The sushi was great but that goes without saying. I can confidently say this is some of the best and most technically advanced otsumamis in New York. The dessert was also extraordinary. Chef Manabu’s kaiseki background is evident in all courses and the style is very different from others. The otsumamis also seem to change quite frequently. I am not rich enough to be coming here frequently, but from what I see on their social media re-posts something different seems to pop up every week.
Beverage pairing is fantastic. It changes from time to time, but I’ve had Aramasa and Juyondai in the pairing and it feels like a steal considering their market prices in the US. The Sauternes offering is also genius.
I like to contrast this with Yoshino which has a more consistent menu that changes less frequently. Yoshino does everything extremely well but the focus there always seems to be on the performance and relationship between Chef Yoshida and Chef Gang. Whereas I feel the food takes prominence at Sushi Ichimura. The service from the non-chef team at Sushi Ichimura was also better. More personable and detail oriented. Very different experiences, but both excellent in their own ways.
by Hnyyum