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Since 2012, Eiji Ichimura has been behind the exceptional omakase at the Michelin-starred sushi bar attached to David Bouley’s Brushstroke. Now the veteran sushi chef goes solo with this 10-seat Tribeca counter, where he stocks the daily-changing omakase with both aged and fresh cuts of fish, many of which are sourced directly from Tokyo’s famed Tsukiji market. The menu, spread across two hours, features zensai (Japanese snacks), soups, sashimi, sushi, dessert and tea service, all served on a bar made of sleek Brazilian brown quartz. Diners can pair the menu with natural wines chosen by Wildair wine director Jorge Riera or stick to sakes curated by Ichimura’s longtime collaborator Chizuko Niikawa-Helton.