Tempura Ichika

Ichika, on Piikoi Street in Ala Moana, pairs tempura and Edomae sushi under one omakase format. Executive Chef Kiyoshi Chikano oversees the tempura side, while Head Sushi Chef Ken Kawakami handles the sushi courses; seafood is sourced in part from Tokyo's Toyosu Market and supplemented with local ingredients.

The restaurant runs a sake pairing program alongside the omakase, and service is in English, which makes the format accessible to visitors unfamiliar with Japanese dining conventions. The menu is structured as a progression of courses rather than an à la carte selection, in keeping with standard omakase practice.

Ichika periodically runs limited-time sake flights tied to specific breweries; one such flight, built around Kokuryu's Fukui-brewed expressions, was offered as a seasonal addition poured through the course rather than a separate menu item. These events are time-bound, so confirming current availability directly with the restaurant is worthwhile before a visit.

Dinner service runs nightly from 5 to 10 p.m., with Sunday closed. The restaurant falls in the luxury price tier, consistent with a chef-led tempura and sushi omakase using imported seafood. Reservations are handled through OpenTable, and the restaurant can also be reached by phone for booking questions.