I'm a "purist" when it comes to sushi. The taste of the rice, not bitter or sweet, the freshness of the fish, the way it's sliced, the size of the rice ball, etc. I prefer sushi sliced and served by a chef trained in Japan, or at least one trained by one who apprenticed in Japan. They do it right, unlike some of the other so-called sushi bars all over town. In my opinion Ichiban comes close to the ideal, although they do too many rolls for my taste. I like to sit at the long bar with one of the chefs making each individual order, followed by the next, from Hamachi (Yellowtail tuna) to Uni (Sea Urchin). Sushi should be eaten soon after leaving the chef's hand. If you're a novice, ask the chef what's fresh and try the cold sake on the dry side.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.