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Ankimo, or Japanese monkfish liver, is a winter delicacy prized for its creamy texture and deep umami. Often compared to foie gras, it reaches its finest expression during the colder months, when its richness becomes both balanced and refined. Traditionally, ankimo is steamed and served simply with ponzu sauce, allowing its natural flavor to remain clean and direct. At Sushi Ichika, however, we take a different approach. Our ankimo is gently simmered, a method that allows th

Ezo abalone from the cold waters of Hokkaido is prized for its clarity of flavor and composed structure. Though modest in size, it carries a firm texture and a pleasantly crisp bite, shaped by the cold, nutrient-rich environment in which it grows. Its aroma is distinctly maritime, offering a clean and lingering expression of the sea. This month, we focus on Ezo abalone for its ability to reveal different qualities through careful preparation. Handled with restraint, the ingre

As we welcome the New Year, we extend our warmest wishes for a year filled with balance, good health, and thoughtful moments at the table. In sushi, the beginning of the year often coincides with a season of clarity, when ingredients reach a quiet and refined peak. This month, we recommend tuna . Winter is a time when tuna settles into one of its most balanced states, shaped by colder waters and slower movement. As ocean temperatures drop, the flesh tightens, giving the fis