Imagine a dining experience that takes you on a flavorful adventure through the heart of Japanese cuisine. At Ichiu, the omakase experience begins with a traditional welcome drink, setting the stage for an unforgettable culinary journey.
From Warming Dishes to Exquisite Sushi
The omakase menu unfolds with a captivating blend of flavors and textures. The first act features five or six exquisite dishes showcasing the chef’s mastery of traditional Japanese cuisine. Each dish is a masterpiece, crafted with dazzling precision and care.
The chef meticulously selects the freshest ingredients, drawing inspiration from the rich bounty of Japan. The flavors are vibrant and complex, each ingredient singing in harmony. You’ll encounter warming dishes that tantalize your taste buds, leaving you yearning for more.
For instance, the chef’s savory egg custard with softshell turtle is a symphony of delicate flavors. The white eggplant tempura with spaghetti squash and sake-steamed fat greenling fish is a testament to the chef’s artistry, a stunning blend of textures and tastes.
The early courses are a captivating prelude to the culinary highlight of the evening: an array of twelve sumptuous nigiri sushi bites.
A Masterful Blend of Flavors
The transition to sushi is unexpected but delightful. The chef’s meticulous attention to detail is evident in every bite.
The nigiri rice is steamed al dente, its subtle sweetness enhanced by a unique blend of two red vinegar varieties – a hallmark of the chef’s artistry. To ensure a balanced experience, the chef thoughtfully incorporates plum vinegar in the latter half of the sushi course, offering a refreshing contrast to the red vinegar’s distinctive tartness.
The sushi selection itself is a masterpiece, showcasing the chef’s deep understanding of flavor and texture. Each bite is a revelation, a harmonious blend of fresh seafood and perfectly seasoned rice.
The culinary highlight is the chef’s signature dish of tuna noten. This rare delicacy, sourced from the crown of the tuna’s head, is smoked over straw before being marinated to perfection. The latticework scoring of the tuna flesh creates an incredibly tender and melt-in-your-mouth experience.
A Sweet Finale
As the culinary journey draws to a close, dessert awaits, a symphony of flavors and textures that leaves a lasting impression.
The traditional Japanese sweet of yokan, gelled sweet bean paste, is elevated to new heights by the chef’s creative touch. The mizu-yokan, a smooth and silky version of yokan, is infused with matcha and bitter gourd, offering a refreshing contrast to the sweetness.
Other popular versions include gelled white bean paste infused with Nepalese Timut pepper and a variation whose sweetness is enhanced by the exotic flair of lemongrass.
The Source of Exquisite Flavors
Ichiu’s commitment to sourcing the highest quality ingredients is evident in every dish.
Most of the seafood is sourced from Toyosu Market, renowned for its fresh and diverse offerings. However, the chef also maintains close ties with Tasaki Market in Kumamoto Prefecture, ensuring access to exceptional ingredients not available in Tokyo.
The rice used in the nigiri is a special variety selected by a renowned rice shop in Tokyo. The chef’s meticulous attention to detail extends to every aspect of the cooking process, from the selection of the rice to the steaming method that ensures the perfect texture.
The dashi, the foundation of many Japanese dishes, is prepared with Kannon hot spring water from Shizuoka Prefecture, makombu kelp from Hokkaido, and freshly shaved bonito flakes from Toyosu Market. This meticulous approach to sourcing and preparation is a testament to the chef’s dedication to crafting a truly extraordinary culinary experience.
The Ichiu omakase experience is a testament to the art of Japanese cuisine, a journey of flavors, textures, and aromas that will leave a lasting impression.
