Ichikawa

If you like blue fin tuna, this is the place to be. The fat lines on the otoro were unbelievable. The balance between the fish, rice, and wasabi was perfect. The chef's cutsmanship was superb. Two portions is better than one!

High quality ingredients used. Taste wise, it was good. Chef is hospitable but did not really engage with clients, choosing to focus on preparing the food. Speaking of food preparation, it seems like he has no staff helping him in the preparation of food. This seemed to have unfortunately led to him focus on providing more of the same thing without much variety. Given that hiring costs had been minimize with no staff helping him out, the price for this meal compared to the value received was very very poor. All in all, not recommended. コスパがすごく悪いです。

Think of a perfectionist … then amplify that x10 … Ichikawa San a Purist with a minimalistic approach , doesn’t shy away from showcasing his solo act of preparation , Assembly & Cooking It’s a performance of master , that Honed his craft & owned it

A small shop with only Ichikawa San on the counter table working for 9 seats. He is quite quiet but he's very focused on his sushi making and we can feel how serious is he towards his sushis. Though we're quite full having our second omakase sushi meals on the same day, we overall enjoyed the meal.

One of the sushiya to focus on if you want high-end tuna, but that is definitely reflected in the price. Half the nigiri are maguro.

Amazing sushi restaurant. The chef looks after you personally. Emphasis on tuna.

작년에 방문한 스시 이치카와. 아라키와 키쿠노이에서 일하셨었다고 들었습니다. 시작부터 참치 참치 참치로 점점 강렬해지는 폭력적인 코스 진행이 인상적이었습니다. 그 이후로 밝고 상쾌한 맛을 가진 피스들이 서브되었습니다. 도쿄에 간다면 다시 한번 방문하고 싶습니다.

あら輝出身のいちかわさん。 おつまみスタートも2-3種類と抑えめも鮮度の素晴らしいお刺身やプリプリの鮑。 圧巻は握り。やま幸のマグロ。赤身、中トロそして大トロを2貫ずつ。部位も微妙に違って、違いが楽しめます。 他の握りも一つ一つ丁寧に見極めて、必要に応じて丁寧に刺しを入れる素晴らしい仕事ぶりです。 季節の香箱蟹は丼ぶり風に。 締めの干瓢もワサビのバランスが絶妙です。ごちそうさまでした。