Shinshu Ichinoya

Crispy fried eel bones. They have a savory flavor and light saltiness, making them perfect as a snack with drinks. You can enjoy them like chips.

Eel briefly blanched in hot water and then chilled in cold water. Served refreshingly with wasabi soy sauce or vinegar miso. Characterized by the eel's natural delicate and elegant umami and its firm, springy texture.

Chopped grilled eel and thinly sliced cucumber mixed with vinegar. A smooth dish with a perfect balance of the rich flavor of eel and the refreshing tang of vinegar.

A rolled omelet with grilled eel and thinly sliced cucumber mixed with vinegar. A smooth dish with a perfect balance of the rich flavor of eel and the refreshing tang of vinegar.

Chawanmushi (steamed egg custard) with eel. The savory flavor of eel is infused into the smooth, dashi-based egg custard. A warm and gentle dish.

Assortment of pickled seasonal vegetables. Moderately salty and sour, suitable as a palate cleanser between dishes or as a snack with drinks.

Miso soup made with red miso and eel liver. The rich, deep flavor characteristic of red miso is accented by the slight bitterness of the liver.

Miso soup made with red miso (bean paste). It has a deep flavor with a rich color, unique astringency, and umami.

A clear soup containing eel liver. A light soup that allows you to enjoy the delicate dashi flavor and the texture of the eel liver.

Steamed white rice. Served with pickles.

Assortment of fresh seafood recommended for the day. Enjoy seasonal fish as sashimi. Served with wasabi and soy sauce.

Sashimi of natural sea bream, in season during autumn. The flesh is firm and characterized by its elegant sweetness and umami.

Fresh flatfish sashimi. It has a translucent white flesh, with a delicate yet firm umami and texture.

A dish featuring fatty bonito caught during its southward migration in autumn, served refreshingly with grated daikon radish and ponzu sauce. The acidity enhances the rich flavor of the fish.

A vinegared dish made with autumn saury and edible chrysanthemum flowers. The fatty saury is pickled in vinegar for a refreshing taste, and the chrysanthemum's aroma adds a seasonal touch.

A creative dish combining sweet Shine Muscat grapes and fresh water octopus, dressed with yuba (soybean product). Enjoy the combination of fruit sweetness, seafood texture, and creamy yuba.

A dish made by chilling the simmered broth of eel until it sets into a jelly. The savory broth melts in your mouth, spreading a rich flavor.

Mozuku seaweed dressed in sanbaizu (three-vinegar dressing). Characterized by its smooth texture and sourness, it's a refreshing appetizer.

A dish of assorted mushrooms steeped in dashi soy sauce. Enjoy the mushroom flavor and the gentle taste of the dashi.

A dish made by dressing chestnuts and walnuts with pureed tofu and seasonings. Characterized by the nutty aroma, creamy tofu, and subtle sweetness.

A simple salad focusing on fresh leafy greens.

Eggplant harvested in autumn, deep-fried and then simmered in dashi broth. The eggplant absorbs the dashi generously, resulting in a juicy and melt-in-your-mouth texture.

A simple dish of autumn's premium ingredient, matsutake mushrooms, grilled. Directly enjoy its unique rich aroma and texture. Served with a squeeze of sudachi lime or similar.

A clear soup made by steaming matsutake mushrooms and other ingredients with dashi in a clay pot. Pour the soup into a small cup, enjoy the aroma, and then savor it. A dish that evokes the feeling of autumn.

Tempura of matsutake mushrooms and hamo (pike conger eel). Crispy batter encloses fragrant matsutake and fluffy hamo. Served with salt or tempura dipping sauce.

Whelks tenderly simmered in a sweet and savory broth. The concentrated flavor of the shellfish makes it a great accompaniment to drinks. Eat by picking out the meat with a toothpick or similar utensil.

Chicken pieces marinated in soy sauce and other seasonings, coated in potato starch, and deep-fried. Crispy on the outside and juicy on the inside, a type of Japanese fried chicken.

Bite-sized pieces of octopus, coated in batter and deep-fried. The umami of the octopus spreads with each chew, and you can enjoy its chewy texture.

Freshly harvested ginkgo nuts roasted in their shells with salt. Crack the shells to eat the nuts inside. Their slight bitterness and chewy texture pair well with drinks.

A traditional assortment of pickles made in Kyoto. Characterized by its refined taste.

Fish milt (usually cod or pufferfish) blanched and served with ponzu sauce. Known as a winter delicacy, characterized by its rich and creamy taste.

Kelp with herring roe, salted and seasoned. Enjoy the popping texture of the roe and the umami of the kelp.

Boiled clams and spring rapeseed blossoms dressed with mustard soy sauce. A spring-like dish harmonizing the umami of the clams, the slight bitterness of the rapeseed, and the flavor of mustard.

A salad featuring root vegetables such as sweet potato (marujyu), lotus root, carrot, yam, and burdock root. Enjoy a variety of textures.

Thick-cut daikon radish simmered until tender in dashi broth, topped with miso paste. Characterized by the gentle flavor of the hot, flavorful daikon.

Wakatake-ni, a dish made by simmering young bamboo shoots and wakame seaweed, both spring ingredients. The crispness of the bamboo shoots and the oceanic aroma of the wakame combine well in this representative spring simmered dish.

Young bamboo shoots steeped in dashi broth. Simply enjoy the natural sweetness and aroma of the bamboo shoots.

A tofu dish mixed with crab meat, or tofu topped with a crab sauce. Rich in crab flavor and smooth in texture.

Tempura of shirako (fish milt). Crispy on the outside and rich and creamy on the inside.

Pufferfish meat deep-fried with the bones. It has a chicken-like texture and a delicate umami flavor, and is typically eaten by hand.

Boiled or grilled broad beans. Enjoy their fluffy texture and natural sweetness, which pair well with beer and sake.