Sushi Ichimura Opens in Tribeca | Eater NY
"Following his early Midtown venture, Ichimura worked at David Bouley’s acclaimed Brushstroke, where New York Times critic Pete Wells wrote that Ichimura’s work challenged the commonly held belief that "the finest sushi is the freshest," describing Ichimura’s practice of curing fish in salt or vinegar and noting that his method for seasoning rice "may ruin other sushi for you." - Melissa McCart
