Exquisite skills deeply cultivated sensibility and a touch of playfulness. That’s Ichiu for you. Nestled in Kagurazaka Ichiu isn’t just another restaurant. It’s a culinary experience. It’s a journey. This isn’t your average sushi place. Ichiu offers a traditional Japanese cuisine and sushi combination. A highly skilled chef creates every dish. His experience includes Michelin-starred Akasaka Kikunoi and Sushi Senpachi in Kumamoto.
The restaurant’s name Ichiu means one universe. It represents everyone gathering under one roof. The atmosphere is designed for good times. It’s unique. The chef’s individuality shines through. His choice of a name rooted in philosophy is unusual. It’s not based on his own name. Unlike many establishments Ichiu greets you with an antique ceramic bulldog. Not a beckoning cat.
Inside you’ll be enveloped by the relaxing aroma of Horikawa incense. The chef personally varnished the ceiling and some wall panels. The shikkui plaster walls have an arashiage rough finish. This is achieved using traditional techniques. The counter is a single plank of hinoki cypress. There are eight comfortable seats.
Behind the chef’s workspace are unique decorations. They change with the seasons. In August you might see a red lantern and bouncy balls. Spring brings a bird in flight. Father’s Day a hip flask. Rainy season a cloud and a teru teru bozu. This playful touch sets Ichiu apart. Many traditional restaurants use a simple flower or tableware.
The Ichiu course begins with ikkon a traditional welcome drink. Then comes Japanese cuisine. Five or six impeccable dishes are served. After that comes the sushi. Twelve sumptuous nigiri sushi bites await you. Two desserts follow. The chef uses high quality ingredients. Dashi is made with Shizuoka Prefecture hot spring water Hokkaido makombu kelp and fresh bonito flakes. These are shaved daily at Toyosu Market.
The nigiri rice is steamed al dente. The rice is flavored with two akazu red vinegar varieties. Then plum vinegar is added for a refreshing finish. The sushi includes shibudai star snapper aji horse mackerel and tuna akami. Hamano’s signature dish is tuna noten. This is extremely rare tuna flesh smoked over straw then marinated.
Dessert is just as impressive. Chef Hamano’s mizu-yokan combines matcha and bitter gourd. Other versions include white bean paste with Nepalese Timut pepper. There is also one with lemongrass. Each dessert is a delightful surprise. Most seafood comes from Toyosu Market. Some is sent from Tasaki Market in Kumamoto Prefecture. This ensures incredible freshness.
The tableware is also special. Many pieces are from Ryuta Fukumura. He is an artist from the chef’s generation. His work is at Nichigetsu Kiln in Fukuoka. His pieces are simple yet stunning. They enhance the dining experience. The unique combination of cuisine atmosphere and artistry makes Ichiu truly special. It is an unforgettable experience. I hope you will cherish your memories here at Ichiu.