www.CostaRicaTicas.com

Went here on a CRT rec and I was not disappointed. Minor issues with stock (no white tuna that day! A big minus to me!) but the staff was rather pleasant and accommodating so that made up for a couple snags.

Excellent green tea here (though they charge per cup which I find odd), sashimi is fresh and reasonable, rolls have innovative combos (great stuff with pepper and fish combos) as well as traditional faves (basic maki) and American classics (think Philly, Rainbow, etc).

I would recommend a sashimi sampler and a rice dish though as the rolls were a bit expensive for what they were. Sashimi works out to be about $1 a piece (standard IMO) and the rice dishes were between $6 and $10, quite robust. I got one that had a bit of chicken, a lot of tenderloin and a fair number of shrimp over a fresh, delicate bowl of piping hot rice with egg and veggies. This was quite filling and let me enjoy the rest of the meal without having to worry about the fact that I hadn't eaten anything but a Tica fish box special in about 26 hours.

I'd recommend this place over the other spots in SJ for sushi for sure, although Tin Ho also has a couple decent rolls to mix in with the other Asian fare there.

Great report Wilt. Where is this place?

Fresh tuna is a summer deal, although you find it occasionally in the winter. "White" tuna, albacore, is common farther north starting in June.

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Good food with really crappy service. Also last New Years Eve I had a reservation for 8 PM. Showed up and the restaurant was closed. Nice. Had a RostiPollo New Year.

Ichiban has restaurants, that I know of, in Curridabat, Rohrmoser and Heredia. I have heard they also have one in the Cariari/Belen area but am not sure about that.

Closest one to the gulch is in Curridabat

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This was near not far from Sabana Park, I called for the exact address and it was about 3K colones from Barrio Amon.


They had the white tuna at Fuji and it was excellent. It seemed different than what they serve in the states (Ono, a Hawaiian white tuna) but may have just been an unusually solid cut. Either way, it is different from albacore, which you frequently see served seared or half-seared. This is consumed raw and has more moisture, sort of a mid-point between a fattier tuna and albacore.

Ono is not tuna it is more like a mackeral but yes very tasty.

I liked all the Ichiban outlets I have been to so far but found the one in San Pedro the most impressive one.

Who thought you could find sushi and sashimi on that quality level in Costa Rica. They also serve teppan yaki, yaki tori and other Japanese types of cuisine, but my favourite are always sushi and sashimi.

Great place, great food.

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