LUNCH 11:00-15:00, last order 14:00 *Reservation is required by 15:00 of the day before
DINNER 17:00-22:00, last order 21:00

Japan’s Culinary Journey takes you through diverse landscapes ranging from the Tateyama Mountains to Toyama Bay, to Toyama Prefecture—a region where the kombu-based food culture flourished thanks to trade with Hokkaido. To begin, a selection of three signature seafood dishes from Toyama: tempura made from white shrimp, poached sasa fish marinated in kombu, and sasa fish served with kombu tartare. For fish dishes, we serve steamed red snow crab—considered one of autumn’s finest delicacies from Toyama Bay—alongside a seaweed sauce made using bonito stock and dried Etchū miso. As the main course, we grill “Toyama Wagyu Kōsuukuchi,” beef raised on sake lees produced in Toyama Prefecture, renowned for its rich, sweet fat content. You’ll be able to fully savor the bounty of Toyama’s mountains, fields, and seas, all prepared with the chef’s masterful skills.

Hours:
<Lunch> 11:00–14:00 (Last order) ※Reservations required by 15:00 the day prior
<Dinner> 17:00–21:00 (Last order)
<Period> September 1, 2026 (Tue) – November 30, 2026 (Mon); Excluding October 17, 2026 (Sat)

●Appetizer (＊)
　Three Appetizers Featuring Ingredients from Toyama
　・White Shrimp Kakiage Tempura (Fritter) and Fried Chicken - Seaweed Salt -
　・Blanched Japanese Ivory Shell with Fermented Miso Made from Yellowtail and Koji
　・Kombu (Kelp)-Cured Swordfish with Kombu (Kelp) Tartare
●Hot Appetizer (＊)
　Oyabe Hine Dori (Chicken) Poêlé with Shio-Koji (Salted Rice Malt) Sauce
　-Black Tororo Kombu (Shredded Kelp)-
●Fish Dish (＊)
　Sake-Steamed Red Snow Crab and Seafood with Dried Ecchu Miso
　-Seaweed Sauce-
●Salad (＊)
　Gokayama Tofu and Chopped Kombu (Kelp) Vegetable Salad
　-Himi Inazumiume Dressing (Japanese Plum Dressing) -
●Grilled Vegetables
　Grilled Seasonal Vegetables
●Meat Dish (＊)
　Copilot said:Toyama Prefecture “TOYAMA WAGYU Sakekasu Sodachi” Sirloin 80g
　 -Kurobe Salt, Yuzu-Moromi, Kombu (Kelp) and Mandarin Ponzu, Garlic Kombu (Kelp)
　 Soy Sauce, Garlic Chips, Wasabi-
●Rice (＊)
　Pot-Cooked Rice and Garlic Rice with Meat
（Rice: Toyama Rice Fufufu / Meat: Toyama Wagyu Sakekasu Sodachi)）
　or
　Pot-Cooked Rice and Nishin no Koji-Zuke（Rice：Toyama Rice Fufufu）
●Soup (＊)
　Local Cuisine Mushroom and Dango Soup
●Pickles(＊)
　Nanairo Pickles (Assorted Vegetable Pickles)
●Dessert (＊)
　Konohaishi (Toyama’s Imperial Confection) and Rice Mousse
　Served with Sake Gelato
●Coffee or Tea
　(＊) Indicates dishes and desserts featuring ingredients from Toyama Prefecture, as well as dishes inspired by local cuisine.

This is a course featuring meat dishes carefully grilled on a griddle, along with cold appetizers, grilled vegetables, rice, and soups. We make use of seasonal ingredients to provide our guests with a relaxing dining experience. The detailed menu changes every three months.

【Menu】
● Cold Appetizers
● Salad
● Grilled Vegetables
● Meat Dishes
● Rice Cooked in a Pot
● Soup
● Pickled Side Dishes
● Dessert
● Tea

■ Detailed Menu from September 1, 2026 (Tue) to November 30, 2026 (Mon)
As part of our “AROUND JAPAN” series at Teppanyaki Ikkaka Ippo, this autumn we are spotlighting Toyama Prefecture. From September through November, our dishes incorporate ingredients and flavors characteristic of this region. We hope you’ll enjoy them to the fullest.
※For menus outside this period, please inquire directly with the hotel.

<Menu>
●Cold Appetizer
　Chef's Recommended Dish
●Salad
Gokayama Tofu and Chopped Kombu (Kelp) Vegetable Salad
-Himi Inazumiume Dressing (Japanese Plum Dressing)-
●Grilled Vegetables
Grilled Seasonal Vegetables
●Meat Dish
Japanese Black Beef Fillet 80g　or
　Toyama Prefecture “Toyama Wagyu Sakekasu Sodachi” Sirloin 100g
●Pot-Cooked Rice
　Garlic Rice with Meat Made with Pot-Cooked Rice
(Rice: Toyama Rice Fufufu / Meat: Toyama Wagyu Sakekasu Sodachi)
●Soup
Local Cuisine Mushroom and Dango Soup
●Pickles
●Dessert
　Seasonal Dessert
●Coffee or Tea

This is a course featuring both meat and fish dishes. It includes chilled appetizers, grilled vegetables, rice, soup, and dessert—all prepared using seasonal ingredients. The detailed menu changes every three months.

【Menu】
● Chilled Appetizers
● Fish Dishes
● Salad
● Grilled Vegetables
● Meat Dishes
● Rice Cooked in a Pot
● Soup
● Pickled Side Dishes
● Dessert
● Tea

■ Detailed Menu from September 1, 2026, to November 30, 2026
During autumn, as part of our “AROUND JAPAN” series served at Teppanyaki Ikkaka Ippo, we will be spotlighting Toyama Prefecture. From September through November, our dishes incorporate ingredients and flavors characteristic of this region. We hope you’ll enjoy them.
※For menus outside this period, please inquire directly with the hotel.

<Menu>
●Cold Appetizer
　Chef's Recommended Dish
●Fish Dish
　Lobster and Seasonal Fish Poêlé with Chef's Choice Sauce
●Salad
　Gokayama Tofu and Chopped Kombu (Kelp) Vegetable Salad
　-Himi Inazumiume Dressing (Japanese Plum Dressing)-
●Grilled Vegetables
Grilled Seasonal Vegetables
●Meat Dish
Japanese Black Beef Fillet 60g
or
Toyama Prefecture “Toyama Wagyu Sakekasu Sodachi” Sirloin 80g
-Kurobe Salt, Yuzu-Moromi, Kombu (Kelp) and Mandarin Ponzu, Garlic Kombu (Kelp) Soy Sauce,
Garlic Chips, Wasabi-
●Pot-Cooked Rice
Garlic Rice with Meat Made with Pot-Cooked Rice
(Rice: Toyama Rice Fufufu / Meat: Toyama Wagyu Sakekasu Sodachi)
or
Pot-Cooked Rice and Nishin no Koji-Zuke (Koji-Pickled Herring)
(Rice: Toyama Rice Fufufu)
●Soup
Local Cuisine Mushroom and Dango Soup
●Pickles
●Dessert
　Seasonal Dessert
●Coffee or Tea

This course features a selection of meat and fish dishes, including live abalone. It includes cold appetizers, warm appetizers, grilled vegetables, rice, a soup dish, and dessert—all prepared using seasonal ingredients with great care. The detailed menu changes every three months.

【Menu】
● Cold Appetizers
● Warm Appetizers
● Fish Dishes
● Live Abalone
● Salad
● Grilled Vegetables
● Meat Dishes
● Rice Cooked in a Pot
● Soup Dish
● Pickled Side Dishes
● Dessert
● Tea

■ Detailed Menu from September 1, 2026, to November 30, 2026
During autumn, as part of our “AROUND JAPAN” series at Teppanyaki Ikkaka Ippo, we are spotlighting Toyama Prefecture. Thus, from September through November, our dishes incorporate ingredients and flavors characteristic of this region. We hope you’ll thoroughly enjoy them.
※For menus outside this period, please inquire directly with the hotel.

<Menu>
●Cold Appetizer
Chef's Recommended Dish
●Hot Appetizer
Grilled Oyabe Hine Dori (Chicken) and Mushrooms on a Rock Salt Plate
●Fish Dish
Seafood Poêlé from Toyama Prefecture, Served with Ecchu Miso
-Red Snow Crab Cream Sauce-
●Live Abalone
-Seaweed Sauce-
●Salad
Gokayama Tofu and Chopped Kombu (Kelp) Vegetable Salad
-Himi Inazumiume Dressing (Japanese Plum Dressing)-
●Grilled Vegetables
Grilled Seasonal Vegetables
●Meat Dish
　Japanese Black Beef Fillet 80g
　or
Toyama Prefecture "Toyama Wagyu Sakekasu Sodachi" Sirloin 100g
　-Kurobe Salt, Yuzu-Moromi, Kombu (Kelp) and Mandarin Ponzu, Garlic Kombu (Kelp) Soy Sauce,
　Garlic Chips, Wasabi-
●Pot-Cooked Rice
Garlic Rice with Meat Made with Pot-Cooked Rice
(Rice: Toyama Rice Fufufu / Meat: Toyama Wagyu Sakekasu Sodachi)
or
Pot-Cooked Rice and Nishin no Koji-Zuke (Koji-Pickled Herring)
(Rice: Toyama Rice Fufufu)
●Soup
Local Cuisine Mushroom and Dango Soup
●Pickles
●Dessert
Seasonal Dessert
●Coffee or Tea

This is a course menu featuring both meat and fish dishes, including live seafood (spiny lobster). It includes cold appetizers, warm appetizers, grilled vegetables, rice, a soup dish, and dessert—all prepared using carefully selected seasonal ingredients. The full menu is updated every three months.

【Menu】
● Cold Appetizers
● Warm Appetizers
● Fish Dishes
● Live Seafood (Spiny Lobster)
● Salad
● Grilled Vegetables
● Meat Dishes
● Rice Cooked in a Pot
● Soup Dish
● Pickled Side Dishes
● Dessert
● Tea

■ Detailed Menu from September 1, 2026, to November 30, 2026
During autumn, as part of our “AROUND JAPAN” series at Teppanyaki Ikkaka Ippo, we will be highlighting Toyama Prefecture. From September through November, our dishes incorporate ingredients and flavors characteristic of this region. We hope you’ll thoroughly enjoy them.
※For menus outside this period, please inquire directly with the hotel.

【Menu】
● Cold Appetizers
● Warm Appetizers
● Fish Dishes
● Live Abalone
● Salad
● Grilled Vegetables
● Meat Dishes
● Rice Cooked in a Pot
● Soup
● Pickled Side Dishes
● Desserts
● Tea

■ Detailed Menu: September 1, 2026 – November 30, 2026
During autumn, as part of our “AROUND JAPAN” series at Teppanyaki Ichika Ichiha, we are spotlighting Toyama Prefecture. From September through November, our dishes incorporate ingredients and flavors characteristic of this region. We hope you’ll thoroughly enjoy them.
※For menus outside this period, please inquire directly with the hotel.

<Menu>
●Cold Appetizer
Chef's Recommended Dish
●Hot Appetizer
Grilled Oyabe Hine Dori (Chicken) and Mushrooms on a Rock Salt Plate
●Fish Dish
Seafood Poêlé from Toyama Prefecture, Served with Ecchu Miso
-Red Snow Crab Cream Sauce-
●Live spiny lobster (half portion)
-Seaweed Sauce-
●Salad
Gokayama Tofu and Chopped Kombu (Kelp) Vegetable Salad
-Himi Inazumiume Dressing (Japanese Plum Dressing)-
●Grilled Vegetables
Grilled Seasonal Vegetables
●Meat Dish
　Japanese Black Beef Fillet 80g
　or
Toyama Prefecture "Toyama Wagyu Sakekasu Sodachi" Sirloin 100g
　-Kurobe Salt, Yuzu-Moromi, Kombu (Kelp) and Mandarin Ponzu, Garlic Kombu (Kelp) Soy Sauce,
　Garlic Chips, Wasabi-
●Pot-Cooked Rice
Garlic Rice with Meat Made with Pot-Cooked Rice
(Rice: Toyama Rice Fufufu / Meat: Toyama Wagyu Sakekasu Sodachi)
or
Pot-Cooked Rice and Nishin no Koji-Zuke (Koji-Pickled Herring)
(Rice: Toyama Rice Fufufu)
●Soup
Local Cuisine Mushroom and Dango Soup
●Pickles
●Dessert
Seasonal Dessert
●Coffee or Tea