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Ichimatsu Story

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.


Special Menu

Sakizuke: Appetizer
-Deep-fried Eggplant in Broth, Steamed Sweetfish with Soy Sauce, Simmered Deep-fried Dried Wheat Gluten and Soaked Boiled Sponge Gourd in Broth
(Eggplant, Sweetfish, Dried Wheat Gluten & Sponge Gourd)

Owan: Soup
-Clear Soup with Grilled Tilefish with Salt, Steamed Minced-Fish Balls and Grilled Pine Mushroom with Yuzu Citron
(Tilefish, Minced-Fish Balls, Egg, Pine Mushroom & Yuzu Citron)

Otsukuri: Seasonal Sashimi
-Seasonal Fish, Grated Daikon Radish with Dashi Broth, Soy Sauce and Vinegar, Boiled Shrimp and Brown Edamame and Steamed Corn
(Seasonal Fish, Grated Daikon Radish, Shrimp, Brown Edamame & Corn)

Onsai: Warm Dish
-Simmered Deep-fried Turnip in Dashi Broth, Simmered Pork in Dashi Broth, Simmered Boiled Konjak and Myoga Ginger
(Turnip, Pork, Konjak & Myoga Ginger)

Yakimono: Grilled Dish
-Grilled Grouper Marinated with Soy Sauce, Steamed Squash, Boiled Lotus Root, Grilled Okra with Soy Sauce and Deep-fried Ginkgo Seeds
(Grouper, Squash, Lotus Root, Okra & Ginkgo Seeds)

Nakazara: Middle Dish
-Stir-fried Oyster Mushroom, Scallop and Kujyo Green Onion with Japanese Seven Spice
(Oyster Mushroom, Scallop, Kujyo Green Onion & Japanese Seven Spice)

Tomezakana: Last Dish before Oshokuji
-Boiled Horsehair Crab and Snow Crab, Soaked Yellow Chrysanthemum and Edible Chrysanthemum in Dashi Broth, Udo Plant and Soaked Seeds of Edible Wild Plants in Dashi Broth
(Horsehair Crab, Snow Crab, Yellow Chrysanthemum, Edible Chrysanthemum, Udo Plant & Seeds of Edible Wild Plants)

Oshokuji: Seasonal Rice Dish
-Chilled Udon Noodles with Sesame Sauce, Soaked Bok Choy with Green Onion and Radish Sprouts
(Chilled Udon Noodles, Sesame, Bok Choy, Green Onion & Radish Sprouts)

Mizugashi: Dessert
-Mango Jelly, Asian Pear and Pomegranate
(Mango, Asian Pear & Pomegranate)

Menu for September 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.