Ichifuji

Fantastic edomae style omakase started by two experienced chefs, whose names combined make Ichifuji Two omakase options exist, and I had the Nigiri course at 140$/ head. Good variety of ingredients used, with tasteful sauces and seasonings. Not a single item was boring, over embellished, or forgettable. Service in this 10 people counter was excellent by attentive staff. The dedicated parking lot next to the restaurant is tight for large cars but is doable. Lovely intimate ambiance that is clean and simple.100% would come back.

My daughter and her husband gave me this visit for my 79th birthday. It was a great experience. The chef at my request put less rice on my sushi because I feared I would not be able to eat a portion meant for a younger adult. This turned out to be a good decision! I left pleasantly full.The sushi itself was the best I've ever had, including experiences on four trips to Japan. The chef explained the ingredients for each one. I'd not had several of the fish species but all were delicious. Japanese barracuda, for example. The yelpers have done a terrific job of posting pictures of the colorful presentations.We sat at a table with four parties, with each chef handling 5-6 people. The meal included cold sake; the chef offered samples to choose from. The menu is just two levels of omakase, which means the chef chooses everything depending on the ingredients he has available. The sushi is interleaved with other dishes such as a soup. The meal began with an appetizer trio and ended with a dessert. The uni (sea urchin) was presented as a hand roll which I found a bit awkward.This was my first experience with omakase. If you have never tried it, be prepared for a different experience than a regular sushi bar. There is no little bowl of soy sauce with wasabi because (a) that was never a good idea in the first place and (b) the chef is giving you the exact taste he wants. I was reminded of a long-ago experience at a German restaurant in San Francisco with a little placard on the table explaining that there was nothing like salt, pepper, or mustard on the table because "we already seasoned everything properly in the kitchen". The photo I posted was taken by the staff and presented to me as a memento. Happy times.

We stumbled upon this place in October of last year while apartment hunting and have ended up back here maybe 5 times after... bringing more and more of my family members each time. Chef Ichikawa (guy on the left) and Chef Fujita (guy on right) have created an atmosphere that makes it seem like a local neighborhood elevated sushi joint that welcomes all types of folks. No suit and tie needed here and none of that stuffy pompous attitude you may get from other omakase places (both of them are surfer dudes too haha). I've noticed that they do their best to converse with everyone at the table too rather than just focus on one group, and so of course that adds to the experience.Now half of why I keep coming here is due to the value. $160 is UNHEARD of for the quality and amount of pieces/dishes that they give you. It's maybe close 2 dozen bites if you include the dishes as well. Nakazawa is the only closest thing I can think of that provides value like this (but they are stuffier than here, and their chefs don't talk to you lol) - though it's only in DC/NYC and we're in SD so nevermind them.Service staff is also prompt and professional and kind too. Bathroom is clean. Parking lot is easy to maneuver into because it's the evening. 10/10, truly one of the best sushi omakase places for the ambience, experience, service, quality of food, amount of food, and price to justify it.

Absolutely delicious and fresh omakase for a reasonable price too! Not only were the flavors amazing and melt in your mouth, they are innovative and creative, making a lot of elements in house (eg an edamame yuzu puree that paired with nigiri and also a housemade yuzu cream sorbet). What puts this place even more above and beyond is the service - the friendliest and most energetic chefs around! The restaurant is super clean and well decorated with roomy seating. They change up their menu every season and we can't wait to be back!

Truly one of the very best omikase we have had anywhere in the country! We got the one which included sashimi ($160/person versus $140 for non sashimi), and the result was 26 different tastes, all seafood or egg, over a 2.5 hour period. Service was excellent at this small restaurant, with only a few tables in a pleasant, heated outdoor sheltered patio and a sushi bar-only seating inside. Our server Ken, himself a sushi chef, was extremely solicitous and knowledgeable, and allowed us each a complimentary sake tasting of three types of sake before we could select one for the table (all three were excellent).Standouts were the two types of uni (local San Diego and Hokkaido), served with ikura salmon eggs on subtle vinegar sushi rice...super smooth and fresh....the chawanmushi egg custard, fresh from the steamer with lightly smoked bamboo shoot, scallop and edamame...and of course the superbly fresh sushi, flown in from Japan, each piece flavored differently with a light sauce or Himalayan salt or other touch. Even the dessert, a tea panna cotta, was subtle, fresh, and clearly composed with the loving care of an artisan chef.A completely enjoyable experience, where we felt pampered, welcomed, delighted by the parade of one bite after another. We will gladly return!

My first true omakase experience (aside from Nobu) and it was nothing short of amazing. My friends treated me here for dinner and we did the 8 course Fall menu, which honestly was like 16 courses because they end up giving you palette cleaners and dessert and what not. (We also did the sake pairing, which was great, and I love that you can pick your own shot glass!) From beginning to end, this dining experience was amazing. The two chefs are so sweet, lively and love what they do -- you could see it and even taste it with the food they present. I had never tried uni (sea urchin) until this night and I was a huge fan. There were two different types also: one was from Japan and the other was more local, but I can't remember. Prior to me tasting it, I remember one of the chefs referring to uni as "sea peanut butter," and after tasting it, that was the most accurate description ever. Not taste wise, per se, but more so texture. I just recall loving everything I ate. Everything was melting in my mouth and I was truly in heaven. You have to make reservations because they only seat probably up to 10 people at a time, and there is a time limit in order to seat the next group of people. It's a very small and intimate experience, which makes it that much more special. You really get to speak to the chefs. I loved every moment of it.PS: I have way more photos of food, but Yelp only allows up to 10. So know that you'll actually get pretty full by the end of the meal.

Absolutely worthy of the price point and hype. Each course was beautifully presented on lovely dish-ware. Service was fantastic and we met the chef at the end. Just incredible.

Omakase only. Ken is fantastic. If you're in Encinitas catch him at Bluefin on Tues and Thurs. Service is incredible, intimate, and the presentation is amazing.

Ichifuji is the best life very good delicious and good service, my dear friend at work there

Great food great service and great vibe. Food is actually better than most if not all omakase spots in nyc and la. With the price, it's almost a steal