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.
-White Sesame Tofu, Simmered Broccoli and Shrimp with a Thick Starchy Dashi Sauce with Mustard
(White Sesame Tofu, Broccoli & Shrimp)
-Clear Soup with Simmered Daikon Radish in Dashi Broth, Seared Sea Bream and Tofu with Soft Boiled Egg Rolled with Sake and Soy Sauce and Grilled Shiitake Mushroom and Root of Wakame Seaweed
(Daikon Radish, Sea Bream, Tofu, Egg, Rapeseed Blossoms, Shiitake Mushroom & Root of Wakame Seaweed)
Otsukuri: Seasonal Sashimi
Onzakana: Warm Dish
-Simmered Boiled Turnip, Steamed Splendid Alfonsino, Simmered Boiled Carrot, Rapeseed Blossoms and Ginger with a Thick Starch Sauce of Crab
(Turnip, Splendid Alfonsino, Carrot, Rapeseed Blossoms, Ginger & Crab)
Susumezakana: Sake Nibble
-Finely Chopped Japanese Amberjack with Miso, Green Perilla and Lotus Root and Grilled Soft Roe of Puffer Fish with Pine Nuts
(Japanese Amberjack, Green Perilla, Lotus Root, Soft Roe of Puffer Fish & Pine Nuts)
Yakimono: Grilled Dish
-Citrus-Grilled Rosy Seabass, Deep-Fried Water Chestnut and Simmered Greens in Lightly-Flavored Stock
(Rosy Seabass, Yuzu Citron, Water Chestnut, Wasabi Leaves, Potherb Mustard & Deep Fried Tofu)
Tomezakana: Last Dish before Oshokuji
-Simmered Boiled Ebi-imo Taro, Steamed Grilled Sea Eel with Soy Sauce, Sliced Onion and Ginger in Vinegar, Sweet and Sour Pickled Japanese Stick Onion
(Ebi-imo Taro, Sea Eel, Onion, Ginger & Sweet and Sour Pickled Japanese Stick Onion)
Oshokuji: Seasonal Rice Dish
-Rice Porridge with Tofu Skin, Boiled Water Dropwort, Scallion and Pickled Vegetables
(Rice Porridge, Tofu Skin, Water Dropwort, Scallion & Pickled Vegetables)
-Apple Jelly, Cheese-Flavored Rice Cracker, Strawberry, Blueberry, Raspberry, Cream & Cream Cheese
(Apple Jelly, Cheese-Flavored Rice Cracker, Strawberry, Blueberry, Raspberry, Cream & Cream Cheese)
Menu for January 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.