Icca offers the kind of rarefied dining experience that reminds you why people are still willing to plan months ahead and invest significantly in a great meal. This intimate counter-only space showcases Chef Kazushige Suzuki’s masterful approach to Edomae sushi with a clarity of vision that’s increasingly rare even in Tokyo.

The progression of the omakase unfolds with a mesmerizing rhythm – each piece arriving at precisely the right temperature, seasoned with a custom blend of soy or a whisper of freshly grated wasabi. What separates Icca from other high-end sushi experiences is Chef Suzuki’s aging and curing techniques, which coax unexpected depth from familiar fish. A piece of lean tuna might be aged just long enough to develop profound umami notes without sacrificing texture, while a bite of mackerel achieves perfect equilibrium between fattiness and clean ocean flavor.

The space itself creates an atmosphere of focused appreciation – minimalist without being austere, quiet enough for conversation but with subtle background music that enhances rather than distracts. The sake pairings deserve special mention, offering genuinely illuminating combinations rather than merely acceptable accompaniments.

What makes an evening at Icca worth both the advance planning and the significant investment is the sense of being in the hands of a true master. There’s a reason the restaurant earned its Michelin stars so quickly – this is sushi at a level of precision and thoughtfulness that transforms simple ingredients into something approaching transcendence, creating a dining experience that lingers in memory long after the final perfect bite.