A defender of the traditions and techniques of Edo-style sushi, the chef always puts the guest first, whether service is an omakase set meal or à la carte. Sushi Ichijo feels steeped in the very soul of old-school sushi. Japanese halfbeak and horse mackerel are prepared with condensed soy sauce; simmered conger eel is served with salt and soy syrup for a contrast in flavour. The chef gives pride of place to tried-and-true sushi techniques while adding a twist or two to show his creativity. Honest workmanship shines in every morsel.