Ichimura, the Michelin-starred sushi bar at David Bouley's Brushstroke in Tribeca, has HIKED the price of its omakase by $20 to $180, retaining its position as what is likely New York's third most expensive sushi bar after Masa and Kurumazushi. "The price reflects the rising cost of the ingredients," chef Eiji Ichimura said through a spokesperson.
Dinner at the eight-seat bar begins with a starter course "to show skill," then a sashimi course "to show quality," followed by a chawanmushi custard as an intermezzo and then finally 13 to 15 pieces of sushi. Among Eiji's signature nigiri are double and triple-decker servings of toro, where different grades of tuna are stacked upon one another on a single mound of rice. Righteous!
So a party of two, after tax and tip, will now spend $464, up from $412 under the old price. Add on wine/sake pairings at $125 apiece and you'll have shelled out $786. Be prepared to pay even if you don't go for the pairings; a friend and I dropped around $600 at Ichimura when it opened in 2012. That meal included roughly two modest carafes of sake and a short "second round" of sushi.
By comparison, a 21-piece omakase at Nakazawa, the subject of my three-star Eater review last week, will cost $150, or $490 after tax, tip, and sake pairings ($40). Reserve pairings ($80) will bring the tab up to $593, which is still $200 less than a meal at Ichimura. Then again, remember that Nakazawa is a very different restaurant, as sushi is the only offering; no sashimi or starter courses are served. Also note that like most good sushi spots, Ichimura can tailor the experience to your own individual preferences, which is not possible at Nakazawa due to that venue's set format.
From a national perspective, Ichimura's $20 PRICE HIKE pushes it past Q Sushi in Los Angeles to occupy the No. 6 slot on Eater's list of America's Spendiest Sushi Spots. Masa, the country's most expensive restaurant of any ilk, comes in at No. 1 at $450, while Urasawa in Beverly Hills isn't too far behind at $395.
Keep in mind that unlike at many tasting menu restaurants, where the menu price is the price you're charged, things are a bit different at sushi bars, where the published price is often a starting price, like a Lamborghini without any of the options. It's easy to spend a heck of a lot more than the listed prices at Kuruma and elsewhere if you're a hungry hippo so be sure to discuss your budget with the resident chef! Mobile users: click here and here for our interactive sushi charts).
· All Coverage of Ichimura on Eater [~ENY~]
· All Coverage of Sushi on Eater National [~ENA~}