I recently had the
pleasure of dining at Ichimura sushi bar—what an incredible experience! Ichimura earned its first Michelin Star this year and was previously awarded three stars by Pete Wells of the New York Times. With all of its accolades, my expectations were high, but I'm glad to say that Ichimura actually does live up to the hype!
The intimate Ichimura
sushi bar is tucked away within brushstroke, David Bouley’s Japanese Kaiseki
restaurant.
The walls are made up of
an astounding 14,000 books.
The walls also contained
several unique ‘scenes’ such as this one.
Chef Eiji Ichimura was a
kind, soft spoken, and endearing man, using gestures as he described the fish
in one of our sushi courses as a “very small fish” with a “long nose.” Although
gentle and lighthearted, he is clearly very serious about and dedicated to his
craft.
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| Chef Ichimura hand-grating fresh wasabi root |
The Omakase menu
featured three early courses followed by 12+ sushi courses.
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| First Course |
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| Sashimi course with fresh wasabi |
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| Egg Custard with Black Truffles and Fresh Chives |
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| Sushi!!! |
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| Final Course: Anago (Sea Eel) Sushi with Eel Sauce |
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