About Iccyoura
Iccyoura sits on Miyuki Dori, two blocks south of Himeji Station, in a low-lit ground-floor room with a long counter facing an open grill and a row of small tables along the back wall. The kitchen is run by a chef who trained at one of the Otemae-dori anago houses through the 2010s before opening his own room in 2018, and the menu reflects his apprenticeship, anago in three preparations (tempura, charcoal-grilled, simmered) plus a wider izakaya menu of seasonal seafood, yakitori and Hyogo-prefecture kushiyaki.
The standout dishes: anago-tempura (¥1,800), the chef's signature, served with a Setouchi-salt finishing rather than tentsuyu dipping sauce; charcoal-grilled anago with house tsume (¥2,200); and a seasonal sashimi flight of three Akashi-market fish (¥2,400). A full meal with two beers and a small sake flight runs ¥4,500-6,000 per person.
The room seats thirty-two at the counter and small tables and is the kind of evening anchor that Himeji-based salarymen use after work, pour your own beer from the big bottles, share orders across the counter, end with the chef's anago-don at midnight. English menus are present but basic; the staff speak limited English but are patient with first-time visitors and will recommend dishes by pointing.
Reservations are useful on Friday-Saturday evenings but walk-ins outside peak hours work. Cards are accepted; the kitchen is open until 12:30am, which is unusual for the city. For the right kind of relaxed Himeji food evening, proper local ingredients, no formality, late hours, this is the cleanest answer.
Best Occasion Fit
Team dinners with visiting colleagues, the long counter absorbs six or eight without feeling crowded and the menu has options for every dietary preference. For first dates the late-evening hours and the relaxed izakaya atmosphere work without trying too hard. Solo travellers fit the counter; the chef will recommend a tasting based on what's fresh that day.
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