Ichimiya. Fish in season. Dashi made every day.
Three minutes' walk from Shinsaibashi Station, fourth floor18:00–23:00Closed on Sundays
The menu
- SashimitsukuriFish the taisho has chosen himself. The assortment carries eight kinds.
- GrilledyakimonoFish grilled with salt, and whatever the season brings to the grill.
- SimmerednimonoVegetables simmered in dashi, and fish braised in a sweet soy broth.
- FriedagemonoTempura and karaage, straight from the oil.
- VinegaredsunomonoSomething sharp, to refresh the palate.
- ObanzaiobanzaiSmall home-style dishes built on the day's dashi.
- Sake snacksshukoSmall bites to go with a drink.
- To finishshimeRice, noodles, or zosui.
You'll find the day's menu in the shop.
By phone06-6244-7813
Chosen by the taisho
The taisho, the chef who runs the kitchen, buys the fish himself. The sashimi assortment has eight kinds of fish. In winter it is fugu (pufferfish): tessa (sashimi), then tecchiri (hotpot), then zosui, rice cooked in the last of the broth.
In season
SpringThis season
- Sakura shrimp
- Icefish
SummerThis season
- Hamo (pike conger)
- Mizunasu (water aubergine)
- Rock oysters
AutumnThis season
- Matsutake (pine mushrooms)
- Chestnuts
- Sanma (Pacific saury)
WinterThis season
- Fugu (pufferfish)
- Tecchiri (fugu hotpot)
Examples from past menus. What appears depends on what comes in that day.
Where to sit
- Counter, 6 seats
- Sunken horigotatsu tables, 15 seats
- One private room for 4–8 guests
- Private hire for 20–50 guests (up to 30 seated)
Dashi, made every day
Dashi, the stock Japanese cooking starts from, is made with care every day. It is the base of the obanzai, small home-style dishes, and of everything seasonal: simmered, grilled, fried. Food made to go with a drink, with no corners cut.
Drinks
Sake chosen from across Japan. Shochu and wine as well.
- Sake
- Shochu
- Wine
On the fourth floor
- Open 18:00–23:00 (last food orders 22:30)
- Closed on Sundays
- Shinsaibashi Station, Exit 6: three minutes' walkOsaka Metro Midosuji Line
- Nippo New Columbus Building, 4F