March 2026 Sample Menu

Seasonal Omakase Kaiseki

JPY 33,000 (tax included)

 

At our restaurant, each dish is presented with intention and meaning.

Not only the main ingredients, but also the accompanying dashi is treated as an integral part of the dish.

We invite you to savor every course through to the final sip.

 

While traditional etiquette is sometimes associated with Japanese cuisine,

we hope you will feel at ease and enjoy the meal in a natural, relaxed manner.

 

Appetizer / Wild Mountain Vegetable Tempura

Seasonal mountain vegetables, lightly fried to a fragrant crisp.

Served with roasted sea salt.

 

Small Dish / Flowering Wasabi & Karasumi

Flowering wasabi lightly marinated in soy sauce to draw out its natural sharpness.

Paired with house-made karasumi crafted from mullet roe from Oita.

 

Soup / Clam, Rapeseed Blossoms, Kinome

Plump local clams from Chiba and Ibaraki, known for their gentle sweetness and deep umami.

Served with fragrant rapeseed blossoms and fresh kinome.

 

Sashimi / White Fish Kombu-Cured Sashimi

Delicately cured with kombu to enhance natural flavor.

Served with house-made iri-zake and ginjo soy sauce.

 

Hassun / Charcoal-Roasted Kikuchi Gengo Wagyu & Fruit Tomato

Grade A5 Kikuchi Gengo Wagyu, raised by natural farming methods, gently roasted over charcoal.

Paired with peeled fruit tomato lightly marinated in dashi vinegar.

 

Seasonal Dish / Spring Vegetable Sawani Broth

A light aromatic broth with spring vegetables including Shonai chives, Japanese parsley, buds of mustard greens, mitsuba, fiddlehead ferns, and bracken.

 

Warm Dish / Fried Sesame Tofu with Dashi

House-made sesame tofu, lightly fried and served with savory dashi broth.

Accompanied by grated daikon with chili.

 

Simmered Dish / Young Bamboo & Wakame

Early-season bamboo shoots gently simmered in refined dashi with wakame from Sanriku.

Finished with green beans and kinome.

 

Grilled Dish / Charcoal-Grilled Blackthroat Seaperch (Nodoguro)

Line-caught nodoguro from Tsushima grilled over charcoal.

Its rich fat lightly smoked by the fire.

Served with sudachi citrus.

 

Rice Course / Donabe Clay Pot Rice

Your choice from more than ten seasonal preparations of rice cooked in a traditional clay pot.

Served with miso soup and pickles.

 

Dessert / Domyoji Sakura Mochi

Sweet red bean paste wrapped in coarse domyoji rice.

Served with naturally aged, additive-free salted Oshima cherry blossom leaves.

 

Please note that the menu is subject to change depending on seasonal availability.

We invite you to enjoy a moment unique to Ichie, where each season is savored only once.