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.
-Soaked Grilled Sweetfish, Boiled Okura, Baby Corn and Lotus Roots in Dashi Broth with Fruit Tomato
(Sweetfish, Okura, Baby Corn, Lotus Roots & Fruit Tomato)
-Clear Soup with Parboiled Pike Conger, Fresh Wheat Gluten Mixed with Tofu and Water Shield with Yuzu Citron
(Pike Conger, Fresh Wheat Gluten Mixed with Tofu, Water Shield & Yuzu Citron)
Otsukuri: Seasonal Sashimi
Onsai: Warm Dish
-Deep-fried Eggplant, Sea Eel Simmered in Sweetened Soy Sauce, Sea Urchin, Sesame Tofu with Arrowroot Starch
(Eggplant, Sea Eel, Sea Urchin & Sesame Tofu)
Hashiyasume: Palate-cleansing Side Dish
-Arrowroot Noodles, Boiled Kinji Vegetable with Dashi Broth, Chinese Yam and Dashi Soup with Strained Shrimp Heads, Sesame Oil, Green Spring Onion and Ginger
(Arrowroot Noodles, Kinji Vegetable, Chinese Yam, Shrimp Heads, Sesame Oil, Green Spring Onion & Ginger)
Yakimono: Grilled Dish
-Grilled Beltfish with Sweet Soy Sauce Paste, Rolled Omelet with Crab Coated with Grilled Egg Yolk, Sweet and Sour Pickled Young Ginger Roots and Marinated Young Ginger Roots with Soy Sauce and Sweet Sake
(Beltfish, Egg, Crab, Egg Yolk & Young Ginger Roots)
Tomezakana: Last Dish before Oshokuji
-Steamed Abalone in Sake, Wax Gourd Simmered in Dashi Broth, Young Green Onion Shoots Rolled with Tofu Skin, Radish and Soy Sauce Mixed with Strained Abalone Liver and Seaweed
(Abalone, Wax Gourd, Young Green Onion Shoots, Tofu Skin, Radish, Abalone Liver & Seaweed)
Oshokuji: Seasonal Rice Dish
-Cooked Rice Mixed with Lotus Seeds and Stir-fried Bacon, Miso Soup and Pickled Vegetables
(Rice, Lotus Seeds, Bacon, Miso & Pickled Vegetables)
-Pineapple Gelatin Dessert, Guihuachen Chinese Alcoholic Gelatin Dessert, Blueberry, Raspberry and Mint
(Pineapple, Guihuachen Chinese Alcoholic, Blueberry, Raspberry & Mint)
Menu for June 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.