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Ichimura

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PorkyBelly Sep 25, 2012 12:41 PM

3 stars from Wells

http://www.nytimes.com/2012/09/26/din...

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  1. Cheeryvisage Sep 25, 2012 12:49 PM

    Fellow hounds Foodwhisperer and Simon (I think) have been raving about this sushi counter for a while. Looks like Brushstroke's sushi counter is finally getting the attention they deserve. :D

    19 Replies
    1. re: Cheeryvisage
      ellenost Sep 25, 2012 12:58 PM

      I look forward to trying it soon!

      1. re: Cheeryvisage
        s
        Simon Sep 25, 2012 02:27 PM

        yep...i was there again last Friday, and they warned me that the review would be coming out and things were about to get buzzy...am happy for Ichimura-san, as he deserves the acolade

        1. re: Simon
          f
          foodwhisperer Oct 16, 2012 07:21 PM

          Had another fantastic meal by Ichimura-san. He has a great technique of curing , aging, marinating fish. I had a cured uni that was fantastic, as well as his hirame cured in seaweed. Just fantastic. Also, his new fame, has not changed him a bit. He is humble as ever.

          1. re: foodwhisperer
            kosmose7 Oct 16, 2012 07:56 PM

            I also had another good dinner this week, although it was tiny, tiny bit less satisfying than my first time (if I rate my first time 100, this time it was like 90). A little less variety of neta than my first time. However, still an excellent sushiya better than most others in New York.

            1. re: kosmose7
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              foodwhisperer Oct 16, 2012 08:54 PM

              I didn't actually eat near as much tonite as other times. I wasn't that hungry. I like to treat each time separately , not comparing each time. I will say, that I did get a variety of dishes I hadn't had the previous times. Also, there were more people at the sushi bar, usually when I go, there are only about 2 other people. The review from NYTimes really did get the place booked. I hear they are solid booked every night for next 2 weeks. ( i'll squeeze in though). Ichimura-san gives off such good vibes , i love the place. Tomorrow is Sushi Gari Tribeca ( just to check it out) and hopefully 15 East next week. Everytime I go back to 15 East, it reminds me of how good Masa is.

              1. re: foodwhisperer
                l
                Lau Oct 17, 2012 06:24 AM

                is Gari actually at the Tribeca branch?

                when i used to go to Gari alot when my GF lived on the UES there was this one time when i called and the lady who answered was like "ok i have a reservation at that time, but you know Gari isn't here right?" and she actually told me that again when i was making the res since I think she knew who i was since I was coming there alot and i was like that's fine and didn't really think much about it then we went and it was noticeably worse and so after that I started only going when Gari himself was actually there

                1. re: foodwhisperer
                  r
                  Ricky Oct 17, 2012 06:46 AM

                  I finally decided to check out Ichimura, 2 month waiting list. Amazing.

                  1. re: Ricky
                    l
                    Lau Oct 17, 2012 06:58 AM

                    2 months?? wow holy crap

                  2. re: foodwhisperer
                    s
                    Simon Oct 17, 2012 07:54 AM

                    i randomly ran into Masato-san on the street a couple days ago and chatted with him -- i need to get 15 East back in my rotation; i'd been going to strictly Ushiwakamaru and Ichimura for the past few months...

                    1. re: Simon
                      f
                      foodwhisperer Oct 17, 2012 02:16 PM

                      Funny, I ran into him a few times on the street. I didn't recognize him for a minute then it clicks. he's a great guy. We who eat sushi often , need to keep the good ones in the rotation, always. That is my motto. It makes a big difference as you know, being a regular gets you "special" treatment. I do recommend you go to Blue Ribbon Izakaya, Kaz is from Ushi and will make you feel very special, he is talented and creative with his little dishes. Tonite is the new Gari. I'll report back.

                  3. re: kosmose7
                    k
                    kid cha Oct 18, 2012 08:57 AM

                    kosmose7 ; so which are better ?

                    1. re: kid cha
                      f
                      foodwhisperer Oct 18, 2012 10:55 AM

                      I don't think you will find better, just different on the same quality level. WIth different assortments or styles. My number one pick though is 15 East

                      1. re: foodwhisperer
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                        TheDescendedLefticleOfAramis Oct 29, 2012 02:52 PM

                        It's mid-Oct.
                        What dish is on your mind?

                        1. re: TheDescendedLefticleOfAramis
                          f
                          foodwhisperer Nov 5, 2012 01:37 PM

                          Right now i'm most concerned with who has fresh food in Lower Manhattan, I hate to eat stuff that has gone bad from the power outage

                          1. re: foodwhisperer
                            s
                            Simon Nov 5, 2012 01:40 PM

                            I'd imagine any good place will be serving Monday-delivered food. Not worried. If you are concerned, i'd say eat at simple places that served cooked (as opposed to raw) dishes til Tuesday

                            1. re: Simon
                              f
                              foodwhisperer Nov 5, 2012 06:49 PM

                              Didn't want to take a chance tonight, cooked or uncooked , so i went uptown to Danji. The food is pretty decent there.

                              1. re: foodwhisperer
                                s
                                Simon Nov 5, 2012 08:31 PM

                                During the blackout, i ate at Wu Liang Ye (48th/6thAve) on three consecutive days: it was delicious :)

                                1. re: Simon
                                  f
                                  foodwhisperer Nov 5, 2012 08:47 PM

                                  Good to know, I've never been there It might be tomorrow nights dinner spot

                                  1. re: foodwhisperer
                                    s
                                    Simon Nov 6, 2012 06:31 AM

                                    i've enjoyed the stir-fried lobster, mapotofu, and Sichuan pickled cabbage there especially...

            2. t
              TheDescendedLefticleOfAramis Sep 25, 2012 04:46 PM

              slight chill to the air ...
              gotta catch that grilled shirako in a while.

              1. h
                halo Sep 27, 2012 07:23 PM

                couldn't have happened to a nicer man. so well respected in the sushi restaurant community. the only riff he had was with yasuda and he's no longer in the country. love and respect ichimura ever since his 52nd street restaurant on 2nd ave...

                1. k
                  kid cha Sep 29, 2012 11:45 AM

                  Ichimura at Brushstroke , was never a secret or hidden .
                  It's simply a separate part of the restaurant Brushstroke .
                  Very annoying that Mr. Wells decided to take this approach in his review .

                  1. s
                    sygyzy Oct 6, 2012 11:26 PM

                    Was there the night the review came out and Bouley and his partners, including Ichimura were waiting for us to wrap up so they could start the celebration. Great meal with some interesting aged fish.

                    1. f
                      foodwhisperer Oct 7, 2012 09:04 AM

                      I love this place. And even with the "NY Times fame", they still show appreciation for their loyal fans, pre- review. They squeezed me in with no reservation for an amazing meal.

                      1 Reply
                      1. re: foodwhisperer
                        s
                        sygyzy Oct 7, 2012 07:14 PM

                        I am not surprised. In fact when I was there the NYT piece just came out and they said that Chef Ichimura was worried about the publicity because he didn't want it getting too popular and making it difficult for his regulars to get a seat.

                      2. l
                        Lau Oct 7, 2012 10:29 AM

                        need to try this place and neta....probably the only top rated sushi places i havent been to

                        1. p
                          PorkyBelly Nov 23, 2012 10:54 AM

                          anybody know how many courses you get?

                          5 Replies
                          1. re: PorkyBelly
                            f
                            foodwhisperer Nov 26, 2012 04:50 PM

                            You get courses of fish roe, liver and such,, then sashimi, then a hot dish like chawanmushi, then sushi,,,, the number of pieces usually depends on how hungry you are.but an average would probably be maybe 8 pieces of sushi. I don't count, but i may have in an earlier post ,,, i never left there hungry,

                            1. re: foodwhisperer
                              y
                              Yaxpac Nov 27, 2012 08:33 AM

                              you mentioned liver...have you ever had abalone liver there?

                              1. re: Yaxpac
                                s
                                sushiman Nov 27, 2012 01:42 PM

                                Yes.

                                1. re: sushiman
                                  f
                                  foodwhisperer Nov 27, 2012 09:58 PM

                                  and yes. But I;ve had squid liver there also, a much stronger taste, one of my favorites.

                                  1. re: foodwhisperer
                                    y
                                    Yaxpac Nov 28, 2012 06:07 AM

                                    ah, wonderful. that is great news. Thanks. I can't wait to try this place.

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