Ichi

A Western-style steamed egg dish made by pureeing seasonal vegetables and seafood, then baking it with eggs and cream. It offers a smooth texture and rich ingredient flavors.

A fresh salad using traditional Kyoto vegetables (Kyo-yasai). It is served with two types of dressing: a soy sauce-based dressing and a rich anchovy mayonnaise, offering a blend of Japanese and Western flavors.

A platter of homemade pickles, marinated in-house. The texture of the vegetables and the moderate acidity and saltiness from fermentation make it perfect as a palate cleanser or an accompaniment to drinks.

A chilled Japanese soba noodle dish, perfect for the end of your meal. Made with Jindaiji soba, it offers a smooth texture and a fragrant broth.

Cream cheese marinated in sweet Saikyo miso. The richness of the cheese and the mellow flavor of the miso blend together, creating a taste that pairs well with drinks.

Simple dish of seasonal organic vegetables grilled over charcoal. The charcoal grilling enhances the natural sweetness and umami of the vegetables. Served with rock salt or special miso.

Charcoal-grilled pork shoulder from Ibaraki Prefecture. The meat is tender and bursts with flavor as you chew. Enjoy with rock salt, wasabi, or garlic miso as desired.

Charcoal-grilled domestic chicken thigh. The skin is crispy and fragrant, while the meat is juicy and tender. The aroma of charcoal whets the appetite.

A mixed rice dish made with Kinki (thread-sail filefish), a high-quality fish. Cooking it in a clay pot allows the fish broth to infuse into the rice, creating a fluffy texture and rich flavor.

A clay pot rice dish luxuriously cooked with succulent snow crab meat. The unique sweetness and aroma of crab permeate the rice, resulting in an elegant flavor.

Rice cooked with chicken and burdock root. The savory flavor of chicken and the earthy aroma of burdock root are a perfect match, allowing you to enjoy a homely Japanese taste cooked in a clay pot.

Finely cooked white rice (ginshari) simmered in a clay pot. Served with "kama-age shirasu" (boiled young sardines) and mentaiko (spicy cod roe) as toppings to enhance the natural sweetness of the rice.

A red miso soup with fresh seaweed. It offers the rich aroma of the sea and the deep flavor of red miso, making it a perfect accompaniment to rice.

A course meal chosen by the chef, featuring the most delicious seasonal ingredients of the time. From appetizers to main dishes and rice, you can fully enjoy Japanese cuisine full of seasonal flavors.