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Oryori Ichiho
Kyoto
A third-floor kaiseki room in Ebisu where the soup stock is built on kombu alone, keeping the flavour clean in the Kyoto tradition. The chef's cooking leans on old-capital techniques, pike conger arriving in summer and eddoes in winter as the seasons turn. It's a quiet, considered Japanese dining room for people who find pleasure in watching a bowl of clear broth do a lot of work.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Fish steamed with grated turnip
“Dishes such as fish steamed with grated turnip on top and dumplings made from bamboo-shoot derive from ages past, recounting the culinary culture of the ancient capital.”
Michelin Guide -
Pike conger
“Pike conger in summer and eddoes in winter are eagerly awaited.”
Michelin Guide -
Eddoes
“Pike conger in summer and eddoes in winter are eagerly awaited.”
Michelin Guide
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The neighbors closest first
- IL BALLOND'ORO Italian Eat · 74
- ABBESSES French Eat · 69
- SŌWADŌ Japanese Eat · 75
- Toriyaki Ohana Japanese Eat · 69
- Manoir French Eat · 86
- Pellegrino Italian Eat · 71
- pizza marumo Tokyo-style Pizzeria Eat · 72
- Tofu Shokudou Japanese Eat · 65
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