Ichienso

Ichienso draws a loyal following of seafood enthusiasts to Mibu Aiaicho in Kyoto. Upon sitting down, the first dish worth ordering is the lavish sashimi assortment, piled high with an array of fresh seasonal catches. Thickly sliced and vividly presented, the platter makes an impression; diners keen on sampling a broad variety of other fare often order a portion smaller than their party size to leave room for the rest of the menu.

Standing alongside the sashimi as a signature house specialty is the dashi-maki tamago, a dashi-infused rolled omelet whose sheer scale turns heads as soon as it reaches the table. Fluffy and generously sized, it bursts with savory broth, with an option to have chopped scallions rolled inside. Come winter, the tavern fills with regulars seeking its seasonal fugu courses. The generous hospitality shows in every dish, from thick-cut tessa sashimi to fragrant deep-fried blowfish meant to be devoured with one's fingers, fugu grilled over a tabletop charcoal brazier, richly flavored tecchiri hot pot, and a comforting finishing course of zosui rice porridge.

Beyond the seasonal highlights, the menu features a dependable selection of classic izakaya plates, including braised beef tendon, vinegared octopus, agedashi tofu, and fish collars simmered with daikon radish. To pair with the food, the drink list offers large bottles of Asahi beer, piping-hot hirezake loaded with toasted blowfish fin, and sought-after regional sakes like Juyondai, Kokuryu, Dassai, and Isojiman. Diners can wind down comfortably with ochazuke, warm nyumen noodles, or rice balls.

The izakaya operates from 17:00 in the evening until late at night. Because seating is limited, calling ahead for a reservation is essential. Weekends and the winter blowfish season can book out months in advance, so planning well ahead is recommended. Payment is cash only, so having bills ready will ensure a smooth, relaxed evening.