Top Chef Selection ~Pioneers~
Ebisu: "Oryōri Ichiho"
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Comments
I spent ten years in Kyoto learning Kyoto cuisine. After that, I worked at a Japanese restaurant in Fukushima, then at Ginza Cotohi, among other places, before opening my current restaurant. I want this to be a place that welcomes anyone who loves to eat. Rather than relying only on luxury ingredients, I want to serve deeply flavorful dishes that skillfully draw out the character of vegetables, tofu, and other everyday ingredients. On top of that, I hope to keep finding ways to bring guests even more surprise and enjoyment.
Signature Dish
Signature Dish
Bamboo Shoot Manju
This is a dish where you can fully enjoy the aroma and deliciousness of bamboo shoot, a representati…
DETAIL
Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae
This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more…
DETAIL
Restaurant information
Restaurant information
The interior has only 10 counter seats. The L-shaped plain-wood counter is beautiful.
〒150-0013
1-23-10 Ebisu, Shibuya-ku, Tokyo, LCUBE EBISU 3F
TEL: 03-6338-3633
Hours: 17:00–23:00 (L.O. 21:00; reservation required)
Closed: Mondays
Want to check the seasoning blend before you cook?
COMMENT
Exit Ebisu Station's east exit and head onto Ebisu-dōri. Turn left at the corner past the Ebisu 4-chōme intersection, and you'll see "L CUBE EBISU," notable for its glass windows. On the third floor is "Oryōri Ichiho." After graduating university, head chef Yamazaki began his training in Kyoto and opened "Oryōri Ichiho" about two years ago. He cooks with an emphasis on deep, understated flavor.