As a newer addition to the scene, former Ginza Onodera chef, Kazushige Suzuki, presides over this six-seat engagement that puts seafood flown in daily from fish markets in Tokyo and Fukuoka to excellent use. Throughout the $400 omakase at Icca, he incorporates subtle Italian influences. Take, for example, his signature starter: finely pulled Hokkaido hairy crab arranged into a delicate mountain atop capellini pasta with a vibrant green sauce made from chrysanthemum. After the appetizer block, guests embark on a 10-bite nigiri series that begins with another signature: nigiri made from rice and abalone liver.
How to book: Reservations available via Tock