Sushi Ichijo
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
A defender of the traditions and techniques of Edo-style sushi, the chef always puts the guest first, whether service is an omakase set meal or à la carte. Sushi Ichijo feels steeped in the very soul of old-school sushi. Japanese halfbeak and horse mackerel are prepared with condensed soy sauce; simmered conger eel is served with salt and soy syrup for a contrast in flavour. The chef gives pride of place to tried-and-true sushi techniques while adding a twist or two to show his creativity. Honest workmanship shines in every morsel.
Unique Things
From Visitor Experiences
Specialty Red Vinegar with Crumbly Texture: Sushi Ichijo uses a unique vinegared rice made with their specialty red vinegar, which gives the rice a crumbly texture that melts in the mouth, distinguishing it from typical sushi rice preparations.
Rustic, Old-School Tokyo Ambiance and Sushi Style: The restaurant maintains a quiet, rustic, and traditional Edo-style atmosphere reminiscent of old Tokyo, with wood-paneled walls and large refrigerated cases at the counter. The sushi itself is crafted in a rustic style with big pieces of high-quality fish and boldly seasoned rice, reflecting the chef's 24 years of experience and admiration for classic Tokyo sushi chefs.
Use of Uncommon Toppings and Seasonal Ingredients: Sushi Ichijo enhances flavors by adding unconventional toppings such as karasumi (dried mullet roe) and grilled mochi. It also features seasonal seafood like flounder, squid, aoyagi (surf clam), and clams in soup, allowing diners to experience unique flavors available only at certain times of the year.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Sushi Ichijo in Tokyo are:
Red Vinegar in Rice: Sushi Ichijo uses a specialty red vinegar for their vinegared rice, which creates a crumbly texture that melts in the mouth. This is a distinctive feature that enhances the traditional Edo-style sushi experience with a lighter seasoning and sharp acidity, highlighting the chef's craftsmanship.
Kohada (Gizzard Shad): A classic Edomae sushi topping, kohada at Sushi Ichijo is prepared with a firm vinegary cure and kelp marination to bring out a smooth umami flavor. It embodies the traditional Tokyo Bay ingredient focus and is essential in their sushi course.
Seasonal Seafood such as Flounder, Squid, Aoyagi (Surf Clam), and Clams: These ingredients are featured in the omakase menu, allowing diners to savor unique seasonal flavors that reflect the time of year and the chef’s dedication to freshness and quality.
Karasumi (Dried Mullet Roe) and Grilled Mochi: Used as toppings to enhance flavor complexity, these ingredients add depth and texture to the sushi, showcasing traditional Edo-style enhancements without overpowering the natural taste of the fish.
These ingredients collectively represent Sushi Ichijo’s commitment to traditional Edo-style sushi with a refined, subtle seasoning approach and seasonal freshness, earning it its Michelin star recognition.