This is a top notch sushi restaurant that earns extra points for being located outside of known sushi zones like Los Angeles, San Francisco and New York City. I was originally turned onto Ichiban when consulting with a sushi snob friend before traveling to Salt Lake City on business. I was skeptical at first, but upon my first bite of very fresh fish washed down by a delicious cold sake I knew I had found a great sushi restaurant. So good that when I later took a friend who regularly travels to Japan, he raved.

What makes this place so good is first and foremost the quality of fish and sushi preparation. The fish is clearly flown in daily. The preparation is classic sushi style and the sushi chefs are meticulous. One of my favorite styles of sushi is spicy rolls and Ichiban has my all time favorite spicy tuna roll. Their secret is that rather than using the typical combination of mayo and sriracha, they use hot chili oil...its soooo GOOD!

The decor is really nice inside the restaurant which appears to have been converted from a church. The service is excellent and the owner Peggy Whiting is always there and very friendly. She makes it a point to interact with customers to ensure satisfaction.

The great food and service is nicely complemented by a very good selection of cold sakes.