'S CUiSINE
Dishes Cherished
by Our Executive Chef
Ichino's cuisine is a once-in-a-lifetime experience that combines the best ingredients available
that day with the chef's sensibility.
From the royal Japanese cuisine to dishes with a playful twist and dishes that complement the sake,
we put our heart and soul into each and every one of our dishes.
With Sincerity,
Seasonal Ingredients
at Their Best
We carefully select the finest
seasonal ingredients and approach
them with sincerity, bringing out their true essence.
From drawing broth to handling each
ingredient, every detail of the
preparation and presentation is
carried out with heartfelt care,
embodying both gratitude and the
spirit of omotenashi.
Honoring Tradition,
Embracing Playfulness
Embracing Playfulness
continually seeking innovation.
that is not only Japanese,
Blending Japanese foundations with Chinese and Western techniques, we create a new style of Japanese dining that is free from boundaries.
The Perfect Pairing
or Every Occasion
Our selection includes carefully chosen sake, shochu, whisky, and wine.
Whether you simply wish to enjoy a glass on its own or pair it with seasonal cuisine, we are pleased to offer a variety of fine choices.
If you like, we are happy to recommend the perfect drink to suit your mood and preferences.
SeasonalCourses
Our course menu changes daily with the seasons, offering a unique dining experience each time.
For returning guests, we adjust flavors and presentation to your past preferences.
For first-time visitors, we carefully confirm any dietary restrictions or allergies in advance.
Each dish is crafted to reflect our philosophy and deliver a truly memorable meal.
A Seasonal Omakase Course
The following is an example of one of our seasonal omakase menus.
Please note that dishes may vary depending on the season and the availability of the finest ingredients.
Appetizer
Chrysanthemum greens in dashi broth,
Sea urchin,Shimeji mushrooms,
Autumn salmon wrapped in thinly sliced radish,
Turban shell simmered with sansho pepper (Arima-style),
Foie gras and grape monaka wafer
Clear Soup
Maru-jitate (clear broth made with sake and water) with
"Round tofu like the moon,Daikon radish like mist,Green onion"
Sashimi
Assorted Fresh Seafood
"Seared Spanish mackerel from Uwa Sea (straw-grilled),
Aori squid from Karato,Ark shell clam,Samurai Gold (premium oyster),Apple cider vinegar"
Main Side Dish
Grilled pomfret (Cedar grill) with Matsutake mushroom
Boiled taro topped with sea urchin, served with sudachi citrus
Simmered Dish
Turnip simmered and carved like a chrysanthemum
"Shrimp,Chrysanthemum flower sauce,Green beans"
Main Accompaniment
Roasted Wagyu Beef with Autumn Vegetables
"Green eggplant,Myoga ginger,Taro,Black truffle ponzu"
Rice Dish
Chestnut Takikomi Rice from Kasama
Seasonal Fruit
Assorted Seasonal Fruits
Japanese Sweets
Pumpkin Pudding with Rum Flavor
Appetizer
Clear Soup
Sashimi
造里
焼物
油物
煮物替り
食事
甘味
Simmered Dish
Turnip simmered and carved like a chrysanthemum
"Shrimp,Chrysanthemum flower sauce,Green beans"
Main Accompaniment
Roasted Wagyu Beef with Autumn Vegetables
"Green eggplant,Myoga ginger,Taro,Black truffle ponzu"
Rice Dish
Chestnut Takikomi Rice from Kasama
Seasonal Fruit
Assorted Seasonal Fruits
Japanese Sweets
Pumpkin Pudding with Rum Flavor
焼物
油物
煮物替り
食事
甘味
