Omakase Ichi — Restaurant in New York

This is the first omakase experience on the island, and that deserves recognition. The food scene in the island is constantly shifting with a lot of businesses that pop up and flounder within just a year or so. Here is to hoping things go differently for Omakase Ichi, as it certainly deserves a chance. First off, the food selection is totally up to the chef. You can choose add-on items at the end, but the courses are largely not your fate to choose. That being said, I had 5 appetizers, 11 nigiris, and 1 dessert when I was there and it was excellent. It's well-on-par with that of omakases that you might find in Manhattan on the lower price range. But that doesn't mean the quality is bad at all. They change their menu daily due to procurement of fresh fish, 70 percent of which is allegedly from Japan. Their Toro is excellently fatty, and their rockfish and kampachi are wonderfully toothsome and clean-tasting. Some dishes you may disagree with based on preference, but the quality is unmistakable. My favorite bite was actually the ankimo appetizer (monkfish liver). The crispy rice they import from Japan is also deliciously smoky and crunchy. The format of omakase here is unique in that they book by time slot and everyone in a time slot should be present so that everyone eats at the same time. The chefs and servers are extremely attentive and will wait for someone to finish their course before serving the next to everyone else. The sake pairings are well-thought out and the servers keep your tea and water well filled. They also have some cocktails and non-alcoholic drinks that do not overpower the delicate sushi. The ambience of the place is dim, like a stage, with the spotlight focused on the chefs. You can see curious bits of decor like some pottery or sake bottles behind the chef. They are like accompaniments for your eyes as you watch the chefs prepare your food before your eyes. Overall, omakase Ichi is a good place for an islander to dip their toes in the experience of omakase. This is something new to the island and I...

From the moment you step into the intimate omakase restaurant, I was immediately greeted by a serene atmosphere.. Soft lighting, minimalist decor, and the gentle hum of conversation created a sense of calm and anticipation. The counter seating arrangement allowed for an up-close and personal engagement with the chef, enhancing the immersive nature of the experience.

Service: The service was impeccable from start to finish. We sat with chef Mike, who was very knowledgeable, personable and very nice. The owner Jimmy, was present as well. Everyone was super friendly and tried their hardest to make you feel welcomed.

Culinary Delights: The highlight of the evening, undoubtedly, was the impeccable parade of delicacies placed before me. Each sushi piece was a masterpiece on its own, a pristine work of edible art. The assortment of fish, expertly selected and prepared, showcased the chef's profound understanding of flavor profiles and culinary techniques.

From the first bite, the sashimi melted on my tongue with a buttery texture that only the freshest seafood can offer. The delicate balance of flavors—subtle sweetness, umami richness, and a touch of acidity—elevated each bite into a symphony of taste. The sushi rice, perfectly seasoned, provided the ideal foundation, showcasing the pristine seafood without overpowering it.

The variety of fish presented was astounding, ranging from timeless classics like otoro, uni, and ebi to unexpected, but delightful gems like blue fin tuna and Otoro. My favorite was the baby yellow tail. Each piece was a journey of its own, unique in flavor, texture, and visual presentation. Every dish out did the previous one.

For dessert we were given the sweet Japanese melon. It was so juicy and definitely great for an ending. Cleans the pallet.

Great experience and wonderful ambience. We will be back soon and wish them...

The first omakase restaurant in Staten Island, which is such a wonderful delight! All the staff were very friendly, kind, and fun to talk to; they speak both English and Cantonese, perhaps even other dialedte as well. The dining counter only seats 8, and they have three separate seating time, which are 4pm, 6pm, and 8pm. The chefs put a lot of effort into constructing each course, and the ingredients are definitely very fresh, which is relatively comparable to the amazing quality of fish in Japan.

For 16 courses, the $118 price tag is definitely reasonable. They come with quite a bit of starter dishes, and my favorite is definitely the yuzu abalone jelly, the crispy toro tartare, and surprisingly, the wakame soup, which is reminiscent of the broth used to make oden! They were all displayed in beautiful ceramics and it was very aesthetically pleasing! For the main, my favorites were the shima aji, which comes with pickled wasabi and sweet soy sauce; the hotate that comes with yuzu jelly and wasabi sea salt, the kanpanchi with its flavorful condiment, and of course the Miyazaki A5 wagyu beef with uni on top!

Since they're brand new, there's definitely room for improvement. For example, a few courses came out a bit under seasoned, such as the madai, botan ebi, king salmon, bluefin tuna and bluefin otoro, all of which could've been enhanced with simply a drop or two of their sweet soy sauce to enhance its amazing freshness even more. It's a simple fix and I'm sure they'll only continue to improve! Definitely a very pleasant experience!

Thank you Wilson and everyone else for taking such good care of us; would've loved to converse with you more but you were unfortunately preoccupied by another diner, so perhaps next time.

Thank you for reading and...