01 / ABOUT THE PLACE
About this place
Step down the stairs into the basement of a Kayabacho building, and you will find Ichiwa, a quiet, counter-centric Japanese dining spot. On weekday lunch hours, seats steadily fill with local office workers drawn to teishoku set meals where careful attention extends from the main course to the soup and every accompanying side dish.
The dependable anchor of the midday menu is the seafood teishoku. The grilled fish selection shifts daily, showcasing precise timing and marination—whether fatty coho salmon grilled to an aromatic crispness or swordfish steeped in salted koji and cooked to tender softness. Alternatively, the sashimi set highlights neatly sliced fish such as yellow amberjack and horse mackerel, offering clean bite and fresh flavor alongside steamed rice. Deepening the tray are dashi-rich small sides, such as simmered dried daikon strips or seasonal dressed vegetables, accompanied by a savory soup and pickles. Generous refills of rice ensure each carefully composed Japanese meal feels thoroughly satisfying.
Beyond fish, meat mains make regular appearances as daily specials, including ginger-fried pork shoulder loin and crisp young chicken tatsuta-age sets, providing easy alternatives to suit the day's mood.
Come evening, the blackboard and menu shift to seasonal a la carte plates: sashimi platters sourced from across Japan, including Chiba splendid alfonsino and natural Miyagi flounder, alongside sakura shrimp kakiage tempura, plain-grilled anago eel, and simmered alfonsino. A seasonal omakase course is also available, flowing smoothly from sakizuke appetizers and sashimi through grilled fish, deep-fried dishes, and a final rice course, naturally suited to an unhurried drink over beer or wine.
With limited seating, booking ahead for dinner provides peace of mind. Down in this calmly composed basement dining room, diners can comfortably take their time with each course of refined craftsmanship.
