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icca New York Yelp Reviews
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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.
Be the first to ReplyI 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.
Be the first to ReplyTLDR: 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.
Be the first to ReplyI 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.
Be the first to ReplyThe 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!
Be the first to ReplyIcca 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.
Be the first to ReplyWow, 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.
Be the first to Reply10/10 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!
Be the first to ReplyThe 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
Be the first to ReplyA 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.
Be the first to ReplyIcca sits on the high echelon of NYC's sushi scene and it
Icca sits on the high echelon of NYC's sushi scene and it is my top 2 favorite sushiya. Kazu oyakata surprises me with better techniques every time I come back. From start to end, the dining experience is blessed with a dedicated attention to details from the whole team. The dining environment is very comfortable and feels like home.I believe reviewing high end sushiya is highly personal and is comparable to ranking one's favorite luxury brand. Therefore I strive to be impartial but for those who are reading this, my favorite flavors may or may not fit your preference. Hope you find this review amusing at least.Kazu-san's meticulous techniques in crafting the sauce for appetizers blends a little bit Italian influence on some of the finest products from Hokkaido, so that the flavor profile benefits from good synergies between the ingredients and the condiments. Since the closure of Augustine, I have yet had a jaw dropping uni pasta until I dined at Icca, which only has a better version by unifying the rich sweetness of the uni and the clean sweetness of the kegani with a creamy celery sauce, echoing the very namesake of the restaurant. Among many other dishes, his abalone stew and abalone liver sauce nigiri have always made water in my mouth.Kazu-san's nigiri course includes some of the best seafood in the season with a focus on slightly lighter taste profile. He seasons sushi rice with red vinegar to create stronger flavors that balance well with his choice of fish. As a degenerate for more intense flavors, I mourn at the lack of kohada but Kazu-san well compensates with his more flavorful red fish. I find his chutoro and otoro have a delightful combination the umami taste of the aged protein and the salty, sour and sweet taste from the nikiri sauce. Kazu-san's shima aji is my favorite from the nigiri course. This lightly aged piece has a lean texture but fatty and unami after taste. It achieves a perfect balance with the sushi rice. One noteworthy sushi course is the nodoguro hand roll. Nodoguro is more commonly served as a nigiri course, but I find the hand roll an excellent treatment since it combines the delicate creamy dish with the salty crispy seaweed, further emphasizing the fragrance of the fish itself (and of course, there's more fish in the hand roll than a nigiri). It is without a doubt a treat enjoyable for everyone who is not allergic to seafood.I would wholeheartedly recommend Icca for anyone interested in authentic edomae sushi.
Be the first to ReplyI loved this place! Food was amazing, service was
I loved this place! Food was amazing, service was phenomenal. I don't think there was a single item I didn't like! Got the sake pairing too and had a chance to try some amazing new flavor profiles I never even knew could exist in a sake!
Be the first to ReplyOne of the best sushiya you will find.
Up there in terms of high end omakase in the city but definitely worth trying here at least once!Everything from the interaction with chef Kazu- san to the team to of course the food was top level! Highly recommended.
Be the first to ReplyFor the omakase experience, I would most definitely
For the omakase experience, I would most definitely recommend. The dishes were impeccable & the chef was quite entertaining. Every dish was worth the wait and my homegirl & I savored every last bite. I felt icca is truly for the "treat yourself" moment if you have the money to dish out for the experience.
Be the first to ReplyOne of the best dining experiences we've ever had! Omakase
One of the best dining experiences we've ever had! Omakase at the Sushi bar with the Sake pairing was short of amazing. The back room seats 8 comfortably, providing a very intimate atmosphere. Each bite and pairing was better than the next.
Be the first to ReplyProbably the best sushi omakase so far! I also liked that
Probably the best sushi omakase so far! I also liked that the executive sushi chef served every customer. Sushi quality was amazing. Abalone the chef presented to us was the biggest one I had seen. Restaurant was new and clean. Wine glasses were unique as well. Servers were attentive. Would love to come back sometime!
Be the first to ReplyThey set up everything just right for you to focus on the
They set up everything just right for you to focus on the delicate pieces of food. We did tasting menu at the bar for our anniversary. The chef and waitress provided superior experience. Highly recommend it!
Be the first to ReplyWorst experience ever.
Got into Emergency Room due to gastroenteritis the night before this reservation. I tried to contact with the restaurant for serval times and ask for modify the reservation to a later date and I told them I will be able to provide medical evidence.The restaurant said no changes or refund even for COVID cases. And they told me on the phone that "we are not forcing you to come, and if you have any medical concerns after dine in our restaurant, it's not our responsibility "This restaurant doesn't give a damn about their customers health wellbeing. With this kind of stupid cancellation policy, If someone who actually tested positive for COVID and they won't be able to modify their reservation, and insisted coming to the restaurant, anyone who is in the restaurant will be at risk.I went this MICHELIN STARRED the restaurant anyway, and I won't be able to eat seafood due to gastroenteritis. The restaurant offered me NO SEAFOOD OMAKASE and they tried to offer me five pieces of PICKLE SUSHI After dining at so many Michelin started restaurants in my life, this is definitely one of a time experience.
Be the first to ReplySuch a great experience at Icca! We came here for our
Such a great experience at Icca! We came here for our anniversary. Kazu-san was absolutely welcoming and friendly. The fish was fresh and marinated very nicely. The plates were beautifully plated. I thoroughly enjoyed my dining experience here and will be returning soon.
Be the first to ReplyReview for the Icca Bar.
Overall okay, safe, nothing really wowed yet acceptable.Tokachi Herb Beef was my fav dish if I have to pick one.Nice ambiance, attentive service.
Be the first to ReplyReview for the sushi omakase by Executive chef/head sushi
Review for the sushi omakase by Executive chef/head sushi chef Kazushige Suzuki san, who was previously the head chef at Michelin star Sushi Ginza Onodera NYC.Already being here four times, just to show how much I love the sushi omakase here.It's expensive at $400 (2nd most expensive, along with Yoshino), but it's worth the splurge.In my top 3 sushi omakase in NYC.Wonderful sommelier and service.Highest recommendation.: 10 calendars
Be the first to ReplyThis is a new spot and the 6 course tasting at the bar is
This is a new spot and the 6 course tasting at the bar is incredible. Everything was unique and delicious- a unique blend of Italian and japanese. They don't have a wine pairing but have amazing cocktails and great recommendations for wine that pairs with the food. The bartender is super knowledgeable and the chef is preparing the food in front of you. Highly recommend! Allow about 2 hours for the experience
Be the first to ReplyIcca is the most satisfying and fully-realized Japanese
Icca is the most satisfying and fully-realized Japanese restaurant to open in NYC in years. It's really that special.The place is on a stretch of Warren in TriBeCa that could most generously be described as nondescript. But you'll see the front door immediately, like a welcoming beacon. And when you walk inside, you're in another world.The mood is quiet, but not hushed. The decor is spare and beautiful. There are sounds of music, water and giddy conversation. The staff is polished in a way that is remarkable for a month-old spot. The entire effect is soothing, like you know that -- no matter what your day was like -- you're in a better place now.There are two menus and experiences at Icca. The first is a multi-course presentation from chef Hisanori Yamamoto that melds Italian and Japanese cuisines in a new form called Itameshi that's become popular in Asia. Icca is, I think, the only high-end place to serve it in the city.Our personal experience was with the 20-course omakase menu created by Michelin-starred chef Kazushige Suzuki (late of Sushi Ginza Onodera). Ten seats around a bar. Such an intimate space, a very private-room feel, and it allowed wonderful interactions with the chefs and fellow diners.A note about our fellow diners: everyone was there for the food. Cool people.The restaurant, as you might expect, flies ingredients in several times per week from Japan -- from Toyoso (aka Tsukiji) and Kyushu, with beef coming from Hokkaido.The menu changes daily, but our offerings included tilefish, abalone, hairy crab, beef and a parade of super-fresh nigiri. Dessert was an insane sorbet doused in Yamazaki 12.There's a beverage menu that features a huge selection of sakes and (primarily French) wines. But the smart tip is to go with the sake pairing. It's a super-delicious education, and the sommelier Leila Anruku did a masterful job describing each one.Speaking of beverages, there is also a fairly awesome selection of Japanese whisky to choose from, along with a bartender who -- like every other staffer at Icca -- has an expertise that is extraordinary.Yes, dinner here is expensive. It's an indulgence. Is it worth saving up for? Yes. Is the food as good as it gets? Yes. Is it a transformative experience? Absolutely.
Be the first to ReplyAbsolutely spectacular experience.
Wonderful kind people serving phenomenal ingredients in a pristine, serene, gorgeous environment.
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