Ichimura at Brushstroke, 30 Hudson Street, NYC, $$$$12/27/12
Edo-Mae Sushi, Omakase menu only.
Master Eiji Ichimura personally serves you a fantastic, leisurely, dinner composed almost entirely of sashimi which has been gently aged. At the beginning of the meal he will ask if you have any allergies or preferences. Leave the choice up to Ichimura-san. and be prepared for a real experience. Each piece of fish is expertly carved from a filet and placed precisely on an appropriate serving plate. Freshly grated horseradish, pickled ginger and a small pile of smoked salt garnish each dish. Individual cruets of soy sauce are offered. We are instructed to either sprinkle a few grains of salt on each piece of fish, or dip it in the soy sauce. Our choice.
The procession of fish followed a specific logic, from mild to more assertive. I do not like Mackerel, raw or cooked. However, Ichimura-san's Mackerel was unlike any I have ever tasted. Anchovies? You have never had fresh White Anchovies like these. Of course the Toro was amazing, but I swoon over Uni--the smell of the ocean in your mouth. When the sushi was offered, I knew the meal was drawing to a close--perfect pillows of sushi rice, horseradish if Ichimura-san thought it appropriate. Not a piece of toasted nori in sight. But wait, Ichimura-san asked each of the diners if there was a piece of fish one would like to have again. My partner had the Toro, I could not resist more Uni. We ended the meal with a warm Red Bean soup, a perfect foil for all that rich fish.
There are only 9 seats at the sushi bar for a meal that lasts almost 2 hours. Ichimura-san makes you realize that each bite is worth the wait.
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