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 Orient Clams and Edible Wild Plants in Dashi Broth, Soy Sauce, Vinegar and Sesame Oil
(Orient Clams & Edible Wild Plants)
Maezakana: First Dish before Oshokuji
-Mozuku Seaweed with Vinegar and Ginger
-Simmered Seasonal Fresh Onion in Sweetened Vinegar and Mixed with Gelatin with Sweet and Sour Pickled Chinese Wolfberry Fruit
-Boiled Shrimp with Pickled Japanese Horseradish
-Sweet and Sour Pickled Chinese Yam with Cherry Blossoms
-Steamed Abalone with Salt
-Rolled Egg with Brown Sugar
-Grilled Butterbur Scape Miso with Tofu Skin
(Mozuku Seaweed, Ginger, Season-Fresh Onion, Chinese Wolfberry Fruit, Shrimp, Japanese Horseradish, Chinese Yam, Cherry Blossoms, Abalone, Egg, Butterbur Scape & Tofu Skin)
-Kelp Broth with Deep-Fried Fat Greenling, Soft Tofu, Egg Yolk Noodle and Seaweed
(Fat Greenling, Soft Tofu, Egg Yolk & Seaweed)
Otsukuri: Seasonal Sashimi
Onsai: Warm Dish
-Simmered Daikon Radish, Deep-Fried Mugwort Dried Wheat Gluten, Deep-Fried Aralia Sprout Mixed with Potato Starch and Egg White and Simmered Rockfish with a Thick Starchy Sauce with Green Peas Paste
(Daikon Radish, Mugwort Dried Wheat Gluten, Aralia Sprout, Rockfish & Green Peas Paste)
Yakimono: Grilled Dish
-Grilled Seasonal Fish Soaked in Soy Sauce and Roasted Spring Cabbage with Olive Oil
(Seasonal Fish & Spring Cabbage)
Tomezakana: Last Dish before Oshokuji
-Seared Scallops Soaked in Dashi Broth, Boiled Asparagus, Yakon Potato, and Red Radish with Anchovy Cream
(Scallops, Asparagus, Yakon Potato, Red Radish & Anchovy)
Oshokuji: Seasonal Rice Dish
-Cooked Rice with Chicken, Kujo Scallion, Miso Soup and Pickled Vegetables
(Rice, Chicken, Kujo Scallion, Miso Soup & Pickled Vegetables)
-Orange Jelly, Yogurt Sauce, Roasted Black Soybean and Raspberry
(Orange Jelly, Yogurt, Black Soybean & Raspberry)
Menu for April 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.