Sushi Ichimura

Among real sushi enthusiasts, Chef Eiji Ichimura is a household name. His career in the city spans two decades, and his commitment to edomae-style omakase has shaped this city’s sushi sensibility. He now finds himself in Tribeca behind a 10-seat counter made from gorgeous cedar wood. In some ways, there are no surprises: He works meticulously and at his own pace, slicing fish flown in from Japan three times a week. His rice is defined and generally warm, and his uni and caviar sandwich as well as his double and triple-layer tuna nigiri are still signatures. There’s just one thing: the price is steep, but that doesn’t faze his regulars, of which there are many. But regular or not, he treats everyone like a guest of his home.

1. Edomae-style seasonal omakase with up to 20 courses: Sushi Ichimura offers a unique and extensive dining experience with a rotating selection of seasonal appetizers, delicately aged nigiri sushi, and temaki. 2. Rare antique Japanese lacquerware and one-of-a-kind serverware: Each dish is thoughtfully served on rare antique Japanese lacquerware and one-of-a-kind serverware, including plateware handmade by Shiro Tsujimura, a prominent contemporary ceramic artist. 3. Collaborative dinner experience with renowned chefs: Sushi Ichimura hosts special events featuring collaborations between top chefs, such as the two-night-only event with Chef Shiro Yamazaki and Chef Manabu Asanuma.

Omakase Experience

• Chef's selection of seasonal sushi and small plates

A La Carte

• Bluefin Tuna: $50
• Nigiri Sushi: $20-$30 per piece