Ichirin
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
‘Rin’ means dignified; the name ensures that Chef Mikizo Hashimoto never forgets the spirit of refinement with which he launched his restaurant. Appetisers offer flavours from across Japan so diners can appreciate ingredients from the beginning, middle and end of the harvest. Hashimoto visits producing areas, strengthening his relations with producers so that their vision can shine in his dishes. White rice is prepared in a wooden tub called an o-hitsu; craftsmanship and gracious service inherited from his forebears preserves their wisdom for future generations.
Unique Things
From Visitor Experiences
- Seasonal Ingredient Sourcing: Ichirin sources ingredients from across Japan, ensuring that dishes reflect the changing seasons and regional flavors.
- Craftsmanship in Rice Preparation: The restaurant prepares white rice in a traditional wooden tub called an o-hitsu, preserving traditional craftsmanship.
- Producer Relations: Chef Hashimoto visits producing areas to strengthen relations with producers, ensuring their vision is reflected in his dishes.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ichirin in Tokyo are:
Matsutake mushrooms: These are steamed and featured as a signature dish. Matsutake mushrooms are prized in Japanese cuisine for their distinct aroma and seasonal rarity, symbolizing autumn's arrival. Their preparation at Ichirin highlights the chef's skill in enhancing their natural flavor.
Conger eel (Anago): Served grilled in broth, this ingredient is another signature highlight. Conger eel is valued for its delicate texture and subtle sweetness, often used in refined Japanese dishes to evoke umami depth.
Seasonal seafood from Kanazawa and Fukui: Ichirin sources fresh seafood from these regions, emphasizing freshness and regionality. These ingredients change with the seasons, allowing the restaurant to showcase Japan’s diverse marine bounty in its courses.
Organic vegetables from Kyoto: The use of Kyoto’s famed organic vegetables reflects the restaurant’s dedication to seasonality and quality produce, contributing to the aesthetic and flavor balance of the dishes.
These ingredients are carefully selected and prepared to express the essence of Japan’s four seasons, a hallmark of Ichirin’s cuisine and its Michelin-starred status.
Menu & Pricing
Current Offerings & Prices
Menu Information for Japanese Cuisine ICHIRIN
Set Menus
- Omakase Course: $224.17 (includes tax and service charge)
- This course requires full payment in advance, with any additional charges settled on-site.
- Prices may vary based on market conditions.
A La Carte Options
- No specific a la carte options listed.
Special Seasonal Menus
- No specific seasonal menus detailed.
Notes
- Reservations are required.
- The restaurant operates with limited seating (18 seats) and specific hours.
- Payment methods include cash and credit cards.