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Ichiban
Culinary Show Biz with
Great Flavor!
 One of the most enjoyable evenings
one can have while dining in Reno is to visit Ichiban Japanese
Steakhouse. Located in Harrah’s casino you will be treated like
‘number one’, and that’s what Ichiban means in the native
language. Gloria and Morris Salem have made this family
business part of the restaurant scene here for the past 25
years. Less than a year in the casino, people have discovered
this original family-style dining eatery.
Teppanyaki is that true show biz
style of cooking in front of the audience with talented chefs
who juggle, razzle and dazzle everyone at the table. It’s a
great venue for special occasions and definitely a treat for
kids of all ages. During its 200 year history, this form of
tabletop cooking has developed into a highly refined and
beautiful form of expression, characterized by an intricate
combination of presentation and knife skills. Everyone loves
the onion volcano…now aren’t you curious? Another highlight of
Ichiban’s is its 17 seat, all-you-can-eat Sushi bar including
salads and tempura chicken, shrimp and vegetables.
 What has become a Japanese culinary art with
delicious flavor and colorful form, actually evolved from very
meager beginnings. In the 7th century, Southeast Asians
introduced the technique of pickling. The Japanese acquired this
same practice which consisted of packing fish with rice. Nare-Sushi
is 1300 years old and refers to the finished edible product
resulting from this early method.
Nama-Nare refers to this more rapid process of
pickling which cut the fermentation time while including the
rice as part of the meal. Improvements through the centuries
came about because of a few entrepreneurial Japanese who
possessed the knack for recipe variation. The 17th century saw
this delicate finger food complimented with vinegar. Matsumoto
Yoshiichi of Edo (Tokyo) introduced the use of rice vinegar into
the sushi rice. It served to reduce the usual lengthy
preparation while adding a pleasant flavor of tartness.
 In the 1820's Hanaya Yohei of Edo (Tokyo) brought
to Edoites a recipe most similar to what we are served today.
His morsels, which included Sashimi (fresh sliced raw fish) or
seafood combined with the vinegared rice, were prepared and
served for customers
directly from his sushi stall. Not only did Hanaya introduce raw fish to sushi rice (Edomae-Sushi/Nigiri-Sushi),
he began a tradition of serving snack food at its freshest and
fastest.
His idea won immediate favor over the more
time-honored sushi dishes. The portable stall was popular
through WWII and was the "Fast Food" predecessor to the sushi
bars of today. This healthy and delicious mouthful saw its most
recent transformation in the 20th century. Sushi now appears
world wide with a United States popularity increase around the
late 1970's. These adventurous and tasty creations can be found
in
 the most elegant of settings or the grocery market counter.
But Sushi is about culinary expertise and
an Itamae-San (expert Chef) continually strives to master
his/her skill while performing for the delight of the patron and
serving an array of bright colors, mouthwatering tastes and
tingling sensations. The Salem’s are proud of the fact that
they serve the freshest Ahi and Hamachi is all of northern
Nevada. Just the history of these rolled treasures should
warrant a taste … so give in and enjoy an authentic Japanese
edible art form.
You enter through a Japanese garden, over a
bridge covering a trickling stream to a nice size dinning room
where several folks are seated on three side of a
 stainless
cooking surface. There is a wonderful, continuous service and
the menu has something for everyone. There is a good wine list
with 18 varietals by-the-glass and, of course, sake. Also a
variety of specialty drinks for those adventurous types.
The restaurant serves dinner seven days a week
from 4:30p.m. until 11:00p.m. and reservations are recommended
by calling (775)323-5550.
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