Kushiya Ichikawa: A Japanese Izakaya Experience You Can’t Miss!

Today, we’re really excited to take you to one of the most authentic Japanese restaurants in Frankfurt, highly recommended by a trusted friend. This place has received so much praise that we were told – if you’re running a food blog focusing on authentic Asian cuisine and you don’t include this place, well, let’s just say it might raise a few eyebrows. So, we hurried over —and fell head over heels! We’ve been back time and again, gathering our favorite dishes to share with you.

Walking in, we felt like being taken straight to Japan. The cozy ambiance channels the true spirit of a traditional izakaya, with warm yellow lighting and an intimate layout that sometimes feels a tad snug. This isn’t a sprawling space; it’s all about quality over quantity. The menu is hand-written, and the illustrative paintings of the dishes on the walls make it easy for diners to visualize their options.

Restaurant Profile

We have a tempting selection of dishes to introduce, so let’s dive right in!

The first appetizer is a stunning sashimi trio (S1. 海鮮三種盛 Kaisen Sanshu Mori) – featuring flame-seared bonito, salmon tartare, and lightly torched scallops.

Starting on the left, the scallops are incredibly tender, their delicate sweetness combined with a hint of caramelization perfectly accentuating their freshness. They’re topped with fresh caviar that bursts with juicy, briny flavors, and complemented by onion and microgreens for a crisp, aromatic finish.

In the center is the salmon tartare, seasoned with soy sauce for a savory depth. The texture is buttery and smooth, with a sprinkle of onions and spring onions adding a subtle pungency. The thin nori strips on top bring a fishy, briny flavor that pairs well with the salmon’s natural, rich tenderness.

On the right, the flame-seared bonito offers a slightly firm yet tender bite, with a rich, umami taste deepened by a delicate smoky aroma. Dressed in soy sauce, it carries an iron-like mineral undertone, balanced by fresh greens and spring onions for a refreshing lift.

As beautiful as it is delicious, this trio offers a multi-sensory experience that honors the elegance of Japanese sashimi.

At Kushiya Ichikawa, where sashimi dishes are limited but each one feels like a standout, we discovered a unique and rare find: S3. 鶏レバー刺身 (Tori Reba Sashimi), also known as Liver Sashimi, or Kikok Chicken Liver Sous-Vide. This dish is carefully prepared using the sous-vide technique, which gently cooks the liver at low temperatures, to keep it silky and tender while preserving its natural flavors.

Served with ginger paste, wasabi, and a sprinkle of white sesame seeds, each bite gives a delicate balance of fresh, bold flavors. The liver’s pink-red hue glows under a delicate drizzle of garlic-infused oil, which enhances its savory richness.

Dip it in the soy sauce and you’ll get pure umami – with a soft, buttery smoothness that melts on the tongue – what a comforting and luxurious experience.

After indulging in the rich dishes, it’s time for a refreshing change with a veggie starter: A1. ほうれん草と揚げ豆腐のおひたし (Ohitashi). This dish is served cold and features blanched spinach with crispy fried tofu.

The spinach, with its bright green color and tender texture, offers a clean, crisp taste. The cooling effect makes it a perfect palate cleanser. The fried tofu, golden-brown on the outside, tastes very light and soft. The bonito flakes on top contribute a smoky, savory depth, while the dashi-based dressing adds a delicate sweet and savory notes that highlight the natural flavors of the ingredients.

Next up is an absolute must-try: S10.和牛の柳川風 (Wagyu Yanagawa). This sensational creation features tender, slow-cooked Wagyu beef paired with black salsify, onions, and a creamy scrambled egg, all bathed in a soothing broth.

The Wagyu beef is remarkably tender, thanks to the cattle’s careful raising on a nutrient-rich diet in a stress-free environment. This results in exquisite marbling that makes Wagyu melt in your mouth. Each bite is a luxurious experience, with the beef practically dissolving on your tongue, releasing its rich, buttery flavor.

The black salsify lends an earthy, slightly nutty note with a firm texture that contrasts wonderfully with the tender beef and velvety eggs. The eggs are gently cooked to a soft, luscious consistency, bringing a rich, creaminess.

The umami-filled broth, infused with sautéed onions, has a sweet undertone that balances the savory elements. Each mouthful is a comforting experience—smooth, rich, and indulgent—melting in your mouth and warming your heart. This dish is total satisfaction!

E5.牛タン (Gyūtan) is a delicious dish that originated in Sendai, Japan, shortly after World War II, and has since become a popular staple in izakayas. This dish features tender, grilled beef tongue, simply seasoned with salt and a hint of wasabi, accompanied by fresh green onions, crisp lettuce leaves, juicy cherry tomatoes, and a zesty wedge of lime.

The beef tongue is tender, rich and meaty, with a hint of fat that makes for a luxurious mouthfeel. The outer layer, slightly charred, has a pleasant smoky flavor, while the inside remains juicy and pink. Each bite boasts savory richness, enhanced by a sharp kick of wasabi.

A squeeze of lime adds a refreshing zing, while the fresh green onions and crisp lettuce bring a burst of freshness. Sweet cherry tomatoes balance the savory notes for a well-rounded, exquisite flavor experience.

B5. 豚キムチ Buta Kimchi is a sizzling pan-fried pork belly dish combined with tangy kimchi – a fusion of Korean-inspired notes and Japanese culinary style.

Each ultra-thin, tender slice of pork belly captures maximum flavor, blending so well with the gentle heat and sour tang of kimchi. Although milder than in traditional Korean versions, the kimchi’s subtle spice and fermentation add a nice depth to the savory pork.

Arriving slightly soupy, Buta Kimchi is garnished with green onions, crisp lettuce salad, cherry tomatoes, and a touch of creamy mayo. A few bean sprouts round out the fresh, spicy, and savory goodness. With hints of acidity, spice, and a slight sweetness from the onions, every bite is a flavorful and satisfying.

E8. 椎茸Shiitake (Kräuterseitlinge Pilz mit Tare-Sosse) features grilled king oyster mushrooms drenched in tare sauce, delivering earthy flavors with subtle sweetness.

These tender mushrooms are beautifully wrinkled outside, locking in their rich juiciness. Known for their meaty texture and umami-rich flavor, king oyster mushrooms tastes very savory, which is only enriched by the sweet, flavorful tare sauce.

The dish is topped with fresh spring onions, lending sharpness to the mushroom’s softness. A bed of crisp cabbage adds crunch. Simple yet tasty, this dish is a perfect blend of freshness and umami.

Within the diverse grill offerings of an izakaya, skewered chicken is especially well-known, using various parts of the bird, including chicken meatballs, hearts, skin, gizzards, and even stomach. You can find them all at Kushiya Ichikawa, and each is worth trying!

Our top recommendation is D6. つくねTsukunechicken meatballs served with tare sauce and a rich egg yolk.

The tender and juicy meatballs are served on a hollowed-out bamboo plate and topped with fresh greens. The meatballs are lightly charred on the outside for a smoky depth. Cut into four succulent pieces, they have a golden-brown surface while remaining incredibly soft and meaty on the inside.

Mix the egg yolk well with tare sauce for a delicious dip that gives you a rich, indulgent mouthful. The sauce seeps deep into the meatballs, creating a savory, velvety bite that is both creamy and light. Tsukune really stands out among the various grills at Kushiya Ichikawa!

Next must-try chicken skewer is D7. ささみSasami – succulent chicken tenderloin seasoned with salt and wasabi.

The Sasami skewer has golden-brown exterior with a delicious charr. It’s topped with delicate cubes of wasabi and nori. The wasabi’s strong flavor really packs a punch, especially when heated, as cooking intensifies its spiciness, causing the pungent aroma to waft right up to your nose. The tenderloin itself is very tender, subtly sweet, with a savory note from the salt. Together, they make for a tempting bite that plays with your senses and entices you to savor more.

Just a heads-up – the wasabi offers a sharp, invigorating kick! If spice isn’t your thing, you can also opt for ume (plum) instead of wasabi, which gives it tangy, fruity flavor with a hint of sweetness.

Next on our grill list is the E3.あらびきウインナー Arabiki UinnaJapanese sausages. These plump, juicy links are similar to German bratwurst but with a Japanese twist.

Served with a side of creamy mayonnaise and tangy mustard, the sausage glistens with a tantalizing sheen that hints at its juicy, flavorful taste. Each bite balances sweetness and smokiness, complemented by the rich, fatty goodness of the sausage.

It’s one of those simple comfort foods that you’ll find yourself ordering again and again before you know it!

Izakayas are known for their fried delicacies, like the ever-popular Karaage, and Kushiya Ichikawa is no different. But here, among their many crispy delights, their Katsu is the real standout. Katsu is a breaded and deep-fried cutlet, and at Kushiya Ichikawa, you’ll find it made with a variety of meats—chicken, beef, or pork. Among the various options, one highlight is the F6. 牛タンメンチカツと半熟卵カツMenchikatsu. This dish takes this concept to the next level by using a unique ingredient: minced calf tongue, creating a rich and indulgent flavor.

At first bite, you’ll fall in love – the golden, crunchy exterior gives way to a succulent, juicy interior that practically falls apart without chewing. The coating is even and generous, with a crispier, flakier crust compared to regular breadcrumbs. Calf tongue filling is rich, tender, mildly sweet, with good amount of intramuscular fat, which results in a deep, savory flavor that’s both meaty and gratifying.

It’s served with a side of creamy mayonnaise and tonkatsu sauce, which is a sweet and tangy condiment that complements the savory flavors. Fresh lettuce leaves, sweet cherry tomatoes, and shredded cabbage add a refreshing balance. An expertly half-cooked, crusted egg, with its shiny orange yolk exuding creaminess and freshness, makes each bite feel even more luscious.

Enjoy it on its own or pair it with a bowl of rice for a well-rounded, hearty meal!

G7. 親子丼Oyakodon, a cherished Japanese comfort dish, is rice bowl with tender chicken thighs, softly scrambled eggs, and a medley of toppings. The name Oyakodon itself is poetic, meaning “parent and child bowl,” reflecting the harmonious union of chicken and egg, in both flavors and essence.

The bowl is served with chopped green onions, tangy red ginger, and a sprinkle of shredded nori, adding color and aroma. The half-cooked, creamy scrambled eggs seamlessly meld with the tender, deboned chicken thighs, like fish sliding into water. The chicken thigh has a slight bounce, bringing out its natural sweetness and delicate savoriness that enchants you with every spoonful.

Underneath is the fragrant rice, each grain slightly soaked in a light, flavorful broth. The soupiness is what makes this dish so soothing. With the sweet, soft onions tying all flavors together, it’s a simple, yet heartwarming classic that’s hard to resist!

Now, prepare to be transported to a realm of heavenly bliss with the final dish – G11. A5 和牛肩ローススキ丼Wagyudon. This luxurious rice bowl is made with exquisite A5 Wagyu beef, renowned for its unparalleled marbling and tenderness. This dish is the highlight of all highlights. It literally melts, and it melts away any cares you may have with it!

A5 Wagyu beef is one of Japan’s most prestigious cattle breeds cultivated since 1956. Known as “snowflake beef” for its distinct marbling, the meat boasts a rich, beefy flavor that is both succulent and buttery. It practicallydissolves in your mouth, requiring no effort to chew. The exquisite fat glistens like crystal, enhancing its juicy richness.

Atop fragrant, lightly roasted rice, the Wagyu is paired with a soft-boiled egg—its golden yolk, creamy and luscious, cascading over the meat and rice like a silky sauce. It mingles beautifully with the tender beef and allow the fluffy rice to soak it all up, along with the meat’s savory juices.

The red ginger lends a zing, the green onions and celery contribute a fresh crunch, and the caramelized onions’ rounds out the flavor. Together, they turn every bite into a direct route to paradise!

Thank you so much for reading all the way here! This article may be long, but with so many incredible dishes, we couldn’t leave out any of them. Before we wrap up, here’s a quick look at two house-made desserts: Sesame Ice Cream and Matcha Ice Cream.

Sesame Ice Cream is a little creamy yet with a refreshing, almost-sorbet (dairy-free) quality that feels light and not overly rich or milky. Its restrained sweetness allows the rich, nutty depth of sesame to fully come through — a mellow earthiness with warm, roasted notes that feels pure and memorable.

Matcha Ice Cream brings a delicate balance between light sweetness and a touch of tea’s natural bitterness. The matcha flavor is unmistakable – grassy, slightly astringent notes of green tea. It’s topped with sweet, earthy red beans, adding a soft, starchy texture to enrich the ice cream’s smoothness.

These desserts are simple yet beautifully made, perfect for rounding off a nice dining experience.

When dining at an izakaya, it’s common to start with appetizers and sashimi, then move on to simmered or grilled dishes, and finally, enjoy a hearty main course or soup and, if you like, a dessert. Unlike typical dining where you order everything at once, the izakaya style is more about pacing—ordering two or three dishes at a time, savoring each, and adjusting following orders based on your appetite.

At Kushiya Ichikawa, you can try this authentic izakaya style. With limited tables and guests, dishes arrive quickly, so you can enjoy each flavor without long waits. The menu spans sashimi, fried foods, skewers, grills, rice bowls and noodles in various styles—all crafted with the utmost care. With such variety, you’re sure to find the right ensemble for a wholesome meal. And we recommend making a reservation one week ahead—walking in might leave you without a seat!

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