Icca

Ask what it is made with. The menu does not list the ingredients.

In this authentic space with a long walnut counter and "A lump of mud" wall, you will find a wide selection of Japanese whiskey and sake. The drinks selected by the knowledgeable staff are a perfect match with ICCA's cuisine

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

SHOKEN TOMOMI, the curator of this exhibition, has selected dishes made by artists from all over Japan. There are various ceramic production areas scattered all over Japan, and each of them has a different clay, pattern and color, which makes Japanese food look even more delicious

Ask whether there is dashi in it, dashi is a stock made from bonito.

Sushi chef Kazushige Suzuki has trained in Tokyo, Shanghai, Hawaii, New York, and other gourmet destinations around the world, and if you want to enjoy traditional Edomae Sushi here in New York, you must get the OMAKASE SEAT at ICCA

The chef carefully selects seasonal ingredients for each course, with a focus on fresh fish shipped directly from Toyosu and Kyushu, and “ Tokachi herb beef” carefully raised on the restaurant's own farm. You can enjoy Edomae Sushi and exquisite cuisine in a relaxed atmosphere