01 / ABOUT THE PLACE
About this place
Step past the noren curtain and you are met with an unusual dual specialty: sardine dishes and regional cooking from Miyako Island. Tucked away along an alley in Senju 4-chome, Ichihatsu is a compact dining spot centred on counter seating, where carefully prepared seafood and Okinawan flavours can be enjoyed at an unhurried pace.
The Savoury Range of Sardines
The core of the menu highlights sardines in an expansive variety of preparations, from sashimi, tataki, and herb-and-miso namerō to ginger-simmered dishes and crisp karaage. Other choices balance rich oily fish with dashi or bright acidity, such as nioroshi—fried sardine paired with dashi and grated daikon—or sweet-vinegar nanbanzuke. At lunchtime, set meals featuring sashimi, tatsuta-age, or aromatically fried sardines include island tofu and mozuku vinegar, offering a substantial option for a fuller meal.
Soulful Miyako Soba and Island Homestyle Plates
Miyako cooking shares top billing. Miyako soba delivers comfort with springy noodles floating in gentle dashi broth, topped with simmered pork cuts and kamaboko fish cakes. Condiments like pipatsu pepper and kōrēgūsu chilli vinegar wait on the counter, letting diners tailor the aroma and spice as they finish the soup. Staples such as gōyā chanpurū, sōmen chanpurū, mozuku fritters, and jīmami peanut tofu round out the spread, ideal for grazing alongside awamori or cold beer.
From Daytime Sets to Unhurried Evenings
Service is split between lunch and evening hours, making it just as practical to drop in for a quick set meal as it is to settle in for drinks and small plates at night. Seating is limited, so timing a visit thoughtfully helps when planning to explore both sardines and island fare.
