Around The World
By The Foodies./ firstname.lastname@example.org
Calling on a careers worth
of experience dating back to 1972, Tokyo-born Ichiro Yamagishi
and his team took six months to design the interior space
at Ichiz, and they knocked it out of the park.
Pairing a black-and-white interior with deep brown floors,
soft lighting and signature interior touches check
out the brushed stone and copper carving as a particularly
cool touch they transformed the former home of Musashino,
a traditional Japanese eatery, into a space that exudes metropolitan,
As a sake bar, Ichiz is a new concept for Huntington village.
They offer 16 varieties of sake by the glass, carafe and bottle,
from standouts like Jumai Dai-Ginjyo, Junmai Ginjyo, Tokubetsu
Junmai, Junmai and Hakushira Sake. Unfiltered Nigori sake
is also available, along with plum wine, five varieties of
Shochu and Sapporo draft and Koedo bottled beers, along with
a selection of domestic and imported brews. Along with that,
theres an extensive wine of reds, whites and sparkling
by the glass or bottle and a selection of 17 inventive martinis
and cocktails ($12).
Once youve handled the libation front, explore and savor
the eclectic small plates on a menu that just starts at sushi
and goes wild with imagination from there. Ichiro said his
goal is to make his cuisine stand out.
Something unique, he said. Today, everybody
makes sushi rolls. I want to make something different to give
to the people.
His Godzilla Roll ($10) blends spicy tuna, crab and asparagus
in a bursting roll, which is then deep-fried and served with
wasabi sauce. A master sushi chef who owned East Setaukets
Sushi-Ichi for more than a decade, his signature roll is a
spicy treat that blends textures beautifully and should delight
any tuna lover. So too will Spicy Tuna served on a toasted
Jalapeno poppers ($8) come alive anew with Japanese flair.
The best way to describe them is as a jalapeno tempura, filled
carefully with cream cheese, cheddar cheese and spicy tuna
to create a lighter, crisper and more delicate spin on the
Tex-Mex favorite. Herb-marinated salmon, topped in decadent
champagne cream cheese ($12) is sweet and sophisticated. Weve
heard a lot about the Filet Mignon Sliders with Wasabi Mayo
($13) and have them on our list next time we visit.
And then there are the oysters. Oh, the oysters. Ying is the
master of the oysters, and presents them fresh and raw ($6
for shooters, $9 for a deluxe shooter with uni and quail egg,
$12 for a half-dozen) or sautéed in an outrageous garlic
and butter sauce ($13) that demands being drunk right out
of the shell. Oyster lovers should be very comfortable indeed
at Ichiz in the near future, as should any lover of Japanese
cuisine, an expertly mixed drink and a sophisticated night
on the town.