Our Story
An omakase counter,
without the intimidation.
Ichiwa began as a simple idea — that a proper omakase experience doesn't need to come with an eye-watering bill or a six-month waitlist. Behind the counter, whole tuna are broken down by hand, seasonal fish is flown in for the week, and every course is built to be eaten the moment it's placed in front of you.
No two seatings are quite the same. The chef reads the ingredients of the day and builds the course around them — a story told one plate at a time.
Explore Omakase
