Japanese Cuisine Ichie

An assortment of seasonal fresh fish. Sourced from a fish market, ensuring excellent freshness.

We have various bamboo shoot dishes available. Tosa-ni, Wakadake-ni, Kinome-ae, Bamboo Shoot Rice, and more, available for a limited time.

The Spring Cherry Blossom Sea Bream is exceptionally fatty! Enjoy it as sashimi, in a simmered dish, or sake-steamed (course limited). Please savor the seasonal flavors.

Only fresh fish is used, sourced from a discerning fishmonger. We have prepared a platter of 5 types of sashimi because we want you to enjoy a lot of sashimi. Individual items are also available.

Carefully selected salmon with good fat content

Today's sashimi served as a single portion

Using seasonal ingredients. Please enjoy the charm of Japanese cuisine with this appetizer.

A moist new texture potato salad. It has chunks of bacon in it.

When it comes to Japanese cuisine, braising is essential! The delicate seasoning enhances the umami of the sea bream.

Definitely fresh fried!

Homemade Saikyo grilled salmon marinated in a secret white miso, rich in flavor and deep in taste.

Using domestic Ebisu chicken. Served with yuzu pepper and lightly salted.

Fluffy and creamy dashi rolled omelette that you can taste the dashi

Fluffy rolled omelette with rich eel

Exceptional freshness, we prepared the sardines that can be served as sashimi and made them into a fry.

Using domestic Ebisu chicken. Finished with a light Japanese flavor.

Made in-house. The shrimp is a large size with a satisfying bite.

Made in-house. Soft texture

Tempura of seasonal wakasagi and mountain vegetables. Please enjoy with sansho salt to your liking.

Tempura fried by a Japanese cuisine artisan. Crispy tempura served with homemade dipping sauce.

Three popular fried dishes from Washoku Ichishou (Shrimp, Pork Tenderloin, Oysters)

Using Hiroshima oysters. The large size offers a different burst of flavor when eaten. Served with homemade tartar sauce.

The umami of broth and chicken. Fluffy rice.

Directly sourced from farmers, using Tanba Milky Queen rice