Classic tofu topped with a thick dashi gravy, yuzu zest and minced chives on top.
Slices of salmon sashimi dressed in a yuzu honey sauce and chive oil.
Marinated salmon roe. Served with toasted garlic bread.
Thinly sliced sashimi on a bed of grapefruit.
Crispy rice topped with spicy minced tuna, served with chili oil powder and chive oil.
Slices of yellowtail sashimi, topped with jalapeno juice balls. Dressing in a yuzu honey sauce.
Santa barbara sea urchin and quail eggs in a kombu vinegar. Garnished with fresh dill.
Fresh oysters topped with spicy radish juice balls and minced chives. Served with a yuzu ponzu sauce.
Steamed monk fish liver with a miso sauce, topped with beet juice balls and served on a bed of lemon.
Slices of seared beef in a citrus ponzu sauce.
Steamed edamame beans Served with the finest natural Maldon sea salt.
Deep fried eggplant served in a dashi sauce garnished with grated daikon radish edamame beans and chive.
Deep fried chicken wings tossed in a white soy sauce. Garnished with green onion, dusted with sansho pepper.
Shrimp tempura and onion tempura, served with a dashi sauce and salt.
Shrimp tempura tossed in a creamy spicy mayonnaise. Garnished with pecan nuts, sprinkled with minced chives and spicy chili powder.
Sushi rice topped with seared beef and foie gras, dressed with teriyaki sauce and mixed green onions on top and garnished with chive oil.
Edamame beans tossed in our blend of garlic soy sauce.
Shishito peppers stir fried in a teriyaki sauce.
Burdock, daikon radish, carrot and lotus root fried, served in dashi gravy.
Truffled french fries dusted with burnt soy sauce crisps.
Steamed clams in butter and sake. Sprinkled with minced chives.
Today's seafood, free range chicken and shitake mushroom steamed in egg custard marinated salmon roe on top. Garnished with Japanese parsley. Mitsuba.
Clear. Today's catch, shrimp, chicken, shimeji mushroom, Japanese parsley, mitsuba in a broth based clear soup.
Miso. Today's catch, shrimp in a broth based miso soup.
Mixed greens, tomato, radish in a lemon dressing.
Apple cut into matchsticks with watercress, tossed in an apple dressing.
3 kinds of Ogo seaweeds, wakame seaweed and cucumber with citrus dressing.
Sauteed assorted mushrooms, kale, onion, pecan nuts, seedless grapes, onion, tomato, baby spinach and Japanese herb. Shiso dressed in a miso dressing.
Grilled salmon filet on a bed of sauteed vegetables with teriyaki sauce.
Black cod fillet marinated in miso served on a bed of sauteed vegetables, topped with mixed green onions. Garnished with a sansho pepper miso sauce.
Grilled free range chicken on a bed of sauteed vegetables with teriyaki sauce and topped with mixed green onions.
Black cod fillet simmered with soy sauce, sake and dashi. Served on a bed of sauteed vegetables, topped with mixed green onions.
Grilled Wagyu steak on a bed of sauteed vegetables and lemon sauce. To maximize the flavor and tenderness, medium rare steak is recommended.
Raw seaweed miso soup.
Tofu and wakame seaweed.
1 piece each of tuna, salmon, yellowtail, albacore and scallop.
Chef's choice 5 kinds of sashimi.
2 pieces each of tuna, salmon, yellowtail nigiri.
Chef's selected beat 5 pieces nigiri.
1 pieces each of tuna, salmon, yellowtail, Albacore nigiri and spicy tuna Gunkan.
Avocado, pickled radish, cucumber, kanpyo (sweet and savory gourd)
Blue crab meat, mayo, avocado, cucumber and tobiko.
Avocado, cucumber, tuna, salmon, white fish, spicy mayo and chive.
Wagyu beef, avocado, cucumber, onion, fried gourd strips and uni sauce.
hamachi blue crab meat, mayo, avocado, pickled radish, green onion ponzu and fried lotus root.
Tuna, hamachi, salmon, white fish, unagi, tobiko, blue crab meat, mayo, avocado and cucumber.
Beet, avocado, cucumber, pickled daikon, marinated daikom radish and carrot and macadarnia nut sauce.
Avocado, cucumber, spicy mayo, tobiko and green onion.
Soft shell crab, cucumber, avocado, mayo, pickled radish and sushi sauce.
Unagi, avocado, cucumber, mayo, tobiko and sushi sauce.
Spicy mayo, avocado, cucumber, tobiko and sushi sauce.
Scallop, avocado, cucumber, dried gourd strips and lime jalapeno.
Steamed shrimp, snapper, tuna, albacore, blue crab meat, mayo, avocado, yuzu chili paste and fluffy flaked fish.
medium fatty tuna and green onion.
Medium fatty tuna and pickled radish.
Yellowtail and green onion.
Yellowtail and pickled radish.
Sweet and savory shiitake mushroom.
Sweet and savory gourd.
Pickled plum paste and perilla leaf.
Pickled burdock root.
Mountain vegetables. Udon noodles served hot or chilled in our dashi broth, topped with sasai vegetables.
Udon noodles served hot or chilled in our dashi broth, topped with a poached egg.
Udon noodles served hot or chilled in our dashi broth, topped with a poached egg, 3 pieces shrimp tempura.
Vanilla ice cream, topped with espresso or matcha.
Vanilla ice cream served with a cheese mouse, topped with a strawberry sauce.
Vanilla or flavor of the day.
2 pieces each of tuna, salmon, yellowtail nigiri and California roll. Served with organic edamame and miso soup.
Chef selected best 7 pieces nigiri and 1 out roll. Served with organic edamame and miso soup.
1 piece eack of sweet and savory shitake mushroom, beet with sesame, shishito pepper with maldon salt, fried eggplant with grated ginger nigiri and Vegefornia roll. Served with or garlic edamame and miso soup.
Menu for ICHI GYO ICHI Et provided by Allmenus.com
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