Ichikawa (いちかわ) Tokyo

Here are the appetizers:- Fish head- Kesennuma Bonito- Abalone from Noto- Clear soup with conger eel and Manganji pepperAnd the nigiri:- Lean tuna (from Maizuru)- Medium fatty tuna (from Maizuru) - 2 pieces- Fatty tuna (from Maizuru) - 2 pieces- Squid- Horse mackerel from Izumi, Kagoshima- Baby fish- Natural sweet shrimp from Aichi- Red sea urchin roll from Obama, Fukui- Marinated fatty tuna- Simmered eelThe standout for me was definitely the tuna. The tuna from the fixed net during this season is excellent. While it’s from the Araki lineage, it’s not from Ishiji, but from Yamako. In any case, the six pieces of tuna were all fantastic.Also, the baby fish was remarkable. I could tell a lot of effort went into its preparation, and it truly showcased the beauty of Edomae-style sushi.Since it’s a one-turn system, the service speed is not rushed, and the spacious interior allows for a relaxed dining experience.It was a great meal! Less

【Minami Azabu / Sushi】 "Not about flashiness, but telling a story with each piece." At Sushi Ichikawa.The Omakase course focuses on the quiet accumulation of Edo-style sushi craftsmanship rather than competing for extravagance. This simplicity was quite pleasant.---Sushi Ichikawa, with its noren (shop curtain) hanging in a quiet residential area of Minami Azabu, exudes a serene atmosphere, yet curiously, there is no sense of tension. The comfortable distance with the chef makes it easy to focus on the dishes when seated at the counter.While many recent sushi restaurants showcase aging and presentation, Ichikawa leans more towards the traditional side. By carefully crafting each piece, they bring out the best expression of the fish.It’s no surprise that other reviewers have praised the "wonderful harmony between the fish and rice" and described it as "unpretentious Edo-style sushi."---【Order of the Day】・Omakase Course---■ Omakase CourseWhat stood out in this restaurant was the presence of the rice. The moment it enters your mouth, it gently dissolves, yet the outline of each grain remains distinct. The acidity of the red vinegar is just right, naturally enhancing the umami of the fish.Each nigiri is crafted with care. Fish that should be aged brings out its umami, white fish is delicate, and the shining fish is beautifully aromatic. Rather than a flashy impact, the craftsmanship of the sushi becomes apparent as you continue to eat.The appetizers are structured to invite Japanese sake, subtly incorporating seasonal ingredients while smoothly transitioning to the nigiri, creating a pleasant flow.The entire course felt effortless, allowing me to enjoy it with full concentration until the end.---Sushi Ichikawa does not create sushi for shock value. Each piece is carefully crafted, and this accumulation transforms into great satisfaction in the end. Thus, what lingers after finishing is not the thought of "that was amazing," but rather the feeling of **"I want to eat this again."**While Minami Azabu is home to many renowned sushi restaurants, Ichikawa stands out with its earnest craftsmanship.As the seasons change, the fish will surely show different expressions. I look forward to sitting at the counter again and savoring that day's offerings.It was a great meal. Less

I wanted to enjoy some delicious sushi, but I struggled with making reservations at a popular sushi restaurant and coordinating schedules with my companions. So, for the first time, I decided to go solo to a sushi restaurant. I visited Ichikawa in Shirokane Takanawa, which I had been eyeing for a while. I opted for the omakase course that starts at 18:00.I began with some appetizers:- Sashimi of Suzuki from Naruto- Sashimi of Tai from Naruto It was aged, rich, and delicious.- Sashimi of Shima Aji Lightly seared, it had a fragrant and delightful taste.- Abalone from Noto Soft and steamed, it was incredibly flavorful. The liver was also delicious.- Soup with Hamo and Junsai The broth was light yet packed with the umami of Hamo, making it exceptionally tasty. The Hamo itself had a tender texture and was very delicious.Then, I moved on to the nigiri:- Red meat tuna caught off the coast of Kozushima.- Chutoro- Otoro The top three hitters were all tuna, starting with the strongest player, Otani, just like the Dodgers lineup. I got to savor the rich flavor of aged tuna in three different forms.- Aori Ika with yuzu salt It had a sticky texture and was truly delicious.- Shinko It had a refreshing taste compared to Kohada.- Kuruma Ebi- Aji from Izumi, Kagoshima- Red Uni from Fukui It was incredibly creamy, and the umami of the uni spread throughout my mouth. It was the most impressive flavor of the day.- Marinated red meat You could taste the flavor of the marinade, and it was very delicious. You could really appreciate the skill involved.- Anago It had a rare texture, fluffy and very delicious.- Kanpyo Maki The kanpyo roll from a top-notch sushi restaurant is truly delicious and one of my favorites!- TamagoyakiEach piece of nigiri was not only made with high-quality ingredients, but you could also see the meticulous work put into each one. The chef kindly answered my questions as well.Dining with close friends is enjoyable, but solo sushi dining was also relaxing and nice. It was a great meal! Less

I visited Ichikawa in Minamiazabu. Each piece of sushi served in this calm atmosphere reflected meticulous craftsmanship, making for a highly satisfying experience from start to finish. What stood out the most was the tuna from Yamako, caught in Sakai Port. On this occasion, I enjoyed a total of six pieces, and each one was exceptional. The differences in flavor, aroma, and fat quality were clearly distinguishable among the akami, chutoro, and otoro, allowing me to fully appreciate the allure of tuna. The moment it touched my palate, the fragrance spread, leaving a refined aftertaste of fat, perfectly harmonizing with the rice. Each piece had its own character, making it particularly memorable within the course. Ichikawa is a place where you can leisurely enjoy high-quality sushi in a tranquil setting typical of Minamiazabu. I highly recommend it, especially for tuna lovers. The Sakai Port tuna from Yamako was outstanding. I definitely want to visit again. Less

A famous restaurant located in Shirokane-Takanawa, Ichikawa.Exploring new sushi options.The course is JPY 44,000.At 18:00, it’s a one-shot experience.I love the variety of dishes.And I love the abundance of tuna even more.Sashimi: Noto's NodoguroSlightly seared, the fat and flesh match perfectly.Sashimi: KatsuoLight and refreshing Katsuo.No unpleasant odor at all.But the flavor is robust.Sashimi: AbaloneKatsuura's abalone.Large and plump pieces.Served steamed, with two generous slices and the liver.Sweet and delicious, the liver is rich without any off-putting taste.This is the best abalone I’ve ever had.Warm Soup: Sweetfish and White AsparagusA well-flavored dashi soup.The sweetfish is grilled, and the white asparagus is excellent.The tuna parade begins.Caught in Aomori, Minmaya.I’d love to catch one myself, haha.The sushi is prepared after a significant time has passed since cutting.Red Tuna NigiriChewy with a strong flavor.ChutoroServed as two pieces. I really like this style.The melt-in-your-mouth tuna is my favorite.OtoroMoist and fatty. But after some time, it melts away and isn’t too rich.SquidMoist and slightly sticky squid.A typical pairing with salt and sudachi, but this is exceptional.TorikaiWell-firmed and delicious without any odor.Absolutely delightful!Horse MackerelA large horse mackerel.Not a unique choice, but among the best I’ve had at sushi restaurants.KohadaPerfectly cured.This type pairs excellently with sake.(This time, I didn’t drink because I drove...) Marinated OtoroA rare find.Moist and I realized there are different ways to enjoy it.I’ll try this again next time.Uni RollGenerous amount of uni.Heavenly.AnagoSimmered and slightly grilled.Kanpyou RollAs an adult, I appreciate the deliciousness of kanpyou.Please add extra wasabi.Tamago-yakiWith a wide variety of dishes and solid nigiri.The sashimi is undeniably delicious.It might be nice to come with a customer. Less

I visited at 6 PM. Since I had a reservation, I was able to enter smoothly and took a seat at the counter. Of course, it was fully booked. The other guests were happily chatting away.For my order, I went with the chef's recommendation.As for the appetizers, since it was May, we started with bonito. Personally, I found the abalone to be incredibly delicious! For the nigiri, we began with lean tuna, followed by two pieces each of medium and fatty tuna, which was a delightful portion for tuna lovers. All the other nigiri were equally delicious! The slightly tangy rice was also to my liking.In the warm and attentive atmosphere created by the chef, I was able to enjoy my meal comfortably.Please note that my impressions of the restaurant are purely subjective. Thank you very much for reading until the end! Less