Ichiban Boshi is launching eight autumn dishes, including the standout Foie Gras Persimmon & Maitake Tempura. Available for a limited time from 1 September to 30 November 2026, the menu starts from S$3.90.
Three Affordable Picks, From Sushi To Steamed Rice
The Grilled Sanma Sushi is the most affordable dish on the menu at S$3.90. Sanma develops a richer flavour during autumn, making it a prized seasonal fish in Japan. Ichiban Boshi uses sanma from Iwate and serves it with sushi rice, ginger and spring onion.
Meanwhile, the Tosa Maki at S$9.90 features soy-marinated bonito. The roll also contains crispy garlic, perilla leaf, ginger mayo, sushi rice and seaweed.
For a more substantial meal, try the Salmon Kinoko Seiro Rice at S$18.90. The dish combines salmon, maitake and shiitake mushrooms with steamed flavoured rice, Japanese greens and egg. It also comes with miso soup. Mix the salmon into the rice before eating to spread its flavour throughout the box.
Images adapted from Ichiban Boshi
Warming Duck Dishes For The Autumn Season
The Kamo Menchi Katsu at S$12.90 offers a crisp take on one of autumn’s richer ingredients. Ichiban Boshi shapes minced duck and chicken into handmade breaded cutlets, then pairs them with mixed salad and sesame tonkatsu sauce. As a result, the dish offers a less conventional alternative to the usual pork or chicken katsu.
For something warmer and more comforting, the Kamo Tsukune & Kinoko Nabe at S$19.90 combines handmade duck and chicken meatballs with mushrooms, leek, vegetables, tofu and Japanese vermicelli in dashi broth. Udon and yuzu pepper complete the meal. Altogether, the bubbling hotpot captures the cosy flavours associated with autumn in Japan.
Images adapted from Ichiban Boshi
The Menu’s Most Unusual Combination
The Foie Gras Persimmon & Maitake Tempura at S$15.90 pairs foie gras with dried persimmon from Nagano. Maitake mushroom and sweet pea tempura complete the dish.
Although the combination sounds unusual, there is logic behind it. The dried persimmon contributes concentrated fruit sweetness, while the foie gras adds richness. In addition, the natural white coating sometimes visible on the persimmon is neither mould nor added sugar. Crystallised fruit sugar creates this coating and indicates the fruit’s sweetness.
Alternatively, try the Persimmon Cream Cheese & Salmon Isobemaki at S$6.90. These seaweed-wrapped bites combine dried persimmon with cream cheese, smoked salmon sashimi, walnut and spring onion. The result lands somewhere between sushi and a Japanese-inspired canapé.
Images adapted from Ichiban Boshi
Save Room For Dessert
Sweet Autumn Bliss at S$8.90 rounds off the seasonal menu. The dessert combines Annou sweet potato with unsalted butter, vanilla ice cream and walnut.
After harvesting, producers naturally mature Annou sweet potatoes so that more starch converts into sugar. This process gives the sweet potato its creamy texture and honey-like sweetness. Paired with cold vanilla ice cream, it offers a familiar finish to an otherwise adventurous menu.
Images adapted from Ichiban Boshi
Every Autumn Dish Comes With A S$10 Return Voucher
Each autumn menu item purchased from 1 September to 30 November 2026 comes with a S$10 return voucher. Diners can use it on their next visit at any Ichiban Boshi outlet until 31 December 2026, with a minimum spend of S$60 paid using a DBS or POSB credit or debit card. Each table can receive up to two vouchers per transaction, making the offer more useful for families and groups planning a return visit.
Ichiban Boshi Autumn Menu Prices
Prices exclude service charge and prevailing government tax. Menu availability and presentation may vary.
