Ijji

Ijji Restaurant Review:

An earthen elegance permeates this tranquil omakase concept from chefs Billy Kong (Saru Sushi) and Kua Chuang (Seiya in San Carlos). The 19-course prix-fixe menu ($135 per person, excluding beverages, taxes and gratuity) champions the subtle elimination of undesirable elements from each ingredient over the masking of flavors through addition, culminating in a joyously simple set of five starters, 13 nigiri and a soup. Ninety percent of the fish on the menu is sourced from Japan, with specific locations indicated alongside the short list of ingredients for each preparation. A buttery cut of Spanish mackerel with a delicate, crackly quick-fired skin is a highlight, as is the scenic Kagoshima snapper dressed in soy-vinegar. The Hokkaido scallop is masterfully prepared, and supple. House-made green tea ice cream with a red bean paste crown makes an intriguing finish. A dozen carefully selected sakés are flanked by an abbreviated wine and beer list. With two nightly seatings of 15 guests each, and only seven coveted bar seats, planning ahead is essential.