Ichika Sushi House

A grilled lobster tail served with a rich, creamy sea urchin sauce.

Four pieces of gently slow-cooked monkfish liver served as a daily special.

Six fresh oysters served on the half shell, topped with a citrus-soy sauce, grated radish, and sliced green onions.

Five thin slices of raw Hokkaido scallop served with salmon roe and a light vinaigrette.

Two pieces of crispy fried shiso leaf topped with fresh sea urchin, crab meat, and tuna.

A tender fillet of black cod marinated in a savory miso glaze and grilled until caramelized.

This hand roll features a combination of A5 wagyu beef, sea urchin, fatty tuna, and scallop.

A hand-rolled seaweed cone filled with sea urchin, chopped fatty tuna, salmon roe, and a fresh shiso leaf.

This dish features a grilled salmon collar, which is a flavorful and tender cut from the area behind the fish's gills.

Fresh sea urchin harvested from the waters of Hokkaido, Japan, served as a delicate, creamy delicacy.

This dish features premium A5-grade Japanese Wagyu beef, known for its exceptional marbling and tenderness.

Fresh, thinly sliced Korean halibut served as a piece of raw fish over vinegared rice or on its own.

Sawara is a type of Japanese Spanish mackerel served as a slice of raw fish over vinegared rice or on its own.

Kanpachi is a high-quality, firm-textured amberjack fish imported from Japan, served as a slice of raw fish over vinegared rice or on its own.

Kinmedai is a premium Japanese golden eye snapper known for its delicate texture and mild, sweet flavor.