Shibuya is known as a cultural hub at the forefront of Japan’s latest trends, attracting a diverse crowd, especially young people.
Located in the basement of Shibuya PARCO, a trendsetting commercial facility, is the restaurant “IKUSHIKA.”
This establishment is highly regarded for its dedication to showcasing the deliciousness of Japan’s staple food, white rice!
“極上牛すき御膳,” Premium Sukiyaki Set 2,800 JPY (tax included)
Traditional pots unlock the sweetness and umami of rice
Donabe (earthenware pots) are a traditional Japanese cooking utensil. They have been used to cook white rice in Japan since ancient times and are now commonly used in high-end Japanese restaurants that prioritize ingredient quality.
According to the restaurant owner, the donabe has a unique feature: “Since it’s thicker than a rice cooker, the heat penetrates gently from the inside, enhancing both the flavor and sweetness of the rice.”
At this restaurant, kombu (kelp) is added to the water when soaking the rice, allowing the rice to absorb the umami of the broth. As a result, the white rice is so flavorful that it can be enjoyed on its own.
The cooked rice is served in a wooden tub called an ohitsu, which has high heat retention and helps adjust moisture levels. Rice cooked for about 20 minutes is perfectly plump and shiny. The more you chew, the more its gentle sweetness spreads across your palate, bringing a smile to your face.
At IKUSHIKA, you can enjoy this perfectly cooked rice with unlimited refills!
“The Premium ‘Sukiyaki’ set”: a luxurious feast of wagyū, uni, and ikura
The rice at IKUSHIKA is served as part of a traditional Japanese teishoku (fixed set), which includes a main dish, side dishes, and miso soup.
“The Premium ‘Sukiyaki’ set” is the most popular choice among both Japanese and international visitors.
The main dish features high-grade wagyu beef selected by Hiyama, a long-established butcher shop in Ningyōchō, topped with sea urchin and salmon roe in a luxurious sukiyaki preparation. After about 3 minutes of cooking on the table’s small stove, the aroma of meat and sauce fills the air, greatly enhancing your appetite!
Once the wagyu changes color, wrap it with sea urchin and salmon roe, dip in sauce, and place it on the rice.
The harmony of these luxurious ingredients with freshly cooked rice is so delicious that you won’t be able to stop eating!
You can cook the meat to your preferred doneness, but since the wagyu is of such high quality, it’s recommended to leave it slightly red for a medium-rare finish.
Another highly recommended way to enjoy this dish is to add the sauce to the pot and simmer the meat together with it, creating a richer flavor.
The side dishes include dashimaki tamago (rolled omelet), a staple of home-cooked meals, and hijiki no nimono (simmered hijiki seaweed), both of which are lightly seasoned and comforting.
The miso soup, made with richly flavored red miso, features aosa seaweed. Just like a course meal’s soup, taking a sip of the miso soup first will help settle your stomach.
(left) hijiki no nimono, (right) dashimaki tamago
Pickled plums and cucumbers in jars on the table are also available for unlimited refills. Both pickles have a tangy flavor that complements the rice well, so give them a try.
(left) Pickled cucumber, (right) Pickled plum
Enjoy the flavors of the sea with the “Salt-grilled Salmon Roe and Japanese Radish Set Meal”
Grilled salted salmon is a staple of Japanese home cooking. Among these, the salt-grilled silver salmon with its rich fat content is especially delicious.
“銀鮭いくら定食,” Salt-grilled Salmon Roe and Japanese Radish Set Meal 1,700 JPY (tax included)
At IKUSHIKA, before grilling the salmon, it is coated with salt and sugar to draw out moisture through osmosis, removing any unwanted fishy odor. Additionally, the skin is crisped with a burner for added texture.
Top the colorful silver salmon with salmon roe before eating. The combination creates a trio of textures: the fluffy fish flesh, crispy skin, and bursting salmon roe. Eating it with the accompanying grated daikon radish provides a lighter, refreshing taste!
“Soy-Braised Pork Set Meal” with super tender meat
Kakuni (braised pork belly) simmered in soy sauce, mirin, and other seasonings is another Japanese staple side dish.
At IKUSHIKA you can enjoy a set meal featuring about 250g of kakuni per serving.
“豚の角煮定食,” Soy-Braised Pork Set Meal 1,700 JPY (tax included)
The pork is first parboiled as a whole chunk to remove any gamey taste, then carefully simmered in seasoned broth for two hours. This meticulous process results in meat so tender it can be cut with chopsticks.
The light seasoning ensures that it isn’t heavy, allowing you to finish the meal without feeling overwhelmed. The balance between flavors ensures satisfaction for both body and soul.
It’s recommended to visit outside lunch hours
IKUSHIKA also offers other dishes like a juicy “Karaage Set” (Japanese fried chicken) and “Fresh Tuna Sashimi Set.”
The menu includes English translations. Additionally, the QR code ordering system is also available in English, making it easy for non-Japanese speakers to order.
IKUSHIKA’s interior
Since its opening in 2022, IKUSHIKA experiences constant lines throughout the week, at nearly all hours. The period between 3:00 PM and 5:00 PM, outside of lunch and dinner peak hours, tends to be less crowded, so try visiting during these times if you want to ensure getting a seat!
Information
| Store name | 土鍋ご飯 いくしか IKUSHIKA |
|---|---|
| Address | Shibuya PARCO B1F, 15-1 Udagawacho, Shibuya-ku, Tokyo
|
| Access |
Shibuya Station（SBY） 7-minute walk from Exit A8
|
| Phone number | 03-6455-1948 |
| Reservations | Not accepted |
| Payment |
|
| Service charge/Table charge | None |
| Hours | 11:30-17:00（last order 16:30）, 18:00-22:00（last order 21:30） |
| Closed | No holidays excluding Shibuya PARCO holidays |
| Seating | 21 seats 5 counter seats, 16 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://ikushika.com |
| Other information |
|
※Menu contents, prices, store information, etc. are current as of October 2024.
