Ichirin

‘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.

• Counter-focused kaiseki cooking by chef Mikizo Hashimoto in Kagurazaka.
• A single chef’s-choice course at dinner, served in a small dining room (counter and tables).
• Seasonal staples like matsutake and snow crab appear when available, with pricing handled as market items.

Signature Ingredients

• Matsutake mushrooms (seasonal)
• Snow crab (seasonal)
• Fish sourced from Tsukiji and producing regions including Kanazawa, Fukui and Kyushu, with an Awaji Island focus through the year
• Kyoto vegetables, including produce from Oharano (Ueda Farm)

A chef’s-choice kaiseki counter in Kagurazaka, built around seasonal Japanese produce.

• Dinner: omakase course only (¥25,000).
• Lunch (Tue, Fri, Sat): a special set (¥8,800) and a lunch omakase course (¥25,000).
• Seasonal items such as matsutake and snow crab may be priced at market.
• Reservation-only.