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Shimanouchi Ichiyo
Seasonal Kappo
Kappo sits somewhere between kaiseki's ceremony and an izakaya's ease, and Shimanouchi Ichiyo leans hard toward the easy end. It's a small, informal spot built around whatever came in from the Seto Inland Sea that morning, so the menu shifts daily. The kitchen has a taste for unexpected pairings, eel with kelp, fried sweetfish with tartar sauce. The sashimi platter ventures into less familiar cuts, rainbow trout and filefish served with its own liver.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Sea bream bones
“The small plates vary depending on the catch of the day, but you can expect unusual combinations like sea bream bones, plain-cooked shirayaki eel with kelp, and fried sweetfish with tartar sauce.”
Eater -
Shirayaki eel with kelp
“The small plates vary depending on the catch of the day, but you can expect unusual combinations like sea bream bones, plain-cooked shirayaki eel with kelp, and fried sweetfish with tartar sauce.”
Eater -
Fried sweetfish with tartar sauce
“The small plates vary depending on the catch of the day, but you can expect unusual combinations like sea bream bones, plain-cooked shirayaki eel with kelp, and fried sweetfish with tartar sauce.”
Eater
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