Oryori Ichiho

The story

Oryori Ichiho: Michelin-Recommended Japanese Kaiseki in Ebisu, Tokyo

A restaurant born from a single step

御料理 一穂 (Oryori Ichiho) opened in May 2020 in Tokyo’s Ebisu district. The name “Ichiho” means “one ear of rice” – a symbol of the hope that each honest step forward will one day lead to a rich harvest. Chef-owner Ryusuke Yamazaki, born in Tokyo in 1976, began his culinary career late, at 25, training in Kyoto at legendary establishments such as Honke Tankuma, Aji Rakuzen, and Ogata. He then honed his skills in Fukushima and at a sushi restaurant in Tokyo, deepening his understanding of fish and sushi. After years as head chef at various Tokyo restaurants, he opened his own small Japanese restaurant.

A counter for eight

The restaurant is a serene space with just eight counter seats, allowing diners to watch the chef at work. The atmosphere is intentionally relaxed – Yamazaki wants guests to enjoy Japanese cuisine without formality. The evening course is served from 18:00 (last order 21:00), and the restaurant is closed on Mondays. Private parties of six or more can be accommodated, and smaller groups are welcome to inquire.

Japanese cuisine, simply and honestly

The menu is a course built around seasonal ingredients, reflecting the chef’s Kyoto training and his dedication to the traditions of Japanese cuisine. The restaurant was selected for the Michelin Guide Tokyo 2026 as a Recommended Restaurant, a recognition of its refined yet welcoming approach. For those seeking a genuine Japanese dining experience in a calm, intimate setting, Oryori Ichiho offers a meal that is both precise and heartfelt.