THIS RESTAURANT HAS CHANGED NAMES Restaurant Ichimura

THIS RESTAURANT HAS CHANGED NAMES Restaurant Ichimura Restaurant Review:

Eiji Ichimura's restaurant starts filling up at 9 p.m. The permanent menu selection alone is dazzling with rarities such as the dense, sweet mantis shrimp, along with impeccably fresh and preserved tunas, mackerels, fish roe and shellfish. Then add the day's prize imports and you're sure to be surprised. You, of course, will sit at the sushi bar and let Ichimura do the choosing. He begins his omakase dinners (either the seven-course or nine-course versions) with an array of delicious and delicate small dishes, such as vinegary shishamo, whole smelt, the heads resting on top of the bodies that are filled with eggs, and a half papaya holding a seabed's worth of colorful clam pieces. Then come the edomae sushi---classically sized to be able to eat in one bite, the perfectly seasoned rice falling apart and mixing with the fish. It's sushi satori. Ichimura also offers four-course sushi and sashimi dinners, complete with soup and ice cream. Plain white walls and strategic lighting put all the attention on the edible jewels on your plate.