Pete Wells' three-star New York Times review of Ichimura in the fall of 2012 put this 12-seat sushi bar on the map. Chef's choice—omakase—is the only game in town. Sashimi and Edomae-style sushi are crafted by a Japanese sage, Eiji Ichimura, who labors near the entrance to Brushstroke, the Japanese restaurant owned by David Bouley. Cooked food is also available from Brushstroke's kitchen. The nook is quietly meditative, allowing concentration to be fully on Mr. Ichimura's mastery of fish and rice.