Ichiban Sushi & Hibachi

FOOD

Ichiban’s lunch and dinner AYCE menus combine nigiri, maki, special rolls and cooked dishes. Dinner makes the larger raw-fish offering: sashimi includes salmon, tuna, yellowtail, octopus and squid, among other choices. Sashimi comes one piece per order. Nigiri portions increase from one piece at lunch to two at dinner, with eel, red clam and saba joining the dinner selection.

Lunch already includes rolls with distinct preparations. Spider wraps fried soft-shell crab with avocado and cucumber. Dragon starts with shrimp tempura and cucumber, then adds eel, avocado and tobiko on top.

Volcano is lightly fried and contains salmon, crab stick, cream cheese, avocado and tobiko. Hell Fire uses spicy tuna and avocado underneath tuna and seven-spice seasoning. The two names suggest drama, but their actual differences are fried preparation and cream cheese on one side, tuna and spice on the other. America Dream goes further into fried-roll territory with deep-fried crabmeat, cream cheese and avocado, finished with eel sauce and spicy mayo.

Dinner’s Conway roll uses soy paper around spicy tuna, cucumber, avocado, cream cheese, crunch and crabmeat, with unagi sauce and wasabi mayo. Myrtle Beach combines spicy salmon and jalapeño with smoked salmon on top.

Crazy Tuna, also on the dinner menu, combines fried white tuna, spicy tuna and avocado with pepper tuna and wasabi mayo on top. For a simpler roll, eel with avocado or cucumber, yellowtail with jalapeño or scallion, and sweet potato are available at lunch. Maki comes as a six-piece roll or a hand roll. The simpler choices give single ingredients room alongside the more heavily assembled special rolls.

Rock shrimp is fried with spicy mayo. Gyoza, shumai and edamame provide other starts, with miso soup and seaweed salad available as well. The cooked menu includes hibachi, teriyaki, fried rice and lo mein with chicken, shrimp, beef, vegetable or combination choices; dinner adds udon. These dishes belong to the AYCE menus.