Instant reservation
Oniku Karyu
Tokyo
Kaiseki
Michelin
Awards
USD 263.0+
Michelin
Michelin Guide, 2025
Michelin Guide, 2024
Michelin Guide, 2018
About Japanese Cuisine ICHIRIN
A small Japanese restaurant tucked away in a quiet building in Kagurazaka.
At ICHIRIN, Chef Mikizo Hashimoto serves dishes that highlight the best of seasonal ingredients, with a strong focus on their place of origin. The concept of the restaurant is “to appreciate the seasons and taste the four seasons.” Based on the five tastes, five colors, and five methods that characterize Japanese cuisine, he emphasizes bringing out the charm of the ingredients through the aesthetics of subtraction. Particularly notable is the “Mamezara Hassun,” appetizers presented on carefully selected small plates, showcasing the quality of the ingredients Hashimoto himself selects.
To enhance the dining experience, he also commissions artists to prepare tableware made from Kyoto-yaki and Karatsu ceramics.
Menu and Courses
Dinner
OMAKASE Cource
About Ingredients
We purchase fish from several places such as Tsukiji, and Toyosu. Throughout the year, we mainly source fish from Awajishima Island, Hyogo Prefecture. Vegetables are also procured from all over Japan, with a special focus on Kyoto vegetables grown by Ueda Farm in Oharano, Kyoto.
One day's "Oshinagaki (Menu)"
Appetizer: Kumoko-dofu (tofu made from milt) with white miso and isobe-age (fried white fish with seaweed butter)
Soup: Noto's female hairy crab with roe and butterbur buds
Mukozuke (sashimi): Akashi sea bream, red clam, and tuna from Ofunato, Iwate
Mamezara Hassun (appetizers): Ocellated octopus, grilled conger eel, kohada (gizzard shad), Japanese winter parsley, wasabi, steamed egg custard, etc.
Cooked Dish: Fresh Duck and Kyoto vegetables simmered together
Rice: Cooked Shiga yumegokochi rice, grilled swordfish, pickles, red miso soup
Sweets: Uguisumochi (rice cake), Aspic-strawberry, sencha (green tea)
Sake of the day + Read more
We purchase fish from several places such as Tsukiji, and Toyosu. Throughout the year, we mainly source fish from Awajishima Island, Hyogo Prefecture. Vegetables are also procured from all over Japan, with a special focus on Kyoto vegetables grown by Ueda Farm in Oharano, Kyoto.
One day's "Oshinagaki (Menu)"
Appetizer: Kumoko-dofu (tofu made from milt) with white miso and isobe-age (fried white fish with seaweed butter)
Soup: Noto's female hairy crab with roe and butterbur buds
Mukozuke (sashimi): Akashi sea bream, red clam, and tuna from Ofunato, Iwate
Mamezara Hassun (appetizers): Ocellated octopus, grilled conger eel, kohada (gizzard shad), Japanese winter parsley, wasabi, steamed egg custard, etc.
Cooked Dish: Fresh Duck and Kyoto vegetables simmered together
Rice: Cooked Shiga yumegokochi rice, grilled swordfish, pickles, red miso soup
Sweets: Uguisumochi (rice cake), Aspic-strawberry, sencha (green tea)
Sake of the day + Read more
USD 233.69
*Tax and service charge to the restaurant included.
*The course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
*Please note that the price may vary depending on market conditions.
*Full reservations are required.
Photos
Reservation notes
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Price Range:
Dinner: USD 233.69 - USD 233.69
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Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.
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Arrival time:
Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.
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Dress Code:
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
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Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
*Except for allergic ingredients, we serve the same dishes as Japanese customers.
*The course price may change when seasonal ingredients such as matsutake mushrooms and snow crabs are used. Please note that any additional amount will be paid locally.
Service availability
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Reviews of Japanese Cuisine ICHIRIN
Information
| Seats | 18 Seats (8 seats at counter / 10 seats at table) |
|---|---|
| Operation hours | Monday, Wednesday, Thursday 06:00 PM - 08:00 PM (closes at 10:00 PM) Tuesday, Friday, Saturday 12:30 PM - 01:00 PM (closes at 03:00 PM) 06:00 PM - 08:00 PM (closes at 10:00 PM) |
| Regular holiday |
Sundays and Public Holidays. Please contact us for details about Obon and New Year holidays.
*The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash, Credit card available |
| Smoking | Not Allowed |
| Address | Claire Kagurazaka 14-3F, 3-4 Fukurocho, Shinjuku-ku, Tokyo |
| Nearest station |
Iidabashi Station
Ushigome-Kagurazaka Station |
| Directions from station |
6 minutes walk from Iidabashi Station
4 minutes walk from Ushigome-Kagurazaka Station |
