Our story
Eight seats, one counter
Ichiza began as a six-seat counter and a pot of broth. Today it is still small on purpose: a short menu, fish that arrives twice a week and nothing on the plate that does not need to be there.
Less on the plate, more in the bite
We buy fish on Tuesday and Friday, cook rice every hour and simmer our broth for 18 hours. Every dish lists its allergens, no alcohol is served and no pork is used. If it does not belong on the plate, it is not on the plate.