Sushi Ichimura

Food is good and people are talking about it now...but there's a reason why people talk about stellar service here. I didn't realize how good service could be until I got here.The people knew exactly what I needed, where I was, how I walked and how I moved but without being overwhelming.

I've been to several Michelin-starred omakases, and Chef Ichimura's sushiya is by far my best experience. The moment you walk in, the hand-cut Japanese cedar counter grabs your attention, setting a welcoming tone. The chef was incredibly friendly and interactive, making the experience feel personal and special.The food was exceptional. The Uni and caviar dish definitely lives up to the hype, and the double-layer tuna nigiri was a standout -- simple yet full of flavor. The service was also top-notch, always attentive without being overbearing.While the price is high, it's absolutely worth it. Among the many Michelin sushiyas in NYC, Sushi Ichimura really stands out for the quality, innovation, and the overall experience. If you are trying to decide which omakase to visit--this is the one!

My wife took me to this amazing experience last December and I cannot begin to brag about how happy I was when I learned about this surprise.My wife and I have always wanted to try Ichimura at Brushstroke forever, but then it closed....Then we learned he opened a new restaurant and I am so glad we came. This is by far my favorite omakase experience in NYC. The creativity, the flavors, the whiskey and sake selection, the attention to detail and humility of this place totally exceeded my expectations.Yes, it is not a cheap meal, but omakase has extremely been blown out of proportion and some places are seriously not worth it (Sushi Sho a with their okonomi concept) but if you want a traditional meal with unique flavors and such an amazing chef to serve you a creative meal... You will find all of that and more here.Oh yeah, did I forget to mention this has become my top omakase restaurant at the moment?

Chef Ichimura is one of the original NYC omakase masters, his sushi bar charging only $150 a decade ago before the explosion of omakase across the city. His techniques haven't changed much, with a classic menu that focuses more on aging than most chefs. This new bar is swankier, with appetizers made by a very accomplished assistant chef that definitely adds a nice touch to the meal. 10/10

We were finally able to try Sushi Ichimura after missing the various iterations of his stints at prior establishments.Our menu for the evening included the following: kegani, uni, caviar monaka, kanburi sashimi, Oma hon maguro akami zuke, chutoro, otoro, an elaborate hassun plate (seikogani, etc.), amadai, sumi ika, iwashi, kuruma ebi, A5 wagyu sukiyaki with black winter truffle, Rishiri island bafun uni, tarabagani, anago maki, tamago, amaou strawberry with coconut milk ice cream, and a warabi mochi.Ichimura-san is a kind, humble, and soft spoken man; I can see why he is a legend in the New York City sushi scene. I wish we had clearer communication as I believe it was a bit hard to hear each other but our points mostly came across.Ichimura-san doesn't use akazu, instead a blend of shirozu which he described as the "old style" in his words. He uses a high quality rice from the yukitsubaki brand (which he said he's used for decades since coming to New York) and uses kasumi knives during service. I would say that the grains of rice in the shari had an individual stickiness to them while maintaining some individuality. That is, the grains didn't clump up into larger segments making them able to disburse while you took the initial chews of the nigiri. I would say that the best set of shari was with the first flight of tuna. However, the shari maintained a warm temperature throughout service with a slight drop in temperature when it came to second set of nigiri after the A5 wagyu sukiyaki course.The Oma bluefin tuna featured was simply unbelievable; the unique, deep umami and texture was omnipresent across all 3 cuts. As mentioned before, the shari rice was at its most optimal quality with this flight of tuna. He prepares the chutoro and otoro hon maguro a bit differently than other itamae; they are in 2 and 3 slabs respectively. The volume of this special bluefin tuna was generous and provided a very satisfying mouthfeel and filling quantity. Although, I can see experienced sushi enthusiasts not preferring the volume of the neta versus the shari in these particular nigiri.I noticed the firmness and sweetness of the sumi ika (golden cuttlefish) and kuruma ebi (tiger prawn) were very apparent. The tarabagani (king crab) from Norway was also incredibly sweet and succulent. Ichimura-san was kind enough to provide an additional nigiri of iwashi as a party of 3 abruptly left earlier in the service for an ambiguous reason. I thoroughly enjoyed both of the iwashi nigiri although I wish the size of the neta was a bit larger when I had it at Yoshino, Noz 17, and my favorite omakase establishment, Icca.The cooked courses from Chef Manabu Asanuma were equally impressive. He prepared the very elaborate hassun plate, the A5 wagyu sashimi with black winter truffle, and the fabulous desserts. The star of the hassun plate was the seikogani with a bonito vinegar gelée. I was absolutely floored by the quality of the product, the cooking technique, flavors, aesthetic, and construction of the dish. The sweet and succulent meat was served with the uchiko (immature ovaries) and the sotoko (dark colored mature eggs); a wonderful acidic, slightly sweet gelée of bonito and vinegar was served on top with delicate shiso flowers. The desserts of the amaou strawberry with coconut milk ice cream and a warabi mochi were not too sweet (a hallmark of Asian desserts) and were a light way to round out the meal.Ichimura-san personally said his goodbyes to each of the guests by the entrance, showing both appreciation and humility. I wholly enjoyed my visit to Sushi Ichimura and it is an establishment definitely worth visiting. The sushi itself is up to personal preference, which will vary wildly between each individual diner.

A very memorable evening. Chef Ichimura and Chef Manabu were wonderful hosts. The food here is thoughtful and executed beautifully. The decor is serene and the 400 year old screen is quite impressive. The waitstaff made sure we were well taken care of.

Amazing birthday dinner with Chef Ichimura! Reservations are usually booked so we planned this one in advance. First of all, the food is delicious, everything tastes the freshest it can be and is presented beautifully. This dinner consists of 20 courses including desserts! The service is amazing here, everyone makes sure you are happy with each course and does not have you lift a finger as they come by to change your utensils. Definitely will be coming here, excited to try different menus and drinks.

Congratulations to Chef Eiji Ichimura san, a legendary chef known for Edomae style sushi, and Kuma Hospitality Group (also owns L'Abeille next door) on their new restaurant.The restaurant interior is stunning with the beautiful, large gold-leaf covered ancient Japanese screen painting. Admirer of his omakase since his days at Michelin 2 * Ichimura at Brushstroke and Uchu. Also, I was able to go to his pop-up dinners at L'Abeille before this opening, and his renewed enthusiasm and creativity were quite noticeable.Over the years, I've been fortunate to have dined at other outstanding sushi omakase restaurants, new and old, but, for me, Ichimura san's omakase still stands out as 'the best of the best'.Wonderful service.Highest recommendation. Will be going again soon.: 10 omakase

A beautiful and delicious evening with a true master. Chef Ichimura is a very nice and welcoming person who has great talent for serving impeccably fresh and delicious dishes. Every dish was unique and explained thoroughly by the chef with the assistance of his staff. His English is not strong but he understands the language well. Don't be intimidated by him or the surroundings because he wants you to enjoy yourself and the staff is kind and accommodating. Speaking of the staff, they are there to make you comfortable and they do so in a pleasant and unobtrusive way. The sommelier is a star. His wine list is not enormous but is focused on presenting great options for all price points. We did not partake of the wine pairing because we haven't yet become saki aficionados. He did help us pick 2 superb wines from the list which complemented the dishes and he made it fun at the same time.The room is very small which immediately causes some anxiety. The anxiety disappears quickly because the seats are so comfortable and Chef Ichimura's warm smile awakens you to the fact you are eating in his home kitchen. The crowning moment was Chef Ichimura dismissing himself gracefully to praise from his newest friends only to appear at the door wishing everyone a good evening. I will definitely return and if you find yourself lucky enough to land a spot in Chef Ichimura's home, soak in the joy of a master and his contemporaries. Thank you!

5 out of 5. I would give more stars if I couldChef and the entire staff were extremely friendly and the omakase was out of this worldHighly recommend