Icca in Tribeca is a Michelin-starred omakase restaurant where we experienced a VR omakase by Epic Now. The meal consisted of a miso tuna amuse buche, 9 pieces of nigiri, a hairy crab and uni handroll, a tamago and eel maki and a lovely chocolate creme brûlée with Japanese strawberries. The meal was divided into four courses with a VR sequence accompanying each course along with a sake pairing. The VR transported us to Tsukiji fish market, the ocean and a Japanese Village. It made of a unique and immersive experience that played to our nostalgia of our previous trip to Japan. We also appreciated the VR fish swimming in our field of vision as well as text referencing the upcoming dishes and sake pairings. Our fish brains tend to forget the name of the piece right after it's been dropped in front of us so we sincerely appreciated the visual reminder of what we were eating. Standouts for the meal were the filefish, hairy crab and uni hadroll, medium fatty tuna tartare, tiger prawn, golden eye snapper and scallop. The fish quality was outstanding and was flown in from Japan that day. This was one of the most memorable dinners we've had in recent memory. We did think the VR added an interesting lens to what would otherwise be a traditional omakase experience. The food and sake paints were also excellent. For those interested in the intersection between technology and food, we can't think of a better venue than Icca X Epic Now Full menu: Miso tuna Red Snapper (Madai) Nigiri Filefish (Kahawagi) Nigiri Yellowtail (Buri) Nigiri Hairy Crab (Kegani) & Sea Urchin (Uni) Hand Roll Lean Tuna (Akami) Nigiri Medium Fatty Tuna (Chutoro) Nigiri Fatty Tuna (Otoro) Nigiri Japanese Tiger Prawn (Kuruma Ebi) Nigiri Golden eye snapper (Kinmedai) Nigiri Scallop (Hotate) Nigiri Tamago (Sweet Omelet) Chocolate creme brûlée with Japanese strawberries read more

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5/5 stars. Impeccable service and selection. I love it when the omakase nigiri section has an interesting selection. Chef was friendly and engaged with everyone. Everything was my fav but if I had to choose three : Filefish, Abalone liver sauce nigiri, & Hokkaido hairy crab & uni pasta read more

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Icca was an exceptional omakase experience with still the best single piece of nigiri I've had in NYC and best sake pairing. The restaurant is set with a regal-looking entrance and lobby, run by Chef Kazushige Suzuki. He was so charismatic and fun to talk to, learn about his courses and techniques. The staff, shout-out to Reiko, was incredibly knowledgeable about sake and offered very generous pours throughout the whole meal. Highlights to start was octopus, egg custard, hokkaido hairy crab & uni and abalone followed by the incredible liver abalone nigiri. It was basically a flavor bomb exploding and percolating my entire mouth and taste buds. The preparation process is fascinating and available on youtube - after the liver is fully cooked, it's made into a sauce and combined with rice to serve as nigiri. Unbelieveable richness and creaminess that truly makes you think what a privilege it is to eat. Other highlights in the omakase was hokkaido uni, otoro, sweet shrimp, scallop and tamago. The price is very steep but was ALMOST worth it for the liver sauce nigiri alone and sake pairing. The combination of the chef and staff's warm and charisma with the incredible and unique courses make Icca a place for very special experiences. read more

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One of the best omakase experience I ever had in the city! The concept was Italian Kappo (basically italian/japanese style) and every single food I had here was served in a unique way and tasted delicious (if i can have a second round of each item, i definitely would lol). Service was top notch, chef was super friendly and described every single item perfectly. The atmosphere inside was very chill & relaxing so it was perfect for date night. Overall, would highly recommend if you're looking for a unique omakase experience that includes an italian twist to Japanese cuisine. read more

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Icca is best known for their Japanese cuisine, but I was introduced to their Italian Kappo Counter by a friend. Italian Kappo Counter (Non-Sushi Course) According to their site, Kappo is a refined, multi-course dining experience that bridges the gap between the formal Kaiseki and Izakaya styles. Originating from the Edo Era, Kappo is a high-class cuisine that grew in popularity during the Taishou and early Showa eras. Tasting course contains the following: Ippakusuisei "Premium" - Fan Lobster, Scallop, Caviar, Udo, Strawberry Haneya - Striped Beakfish, Ponzu Julep Tedorikawa Yamahai - Japanese Blackfin Seabass, White Asparagus Dassai Blue "Nama" - Fennel, Tomato, Julep, Snow Crab, Sea Urchin Jikon "Tokubetsu Junmai" - Cherry Trout, Bamboo Shoots Suirakuten Reserve Aged 20 Years - "Tokachi Herb Beef" Steak Icca Soup Iwa 5 - Bolognese Risotto with "Tokachi Herb Beef" Masuizumi "Kijoshu" - Chestnut, Monaka Roasted Green Tea The Ippakusuisei "Premium" was incredible--delicate seafood paired with strawberry sounds risky, but it all came together beautifully. The Tedorikawa Yamahai was a standout, topped with a generous amount of truffle that elevated the entire dish. Dassai Blue "Nama" leaned a bit more fish-forward, but the flavors were expertly balanced. The Suirakuten Reserve steak was exceptionally tender and full of depth. To end, the Masuizumi "Kijoshu" with roasted green tea provided a perfect balance of sweetness and earthiness--an elegant close to the meal. I cannot speak for the other menu offerings at Icca, but I do believe this establishment has mastered their craft and are able to combine it with creativity. I did not have one bad bite throughout the entire meal. read more

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Our dear friends treated us to icca, Chef Kazushige (aka, Chef Kazu) Suzuki's Japanese restaurant, particularly for their omakase, while we were in town. This was the first time for everyone, so we were pretty excited, based on the other glowing reviews. Our omakase included: +an abalone steamed egg custard +smoked baby bluefin tuna with bamboo leaf +aged wild yellowtail +abalone liver sauce nigiri +Hokkaido baby snow crab & uni cold pasta +the 'N34' Tokachi herb beef steak +rockfish shabu shabu +more nigiri! +Hokkaid hairy crab futomaki +golden eye snapper +filefish +squid ink sharisotto +tuna tartare +fatty tuna +black throat seaperch +gizzard shad +sweet shrimp +sea urchin +sea eel +homemade egg cake +abalone soup +pear serbet with yamazaki 12 +and, roasted green tea Rice was savory, but some were of different textures, which was interesting - there is an option to add a sake pairing as well, which our friends did. Definitely a super filling omakase, and you will not leave hungry at all! Chef Kazu was personable, and it was great to see him prepare the pieces. +filling omakase +sake pairing available +friendly service read more

Food 4.5/5.0 Service 4.5/5.0 Value 3.0/5.0 Decor 4.5/5.0 Overall 4.5/5.0 This place is really cool. Did the Italian kappo menu at the bar. Food was great and the sake pairing was excellent. Will come back to try the dining room menu next time. read more

I went to their sushi experience dinner which was called "Epic.Now x ICCA VR Experience" and it was one of the most unique meals I ever had! We were served two different sakes when we arrived and each were terrific. Then we went into the back for the VR experience. You are given VR glasses where you go into this wild dreamlike world and when each experience ends you are given piece of top quality sushi. Everything we ate was terrific, it was an amazing experience! Highly recommend. read more

This is a review for their bar Italian Kappo menu. My husband and I decided to make a last minute reservation for our wedding anniversary and we were pleasantly surprised with our experience. Below are my review for each of the dishes offered: Snow Crab, caviar, Turnip, Yuzu zest - refreshing with a great balance of textures between the ingredients. The turnip puree helped neutralized the saltiness of the crab and caviar and the touch of yuzu zest brought out the sweetness of the crab. It was the perfect dish to start the meal. Hokkaido Salmon Tartare, Salmon Roe, Daikon Radish - the salmon tartare was sweet, moist, and tender and I love the added texture from the daikon radish and salmon roe. The radish sauce was used well to balance out the roe's saltiness. Sautéd Threadfin Bream, White Truffle, Celery Root Puree, Napa Cabbage - the fish was cooked to perfection with the meat moist and tender, the skin was crispy. Every ingredient complemented each other well without one ingredient overpowering another. Butternut Squash, Chilled Egg Custard, Tomato Jelly, Sea Urchin - I love how the chef makes traditional dishes with a twist using seasonal ingredients. The butternut squash egg custard was sweet and smooth and the sea urchin added some salty and umami flavor. However, I thought the tomato jelly was brilliantly used to balance out the creaminess so you won't feel the dish being too heavy. Assorted Mushrooms Risotto, Grouper - I normally don't like risotto given the fact it's normally too creamy and heavy to my liking. To my surprise, this risotto was very aromatic from the mushrooms and not heavy at all. The rice was perfectly cooked without it being too hard or too soft. The grouper was again cooked perfectly and I love how it was rolled to make it thicker giving it more texture. "Tokachi Herb Beef" Steak, Pear Compote - the beef is raised from their farm in Japan. I love how the beef is not as fatty as Wagu yet still has a moist and tender texture. It was also well seasoned, nutty and flavorful. The pear compote has a refreshing flower taste which I never knew would pair so well with beef. This was one of my favorite dish. Bolognese Pasta with "Tokachi Herb Beef" - this is not made with your traditional pasta. The noodles had an unusual crisp texture. There's Napa cabbage to add another level of crunch. The meat sauce was hearty and flavorful. Sweet Corn Creme Brulee - I normally don't have much expectations with desserts since most desserts from omakases are very simple and minimal. However, I was surprised to be presented with the sweet corn crème brûlée which was creamy, smooth with a pungent corn flavor. I also love how the caramelized sugar isn't too thick hence making the dessert less sweet. This was also paired with green to help neutralize the sweetness. Overall, I loved the progression of this menu. I was a little worried the menu being too substantial when I saw the bolognese pasta as one of the course but the chef used fresh seasonal ingredients to create dishes that was well balanced in flavors so you won't feel too heavy or overwhelmed. Every single dish was on point, well thought out and executed. Our server was friendly, attentive and very knowledgeable of every course down to the ingredients and the methods of cooking. The bar area was inviting and comfortable. This was a scrumptious meal and my husband and I thoroughly enjoyed it. We are looking forward to returning in the future when they change to their menu. read more

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Overall a good omakase. Incredibly friendly and prompt staff made the experience enjoyable. Definitely not many standouts, but everything was high quality and hit the spot. The cold pasta dish with Uni and crab was probably my favorite bite. Good omakase for a fair price - try it out! read more

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Visited Icca on my fall NYC trip for their Seasonal Edo-mae Style Omakase. The fish was incredibly fresh, and the sushi chefs made the experience fun and engaging. I was especially wowed by the hairy crab with Hokkaido uni pasta -- definitely unforgettable. Drinks like the iced matcha and spiked milk tea latte were great too. Service was top-tier. Definitely a splurge read more

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What a great place to have a birthday. Told them it was my bday and they asked how old? I started singing when I'm 64 and the guy says I like the Beatles. Then I sat at the Sushi Bar and had a fantastic meal the description will be on the menu . When they brought out candle the guy started playing when I'm 64 on speakers very touching. Kazu and staff are fantastic and treat you great . Totally worth my time read more

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Kinda funny, so Sushi Ginza Onodera has always been my favorite sushi place, which was sad since the NYC location closed (I know when I was at Icca I told chef Kazu I go somewhere else now...gonna try to keep that place as secret as possible). And when I came here, everything reminded me of Ginza -- the thick fish cuts, the harder and savory and heavier seasoned rice...and of course, turns out Chef Kazu spent 10 years there! So I came here for my anniversary dinner. Came in with high expectations, and left very satisfied. There is a LOT of food served here, so I would highly suggest fasting for a day if you want to fully enjoy everything. I also opted for the sake tasting, which was very impressive not only for the variety of sake -- you get to try from at least 3 different regions (Miyagi, Niigata, Yamaguchi) -- but also Kimoto style, sparkling, and even an Iwa 5 if you're lucky. The other part that I was so amazed at was the use of different glassware for every single sake drink. With 10 sake sips, that is a lot of glassware! And each one was so beautiful. I believe they use Kimura glass for some, but not sure about everything. So onto the food. Some pieces I've never had at other places in NYC -- sea snail (chewy, bite. Onion garlic yuzu was a beautiful taste). Abalone liver sauce nigiri was very cool, the flavor lasts a long time, and you get a sneak peek at the longer grain, harder and savory sushi rice that is to come. The beltfish tempura was really cool, it's like a cloud of meat in the tempura shell, and was very pleasant. I wonder if the beltfish is naturally that soft or they did some aging. Some twists on classics like the golden eye snapper sashimi with mustard instead of wasabi was really cool. I've seen it done with shirako, but mustard was very cool. As you can tell, the flavors here are big! Nigiri procession -- thick cuts, savory rice -- lots of rice. Big bites that will take you 10-20 seconds to chew through, and you can't help but thumbs up when Chef Kazu comes by to you while your mouth is full of goodness. I really think the harder rice helps you taste more of the flavor. Some favorite pieces -- the cherry trout was amazing, I think Chef Kazu mentioned he ages it in some sort of leaf to get it smokier. The black throat sea perch (nodoguro) was so juicy that it literally explodes in the handroll when you eat it. I kind of wish it was a sushi though, as that's how I prefer it. But still a cool variation. The sweet shrimp was an amalgamation of thick coating texture and flavor. Just amazing. As people have mentioned, yes it is pricey. But I do think it is worth it. You will definitely leave full, the service does so much (switching plates, glassware, little wipe for your finger during nigiri), and it is just such a friendly and enjoyable place. Icca firmly sits in the best of best for sushi. read more

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It's expensive. Let's get that out of the way. Since when did $500 omakase become the norm in this town? But is it worth it? I'd say yes. Quality of the ingredients were top notch as to be expected. I liked the special touch of serving beef grown on the owner's own farm. Other special item included tuna flown in from Japan (as it should be), hairy crab, and salmon preserved in shiso leaves. This is a fairly traditional edo sushi but with a little bit of creativity mixed in so it's not boring. The highlight was the nigiri sushi made with abalone liver. Something I've never had anywhere. It surprised me in the most fantastic way. Staff was very attentive and chef was friendly. Dining room was small but very well decorated and didn't distract from the wonderful sushi. If you're loaded come here weekly to satisfy your sushi craving. Even if you're not it's definitely worth a splurge for those special occasions and this place deserves to be in the discussion of best omakase restaurants in NYC. read more

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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. read more

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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. read more

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I was about to cancel my reservation the day of because I was hungover from drinking too much last night. Glad I didn't because this was the best omakase I had so far in the US and made me forget I was hungover. Chef Kazu's showmanship, the attention to details, the staff, and the food was a 10/10. The highlights: -Abalone liver sauce nigiri (super buttery with rich umami flavors) -Sake steamed abalone -Fattiest otoro I ever had from miyagi shiogama -Gizzard shad -Homemade ginger ale (trust me on this) -Japanese pear with yuzu(?) sauce even the box they bring the receipt in was detailed and I'm a sucker for small detailed things like that. chef also gave a little gift of Japanese salt once the meal ended. 10/10. Worth the hefty price tag for dinner. read more

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Tried for the Italian Kappo with my wife. Food and drink are OK. Nothing out of the line but nothing really special or particularly impressive. Ambience is a bit boring too. read more

Chef Kazushige Suzuki is a master at his craft. My bf and I greatly enjoyed our time at Icca. I liked that they didn't give you a menu, so you're anticipating what magic will come next. Chef Suzuki did an amazing job highlighting the star of each dish (i.e., the fish, shrimp, scallops, etc). He was also just a great mix of professional but funny, so the meal didn't feel pretentious/stuffy. The value you get for what you pay is insane!!! It will rank high on memorable NYC meals for me. I salivate thinking about the sweet shrimp, mackerel roll, uni galore and basically all the nigiri. read more

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It's becoming impossible to rate omekase in NYC because there are about a million great ones. This honestly is probably one of the best flavor profiles I've had with really unusual fish (like filefish) so it's not just another place serving yellowtail, tuna, and snapper. The only reason it's not getting the fifth star is because it's REALLY expensive. And again, there are a million omekase places out there (this probably doesn't even fall in the tier of expensive ones, but it definitely does not fall within the more reasonably priced ones either.) So, yes, good, but still not worth the money with everything else around. read more

We had a reservation for two during an official New York storm warning, with citywide transportation scheduled to shut down at 9:00 PM. Given the severe weather conditions and public safety concerns, we requested a refund because traveling posed obvious risks. Instead of showing understanding, the restaurant repeatedly insisted that we should still come, suggesting that if we finished dining by 7:00 PM we would "have enough time" to get home. They also offered an 8:00 PM reservation, which would clearly make it impossible to return safely before the transportation shutdown. Most concerning was the manager's attitude. There was no apology or empathy expressed at any point. During the phone call, the manager spoke in a language we could not understand to others nearby and made audible laughter, which felt dismissive and disrespectful. The restaurant also repeatedly stated that they would not take responsibility for any safety issues before or after the meal, emphasizing that any transportation risks would be entirely the customer's responsibility because attending was "our decision." This was stated multiple times during an official storm emergency. We understand restaurants have cancellation policies. However, extreme weather warnings and government transportation suspensions are extraordinary circumstances. A hospitality business should at minimum demonstrate professionalism, empathy, and respect for customer safety. Unfortunately, this experience reflected none of those qualities. read more

My family and I had the Omakase at the Sushi bar and enjoyed every single dish. The staff were incredibly friendly and attentive and we enjoyed speaking with the chef. The bar had a very calm environment and we definitely want to go back to try the Italian Kappo course based on how delicious the food was. read more

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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 read more

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My friend an I went for the Italian Kappo. The staff was awesome. We chose to do the sale pairing and they introduced each and every one. (I'm not a huge fan of dry sake, I like more on the sweeter side. Hence they asked the chef for a replacement for one of the sakes. Very considerate). We had a very nice conversation with the staff and the food was amazing. None of the dishes were a disappointment. We are looking to come back to try their omakase. read more

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My wife and I have been trying to go to Icca for maaaaany years now, but finally got to take her for her birthday to celebrate. Icca received a michelin star and i can see exactly why. The chef is extremely personable and his staff were extremely accommodating to my allergies throughout the meal. The pieces were nothing out of the ordinary but the execution was on point for everything. I remember thinking, what a clean and amazing meal. One of my favorite pieces was the hairy crab, soooo good. I really liked their whiskey selection more than their sake selection but that's okay. At the end of the meal i was very happy and my wife as well, we just felt like we weren't wow-ed by this meal. After going to so many omakase places, sometimes things just end up tasting a bit... similar. However, this place is definitely a must try for anyone and I would like to come back to try their winter menu since we went there during the summer. read more

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. read more

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A very elegant place for omakase, top quality ingredients, friendly staff and chef, truly enjoyed the overall experience. Actually, the ambience and company were so relaxing and enjoyable that I forgot to snap pictures! Rarely happens, but after a full day of work, this was truly a treat! read more

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. read more

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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! read more

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Icca is a top 5 sushi restaurant in NYC. I had mistakenly stayed away from Icca because of the chef's association with Sushi Ginza Onodera. Sushi Ginza has a well-priced lunch course but the dinner menu always looked too expensive for the offering. Icca is a way better restaurant. At the recommendation of two trusted friends who spoke very highly of Icca, I decided to make a reservation. Icca's counter is headed by Master Chef Kazushige Suzuki, an incredibly kind, engaging, and welcoming sushi chef. I was lucky to be seated directly in front of him and we chatted about Japan, restaurants, his work, and sushi throughout the evening. Chef Kazu's personality, combined with the beautifully constructed room and counter, created a calm and relaxing environment that added to my enjoyment of the meal. Icca is built on three culinary pillars: Edomae sushi, Japanese beef, and Italian cuisine. While I could have done without the beef and Italian food, they did not distract too much from the main event. I believe that the Japanese otsumami, nigiri, and related items were much stronger than the auxiliary elements even though dishes like capellini pasta with hairy crab and uni still showcase Chef Kazu's skill and creativity. Throughout the evening, I noticed a number of things that set Icca apart from the other top-tier sushi restaurants in NYC. Chef Kazu used a number of sauces apart from the traditional shoyu and nikiri such as a sake dipping sauce for the sashimi and white shoyu on one of the nigiri. The seared bonito featured the tiniest dot of garlic chives/ramps that enhanced the flavor of the dish. His Ankimo was topped with pickle and a small dollop of Japanese mustard that added a great contrast of texture and flavor. And he featured seafood that I hadn't seen before such as hon ara for sashimi, umeiro (a seasonal snapper) nigiri, and ensui (salt-water packed) murasaki uni from Hokkaido that he served with a pinch of salt instead of soy sauce. If you watch Chef Kazu's Eater 'Omakase' profile video on Youtube you will understand what separates him and his approach from other chefs. I would be remiss if I did not mention the two outstanding abalone courses that featured the flesh and liver of the mollusk. The steamed abalone in kombu sauce gifts guests with the quintessential chew of the abalone (the gift that keeps on giving) and Chef Kazu's signature abalone liver nigiri is warm, rich, and coats the tongue in umami and delicacy. Shion specializes in technical excellence and Amakusa seafood, Yoshino specializes in tuna, and Nakaji in uni. Icca specializes in its chef. Visit Icca to experience the exceptional craftsmanship of Itamae Kazu. read more

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Review 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. read more

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The place does everything well. The sushi counter is not as refined or aesthetically pleasing as some newer sushiyas but still very clean and well maintained. The service is fluid and kind without overly suffocating. Finally, the food is spot on. Some of the classics from the onodera days are still there. The only quip I have is the beef dish they served. Though beautifully presented, the beef was somewhat tough and chewy. Still, I'd go. Do the sake pairing as it's pretty much bottomless. read more

We did the EPIC.NOW x ICCA - VR in May 2025. We didn't bother to write a review because we couldn't find any reference of it online after the event. But now that we see a season two is coming, we wanted to share our experience. TL;DR: Subpar, overpriced (~$250) VR experience that didn't enhance the meal; portions were so small we left hungry. If I were the chef at ICCA, I wouldn't be comfortable putting my name on this version. The VR didn't add to the dining experience and often made it worse. We arrived hoping for an artistic, well-integrated vision of VR + omakase. It missed the mark. There are two parts to evaluate: the food and the VR. FOOD PRO: The food was good. CON: There wasn't enough food. 8 pieces total is not a full omakase by any reasonable standard. Never have I left a tasting menu hungry. We all left hungry and went for a second dinner immediately after. The experience ended abruptly; we genuinely thought "the real meal" was about to start. CON: The drink pairing was mandatory, but added nothing to the experience as it's had before the event. It is solely to ensure that everyone for the seating is present so that the VR experience can start simultaneously for all participants. Don't call it a pairing - you can't even drink sake with the headset on. Furthermore, we all received sake, but we had requested 2 non-alcoholic pairings. VR EXPERIENCE If you've never tried VR you might get a brief "wow," but our group (mix of first-timers and frequent users) found it disappointing. I hope that they fix the following issues for Season two. 1. There was little relation between the VR acts, and the food. This is where I was really hoping they could express their artistic capabilities. 2. Weak cohesion between acts - they didn't build a narrative. 3. The VR scenes were lackluster. Scenes looked like mid-tier 3D assets rather than premium captures or animations. For an experience marketed alongside a Michelin-level restaurant, expectations are higher. Interactivity would have been a bonus. 4. The VR + eating portion was approximately 20-30 minutes. It's rather short for a dinner. 5. The final scene appeared to use poorly stitched 3D video with two visible "seam" lines in the same field of view--distracting and uncomfortable. 6. The eating flow was awkward: - A persistent plate/controller floating in-view breaks immersion. - There is a jarring interruption from the host to tell everyone to eat once the food is ready. SUGGESTION: Hide plates until a course is actually ready, then time the VR so the dish appears in sync with the story beat. Tie it all together! 7. If you look down directly below you, you can see a pair of VR hands. Why?! 8. You cannot drink sake with the headset on because the glass does not fit. Drinking water was possible but precarious as you cannot see the cup. Straws would help with the water at least. 9. You can't interact with your party during the headset portions. That isolation isn't inherent to VR: brief MR "windows" (passthrough on, lights up, headsets down) between acts would let guests acknowledge each other, react to the course, and re-sync socially. 10. Epic.Now is the company that runs the VR, and is linked on Tock, but this is not a real website, just a domain for sale. Their previous website expired as soon as the last season one seating happened (epicnow.space). This just doesn't inspire confidence. As delivered, the VR concept needs a stronger artistic vision, the meal needs more food (or a clear "light tasting" disclosure), and the service flow (eating/drinking) needs redesign. We'd happily return for a classic ICCA omakase, but we can't recommend this VR version unless the above issues have been addressed in season two. Overall great idea, poor execution. read more

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! read more

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This is what I wrote in my google review and thought it would helpful to post it here too. I have been holding back in writing this review because I thought time and distance would help me to calm down. Well, it did not work because I am still enraged over my time and money i wasted at this place. Why is it still in business and how did this place get 1 star from Michelin? We were a party of 3, paid over $1700 and that price did not include any alcohol. My husband booked this place as a surprise and he will never be forgiven for this fiasco. We have experienced other 1 and 2 stars, paid much less and enjoyed 10 times more. The chef kept on bragging how everything was from Hokkaido and that was a point of pride for him in his head. None of us were impressed and did not really care where the ingredient was from when every piece was so mediocre in taste and quality. There was an arrogance to the chef that forced us to smile and obligated to compliment him with every piece he served us. We felt like captive animals in the zoo waiting to make our great escape. All i wanted to do was scream the entire time, run out of the place and get our money back. In the meantime, we kept on drinking the sparkling water to wash out the taste in our mouth and thought the water was included in the fixed price menu of a whopping $1,600. Nope! The meal of $1600 was prepaid by my insane husband and they handed us another receipt in a fancy wood box telling us to pay another $170+ for the water they kept on serving us. The point of this review is for you to think twice before you book and overpay for this so called 1 star Michelin. UGH!!! read more

I had the chance to partake the collaboration experience between Abe-san (from former Kajitsu) and Kazu-san on 2023-06-19, and I am 80% sure it is the best meal I had in my life. The originality and smooth flow of this meal makes me doubt several times during dining, whether I am in a chapter of some sushi manga. The progression is perfectly contrapposto-ed between Kaiseki courses and sushi courses. While the light and elegant kaiseki courses soothe the palate and herald the mouse-watering nigiris, the rich and complex nigiris elicits the eye-catching kaiseki. After heavily hit by a sequence of seasonal classics like hamo and hon-mirugai, the meal conludes a fortississimo with the ayu handroll, a combination of the best of both worlds, a culmination in fragrance and umami. Then it recedes with live-cooked mochi and eel in eggroll, exits with boiled matcha. If I have the appetite, it's an experience for which I would book both seatings. Congratulations to Icca team and I am upping my expectations for future events! read more

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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! read more

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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. read more

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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 read more

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