Executive Sushi Chef

Chef Eiji Ichimura is the executive sushi chef of Sushi Ichimura. Born in Ibaraki, Japan, Chef Ichimura spent his early career developing his skills as a sushi chef via an apprentice in Tokyo for 10 years. At the age of 26, Ichimura arrived in New York and honed his skills further before opening Ichimura on 2nd Avenue and 54th Street in August of 2003. Shortly after restaurant Ichimura’s era in 2007, chef Ichimura spent time consulting for restaurants in LA, New York and London before landing at David Bouley’s Tribeca restaurant Ichimura at Brushstroke. The restaurant was awarded two Michelin stars under Ichimura’s helm. In 2012, The New York Times restaurant critic, Pete Wells awarded Ichimura three stars, calling his food “some of the most remarkable sashimi and sushi” he had ever tasted.

Eiji Ichimura continues to pave the way for omakase sushi in New York, earning the nickname “the sushi astronaut” for his singular approach to aging fish. He plans to share an immersive and interactive experience with diners at Sushi Ichimura.

Executive Chef

Born and raised in Yamagata Prefecture, chef Manabu specialized in Kaiseki cuisine during his studies at culinary school in Miyagi. He continued his training at various highly regarded restaurants in Tokyo, Taiwan and competed in Japan's highly regarded Chef competition, RED (Ryourinin's Emerging Dream). 

Chef Manabu decided to challenge himself and moved to New York and has since worked at various prestigious restaurants such as MIFUNE, Toriko, Uchu, and odo. Chef Manabu is excited to be working with chef Ichimura again since their days at Uchu. 

Group General Manager

Christophe Chatron-Michaud is the Group General Manager for KUMA HOSPITALITY GROUP, providing leadership to ensure the overall success of its three concepts, Michelins-starred l’abeille & Sushi Ichimura, and the intimate l’abeille à côté.Born and raised in Megève, France, Christophe initially aspired to become a chiropractor. However, after graduating with a Baccalaureate Degree in Science, and while working as a server during summer breaks, he discovered a passion for the restaurant industry and began his career in the south of France at Two Michelin-starred restaurant L’Amandier de Mougins, and Three Michelin-starred L’Oasis.At 22, he was offered his first management opportunity in Westchester, New York, where he honed his skills under the mentorship of renowned restaurateur Robert Meyzen at la Crémaillère. Over the next 30 years, he managed the restaurants of some of New York’s top chefs, including David Bouley, Jean-Georges Vongerichten, Daniel Boulud, Charlie Palmer, Gray Kunz, and the Joël Robuchon restaurants in New York where he worked closely with Chef Alain Verzeroli and Chef Mitsunobu Nagae on the opening of Shun, and Le Jardinier.In joining the KUMA HOSPITALITY GROUP, Christophe is aligned with the ownership’s core values, and eager to reinforce the existing standards for optimal performance and spearheading the restaurant group’s next phase of development through its unwavering commitment to excellence.On spare time, Christophe enjoys spending time with his family, being his wife Lissan’s kitchen prep-assistant, visiting restaurants, reading, streaming, playing tennis, and fitness activities.

Group Beverage Director

David Bérubé is the beverage director at Sushi Ichimura as well as Michelin-starred French-Japanese restaurant, l’abeille and its sibling concept l’abeille à côté. Most recently, he was the assistant head sommelier at DANIEL and prior to that, head sommelier at Bar Boulud Boston.

Originally from a small town near Quebec City, Bérubé’s first job in hospitality was as a busboy at the age of 14, sparking interest in a career in the industry. Fast forward to 2018, David passed his Level 3/Advanced Sommelier test and began pursuing the Master path. Thereafter, he accepted an opportunity as a sommelier at DANIEL in 2019 before being promoted to assistant head sommelier in 2021. Over the course of three and a half years, the position instilled new skills and taught him to perform under pressure while finding his leadership style.

On days off, David enjoys precious time with family and working out, while also working to complete his Master Sommelier studies.