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Sushi Ichikawa, review of the new one star sushi


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Restaurants & Bars Japan Sushi

Sushi Ichikawa, review of the new one star sushi

Ninisix | | Dec 19, 2012 05:51 AM

Before continuing, I have to admit I enjoyed going to that sushi that is located far from my place.  It is 30mn from Shibuya station by the Den en toshi line to Futago Tamagawa, then to Kaminode by the Oimachi line.. and i had to take a walk down to small alleys, a canal, ... But the walk felt confortable, just thinking I was going to that sushi place..
The counter was full, and at the end of the diner, during the talk, we unterstood that we all were sushi Araki fan. Ichikawa-san at first was a disciple of Kikunoi, for 7 years, then I met him twice at sushi Araki. His omakase is at 16,000yens, style differs from that of Araki-san, the rice used was from Guma, his home place. The 'maguro wasn't same as at Araki-san, the close relation with the same broker was not possible, so he used more white fish, silver fish.. the 'shari(rice)' used is red vinegar, not as strong flavored, but with an accent of vinegar, as you eat the rice at temperature.. Recent trend is on firm rice, this one is a bit firm, and firm rice works well, very well with raw type of 'neta(fish)'.. well here the list of the dinner : 3-4 tsumamis, 16nigiris, two little donburi; one maki, very copious. 
Assortment of 2 sashimis
Katsuo(bonite) smoked with his skin,
kabu buri (turnip, amberjack simmered separately in a slight bouillon)
Kamasu  aburi (brochet)
Kasago (small daurade)
Kisu (Japanese whiting)
Shima aji
Buri no hara
Nodoguro misozuke, on vinegar rice
Saba zuke (thin 3 slices of mackerel)
Kohada (gizzard shad)
Akagai (ark shell)
Sumi ika
Sayori (halfbeak)
Uni donburi (sea urchin)
Anago shio(salt), tsume(sauce)
Anago(conger eel), kanpyo maki
Tamago(egg soufle omelet made with pink shrimp)
The Ichikawa-San show of cutting the whole block of 'katsuo(bonito)', separating the parts and serving you only the better (one third of it) is one enjoyment, also the aburi kamasu that is served on your hand to keep the moisture, these points I have enjoyed it also at Araki-San, Ichikawa-San is beginning, but surely he has his style and some kaiseki knowledge that can be founded in sushi in recent days like the miso roast nodoguro on vinegar rice .. and I particularly liked the classics : the 'kohada', the 'sumi ika' that are Edo classics, and difficult... what would be a life of 'kohada' without the Edo Mae sushi !!

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