The latest, newly-opened kaiseki concept along Amoy Street. They deliver ‘KANDO’ (impression) to everyone with ingredients delivered from carefully selected producers all over Japan, using traditional Japanese cooking techniques, and the spirit of ‘Omotenashi’ (hospitality).
Ikkagoyo is very particular about dashi (broth). For “iKKA GOYO, OGON DASHI (golden broth)”, katsuobushi (dried bonito) are shaved just in front of the customers. Because nothing beats the freshly shaved katsuobushi. We prepare the best cuisine using the best dashi by the synergistic effect with kombu dashi (kelp-seaweed broth) extracted over time. In addition, by providing the invisible time of the season with the best cooking ingredients, cuisine, and omotenashi (hospitality) that can only be tasted only here, everyone can experience the transition of Japan’s shiki (four seasons). Please enjoy the cuisine that you can taste with all five senses, which expresses the “Japanese seasonal calendar” created by the chef, Sakamoto.