Suzuki’s dedication to sourcing the finest fish directly from Japan, combined with his impeccable technique, has positioned Icca as one of New York’s premier sushi destinations.
In addition to the sushi counter, Icca also offers an Italian-influenced kappo experience in a separate dining area. This innovative combination of Japanese and Italian influences reflects the restaurant’s commitment to creativity and tradition, offering guests a unique blend of flavors.
The name Icca comes from the Zen saying, ‘One flower opens the sky in spring,’ and the restaurant has set itself the goal of making flowers bloom in the hearts of its guests. That sensation begins with the decor, which exudes minimalist elegance, highlighting the craftsmanship of the food. The omakase counter, where chef Suzuki meticulously prepares each course, provides an intimate and immersive dining experience, with only a few seats available each evening. Here, guests can observe Suzuki’s mastery up close, adding a personal element to the meal.
Adding to the ambiance is the thoughtful display of traditional Japanese pottery and glassware. The pottery, curated by Shoken Tomomi, is sourced from various regions across Japan, showcasing the unique textures and colors of different ceramics. Additionally, display cases in the bar are lined with delicate Edo-kiriko glassware, renowned for its intricate cuts and thin, artistic design, aimed at enhancing the sensory experience of enjoying sake or whiskey. Add to these features Icca's soft lighting, attentive service, and the quiet hum of conversation, and you have the perfect setting for a truly special occasion.
Suzuki is the mastermind behind Icca's success. A master of Edomae-style sushi, he spent over two decades honing his craft in Tokyo, Shanghai, and Hawaii before bringing his expertise to New York City. His career includes time as head chef at the prestigious Sushi Ginza Onodera, where he built a reputation for his extraordinary knife skills and his deep understanding of fish. At Icca, Suzuki offers a modern interpretation of traditional techniques, blending centuries-old methods with innovative, contemporary touches.
Suzuki is dedicated to creating an omakase experience that showcases the finest ingredients, sourced directly from Japan’s Toyosu market. His signature dishes, such as longtooth grouper and kuro awabi (black abalone), reflect both his commitment to tradition and his flair for modern creativity. By combining his vast knowledge of sushi-making with a willingness to experiment, Suzuki continues to push the boundaries of what Edomae sushi can be in the modern culinary landscape.
Icca earned a Michelin star in its first year of operation, a testament to the skill of chef Suzuki and the restaurant's commitment to excellence. This accolade places Icca among the elite sushi restaurants in New York City, recognized for its high standards of quality, innovation, and artistry. The restaurant has also been praised by various publications, including Bloomberg, which named it one of the 'Nine Best Sushi Restaurants in the US,’ further cementing its reputation as a top dining destination.
