Sushi Ichigo

The story

Sushi Ichigo (鮨 いち伍) – Edomae Sushi in Tokyo’s Setagaya, Michelin Recommended

Sushi Ichigo (鮨 いち伍)

In Tokyo’s quiet Setagaya ward, a seven-minute walk from Chitose-Karasuyama Station, Sushi Ichigo (鮨 いち伍) delivers an Edomae sushi experience rooted in tradition and personal care. The restaurant has earned a Michelin Recommended distinction, a testament to its unwavering standards.

Chef Tatsuya Higuchi, whose background in washoku informs his approach, personally selects fish at Toyosu Market, building relationships with wholesalers to secure the finest ingredients. His commitment to detail is evident from the first bite. The rice is cooked in a traditional Southern iron kama (pot) using Koshikari from Yamagata’s Okitama region, grown via the Makamo farming method. Only grains that pass strict taste inspections make it to the counter. The rice is seasoned with red vinegar, a choice Chef Higuchi believes enhances both delicate white fish and richer cuts like tuna and yellowtail.

The signature course—a ¥19,800 omakase—features eight appetizers followed by ten pieces of sushi. The appetizers draw on Chef Higuchi’s washuku experience, offering a refined start before the sushi course. Standouts from the gallery include Iwashi no bōzushi (sardine stick sushi), Aji (horse mackerel), sanma (Pacific saury), and saba (mackerel), alongside a rich, creamy oyster from Akkeshi, Hokkaido. For tuna lovers, the Ōma hon-maguro (bluefin tuna) from the prestigious Ishi-tsukasa lineage is celebrated for its intense umami.

The beverage menu complements the meal with a thoughtful selection of seasonal sake—including Tanagokoro junmai, Hidaka Yusuke junmai ginjō, and Kuro-ryu daiginjō—along with shochu, plum wine, and a small wine list with options like GYOTAKU white and Gosset Champagne.

With just twelve seats—eight at the counter and four at a table—Sushi Ichigo offers an intimate setting where each guest receives focused attention. Dinner service runs from 5:00 PM to 10:00 PM (last entry at 8:30 PM), closed Mondays. The restaurant is cashless, accepting major credit cards, and the atmosphere is calm and professional, letting the craftsmanship of each piece speak for itself.