Ichimatsu is founded in 1959.
The building was built based on Japanese traditional architecture. Wood was used for most of the framework, walls are made of clay and/or bamboo and sliding doors are made of Japanese paper.
Our founder grew up surrounded by traditional Japanese things because his family was running Ryokan which is a Japanese style inn.
Since he was trained in a restaurant in Osaka and Kyoto, he received inspiration from these places. Katsura Imperial Villa was one of his favorite places.
After the training, he moved to China and opened a Japanese restaurant in Dailian. He had some branch restaurants as well.
He moved back to Japan after the war, and decided to open a restaurant in Asakusa that was known as one of the most popular areas around the time. Current Ichimatsu is the third one.
Sarvice that Ichimatsu provides;
We have rooted in the local community for a long time. It serves traditional Japanese dishes and provides Geisha and/or other entertainments.
We would like customers to enjoy not only meal but also entertainments by Geisha and other entertainers, serving dishes and plates, hanging scrolls, rooms and a relaxing time in this place. Moreover, customers can enjoy finding what kind of wood and how it was used to build the old wooden house. Carvings on a window derive from each room name. (e.g. Pine tree, Mt. Fuji, etc.) Since Ichimatsu is in Asakusa, you can go sightseeing after meal easily. Also, we can provide a pick-up and drop-off service by rickshaw as an optional service, which you can enjoy Japan.
We can set up table seating on Tatami mat, so people from other countries should have no problem. An original wedding party can be arranged in the atmosphere of Japan, which we recommend.
-Egg Tofu, Simmered Pumpkin, Braised Octopus in Stock, Boiled String Bean and Jellied Dashi Broth with Yuzu-fruit Peel
(Egg Tofu, Pumpkin, Octopus, String Bean & Yuzu-fruit Peel)
-Clear Soup with Simmered Deep-fried Eggplant, Grilled Soft-dried Sweetfish with Salt, Shredded Egg Crepes and Simmered Goji Berry
(Eggplant, Sweetfish, Egg & Goji Berry)
Otsukuri: Seasonal Sashimi
Shunsai: Main Dish
-Grilled Japanese Black Beef with Soy Sauce and Vinegar and Grilled Boiled Baby Corn
-Lightly Seared Mashed Potatoes with Sea Urchin
-Boiled Asparagus, Tomatoes, Winter Cherry with Bayberry and Smoked Mayonnaise
(Japanese Black Beef, Baby Corn, Potatoes, Sea Urchin, Asparagus, Winter Cherry & Bayberry)
Onsai: Warm Dish
-Deep-fried Righteye Flounder, Simmered Boiled Cucumber, Okura and Dashi Soup with Grated Daikon Radish
(Righteye Flounder, Cucumber, Okura & Daikon Radish)
Yakimono: Grilled Dish
-Grilled Grunt with Salt, Sweet and Sour Pickled Chinese Yam and Citrus Sudachi
(Grunt, Chinese Yam & Citrus Sudachi)
Tomezakana: Last Dish before Oshokuji
-Salmon and Sweet and Sour Daikon Radish Rolls, Pickled Taro Stem in Vinegar, Zucchini Soaked in Dashi Broth Mixed with Vinegar, Sweet and Sour Pickled Glehnia Littoralis with Yogurt Mixed with Egg Yolk and Sweet Vinegar
(Salmon, Daikon Radish, Taro Stem, Zucchini, Glehnia Littoralis, Yogurt & Egg Yolk)
Oshokuji: Seasonal Rice Dish
-Chilled Udon Noodles, Myoga Ginger, Green Spring Onion, Ginger and Dipping Broth
(Udon Noodles, Myoga Ginger, Green Spring Onion & Ginger)
-White Peach Mousse with Blueberry Sauce, Green Grapes and Kiwifruit with Chervil
(White Peach, Fresh Cream, Blueberry, Green Grapes, Kiwifruit & Chervil)
Menu for July 2017: Chef - Kazuhiro Asano
* There’s possibility that menu may be modified. We would appreciate your understanding.
* The menu changes monthly to highlight seasonal ingredients.
* The service charge and consumption tax will be added to the total amount of your bill.
* This menu shows a 12,000yen course set. Other courses are also available.