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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