August 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 / Fried Simmered Kabocha Squash with Dashi

Carefully simmered Japanese pumpkin is lightly fried in fragrant sesame oil and served in our house dashi broth.

Seasonal Delicacy / Lightly Seared Scallop, Somen Noodles & Grated Karasumi

Sanriku scallop is delicately cured with kombu and lightly seared.

Served with chilled somen noodles, generously finished with freshly grated house-made karasumi and a hint of yuzu.

Soup / House-Made Sesame Tofu

Our signature clear soup features our house-made sesame tofu, prepared to express its purest character.

Sashimi / Kombu-Cured Seasonal White Fish

Delicately cured with kombu to deepen its natural umami.

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

Seasonal Selection / Steamed Abalone, New Season Ginkgo Nuts & Lightly Grilled Karasumi

Tender steamed abalone is accompanied by our rich abalone liver sauce.

Freshly harvested ginkgo nuts are lightly fried to preserve their vibrant jade color.

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

Palate Cleanser / Sweet Corn Purée

Sweet corn from Narukawa Farm in Kawagoe is carefully strained and blended with our finest first dashi.

Roasted Dish / Charcoal-Finished Sendai Wagyu with Fig Shira-ae

Premium Sendai Wagyu is finished over charcoal for a delicate smoky aroma.

Served with fresh fig dressed in sake lees–enriched Shira-ae.

Simmered Dish / Braised Eggplant, Japanese Leek & Roasted Duck

Eggplant and Japanese leek are slowly simmered in dashi.

Served with roasted duck.

Grilled Dish / Overnight-Dried Wild Ayu (Sweetfish)

Wild ayu is carefully air-dried overnight, then grilled over charcoal with sake to enhance its delicate aroma.

Served with fresh sudachi citrus.

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 / House Special Anmitsu

Our signature anmitsu is crafted with meticulous attention to every individual ingredient, creating a dessert of refined balance and quiet elegance.

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.