. It has concentrated mineral notes, aromas of honey, hazelnuts, and spices. Be impressed by the potential of the grapes in this wine.
Grape variety: Grillo. Aromas of juicy and attractive fruit reminiscent of Italian white peach, with flavors of black tea and jasmine. Overall, it has a rounded impression, with rich acidity that is gentle and voluminous, and a slight bitterness.
Grape varieties: 60% Pinot Meunier, 25% Chardonnay, 15% Pinot Noir. This Champagne from France stands out with its fruity and smooth elegance, featuring fine bubbles. It has aromas of ripe fruit and fresh citrus flavors, leaving a refreshing aftertaste.
Grape varieties: Macabeo, Airen. Made using the same method of 'secondary fermentation in the bottle' as French Champagne. It has aromas of ripe fruit and citrus notes like grapefruit, with a mouthfeel that is elegant yet lively, balancing fruitiness and richness.
Grape variety: Lambrusco Salamino. Fresh aromas of blueberries, blackcurrants, and other berry-like fresh fruits. A gentle effervescence spreads the fruity and lactic flavors in the mouth, with a wonderful balance of moderate tannins.
Medium... Small...
Non-alcoholic
Welch's

