Omakase
The day's seasonal ingredients, cooked the way the taisho thinks best.
- Eight dishes
- Book by the day before
- For 2 to 6 guests
Cut and cook.
Kappo, the Japanese word for this kind of cooking, joins two characters: 割, to cut, and 烹, to cook with fire and water. Everything at Ichimiya comes down to these two.
Kappo
To cut
Cutting shows a fish exactly as it is, which is why the taisho, the chef who runs the kitchen, chooses every fish himself.
To cook
Simmering is where the dashi, the stock Japanese cooking starts from, does the talking, which is why it is 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.
The menu
Sashimi tsukuri
Fish the taisho has chosen himself. The assortment carries eight kinds.
Grilled yakimono
Fish grilled with salt, and whatever the season brings to the grill.
Simmered nimono
Vegetables simmered in dashi, and fish braised in a sweet soy broth.
Fried agemono
Tempura and karaage, straight from the oil.
Vinegared sunomono
Something sharp, to refresh the palate.
Obanzai
Small home-style dishes built on the day's dashi.
Sake snacks shuko
Small bites to go with a drink.
To finish shime
Rice, noodles, or zosui.
You'll find the day's menu in the shop.
In season
Sakura shrimp in spring, hamo (pike conger) in summer, matsutake in autumn, fugu in winter.
Spring
This season- Sakura shrimp
- Icefish
Summer
This season- Hamo (pike conger)
- Mizunasu (water aubergine)
- Rock oysters
Autumn
This season- Matsutake (pine mushrooms)
- Chestnuts
- Sanma (Pacific saury)
Winter
This season- Fugu (pufferfish)
- Tecchiri (fugu hotpot)
Examples from past menus. What appears depends on what comes in that day.
Drinks
- Sake
- Shochu
- Wine
Sake chosen from across Japan. Shochu and wine as well.
Courses
When you book
- Omakase (chef's choice) courses must be booked by the day before.
- If you have an allergy, please tell us when you book.
- Children are welcome, and so are pushchairs. Please ask about children's dishes when you book.
The booking services list each course's price and what it includes.
Tecchiri, the fugu hotpot
Fugu as tessa (sashimi), then tecchiri (the hotpot), then zosui, rice cooked in the broth.
- A winter speciality
- For 2 to 4 guests
Book this course
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