Sushi Ichimura
Permanently Closed
Edo-mae sushi master's 20-course omakase with aged fish
Edo-mae sushi master's 20-course omakase with aged fish
"A high-end sushi spot that runs a 20-course tasting menu priced at $475 per person, whose owner has seen chargebacks spike dramatically over the past six months; he reports about $10,000 lost in a single month. To counter fraud he scrutinizes reservation profiles for real-person signals (preferences, allergies, celebrations), watches diner behavior for red flags (guests arriving separately and not interacting), and has on occasion required on-site payment when a prepaid booking looked suspicious—tactics that can be awkward but necessary to avoid disputed refunds." - Andrea Strong
"A 10-seat high-end sushi restaurant in Tribeca, New York, known for its edo-mae style sushi, featuring a 20-course menu with fish from Japan and served on rare Japanese plateware." - Melissa McCart
"Legacy chef Eiji Ichimura is most known for educating New Yorkers on an edomae omakase experience at his now-closed, namesake Midtown restaurant, followed by several others. The latest is Sushi Ichimura in Tribeca, which opened as a 10-seat counter this summer. It serves some of the most expensive sushi in town: The high-dollar, luxe 20-course omakase is $475 per person." - Melissa McCart
"With the help of Rahul Saito and Kuma Hospitality Group, the swankiest of Eiji Ichimura’s restaurants opened in Tribeca. New Yorkers know him from his namesake under-the-radar restaurant on Second Avenue in Midtown that closed in 2008. Today, the 10-seat space displays an East-meets-West aesthetic from the master who helped fine-tune the Stateside practice of aging fish for modern diners. His menu includes fish from Hokkaido and elsewhere around Japan, along with wares from suppliers at the Toyosu Market, with many items unavailable in America. It’s $450 per person for over 20 courses." - Nadia Chaudhury
"Sushi Ichimura displays an East-meets-West aesthetic in a 10-seat counter restaurant where you will be wowed. Eiji Ichimura, the sushi master who helped fine-tune the stateside practice of aging fish for modern diners, has crafted a menu that includes fish from Hokkaido and elsewhere around Japan, along with wares from suppliers at the Toyosu Market, with many items unavailable in the United States. It is a special occasion spot, indeed: The high-dollar, luxe 20-course omakase is listed on OpenTable at $900 for two before tax and tip." - Eater Staff