AppointmentTrader FAQ - icca New York - Buy Reservations
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- Table for 1
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- Italian Kappo Table(Non-Sushi Course) - Any Table Size
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icca New York Reviews from The Last Year
Great Westside Stay
The porter, concierge, maintenence, and cleaning personnel all went above and beyond my expectations. Eduardo helped us get settled in a friendly manner although he was obviously busy. I didn't expect Cindy to clean, but she gave me coffe, waters, clean towels, pulled trash, and cleaned the floor. After 16 years, she is still enthusiastic about her work. The junior suite was spacious and comfortable. We liked the location and the hypoallergenic feel. The cleaning supplies smelled fress, but not overwhelming like our previous hotel. The design is functional and hip. The price was competitive for NY.
No microwaves in hotel!
This location is quiet, which is nice, but it's not super close to a subway stop (the closest one was under construction and you could only go downtown from it, but not uptown, which made things more complicated). I was given a better room than I paid for since they were out of queen rooms, so that was nice. There is plenty of storage space, which is awesome. So annoying when rooms have no place to put your stuff! The toilet handle was a bit tricky but it worked. I asked for and was given a mini-fridge but BEWARE! There is not a single microwave in the entire hotel (nor at CVS across the street, the restaurant next door, nor the bakery/bar in the hotel lobby) so if you have leftovers, you will not be able to heat them up. You will have to throw them away, a sad prospect :-( The front desk women were not helpful nor sympathetic to my plight. I had some amazing Greek meatballs in orzo I wanted to eat but had to toss it due to this problem. I have stayed in hotels all over the world and never encountered one without a microwave anywhere. A bit mystifying and frustrating! There are lights over the head of the bed (in the ceiling) that shine directly down into your face, which is not restful when you're lying down, trying to read in bed or something. It needs side table lamps. The free pastries in the morning was great, esp. the cheese danish. Highly recommend that one! The lobby in the evening is lively and there is a band sometimes and people dance. It was a cool spot. I took one star off due to the subway situation plus the lack of a microwave/front desk staff's indifference to my dilemma about this.
Hotel lives up to its name!!!
Very nice hotel in the artsy part of town. Very close to multiple museums. Very different atmosphere from midtown where I stayed for the beginning of my trip. More neighborhood/family oriented away from the hustle and bustle. A nice way to end my visit as this area seemed very calming and serene for me!
Amazing Hotel!
Great location! Cindy, the house keeper did such a good job keeping the room tidy and provided such great service! Also the hotel is in a prime location, right next to Central Park, Levain, Broadway Street, and Saba Pizza. Overall, I highly recommend staying here!
BedBugs and bugs in the bathroom
Never stay here. It looks wonderful online and is in a great location. But the Cleanliness sign outside is a "D" which is strategically hidden behind their plant flower entrance. I saw several disgusting silver fish bugs in the bathroom, and I woke up with BedBug bites. What is worse is that the front desk clerks didnt seem to care. I asked to speak to the GM and was never contacted. I checked out early to get out of the hotel .
Wonderful place to stay
Such a great stay. Son and I came for college visits. (We had two rooms) Convenient location. Helpful and thoughtful front desk. Bakery in the lobby is kosher which was great. Rooms not fancy but comfortable - everything we needed. Clean. Would definitely return!
Very nice stay in good location on Upper Westside.
The welcome at the front desk was good and check in very efficient. The lobby and bar area is really nice to have a coffee, breakfast or evening drink and hang out. Staff are very friendly. The room was very small but clean and functional. It’s a bit bare and lacks any real comfort features. I would stay here again but I’d definitely ask for a bigger room next time.
Too Expensive for the Type of Service You'll Receive
Overall, I liked my experience here because of location, the cleanliness, and the cafe downstairs. The cafe staff were amazing. The front staff were a bit dry when it came to check-in processes on Sunday March 3rd. A staff member should not be described as dry or someone who doesn't approach you first when it comes to waiting in line after a long flight. Lastly, when I left, I was promised that the Uber driver policy between the hotel and Newark would be covered under a certain amount. I made sure before purchasing an Uber that it was going to be covered by Arthouse Hotel, and multiple times the check-out employee said it would be. I took the car which came late to the airport thinking that I was covered, only to have to pay the extra charge of $120 to the driver. Now, when I was looking at the charges for Uber without the hotel being involved the charges were at $104 from the Arthouse Hotel. That $16 could have been money for lunch or something else.
Concert Fun!
We chose this hotel for its proximity to the Beacon Theater, which was perfect for our weekend of concerts. That being said, we would stay there again for the location and convenience - it's great spot to start your days while visiting NYC and it has a lively vibe without it feeling crowded or noisy.
It doesn't get any more authentic than Icca.
Really transports me to an omakase experience in Tokyo where it's not just nigiri but carefully crafted dishes with some of the finest ingredients. However, it's not for everyone. Some dishes did give you that ocean, fishy taste. Some might be turned off from the abalone liver nigiri but for those that appreciate the fresh ingredients and the art, they will love Icca. For ~24 pieces at $400, it may seem pretty hefty but that's the average these days for enjoying craft by these master sushi chefs. Personally, I didn't find anything that exactly wowed me. I liked it. Didn't love it. Hard to justify $1000+ for two.
I reserved the table, not the counter, for 6 people.
We were seated at the counter at 6pm, opening time. There is no table. We had the Italian Kappo, 9 courses. Upon arrival we asked if we could add a course or two. Sushi, sashimi, negiri, or whatever the chef can fit. We were told No. The courses were interesting, the first one a beautiful capellini with scallops and uni, very tasty. The last one being a farfalle, aka bow tie pasta, with some seafood and tomatoes. Honestly not impressive. Something we can make at home. So disappointing. We once again asked if the chef could add on something, anything. We particularly asked if we could sample the beef that is so touted and forward on the website. Something I thought would be on the tasting menu for "Italian Kappo". Nope. Eventually we were told 30 minutes to add on who knows what, they wouldn't specify. We were all interested but not willing to sit another 30 minutes for .... Who knows maybe another shitty pasta? If they had listened to us earlier would it still be 30 minutes? 30 minutes with no additional courses until they give us what?. With guests from Shanghai growing tired? We brought guests to impress. Mistake. This place is a money grab. DO NOT GO FOR THE KAPPO. We spent upwards of $300pp when you include sake, and left disappointed and still hungry. Our guests even brought some liquor for which we paid the uncorking fee of $100. It would have been simple for the restaurant to add on a couple of courses to keep the conversation and drinks flowing. Instead we left. I feel like I did not sample any of their special farmed beef after spending a huge sum.
TLDR: Bonkers.
One of the best birthday meals I was fortunate enough to have. Obviously - not cheap but if you want to splurge, this is a proper place to drop some coin. What sets Icca apart is some of these pieces, you really won't get anywhere else. As the short version explained, this was a birthday meal I was lucky to be able to enjoy. It's in the back of the restaurant and what followed was arguably one of the best meals I've had - period. Chef was wonderful to watch as he worked and prepared each course. What an interesting opener, a cut roll of trout rolled with chives and shiso leaf. Fatty, refreshing, herby. We're off to go a good start. Sashimi with salt and wasabi for contrasting flavors. A bunch of sushi rice mixed with abalone liver. Whoa - so rich and flavorful. I could eat a hand roll of just this. The abalone itself was delightfully soft and so full of umami. Japanese hairy crab or kegani. This was topped over herb pasta and served cold for a wonderful Japanese/Italian combination. Icca's owners also have access to this Olive beef from Japan which is just ridiculously tasty. Think wagyu but more beef forward. A grilled scallop sandwiched between crispy nori - the meal just keeps getting better and better. The nigiri hasn't even started yet! Most memorable dish, smoked firefly squid with leek sauce. I have not found this again since and yet - I can still taste the flavors like yesterday. Sweet, smoky, charred leeks, so friggin' good. All of the nigiri was wonderful but the aji (horse mackerel) was especially good. The squid ink risotto mixed with uni. The hand roll was especially signature. Nodoguro temaki! WTF - it's that super lux nigiri piece but let's make a handroll with it. It's like making a Salisbury Steak with Wagyu. So smoky, fatty, luscious and wrapped in this perfectly crisp seaweed shell. If you're going to take a dive into the $300+ realm, I'd highly recommend giving Icca a try.
I now live in Utah, so when I travel, I try to eat as much
I now live in Utah, so when I travel, I try to eat as much seafood as possible. During a recent trip to Manhattan, icca was on my list. I had been dying to dine there with my daughter Jess, because "icca"! We were joined by my cousin and my older sister. To get to the dining room with the sushi counter, you must walk through a bar area, where the restaurant serves its Italian kappo menu. The sushi counter is wood with seating for seven along the front and two on the side. I enjoyed the best omakase sushi that I've had in the United States. We loved the Nagasaki abalone prepared two different ways, Hokkaido hairy crab with Hokkaido sea urchin pasta, tempura-fried shiso-wrapped icefish, 10-day aged fatty bluefin tuna and the amazing variety of other fish. Plus, the sake pairing presentation by our Host would have been an amazing event on its own. Chef Kazu, our Host, the Sous Chef and the front of house staff were all amazing. I will definitely return for another meal.
The 3 stars has nothing to do with me not liking the
The 3 stars has nothing to do with me not liking the concept . It's just not good flavors. It felt very fishy, from the scallops, to the mackerel tartar, the shrimp and fish soup... I needed something in between those really strong flavors. The food needed acid. The braised meat course was delicious. The venue classy. The service impeccable. The chef said hello to the Japanese guests ONLY. Slightly put off by that. It's of that you don't speak too much English but at least say hello. I don't get this place. The food was not for me and it was very Japanese, though the menu was an Italian fusion. There was 1 pasta dish near the end. You all just have to try it to see. The food was beautiful but not my type of flavor. And for the value? You could go elsewhere for much less. I really wanted to love this place. Bon appetit!
Icca is simply a transformative experience.
I have had hundreds of omakase meals at this point and my experience here was one of the very best. Icca is a sushi temple with almost an entirely wood interior with sweepingly high ceilings. I liked this as this was a departure from many sushi establishments where the ceilings are lower and provide a lesser sense of awe for guests. I would describe Chef Kazu in three words: craftsmanship, mastery, and showmanship. The atmosphere is lightened from his lively interaction and his ability to communicate with his guests. I always engage all sushi chefs at the counter as I feel it is a vital part of the experience and to add to my limited knowledge of sushi. His willingness to answer my questions without hesitation was a highlight for me, personally. Our menu included the following: chilled zucchini egg custard, tairagai sashimi, kawahagi with liver sauce, steamed Japanese awabi, awabi liver sauce nigiri, capellini pasta with Hokkaido kegani and uni, Hokkaido wagyu (N34), baby ayu, managatsuo, kinmedai, hon maguro, squid ink sharisotto, iwashi, grilled hotate, madai, botan ebi, nodoguro temaki, otoro, kohada, ishigakigai, Hokkaido uni, unagi, tamago, amadai soup, and corn crème brûlée as the dessert. Every course that was presented to us held their own and were of the highest quality. That is the key to a strong omakase, where no courses are weak and presented in their most optimal way to showcase both the flavor and texture of each item. For me personally, the awabi liver sauce nigiri was one of the best bites of food I have ever had. This is not an exaggeration or an outlandish statement from my perspective. The rich, decadent, and umami saturated liver sauce coated each individual grain of rice with a velvety, viscous consistency. This was harmoniously paired with the optimally warm temperature of the rice; which provided an absolutely orgasmic level of ecstasy for the taste buds. For my next visit to Icca, I will specifically request additional pieces of this unbelievable nigiri if possible. Unfortunately, Chef Kazu could not accommodate my request for additional awabi liver sauce nigiri that night as there was a very limited quantity of it. The other standout dishes included the kawahagi with liver sauce, capellini pasta with Hokkaido kegani and uni, squid ink sharisotto, iwashi nigiri, ishigakigai nigiri, and surprisingly, the corn crème brûlée. Kawahagi, also known as thread-sail filefish, is an exceptionally rare fish with a chewy texture and consistency. The rich liver is extracted and used as a sauce for the thin strips of kawahagi for a somewhat noodle-like experience. The chilled capellini pasta featured luxurious Hokkaido kegani and uni; the combination of all these ingredients was absolutely sublime and a clearly unique item that I've never seen on any other omakase menu. The Italian flair of the menu was continued with the squid ink sharisotto, with the pronounced earthy flavor of the squid ink coating every grain of rice; it paired nicely with the briny, sweet, and creamy components of the Hokkaido uni adorned on top. For the conventional Japanese items, the two items that I favored the most were the iwashi (sardine) and the ishigakigai. As the hikarimono class is my favorite type of neta, this was definitely a highlight for me. The iwashi was quite large and had the clean oceanic taste and slightly oily consistency from the tender flesh. This was definitely of the highest quality, quality that I have similarly seen from Yoshino and Noz 17. The ishigakigai (Bering Sea cockle) was particularly bouncy but tender at the same time; it was an interesting texture as normally clams can be overly rubbery if not particularly dispatched at the counter or stored properly. Chef Kazu understands the temperature of the shari is important, and I observed him switching and changing the rice for every two pieces of nigiri. This involves more work, but this is what I have noticed all the very best sushi chefs do. He uses a blend of two types of Hokkaido rice, not of the koshihikari variety from what I was able to understand. The individuality of the rice grains, the acidic sweetness from the Yokoi akazu, the disbursement of the rice grains on the tongue as the nigiri is pressed up against the roof of the mouth, the formation and volume of the shari, and the aforementioned temperature of the shari were all exactly as they should be in classic edomae nigiri. I would like to say that the "holy trinity" of New York City omakase is represented by Icca, Sushi Noz, and Yoshino. Granted, I haven't been able to try every high-end omakase in the city, but I can confidently say that these three establishments should be on the top of any sushi connoisseur's list. I very much look forward to coming back during my next trip to New York.
Wow, what a dinner at Icca! Chef Kazushige Suzuki created
Wow, what a dinner at Icca! Chef Kazushige Suzuki created such a wonderful menu and experience for the group. Some of my favorites were the hairy crab with pasta, abalone liver sauce nigiri and the fatty tuna. Every dish was amazing, light while bursting with flavor. We were gifted Japanese seasoning salt at the end of our night, along with a copy of the menu.
The omakase at Icca was wonderful.
Chef Kazushige Suzuki (Executive Chef from Sushi Ginza Onodera) is a warm, friendly man who interacts with his guests throughout the evening. The food is spectacular. The labor intensive preparation is obvious with each course presentation. The room is beautiful and serene. There are 8 seats at the counter. We had a memorable evening and look forward to returning
10/10 every time I go! Chef Kazu-san keeps getting better
10/10 every time I go! Chef Kazu-san keeps getting better each time and is one of the best in the city. The otsumami including the signature abalone nigiri were all amazing and of course the nigiri is some the best sushi you will have anywhere. He is very friendly and interactive, add the great sake selections along with the stellar service and you'll understand why Icca is considered one of the top sushiya today!
A very good Omakse experience.
Chef Suzuki is a master of his art, and the experience was one to remember. Definitely the best I have had in New York City.
New York's Best Prepaid Restaurants that are most frequently booked by customers of icca New York
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
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Click on "Take off the Market Option" in your portfolio
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerCancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answerNeed to change the date but its being worked on
How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answerMy reservation review keeps getting rejected
I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answer