Where: 4036 Coldwater Road.
Hours: Lunch is served 11 a.m.-2:30 p.m. Monday-Saturday. Dinner is served 4:30-10 p.m. Monday-Thursday, 4:30-10 p.m. Friday-Saturday. Sunday hours are noon-9:30 p.m.
*Larb chicken appetizer (minced chicken with Thai herbs, habaneros & lemon juice, served with lettuce wrap) $7
*Roti Canai (crispy-style pancake with curry & dipping sauce) $4.50
*Tom Yum Soup (chicken, shrimp or tofu in hot and sour lemongrass broth with lime juice, bell pepper & mushrooms) $4.50
*Singapore Salad (shredded mango, pineapple, jicama, tomato, cucumber, onion in sweet chili lime dressing with sesame seed) $6.50
*Pattaya Chicken (grilled chicken with sweet chili lime sauce over shredded mango, onion, bell pepper) $8
*Pad Thai (thin rice noodles with bean sprouts, egg, peanut & tofu) $9.50
*Tumeric Chicken (grilled chicken breast in Thai sauce served with mango, bell pepper, onion) $12
*Coconut Shrimp $14
*Sizzling Malaysian Bean Curd dinner (bean curd with minced chicken, shrimp, mushroom and egg in special sauce) $12
*Hibachi Special Fried Rice $10.50
*Sweet Custard Sticky Rice $4.50
*Peanut Pancake $4.50
Ichiban offers Asian dishes to suit everyone's palate. The restaurant has a choice of Thai, Malaysian and Japanese cuisines.
The menu features several familiar Japanese favorites - bento boxes, tempura and teriyaki dishes - including extensive offerings from the sushi bar.
My friend and I opted to try the Thai and Malaysians dishes. She ordered the Tom Yum Soup with tofu. The soup had hot and sour lemongrass broth with lime juice, bell pepper and mushrooms. She said it was spicy and not for the faint of heart. The texture of the tofu was good - firm on the outside and soft on the inside.
She also ordered a Thai iced coffee. The coffee was strong and wasn't overly sweet like other iced coffees she has had.
I chose the Singapore salad, which contained shredded mango, pineapple, jicama, tomato, cucumber, and onion in sweet chili lime dressing. Our server said this salad was meant to be eaten with a skewer, so she brought two. I enjoyed the salad, but would have preferred less dressing. The closer I got to the bottom of the salad, the spicier it got – so much that my sinuses cleared.
For my entrée I chose the Pattaya Chicken. The meat was mixed with assorted vegetables and blanketed in chili lime sauce. The colors of the vegetables, the orange-colored chili lime sauce, the molded rice - all served on a banana leaf - made for a visually pleasing plate. The chicken was tender and juicy.
My friend ordered the Pad Thai - thin rice noodles with bean sprouts, egg, peanuts and tofu – also served on a banana leaf. Her entrée was topped with red chili peppers, which was an indicator of the heat of the dish. At one point she declared “my lips are burning.”
The banana leaves weren't just for garnish. Our server explained the heat from our entrees extracted extra flavor from the leaves. The leaf brought out the smoky flavor of the Pad Thai.
To conclude our meal we split an order of the Sweet Custard Sticky Rice. I expected the rice to be starchy and heavy. I couldn't have been more wrong. It was light and cooled our palates from the earlier spicy dishes. The jade-colored custard sauce that topped the rice had a sweet vanilla and coconut taste. The dessert was garnished with slices of mango and a maraschino cherry on top. Being a kid at heart, I was thrilled with the cherry.
The portions at Ichiban were generous; we weren't able to finish our entrees or the dessert. While we opted for the spicier dishes, there are entrees to suit everyone's level of heat. So pick yours and settle in for a treat for all your senses.