Icchan

For those drawn by seasonal seafood, the sashimi platter is the natural place to start. Luminous cuts such as red shrimp, flounder, splendid alfonsino, whelk, and firefly squid arrive artfully arranged depending on the day's market catch, highlighting the pristine quality of the ingredients. An evening often begins comfortably with a cold beer alongside soothing appetizers like steeped bracken fern or simmered kombu seaweed, before moving naturally on to a cup of sake brimming with rice umami and a clean finish.

Beyond raw fish, the cooked selections are equally compelling. Edomae-style tempura—featuring pieces like conger eel, sweetfish fry, and shrimp—comes encased in a light, crisp batter that pairs neatly with an extra-dry junmai sake to sharpen the finish. The kitchen's meticulous prep also shines in dishes such as eel grilled crisp on the outside while staying tender within, or house-cured mullet roe that invites slow, lingering sips of sake.

Set along a quiet street in Kameido, Icchan welcomes guests with a light-wood counter and private rooms, creating an unpretentious setting where diners can unwind over a leisurely meal. With a strong reputation and evening-focused service, booking a table in advance is essential.