Bites Nearby: Ichigo Ichie

As a student of business, a former athlete, a current coach, and a critic of fine dining,  I believe fundamentals are at the core of excellence. Heart and technique are both required to achieve top performance in sports. In the restaurant business, food, atmosphere, and service are the fundamentals that are building blocks for a profitable business. If one of the three is lacking, it does not automatically mean the restaurant won’t make it, but it will never achieve the level of excellence that are characteristic of Olympic athletes and Fortune 500 companies. 

Ichigo Ichie on Highland Avenue in Seekonk is a hibachi and sushi restaurant that opened in 2009. They have some great things going for it, but need some brushing up on fundamentals in order to realize the potential that is easily within reach. Ichigo Ichie started from scratch with a newly constructed building, and spent their money in all the right places. Upon entering the front doors, the dark lighting and koi pond with waterfall in the vestibule set a great tone for what is to come.

When entering the main restaurant, visitors have the option to sit at a hibachi table with food cooked right in front of you by a trained hibachi chef, a customary dinner service table, or at the bar. The glowing blue neon lights and beaded glass fixtures throughout the bar and sushi counter create an atmosphere that is engaging and exciting (without being tacky). The cut stone and granite running throughout the walls and hibachi tables are enhanced by the lighting and give it a high-end expensive feel. The metal covers on the menu’s carry the tasteful extravagance through to the little details. 

The reception upon entering was friendly and warm. Amy, my partner in eating adventures, and I had dined here once before and we sat on the hibachi side. This time we were torn between testing the traditional dinner side and the show of the hibachi side. We even went so far as to sit down on the traditional side before changing our minds and moving to a hibachi table. Our change of mind was surprisingly well-received by the waitress.

Amy’s strawberry shortcake whipped cream vodka martini was selected from an extensive martini list and showed creativity from the bar and delivered on taste. Hibachi dinners usually come with more than enough food to satisfy, but we elected (only for the benefit of the reader of course) to split an appetizer anyways. The Beef Negimaki was hot strips of beef rolled around a scallion filling with teriyaki sauce on top. I don’t know if it was the beef or the sauce, but it was missing a salty deliciousness that would be characteristic of the dish as described.

The hibachi entrees were prepared with showmanship and flair that we enjoyed very much. Our chef squirted saki in mouths, lit things on fire, and flipped veggies at patrons with gusto. However, the dipping sauces were watered down, and the selected proteins lacked a little seasoning and flavor. Between Amy and I, we had a variety of scallops, chicken, and beef to sample. Nothing was bad by any stretch, just not great, and at the prices standard of hibachi cuisine, we felt the atmosphere outshined the quality of food both times we dined at Ichigo Ichie. I do need to mention that not much food made it home, and what leftovers I did bring, didn’t last long in the fridge.

Ichigo Ichie is a winner on entertainment value. The hibachi chefs are fun to watch, and they engage the diners. The experience as a whole makes for a great time with a group of friends or family. Amy and I, dining as a couple, had the choice of whether to engage the others diners placed at our grill table or not. This night, we opted to keep to ourselves. I would certainly go back to Ichigo Ichie. Their sushi menu looked fantastic and the combination of dinner with the show is a blast, especially if we have a small group looking to dine with some excitement.