February 2026 Sample Menu

Seasonal Omakase Kaiseki

JPY 30,800 (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

Deep-Fried Horikawa Burdock Root

Tempura of Early-Season Wild Garlic

Horikawa burdock root, gently simmered to preserve its aroma and umami, then deep-fried.

Early-season wild garlic is served lightly battered as tempura.

 

Small Dish

Red Sea Cucumber, Nagasaki (Omura)

Lightly blanched and finished with a mild citrus vinegar.

 

Soup

Deep-Fried Taro Root from Narukawa Farm, Kawagoe

Sake lees from “Tedorigawa” Junmai Ginjo

White miso from Yamari Shoten, Kyoto

Special kasu-jiru soup, delicately scented with yuzu.

 

Sashimi

Tiger Pufferfish (Torafugu)

Served with house-made ponzu and seasonal condiments.

 

Seasonal Platter

Deep-Fried Tiger Pufferfish

Urui greens and nanohana in light vinegar dressing

House-made karasumi from mullet roe, Oita.

 

Simmered Course

Tiger Pufferfish Hot Pot (Tecchiri)

Prepared in a special vegetable dashi.

Served with napa cabbage, shiitake mushrooms, and Japanese leeks,

accompanied by house-made ponzu and condiments.

 

Supplementary Course

Naturally Raised Kikuchi Gengo Beef (Grade 5)

Charcoal-roasted.

 

Simmered Dish

Tiger Pufferfish Hot Pot (Tecchiri)

Prepared in a special vegetable dashi.

Served with napa cabbage, shiitake mushrooms, and Japanese leeks,

accompanied by house-made ponzu and condiments.

 

Kyoto-Sourced Daikon Radish

Simmered in dashi made from Iriko sardines from Ibuki Island.

 

Grilled Dish

Charcoal-Grilled Tiger Pufferfish.

 

Rice Course

Clay Pot–Cooked Rice

Choose from over ten seasonal varieties.

Served with soup and pickles.

 

Dessert

House-Made Kibi Zenzai

Smooth red bean paste prepared with premium glutinous millet

and traditional wasanbon sugar.

 

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.