During the Edo period, Nihonbashi was the most prosperous town in Japan, and the shops quietly stood in Higashi-Nihonbashi. The owner trained for over 20 years on Rokubei, the twin peaks of Ningyocho, and then became an apprentice at Shimizu in Shinbashi. Finally, after forming a style that satisfied himself, he opened the shop at this location in 2016 with great anticipation. He believed that he had finally arrived after putting in twice the effort due to his clumsiness.
In Japan, just as samurais cherished their swords, sushi chefs value their knives. The single-edged knife used by Iccho is small. He has been using the same knife for over 20 years, sharpening it every day. Through the sensation transmitted from the knife, he can discern the quality of the fish. Additionally, depending on the season, he needs to make adjustments in the way he prepares the fish. That delicate skill has become a part of his body over the course of 20 years.
Edomae-style sushi has three different ways of shaping the sushi rice: "Tatekaeshi," "Kotekaeshi," and "Hontekaeshi." There are very few craftsmen who can use the "Hontekaeshi" technique nowadays. Iccho is one of the few who inherited "Hontekaeshi" from the late Rokubei, his predecessor. Because he has been wielding the knife since the Showa era, he can use genuine techniques.
There is no compromise in his cuisine. Because the ingredients are simple, he ensures that everything used is of the utmost quality. He has conducted extensive research, striving for perfection in the cooking process, from the preparation of the sushi rice to the balance between the toppings and rice, including the combination of red vinegar. Iccho's sushi has a unique and intense umami flavor. It is characterized by a subtle hint of something and a well-balanced secret seasoning. As evidence of this, the tamago (sweet rolled omelet) and kanpyo (dried gourd strips) at the end evoke the same level of excitement as the main dishes. Each dish becomes a masterpiece.
Throughout the shop, Iccho incorporates his commitment to hospitality. The signboard displaying the shop name, hanging on the wall, was written by a famous calligrapher. The pottery and porcelain, such as sake vessels, and the decorations that enhance the atmosphere, are made by renowned artists for those who can appreciate them. The owner is friendly, and conversations with customers liven up. Naturally, customers sitting side by side at the counter become one, creating a sophisticated social gathering.
Hard work pays off. There is no compromise in his work. He constantly develops both classic and new items, always pursuing the ultimate dining experience. One can constantly feel the arrival of a new season. Iccho wants people to experience the traditional skills of Kodo that have been passed down since the Edo period, transcending borders and eras, in this shop and feel Japanese culture.
