Ichibantei first opened in 2010 in a small East Village space. As the restaurant became known for its Japanese home cooked food, reggae and vinyl cover décor, it outgrew the space so when a large space became available just two blocks away, the owners jumped at the opportunity. Opened in June, the new, multi-level space with 90 seats and soaring ceilings. The dark space features black walls, gold accents, a long white marble-top bar and infinity mirrors.

Owners Ruth and Shin Araki opened the original location of Ichibantei on East 13th Street in 2010 serving classic Japanese dishes, as well as teishoku Japanese set meals just like their mothers made when they were growing up in Japan. Ruth, who learned to cook from her mother as a child in Kumamoto, makes almost everything from scratch just as she was taught.

The décor pays homage to their Japanese roots and Japanese pop culture, as well as the building’s history, combining sleek design and comfort food. In the past, it was home to a movie theater (as well as a music hall and before that a restaurant in the 1880s) so the owners have taken inspiration from Japanese film history with oversized posters from Yakuza and film noir classics adorning the main dining room. The more intimate mezzanine dining area, which overlooks the dining room, recalls the original restaurant with walls covered in vinyl record covers and wooden booths. The vibrant lip murals by Japanese artist Cazul are fun surprises that can be found in different bathrooms in the restaurant.

When eating here, the food is great for sharing and goes well with drinks, including Agenasu to start, which is a Japanese eggplant served in a savory dashi broth; Ichibantei Steak grass-fed Angus beef topped with garlic chips and accompanied by a housemade steak sauce; and the Chicken Nanban juicy, battered chicken marinated in a sake, ginger and garlic, served with a tangy sauce. All entrees are served with fluffy white rice, miso soup, and a salad in the traditional teishoku “set meal” style.

We recommend enjoying their Toki Highball, a classic Japanese whisky soda with Suntory Toki whisky, traditional Japanese spirit shochu (they have options that are distilled from sweet potato, rice and barley) served with fresh frozen fruit like mixed berries, pineapple or peach, as well as refreshing frozen sake cocktails they’re debuting for the summer with flavors like mango and peach.