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Among real sushi enthusiasts, Chef Eiji Ichimura is a household name. His career in the city spans two decades, and his commitment to edomae-style omakase has shaped this city’s sushi sensibility. He now finds himself in Tribeca behind a 10-seat counter made from gorgeous cedar wood. In some ways, there are no surprises: He works meticulously and at his own pace, slicing fish flown in from Japan three times a week. His rice is defined and generally warm, and his uni and caviar sandwich as well as his double and triple-layer tuna nigiri are still signatures. There’s just one thing: the price is steep, but that doesn’t faze his regulars, of which there are many. But regular or not, he treats everyone like a guest of his home.