Ibushi Tori Ichika (Nakagyo-ku, Kyoto City, Kyoto Prefecture) opened on Saturday, December 14, 2024, where diners can enjoy whole chicken whose flavor is brought out by the "ibushi" technique.
Ibushi, an ancient Japanese traditional technique, is a cooking method that uses smoke to remove excess water and condense the flavor of the ingredients. ［At Ichika, we carefully select one type of wood, cherry, and smother it carefully to preserve the juiciness of the meat. The result is an unforgettable taste that harmonizes mouthfeel and flavor.
In addition to the chicken, the restaurant also pays close attention to various other details, such as using Nanbu ironware to avoid transferring other aromas, using only natural flavor without chemical seasonings, and using only Koshihikari rice produced in Tamba.