September 2026 Sample Menu

Seasonal Omakase Kaiseki

JPY 30,800 (tax included)

 

Each element on the plate is presented with purpose.

Not only the principal ingredients, but also the accompanying broths and seasonings form an integral part of each dish.

We invite you to savor every last bite.

While some guests may be mindful of traditional Japanese dining etiquette, we hope you will simply relax and enjoy the experience in your own way.

 

Appetizer / Chilled Savory Egg Custard

Our carefully developed dashi, made from vegetables and duck fat, is combined with eggs from free-range chickens to create a delicate chilled chawanmushi.

Finished with its accompanying sauce and fragrant green yuzu.

 

Seasonal Delicacy / Lightly Fried Abalone

Abalone, gently steamed for approximately four hours, is lightly fried and delicately scented with sesame oil.

Served with a rich abalone liver sauce made with strained liver, spirits and raw soy sauce.

 

Soup / House-Made Sesame Tofu

Our signature clear soup features our house-made sesame tofu.

Accompanied by freshly harvested ginkgo nuts.

 

Sashimi / Kombu-Cured Seasonal White Fish

Seasonal white fish is delicately cured with kombu to impart its distinctive flavor and aroma.

Served with our house-made Iri-zake and premium light soy sauce.

 

Seasonal Selection / Fried Tilefish, Sweet Corn Purée & Lightly Grilled Karasumi

Salt-cured tilefish is washed with raw soy sauce before being fried in a delicate Tatsuta-age style.

Sweet corn from Narukawa Farm in Kawagoe is carefully coarsely strained to preserve its natural sweetness, aroma and umami.

House-made karasumi is gently grilled to enhance its aroma.

 

Seasonal Dish / Charcoal-Roasted Wagyu with Grilled Eggplant & Dashi Jelly

Premium wagyu is roasted and finished over charcoal for a delicate smoky aroma.

Autumn eggplant is grilled and served with our savory dashi jelly.

 

Simmered Dish / Kabocha, Maitake Mushroom & Chrysanthemum Greens

Kabocha is slowly simmered, then lightly fried.

Maitake mushrooms are prepared to concentrate their natural umami.

Served with chrysanthemum greens and lightly fried tofu simmered in dashi.

 

Grilled Dish / Overnight-Dried Wild Ayu (Sweetfish)

Wild ayu is carefully air-dried overnight, then finished over charcoal in a sake-scented style to enhance its delicate aroma.

Served with fresh sudachi citrus.

 

Palate Cleanser / Chrysanthemum Greens & Edible Chrysanthemum

Chrysanthemum greens and edible chrysanthemum flowers are dressed with dashi-infused vinegar and finished with fragrant golden sesame.

 

Rice Course / Clay Pot Rice

Rice cooked in a traditional earthenware pot.

Choice of more than ten seasonal preparations.

Served with soup and Japanese pickles.

 

Dessert / Grilled Matcha Kuzu Confection & Fig

Our house-special matcha kuzu confection is carefully baked to create a delicate, refined texture.

Served with fresh fig and a plum-wine jelly made with a brandy base.

 

Please note that the menu may vary according to seasonal availability and the day's finest ingredients.

We hope you will enjoy this fleeting moment of the season, uniquely expressed by Ichie.