01 / ABOUT THE PLACE
About this place
What stands out about the fish dishes at Ichimasa is the firm texture and concentrated flavour that come with ageing. Diners have described the sashimi as pleasantly crunchy, while others say they were surprised by its silky texture and the way the flavour deepened.
A platter of assorted aged-fish sashimi is a good place to start. One reported selection included whelk, yellowtail, spotted halibut, kinki rockfish, Spanish mackerel and Japanese amberjack; the kinki and Spanish mackerel were served lightly seared and seasoned with salt. Choose the platter to compare the character of different aged fish, or select from the day’s sashimi to find a favourite. The menu also lists bluefin tuna and seared black rockfish.
One diner has mentioned the Tsunoshiki fish-handling method, which may be of interest to anyone curious about how the fish is treated. Seasonal vegetable tempura and firefly squid tempura are also on the menu, offering a fried counterpoint to a meal centred on aged-fish sashimi.
For a more substantial fish dish, the fish of the day can be ordered grilled with salt, simmered, or grilled as a head cut. To finish, dashi ochazuke—rice with broth and a choice of toppings such as plum, wasabi or spicy cod roe—lets diners tailor the final course to their taste.
Diners have also praised the range of sake, making this a good setting for a leisurely dinner built around fish and drinks. The restaurant can accommodate group meals, though dinner reservations are recommended.
