Icca sits on the high echelon of NYC's sushi scene and it - icca New York - Kaufe eine Reservierung
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😍 5/5 - Icca sits on the high echelon of NYC's sushi scene and it
By 👻 @Yutong L., 03/05/2023 3:00 am
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Icca sits on the high echelon of NYC's sushi scene and it is my top 2 favorite sushiya. Kazu oyakata surprises me with better techniques every time I come back. From start to end, the dining experience is blessed with a dedicated attention to details from the whole team. The dining environment is very comfortable and feels like home.I believe reviewing high end sushiya is highly personal and is comparable to ranking one's favorite luxury brand. Therefore I strive to be impartial but for those who are reading this, my favorite flavors may or may not fit your preference. Hope you find this review amusing at least.Kazu-san's meticulous techniques in crafting the sauce for appetizers blends a little bit Italian influence on some of the finest products from Hokkaido, so that the flavor profile benefits from good synergies between the ingredients and the condiments. Since the closure of Augustine, I have yet had a jaw dropping uni pasta until I dined at Icca, which only has a better version by unifying the rich sweetness of the uni and the clean sweetness of the kegani with a creamy celery sauce, echoing the very namesake of the restaurant. Among many other dishes, his abalone stew and abalone liver sauce nigiri have always made water in my mouth.Kazu-san's nigiri course includes some of the best seafood in the season with a focus on slightly lighter taste profile. He seasons sushi rice with red vinegar to create stronger flavors that balance well with his choice of fish. As a degenerate for more intense flavors, I mourn at the lack of kohada but Kazu-san well compensates with his more flavorful red fish. I find his chutoro and otoro have a delightful combination the umami taste of the aged protein and the salty, sour and sweet taste from the nikiri sauce. Kazu-san's shima aji is my favorite from the nigiri course. This lightly aged piece has a lean texture but fatty and unami after taste. It achieves a perfect balance with the sushi rice. One noteworthy sushi course is the nodoguro hand roll. Nodoguro is more commonly served as a nigiri course, but I find the hand roll an excellent treatment since it combines the delicate creamy dish with the salty crispy seaweed, further emphasizing the fragrance of the fish itself (and of course, there's more fish in the hand roll than a nigiri). It is without a doubt a treat enjoyable for everyone who is not allergic to seafood.I would wholeheartedly recommend Icca for anyone interested in authentic edomae sushi.
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