EXECUTIVE CHEF
Sushi chef Kazushige Suzuki has trained in Tokyo, Shanghai, Hawaii, New York, and other gourmet destinations around the world, and if you want to enjoy traditional Edomae Sushi here in New York, you must get the OMAKASE SEAT at ICCA.
OMAKASE COUNTER
The chef carefully selects seasonal ingredients for each course, with a focus on fresh fish shipped directly from Toyosu and Kyushu, and “ Tokachi herb beef” carefully raised on the restaurant's own farm. You can enjoy Edomae Sushi and exquisite cuisine in a relaxed atmosphere.
BAR
In this authentic space with a long walnut counter and "A lump of mud" wall, you will find a wide selection of Japanese whiskey and sake. The drinks selected by the knowledgeable staff are a perfect match with ICCA's cuisine.
INGREDIENTS
The ingredients are always carefully selected and served with the season in mind. Japanese seafood, which is hard to come by, and fresh beef from Hokkaido, Japan, are all flown in. Vegetables and fruits are not limited to those from Japan, but the chef obtains and
prepares the freshest produce available at the time. By eating seasonal ingredients, you can feel the blessings of nature and the changes of the seasons.
POTTERY
SHOKEN TOMOMI, the curator of this exhibition, has selected dishes made by artists from all over Japan. There are various ceramic production areas scattered all over Japan, and each of them has a different clay, pattern and color, which makes Japanese food look even more delicious
GLASS
“Edo-kiriko" has a wonderfully artistic design and cut. ”Usu-hari" glasses are incredibly thin and delicate. The bar's showcases are lined with a variety of beautiful traditional Japanese crafts that look like works of art. Drinking sake or whiskey in these delicate glasses will bring out the aroma and make it more mellow and delicious.
