iichan.D1

Simmered with generous amounts of hamaguri, asari, and shijimi clams, the shellfish dashi at iichan.D1 brings a deep, oceanic savor that pairs seamlessly with the sweet fat of carefully selected domestic beef offal. Located on the 4th floor of a building near Kinshicho Station, this restaurant delivers a motsunabe hotpot that feels both refreshing and deeply satisfying, with plump morsels of beef tripe floating in a restorative broth. The soup gathers extra flavor as the meal progresses, prompting many to finish every drop or stir in thick champon noodles at the end. For those looking for heat, the spicy and numbing Mala-style "Hi no Umi" is an enticing alternative, while "Tessou" brings the rich, fragrant roast of genuine Kyushu pork-bone miso cooked in an iron pan.

Beyond the hotpot, the menu offers a compelling assortment of drinking snacks to begin the meal or nibble alongside drinks. The signature large serving of Zarumozuku showcases thick mozuku seaweed from Okinawa, dipped into chilled soba sauce with condiments much like cold noodles for a cool, invigorating bite. Fried chicken wings tossed in a sweet-spicy homemade glaze scented with Sichuan pepper, and low-temperature cooked chicken liver sashimi laced with sesame oil and salt, both pair naturally with a cold beer or sake. Guests can also graze on otsumami torotaku—negitoro tuna and pickled daikon rolled in nori without rice—or seared Ohsumi black wagyu beef finished with egg yolk and a house sauce.

Alongside the evening hotpot and meat dishes, daytime crowds often seek out the juicy, satisfying BBQ grilled burger, paired with freshly fried house-made potato chips for a hearty lunch. The 4th-floor space combines casual counter and table seating with an open terrace. Diners have reported enjoying hassle-free barbecue parties on the terrace, as well as finding heated kotatsu seating set up outdoors during the winter months.