The story
Sushi Ikumi sits on a quiet stretch of Sullivan Street in SoHo, a calm counterpoint to the city around it. The restaurant is a sibling to Hirohisa, where Chef Hiro built a reputation for coaxing the best from each season’s ingredients. At Sushi Ikumi, that philosophy deepens: the kitchen respects the art of wholeness, treating natural environment, local and seasonal produce, and dedicated producers as one connected system. Every ingredient is used with intention, and the commitment to zero waste runs through every course.
The omakase here is not just raw fish over rice. It is founded on the tradition and technique of kaiseki cuisine — the multi-course Japanese meal that prizes balance, seasonality, and precise preparation. That foundation allows the team to build creative, evolving sushi that surprises without losing its grounding. Dinner service runs Tuesday through Saturday at two seatings, 6:00 pm and 8:30 pm, with a tasting menu priced at $220. Saturday lunch offers a shorter, $150 omakase at 11:45 am and 1:15 pm.
The dining room is intimate counter seating, where guests watch each piece formed and presented. The atmosphere is focused but warm, fueled by the same respect for nature that guides the menu. Sushi Ikumi earned a Michelin Recommended distinction in 2026, a nod to its steady execution and clear point of view. For those who appreciate Japanese cuisine that is both grounded and inventive, this is a meal that leaves a lasting impression.
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