Ichirin

Grilled Japanese dumplings shaped like a crescent, filled with chicken and vegetables. The dough is thin, crispy on the bottom and soft on top. Served with a vinegared soy sauce.

Immature soybeans served whole in their pods, lightly boiled and salted. The beans are extracted with the teeth to eat. A healthy and popular appetizer.

Rolled Japanese omelette in multiple layers, prepared with dashi broth. It has a soft texture and a mild, slightly sweet and savory flavor.

Boiled Japanese dumplings filled with shrimp. The dough is tender and silky, highlighting the delicate flavor of the seafood.

Fresh salad combining cubes of silken tofu and wakame seaweed. Dressed with a creamy and rich white sesame sauce.

Breaded pork cutlet coated in panko (Japanese breadcrumbs) and fried. Crispy and golden on the outside, juicy on the inside. Usually served with a fruity brown sauce.

Japanese-style fried chicken pieces. The chicken pieces are marinated in soy, ginger, and garlic before being fried, resulting in a savory taste and crispy texture.

Fried chicken (Karaage) coated in a glossy teriyaki sauce. The soy sauce-based sauce with sugar provides a rich, caramelized sweet and savory flavor.

Fried octopus pieces, seasoned with spices or chili paste. Characteristic firm texture of octopus with a crispy and spicy coating.

Thin slices of fresh octopus served raw or marinated, seasoned with wasabi. A piquant and refreshing cold dish.

Mackerel fillet marinated in vinegar (Shimesaba), often lightly torched (Aburi). Rich, fatty flavor of the fish balanced by the acidity of the vinegar.

A type of thick, savory Japanese pancake, topped with shredded cabbage and pork slices, cooked on a griddle. Drizzled with special sweet and savory sauce, mayonnaise, and dried bonito flakes.

A combination of raw squid strips (sashimi) and natto (fermented soybeans). The dish has a characteristic slimy texture and a strong fermented flavor.

Classic accompaniment consisting of a bowl of steamed white rice and a hot miso soup.

Bowl of vinegared sushi rice topped with a luxurious variety of raw and cooked seafood (salmon, scallops, eel, etc.). Served with miso soup.

Bowl of vinegared rice generously topped with slices of fresh raw salmon. A simple and popular classic. Served with miso soup.

Bowl of vinegared rice topped with raw salmon and salmon roe (ikura) that burst in your mouth, providing a savory marine flavor. Served with miso soup.

Fish-free version of chirashi, topped with marinated vegetable ingredients, omelette, and tofu/edamame on vinegared rice. Served with miso soup.

Japanese noodle soup with a clear broth seasoned with soy sauce (Shoyu). Topped with roast pork, egg, and vegetables.

An enriched version of Shoyu ramen, with a more generous portion of roast pork (Chashu).

Noodle soup with a rich and savory broth, seasoned with fermented soybean paste (Miso). A more robust flavor than soy sauce.

Special version of Miso ramen with a generous portion of roast pork.

Ramen with a miso broth enhanced by spicy seasonings. Ideal for those who enjoy spicy dishes.

Special version of spicy miso ramen with extra pork.

Ramen with seafood (squid, shrimp) instead of pork. The broth is infused with marine flavors.

Meat-free ramen, topped with seaweed and various vegetables. The broth is light and vegetal.

Japanese curry served with rice and topped with a breaded pork cutlet (Tonkatsu). The curry sauce is thick, mild, and slightly spicy.

Japanese curry served with rice and pieces of fried chicken (Karaage). A comforting and hearty dish.

Complete menu centered around gyoza. Generally includes soup, rice, and salad.

Complete menu with Japanese fried chicken (Karaage) as the main dish.

Complete menu with fried chicken in teriyaki sauce.

Complete menu with breaded pork (Tonkatsu) as the main dish.

Japanese pastry consisting of two small, soft pancakes filled with sweet red bean paste (Anko).

Ice cream ball wrapped in a thin layer of glutinous rice dough (mochi). Available in various flavors such as green tea or black sesame.