COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Asakusa "Saryo Ichimatsu"
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Many of our customers drink alcohol, so we think carefully about what dishes go well with alcohol. As we are in Asakusa, we pay particular attention to the way we make our dashi, based on the taste our customers desire. There are many things that become delicious when done carefully, so it would be nice to create dishes that look simple but taste great when eaten, that people say, "I want to go to that restaurant to eat that dish." Recently, I feel like I've matured in a good way, unlike when I was younger, so I want to focus on the beauty of appearance and the beauty of the margins.
Specialty dishes
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Specialty dishes
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Homemade ponzu sauce with monkfish liver (with turnip, yuzu citron, squid marinated in kelp, sweet shrimp marinated in kelp, salt ponzu sauce, Bottarga)
We have prepared a selection of homemade delicacies that will please our customers who enjoy drinking alcohol, and we have made use of the beauty of the white space to present them beautifully. Anglerfish…
DETAIL
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Fish cake (clams and kudzu, radish)
This is a unique winter soup that uses dried roe, a high-class delicacy, as the topping. What hits your nose is the taste of roasted dried roe.
DETAIL
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store information
store information
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The total number of seats is about 200. In addition to a hall that can accommodate up to 80 people at once, there is also a tatami room that can accommodate up to 12 people, sunken kotatsu seats, and private rooms with views of the garden.
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〒111-0034
1-15-1 Kaminarimon, Taito-ku, Tokyo
TEL 03-3841-0333
Lunch: 11:30～ (last orders 14:00)
Japanese Cafe 11:30-18:00 (LO 17:00)
Dinner: 17:00-22:30 (last orders 21:00)
Closed on Mondays
https://www.ichimatsu.co.jp/
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COMMENT
Get off at Asakusa Station on the subway and head towards Kaminarimon. Once you pass Kaminarimon, you will see a building with a splendid gate on your left. This is Saryo Ichimatsu. Chef Yoshimichi Hirai began his training in Osaka, and worked at Yamatoya Sangen Ginza in Ginza, Tokyo, before becoming head chef at Saryo Ichimatsu. He studies simple, delicious cuisine every day.