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Chef Junya Kudo of Sushi Ikkou (鮨一幸) is a philosopher among Tokyo’s sushi masters, constantly refining his craft to enhance the guest experience. His thoughtful approach was evident in the sequencing of the evening’s nigiri, starting with the indulgent Otoro (大トロ, Fatty Tuna). This unconventional choice juxtaposed the sweet, luscious fat of the fish with the tangy acidity of the shari, creating a striking first impression.
Several standout dishes defined the meal. The Sea Bream (鯛, Tai) was cut thick, showcasing its natural sweetness and yielding a delightful texture that lingered on the palate. The Meji Maguro (メジマグロ, Young Bluefin Tuna) was lightly grilled and smoked—not to cook it, but to enhance its flavor. The result was a smooth, smoky bite with exceptional depth and balance.
The Otoro was, as expected, a showstopper—its marbled fat melting luxuriously in the mouth. Equally remarkable was the Buri (鰤, Yellowtail), thinly sliced and doubled over to ensure a seamless integration of its fat with the rice. The resulting bite was nearly indistinguishable from Otoro, an incredible feat that demonstrated Kudo-san’s precision and creativity.
Other highlights included the clean, crisp texture of Sayori (鱵, Halfbeak) and the deeply savory Aji (鯵, Horse Mackerel), which left a lingering umami. The meal concluded with a buttery Anago (穴子, Sea Eel) and a light, custard-like Tamago (玉子, Egg Custard), both perfectly executed.
Kudo-san’s dedication to innovation and detail extends beyond individual dishes, encompassing the overall dining experience. The shari, masterfully seasoned and warm, acted as the perfect canvas for the fish. Sushi Ikkou blends tradition with modern artistry, making it a must-visit destination for sushi connoisseurs seeking precision, creativity, and unforgettable flavors.
10 / 10
