Ichihana
Michelin Bib Gourmand Ichỉhana serves soul-warming traditional Japanese pot rice and seasonal delights near Kyoto’s Nijo Castle.
Restaurant Details
Tucked away on Oshikoji Street near Nijo Castle, Ichihana is a Michelin-approved spot for Japan’s soul food. This cozy, counter-seating-only restaurant specializes in kamameshi, a traditional Japanese rice dish cooked in a pot.
The hearty dish is not a one-size-fits-all affair, though. Chef Kawagishi, who honed his skills for 13 years at the renowned traditional restaurant in Kyoto, Takekishi, meticulously prepares each pot upon order. Diners can choose from seven classic options or indulge in seasonal specialties like spring's whitefish, summer's ayu fish or autumn's prized matsutake mushrooms. Even Western-inspired takes like seafood butter and paella are there, transforming the pan-national favorite into an international fare.
While your rice simmers, indulge in a la carte delights like Namafu Dengaku (grilled wheat gluten) or Kyoto-style salt-grilled chicken. The final treat lies at the bottom: the slightly burnt crust of the bottom layer of the rice. The warm, wood-toned interior invites relaxation, and the friendly chef's presence adds charm. The a midday sashimi platter or a multi-course dinner, Ichihana promises an intimate and delicious journey through Kyoto's culinary seasons.
Michelin Guide accolades:
2024 - Bib Gourmand
Ichihana Access Info
Ichihana is a 3-minute walk from Nijojo-mae Station.
Ichihana Phone Number
Ichihana Business Days
Ichihana Address
Meiwa Building 1F, 2-10-12 Kajicho, Chiyoda City, Tokyo, 101-0044
Ichihana Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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