I had always wanted to visit Takuo-san and finally had the chance to go for the first time! I was a bit nervous at first sitting at the counter right in front of the head chef, but his smile was so kind and reassuring. He explained everything to us and it was really enjoyable! The dishes we had included: thick and delicious hataebodai sushi, kombu-marinated north scallop, blackthroat seaperch, saury sushi, white shrimp sushi (which was delicious!), matsutake mushroom chawanmushi, squid sushi, squid legs sushi, crab sushi wrapped in seaweed, saury skin with white fish roe, konoshiro gizzard shad sushi, lean tuna sushi (so tasty!), fatty tuna sushi (even more delicious!), fatty tuna hand-rolled sushi, mecha-umai ohagi, mehikari red sea urchin battleship sushi (very sweet!), two skewers, conger eel sushi (fluffy!), shiso leaf, daikon radish, and plum (refreshing!), egg ginger ice cream. For drinks, we had white beer, white wine, and three types of sake, all of which were delicious! Especially enjoyed the Tanaka Rokugo and Mimuro Sugi sake. The top-notch sushi and tasty drinks made for a maximum happiness level! I will definitely visit again.

Sushi Takumi genealogy. Second in command? The head chef was in the kitchen. THE classic. ★★★★★ Will definitely come back ★★★⭐︎ Would recommend to someone ★★⭐︎⭐︎ It was good ★⭐︎⭐︎⭐︎ Something was disappointing ★⭐︎⭐︎⭐︎⭐︎ Shouldn't have gone...

I was taken to a delicious sushi restaurant in Nishi-Azabu by a business partner. Later, I found out that it was a Michelin-starred sushi restaurant. When I arrived at the reserved time of 5:00 pm, the staff greeted me warmly. The service was exceptional. Sushi was served one after another, and I lost count of how many pieces I ate. Each piece was meticulously prepared, bringing out the natural flavors of the ingredients with a unique twist. While I always believe that the best sushi is made with fresh ingredients, this level of sushi is like fine French cuisine, elevating the ingredients to a whole new level. I had the opportunity to try rare delicacies like "Daizen's fresh sea urchin," and it was a truly blissful experience. Although I was impressed by the Michelin-star quality, I couldn't help but feel that the sushi chefs lacked a bit of friendliness and sometimes came off as condescending with their knowledge of sushi.

Edamame clams, flavored with sansho pepper, are delicious. The red snapper roe and flounder are also excellent. The flounder fins, bird shellfish, cherry trout, mantis shrimp, young sweetfish, white shrimp, and bonito are all served cold. The steamed egg custard with crab and sea urchin, simmered octopus, small skin squid, horse mackerel, grilled fish with daikon radish and plum shiso tuna are all delicious. The medium fatty tuna pickled dish, clear soup, shrimp, conger eel, and egg are also included.

.Nishiazabu Taku Michelin 1-star restaurant ⭐️5⭐️ I want to go there so much. I love it so much that I don't want to tell anyone about it. ⭐️4⭐️ If someone asks for a recommendation, I will introduce this place. I want to go there if I have the chance. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm, I'd prefer to try a different restaurant if possible. ⭐️1⭐️ I don't want to go. Personally, I do not recommend it. 🙅‍♀️ Instagram @tokyo_gourmet_yokutaberuko On Tabelog, I only introduce restaurants with a rating of 4 or 5 stars ✨ #Nishiazabu gourmet #Nishiazabu cafe #Nishiazabu lunch #Nishiazabu #Nishiazabu date #Tokyo gourmet #Tokyo cafe #Tokyo lunch #Tokyo date #Tokyo #Tokyo trip #Tokyo restaurant #Tokyo cafe #Tokyo trip #Tokyo cafe #Japan trip #Taku #Sushi #Tokyo sushi #Nishiazabu Taku #Michelin 1-star #Michelin

I visited the restaurant for the first time in a few years, recommended by a friend. I had the first new rice of the year, which was delicious in a three-piece set. I also tried some saury. We enjoyed grilled cuttlefish, spring sea bream, and grilled cuttlefish legs as appetizers. The sommelier helped us choose a wine.

Four friends and I visited this restaurant. We used a private room which had a cozy atmosphere, making it easy to talk. Due to the impact of COVID-19, it was easy to make a reservation. The food was served in a style where appetizers and sushi alternated. As expected from a Michelin restaurant, every dish was impressively delicious. The sushi used red vinegar, giving it a perfect level of acidity. This was the best restaurant I've been to recently. I definitely want to go back!

Three people visited the restaurant starting at 9:00 PM. It's about a 10-minute brisk walk from Nogizaka Station Exit 5. The counter is in a U-shape with 8 seats. They are open until 1:00 AM, making it one of the few sushi restaurants that cater to late-night diners. The chef serves appetizers and sushi at a comfortable pace, not all at once. The sushi rice comes in both red and white varieties, depending on the topping. The yellowtail sushi was particularly delicious. The soup had plenty of ornithine and clam essence. For dessert, they offer 5 types of homemade ice cream (ginger, roasted green tea, brown rice tea, soy sauce, and roasted soybean flour). The brown rice tea flavor was excellent. The total bill for three people was 79,000 yen. A convenient and welcoming restaurant for late-night dining.

Price: 28,000 yen (including tax) Omakase Course: 1. Crab 2. Daikon (radish) 3. Throat blackfish 4. Karei (flatfish) 5. Hokkigai (surf clam) 6. Anago (sea eel) 7. Shirako (cod milt) 8. Sawara (Spanish mackerel) 9. Uni (sea urchin) 10. Shiitake mushroom 11. Tachiuo (beltfish) 12. Kasugo (young seabream) 13. Squid 14. Mackerel 15. Sawara (Spanish mackerel) 16. Akami (lean tuna) 17. Otoro (fatty tuna) 18. Kozara (small fish) 19. Amaebi (sweet shrimp) 20. Ikura (salmon roe) 21. Anago (sea eel) 22. Tamago (egg)

This is a restaurant located in Nishi-Azabu. Reservations are available at either 6:00 pm or 9:00 pm. There are about 8 seats at the counter and private rooms as well. There seems to be a lot of foreign customers due to the location. The food and sushi are very delicious. The ingredients are excellent! The service is good, but sometimes it feels like there aren't enough staff, so the service may be a bit lacking at times.

This is a high-end sushi restaurant quietly located in Nishi-Azabu! The craftsmanship is exceptional! The red vinegar used in the sushi rice really enhances the flavor of the toppings. It was fun to compare the same toppings. The restaurant is not very spacious, but they have private rooms available, allowing for a private dining experience.

We enjoyed sushi in a private room. Here is what we ate. Thank you for the delicious meal! 01. Kinjiso ohitashi 02. Firefly squid with vinegar miso 03. Golden eye snapper nigiri 04. Seared aoyagi with no-tsu 05. Red sea bream from Awaji Island 06. Pressed ebodai sushi 07. Young sweetfish from Lake Biwa, grilled 08. Small skin nigiri from Amakusa 09. Turban shell 10. Grilled conger eel skewer 11. Young sea bream nigiri 12. Sea urchin in salt water 13. Red sea urchin from Karatsu 14. Purple sea urchin from Aomori 15. Cherry salmon nigiri 16. Small shad nigiri 17. White fish roe simmered 18. Seared squid nigiri 19. White shrimp nigiri 20. Grilled shiitake mushroom 21. First bonito nigiri 22. Fatty tuna nigiri 23. Cutlass fish grilled 24. Horse mackerel nigiri 25. Spot prawn 26. Conger eel 27. Tamago (egg)

～Favorite Sushi Restaurant~ Nishi-Azabu Taku Part 2-★★ Tokyo's favorite sushi restaurant revisited, "Nishi-Azabu Taku". This time, we had a wonderful seat overlooking the entire restaurant. We started with a rare toast of "Yaki-Imo Kurose" sweet potato shochu on the rocks. The aroma was delightful. We opted for the omakase course which included "Grilled Eggplant Ohitashi", "Hokkaido Pumpkin and Shiba Shrimp An Sauce", "Wakame Sea Grapes with Ponzu", "Pressed Sushi", "Kelp Shabu-Shabu Style Kue", "Squid", "Squid Tentacles", "Chiba Abalone". It was the season for the last steamed abalone. "Hokkaido Yellowtail", "Conger Eel", "Gizzard Shad". Finally, the awaited uni tasting with Hokkaido, Awaji, and Yura sea urchins. The favorite was the Yura sea urchin. We also tried the "Hamana Cultivated Uni", "Kelp-Pressed Mackerel", "Conger Eel and Yuba", "Kagoshima Bonito", "Red Seabream", "Alfonsino", "Kaga Thick Cucumber", "Tsugaru Otoro", "Sardine", "Salmon Roe Rice", "Clam Soup", "Botan Shrimp", "Karatsu Uni", "Golden Eye Snapper", "Pickled Plum and Shiso Radish", "Conger Eel", "Tamago", "Tekka Maki". We indulged in a selection of 6 ice cream flavors. To finish, we had ginger hojicha tea, brown rice tea, kinako soy sauce, edamame, and daidai beans. It was a completely satisfying experience. When will we be able to go again?

Takumi, located a little off the main street, is a Michelin-starred sushi restaurant known for its excellent taste. The appetizers and sushi were delicious, perfect for those who enjoy drinking. We had a private room with a counter where we could watch the sushi being made. We were able to choose from five different dessert ice creams, and we shared all of them. The hojicha (roasted green tea) ice cream left a lasting impression. It's a popular restaurant with reservations hard to come by, but we would definitely like to visit again.

Twenty small dishes, ten consistent sushi. Just like a great omakase is like a good show, the design of the rundown is very important. In the sixth dish, the chef brings out sea urchin, which is usually placed at the end because once your taste buds experience something rich, it's hard to go back, so usually it goes from appetizers to white fish, then shellfish, red meat, and finally sea urchin. But what makes this omakase special is that it goes through three cycles, from light to rich, rich to light, and then reaches a climax. Lastly, the very serious Master Ogura Sogi says, "The next one is consistent, but it's also the essence of everything." This foie gras sushi marks the perfect end to this Tokyo journey.

The counter sushi restaurant in Nishi-Azabu, with a Michelin star, has a satisfying atmosphere and delicious food. The appetizers are at a high level, with a variety that is enjoyable. Perfect for those who enjoy drinking, with sushi that is on the drier side. They serve Dassai sparkling sake, supporting the recovery efforts by drinking sake from Ishinomaki and Fukushima. Cheers!

The chef made the sushi for me^^ The vinegar flavor was sharp and mellow, just the way I like it. I will visit again^^

This was my third visit to the restaurant, and I find myself liking it more each time I go. Today, I drank quite a bit of alcohol, so they provided me with a lot of appetizers. The atmosphere was very cozy and comfortable. The highlights for me were the seared surf clam, grilled saury, and grilled hokkigai. The appetizers included seaweed, lotus root, sea grapes with ginkgo nuts, taro and shimeji mushrooms, and spinach with sesame sauce. They also served seared flounder fin, grilled surf clam, mekakesanma, grilled saury with liver sauce, lotus root and fish milt in ankake sauce, grilled sardine, grilled conger eel, red sea urchin, steamed clams in broth, fried rice cake topped with pickled daikon radish, plum and perilla leaf, and more. For sushi, they offered spanish mackerel, squid ink, yellowtail, young yellowtail, sea bream, gizzard shad, medium fatty tuna, saury, purple sea urchin, spot prawn, and ikura over rice. They also served conger eel over rice. The meal ended with a selection of 6 types of ice cream. The total bill came to around 39,000 yen per person.

Everything is delicious and the cost performance is great! :)

One word, a very lovely restaurant. The style of serving appetizers and sushi alternately, with a wide variety of dishes, provides a satisfying experience. The atmosphere of the restaurant and the customer service are excellent, making it a comfortable place to be. The dishes I had were as follows (in no particular order): ★Appetizers Corn soup, Marinated flatfish, Grilled eel, Shrimp cutlet, Bonito with mozuku seaweed, Sea urchin x2, Chilled chawanmushi, Simmered octopus, Grilled squid fin, Pickled daikon radish with plum and shiso leaves ★Sushi Razor clam, Young sea bream, Horse mackerel, Horse mackerel, Fatty tuna, Sea urchin, Gizzard shad, Bigfin reef squid, Sweet shrimp, Conger eel ★Others Egg ice cream ★Additional sushi 4 pieces ★Drinks Beer, Sake The total cost was a little over 30,000 yen per person. Considering the level of satisfaction, it was very reasonably priced. Particularly delicious dishes were the grilled eel, gizzard shad, young sea bream, and horse mackerel. I will definitely visit again at a different time.