The Mizu Lounge - Port Townsend

Based on a solid recommendation from a friend, our first station in Port Townsend Ichikawa was for sushi. Super near the ferry. We enjoyed everything we ordered. Tempura Scallops were fantastic, could have eaten more, the gyoza were some of the best we ever had, tender, fresh, perfectly steamed. We had three reels, a salmon tuna reel, a dung crab reel and an additional tuna reel. The fat Toro was also delicious. Large selection of drinks, great atmosphere. A little loud in the room where the sushi bar is, so we decided to sit on the other side of the restaurant. If we were to go back there, we wish we had lived closer.

We've been in Ichikawa for four years. Last time it updated the restaurant decor, sushi bar and menu. Much better service and sushi prep. We really enjoyed the friendly service and the sushi. Will definitely return.

My husband and I had a unbelievably lovely experience dining here! I have a million dietary restrictions due to health issues that make it VERY difficult to dine out. Mark and his staff went above and beyond to help me feel safe in their very knowledgeable hands. Sushi is so special to us and we had a beautiful anniversary dinner here. Thank you again to Mark and his entire staff for amazing quality and attention to detail. We look forward to coming back soon.

We had such a wonderful meal tonight. We were regulars until a few years ago, but then new owners transformed a favorite destination into a place to avoid. Now, Ichikawa is better than ever. Chef Peter Nakamura remains at the top of his art. The decor and service can't be beat. Everything was splendid. We are so happy to be back in the club.

Although Sushi Bar is in the title, It represents only a fraction of the area of the menu. Japan is now home to some of the best single malted whiskeys in the world (Scotland note and some of the best are on the menu for tasting. In a style that allows the customer to share the whisky with others at the table in glasses for the purpose. Of course, the improper tasting of Japanese whisky was a hit. Also known is the Japanese preference for beef (e.g. Wagu). The cuts are prepared for perfection and will appeal to every steak lover, especially when pared with the corresponding whisky. The seafood is also satisfying, but as the cold wet winter evening in the Pacific Northwest, the seafood stews were more attractive than the sushi. Some sushi cuts were not available because of the season, but I think this is a quibble best to comment left to someone else. Clear a cut above: