Ichiu

The story

Ichiu: Sushi and Japanese Cuisine in Kagurazaka, Tokyo – Michelin Recommended

A Quiet Omakase in Kagurazaka

Tucked off a side street in Tokyo’s Kagurazaka district, Ichiu offers a single, thoughtful omakase course that blends sushi with the wider traditions of Japanese cuisine. The meal unfolds in a deliberate sequence: a bowl of warm soup, a steamed dish, then a procession of nigiri to close. The result is a calm, unhurried evening that feels both complete and refined.

The Chef and His Training

Chef Koichi Hamano opened Ichiu in February 2022. Born in Shizuoka in 1985, he graduated from cooking school and spent six years mastering Japanese cuisine at two respected Tokyo restaurants—Akasaka Kikunoi and Ginza Koju—before moving to Kumamoto, where he trained for seven years at Sushi Senpachi. That dual background in traditional kaiseki and Edomae-style sushi shapes the cooking at Ichiu.

The Food

The omakase course progresses from wammono and mushimono—seasonal simmered and steamed dishes—to a finale of hand-formed nigiri. The shari is a blend of red vinegar and plum vinegar, giving each bite a clean, gently acidic finish. Ingredients are sourced primarily from Toyosu market, with standouts like red sea urchin from Amakusa and small sea bream arriving from the same region. Every piece is pressed with care, one by one.

The Space

The interior is simple and warm, with wood tones that create a sense of shelter—a feeling of being under one roof, as the restaurant’s name suggests. Counter seating puts you close to the chef’s work. The room is air-conditioned and quiet, ideal for a focused dinner.

Recognition

Ichiu received a Michelin Recommended rating for 2026, a nod to its precise, personal take on Japanese cuisine. For those seeking a measured, ingredient-driven omakase in a relaxed setting, it’s a place worth seeking out.