01 / ABOUT THE PLACE
About this place
A bowl arrives with fluffy whipped egg whites mixed into rice, crowned by a glossy golden yolk. Spooned with homemade dashi soy sauce, the first mouthful delivers an airy texture backed by the full, concentrated richness of the egg. Served at Ichirantei in Nezu, the signature Shitamachi Koi Tamagohan elevates everyday raw egg over rice into an unpretentious yet luxurious specialty.
From Morning Sets to Grated Yam Combinations
Opening at 8:00 in the morning on selected days, the restaurant provides morning options such as the bacon and egg set or the kamatama udon set. The gentle salt of bacon and mellow egg pair naturally with warm rice, and diners often add a raw egg to expand the meal into classic egg rice. Ordering the tororo set, topped with freshly grated domestic mountain yam, adds a soothing, smooth texture that makes for a hearty start to the day.
Crisp Karaage and Dashi-Simmered Oyakodon
Alongside its egg dishes, Ichirantei draws praise for fried chicken marinated in a house blend. A thin batter yields a crisp, fragrant crust over juicy chicken flavored with ginger and spices, satisfying on its own without extra condiments. Oyakodon, featuring tender domestic chicken simmered in flavorful dashi and bound by runny eggs, and a stamina nira tamadon pairing chives and pork under soft-cooked egg, are both available for lunch and dinner.
The compact dining room contains just 5 counter seats. For lunch, the Ichirantei Gozen includes miso soup, two side dishes, two pieces of karaage, and a dessert pudding to round out the meal. When the counter is full, patrons take a numbered ticket at the door to queue, making it an easy choice for solo diners looking for a relaxed meal.
