Icca

Chef counters are a treat, but a seat in front of Chef Kazushige Suzuki feels like a best-kept secret. The room has a presence of its own, notable in scale and hidden away in the back past a cocktail bar. Friendly as ever and seemingly never in a hurry, the chef sources fish entirely from Japan and keeps his nigiri traditional with little more adornment than a brushing of nikiri.Other dishes that bookend the meal flex far more creativity and panache. Hokkaido hairy crab with capellini and shiso or snow trout marinated in koji for seven days are uniquely satisfying, while beef sourced from Japan makes regular appearances. At the meal’s end, disbelief may turn into wonder as guests dive into apple sorbet boldly topped with Yamazaki 12 whisky.

A discreet, back-room chef’s counter reached past a cocktail bar, the room feels bigger than the entrance suggests. Chef Kazushige Suzuki keeps nigiri traditional, lightly finished with nikiri, while the opening and closing dishes push further, hairy crab with capellini and shiso, snow trout aged in koji for a week, and a finale of apple sorbet topped with Yamazaki 12 whisky.

Fish sourced from Japan, traditional nikiri-brushed nigiri, Hokkaido hairy crab with capellini and shiso, snow trout cured in koji for seven days, Japanese beef, apple sorbet topped with Yamazaki 12 whisky.

Two main experiences, an Italian kappo counter menu and a sushi-bar omakase. Typical prepaid pricing via Tock is $195 per person for the Italian kappo course and $495 per person for the sushi-bar omakase.