A typical lunch offering is sashimi and items served in small bowls, while the evening lineup boasts a full complement of sashimi and items served in rice and cooked individually for each guest. Ten ingredients are always available, with gomoku (‘five ingredients’) and wild plants being perennial favourites. To express the seasons through kamameshi, Ichihana offers flavours like bamboo shoots, sweetfish, mushrooms and oysters. While the rice is cooking, enjoy Kyoto flavours such as steamed wheat gluten with sweet miso sauce and steamed tilefish.