Ichiban

Contributor

Citysearch

The Scene
Fish tanks, irreverent murals of dancing sumo wrestlers and stained-glass windows work in harmony, not quite disguising the building's religious origins.

The Food
Chef Peggi Whiting went from Salt Lake to Japan to learn by the side of one of the great sushi masters. A decade in Park City helped her shape a menu with a popular appeal. Sushi is the focus, with a variety of nigiri, maki and special rolls adapted to Utah tastes. The menu is balanced with tempura, teriyaki and sukiyaki offerings. For appetizers, the seafood gyoza are easy to love, as is the Kushi Ten, a nicely done tempura kabob. But sushi is the main event here--the deep-fried Charlie and Funky Charlie are easy to savor, and Mikey's mega roll is excellent, with soft shell crab, shrimp tempura and flying fish eggs.