I went with my friend who was in town as a treat dor the both of us and what a wonderful experience it was! Everything was perfect—the food, the atmosphere, the service. Thank you!
Atmosphere: 5
Food: 5
Service: 5
Alan Chernoff
Great experience dining there, all the dishes were fantastic. Top tier sushi
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sushi
Eva
???????
Atmosphere: 5
Food: 5
Service: 5
kara hoverson
Chef was amazing and but the experience was tainted by them having us wait to be seated essentially outside (not sure why others at same counter were seated before us or why there is no designated space - and we were right on time not super early?) and by them pushing us at tad excessively at end and more importantly asking another patron to relinquish the pen they used to sign the bill. Seriously? A 500$ baseline price for food alone and you can’t let the guy just take the pen?
Ryan Brown
I am so thankful to have eaten here. Food and service both exceeded
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sushi
Alexander K.
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.
Kim Jin
We visited last summer, it was wonderful! Beyond expectations!! (the only problem I had was that I was too full)
Atmosphere: 5
Food: 5
Service: 5
The Sushi Guide
Chef Ichimura is revered in NYC for his skill and aging techniques. It’s a beautiful restaurant that’s great for special occasions, fantastic otsumami followed by chef’s legendary nigiri courses. Highlights include the double Chutoro, marinated akami, and
Atmosphere: 5
Food: 5
Service: 5
Danny
Legendary experience. Chef Ichimura-san does not disappoint, he is a true master of his craft. Service was impeccable and organized. The vibes were wholesome and relaxing. Sushi Ichimura has been awarded with one Michelin star, and they have been open since June 2023. Honestly, one of the best omakases I had in NYC in a very long time. You have to go see and taste for yourself. I will be returning back very soon!
Atmosphere: 5
Food: 5
Service: 5
Crystal H.
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.
Living legend. Entire experience lives up to expectations.
Atmosphere: 5
Food: 5
Service: 5
Henri C.
Visited a while back. The otoro and uni sandwich are tremendous. The wine pairing goes well with courses. It really brings up the experience. Yet, it is pricey. The sake menu is a great alternative.
I went with my friend who was in town as a treat dor the both of us and what a wonderful experience it was! Everything was perfect—the food, the atmosphere, the service. Thank you!
Atmosphere: 5
Food: 5
Service: 5
Great experience dining there, all the dishes were fantastic. Top tier sushi
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sushi
???????
Atmosphere: 5
Food: 5
Service: 5
Chef was amazing and but the experience was tainted by them having us wait to be seated essentially outside (not sure why others at same counter were seated before us or why there is no designated space - and we were right on time not super early?) and by them pushing us at tad excessively at end and more importantly asking another patron to relinquish the pen they used to sign the bill. Seriously? A 500$ baseline price for food alone and you can’t let the guy just take the pen?
I am so thankful to have eaten here. Food and service both exceeded
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sushi
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.
We visited last summer, it was wonderful! Beyond expectations!! (the only problem I had was that I was too full)
Atmosphere: 5
Food: 5
Service: 5
Chef Ichimura is revered in NYC for his skill and aging techniques. It’s a beautiful restaurant that’s great for special occasions, fantastic otsumami followed by chef’s legendary nigiri courses. Highlights include the double Chutoro, marinated akami, and
Atmosphere: 5
Food: 5
Service: 5
Legendary experience. Chef Ichimura-san does not disappoint, he is a true master of his craft. Service was impeccable and organized. The vibes were wholesome and relaxing. Sushi Ichimura has been awarded with one Michelin star, and they have been open since June 2023. Honestly, one of the best omakases I had in NYC in a very long time. You have to go see and taste for yourself. I will be returning back very soon!
Atmosphere: 5
Food: 5
Service: 5
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.
Restaurantji Recommends
Living legend. Entire experience lives up to expectations.
Atmosphere: 5
Food: 5
Service: 5
Visited a while back. The otoro and uni sandwich are tremendous. The wine pairing goes well with courses. It really brings up the experience. Yet, it is pricey. The sake menu is a great alternative.
Atmosphere: 5
Food: 5
Service: 5
Very memorable
Atmosphere: 5
Food: 5
Service: 5
Excellent!
Atmosphere: 5
Food: 5
Service: 5
As good as ever - highly recommend the sake/wine
Atmosphere: 5
Food: 5
Service: 4