- Grilled eggplant with soy sauce - Matsukawa flounder and Ishigaki clam - The marinated bonito is excellent. - Sweet snapper grilled with pine needles, crispy skin and fluffy flesh. - Scallion and octopus, we ordered seconds! - Nodoguro bowl, which can also be made into sushi. - Isaki - Hidaka's - New squid - Squid legs from new squid - Marinated lean tuna - Medium fatty tuna - Otoro - The temperature of the sushi rice for tuna is slightly warm, which is nice. - Horse mackerel - Amakusa's small skin fish - Ehime's red snapper aged for 5 days - Trout - Hokkaido surf clam - Oita shrimp - Sea urchin - simmered anago from Tsushima - Egg-like pudding - Additional fatty tuna roll ❤️❤️ Sushi restaurant Sushidokoro Takehara in Ebisu. This is the 25,000 yen course. The restaurant is located behind Garden Place in Ebisu. The appetizers are really delicious and very much to my liking ❤️ It seems you can enjoy this quality for 10,000 yen at lunch, which is amazing! The head chef is very friendly and the atmosphere is great, making it a charming place to enjoy sushi ☺️ #Sushi #Ebisu #SushidokoroTakehara #MatsukawaFlounder #IshigakiClam #Bonito #GrilledSweetSnapper #TunaNodoguroBowl #Isaki #Tuna #MarinatedLeanTuna #MediumFattyTuna #Otoro #NewSquid #SurfClam #HorseMackerel #RedSnapper #Shrimp #SeaUrchin #SimmeredAnago #TokyoGourmet #ShibuyaGourmet #EbisuGourmet #SushiLovers #Foodies #FoodiesCommunity

Located near the east exit of Ebisu Station, next to Garden Place, on the 3rd floor of a relatively new building. There is no signboard, so be careful. You have to walk up to the 3rd floor. The door was opened 2 minutes before. A young man greeted us politely, and the chef smiled and said "welcome" from behind the counter. There were 6 people in our group that day, but only 3 were on time, one was 5 minutes late, and the other two were 15 minutes late, which is not good. The rice was perfectly cooked, with just the right firmness and air between the grains. It was slightly sour, but the rice was delicious. Therefore, all the sushi was delicious regardless of the topping. Next time, let's come at night and try some appetizers. ○Flounder from Oita - Firm and fresh ○Kue from Nagasaki - Sweet ○Fatty mackerel from Mie ○Pickled fish from Ohata ○Medium fatty tuna from Ohata - Excellent fatty tuna ○Horse mackerel from Izumi - Very fatty ○Grilled beltfish from Chiba - Perfectly seasoned with salt ○Scallop from Hokkaido ○White shrimp from Toyama - Sweet but slightly salty ○Carabineros prawn from Oita ○Salmon roe - Perfectly semi-ripe, marinated in soy sauce, deboned, marinated in broth, and lightly cooked ○Conger eel - Quite sweet ●Miso soup ●Pudding - Takes 8 hours to make, but it's worth it. Additional ○Kohada from Amakusa ○Horse mackerel again

I usually only go to conveyor belt sushi restaurants, but I have always had a desire to try dining alone at a nice sushi counter. Even though I can go out alone now, I still feel a bit intimidated by high-end sushi restaurants. That's why I was grateful to be invited by a follower who loves sushi to join them for Saturday lunch at Takewara-san, a place they visit every month. The restaurant had no sign, located on the third floor of a building where tasteful dining establishments were housed. As I stepped inside, I found a cozy and clean space that made me feel at ease. When the time came, Chef Nakatake made his appearance! It was my first time meeting him and I was immediately impressed by his soothing presence. I quickly became a fan of his, just like I had heard from my follower. I opted for the omakase course priced at 10,000 yen, along with a bottle of beer (Asahi Super Dry) and two servings of sake (Somenen-ko and Gohashi). Although it was a splurge compared to my usual lunch expenses, I decided to treat myself after a week of no dining out due to overtime work. The lineup for the day included: - Red snapper (no photo) - Flounder - White squid - Marinated tuna - Medium fatty tuna - Gizzard shad - Horse mackerel - Razor clam - White shrimp gunkan - Kuruma shrimp - Conger eel - Ishigaki clam (additional) - Pudding (tamago) The sushi rice was seasoned with red vinegar, providing a perfect balance of sweetness and acidity. The chef's skillful hand in crafting each piece of sushi was gentle and heartwarming, making me smile with every bite. While I missed my favorite shellfish varieties which are not in season, the "Ishigaki clam" I added at the end was exceptional. Seeing the clam being prepared in front of me and tasting its unique texture was a revelation. Every sushi I had that day was impressive, but if I had to choose one that stood out the most, it would be the "Horse mackerel" from Kagoshima. Despite not being a fan of shiny fish, its thick flesh, rich fat content, and satisfying chewiness left me deeply moved. I still remember the taste of that mackerel lingering in my mouth. It was an experience I never thought possible for someone like me who usually avoids shiny fish. The highlight of the meal was the "Pudding" served at the end, a unique delicacy that I doubt I could find elsewhere. It left a lasting impression on me, making me want to come back again. The chef's presence and demeanor added to the overall wonderful experience, creating a tranquil atmosphere that was truly soothing. I am grateful to the follower who brought me here and I look forward to visiting again in the future.

The lingering summer heat is still intense (> <) with temperatures exceeding 35 degrees this week, I'm completely exhausted from the heat... I feel like I should go to a sauna or pool once in a while ( ´ ▽ ` ) Today, I visited Takahara in Ebisu, as it's the first Saturday of the month. The young chef, Nakatake, is only 25 years old but his work is solid, and his personality is very comforting (╹◡╹)♡ He learned the traditional Edo-style sushi techniques at the long-established Sushikyo in Tsukiji, so he is carrying on the traditional work diligently!! In addition, his attitude of constantly evolving, such as blending rice, tightening fish, and aging periods, is particularly appealing d(￣ ￣) For lunch, you can have an omakase course for 10,000 yen, and they have a wide selection of sake, so if you tell Nakatake your preferences, he will provide the best sake for you. The prices are almost uniform, which is nice d(^_^o) Today, I visited with a follower whom I had dined with at Lien before. I've been using Tabelog for almost a year now, and I'm gradually making new encounters, which makes me really happy (//∇//) I got off at Ebisu Station on the Yamanote Line and met with the follower at the east exit. This is our second meal together, and she is still a beautiful person, making the sake enthusiast nervous throughout (//∇//) We passed through Ebisu Garden Place and arrived at the building. While waiting, I talked about the restaurants I recently visited with her (^ ^) When we arrived, the staff opened the door for us. It seemed to be fully booked today d(￣ ￣) We sat at the counter and greeted Nakatake. The follower was immediately soothed by Nakatake's personality ( ◠‿◠ ) Nakatake informed me that there were customers who visited based on my reviews. It's nice to know that there are people who read this gibberish ( ﾟдﾟ) The first sake was Taketorikawa's "Aki Agari" or "Hiya Oroshi," and I ordered the "Aki" from Ishikawa Prefecture. It's a soft dry sake with a pleasant acidity. It has a rich umami flavor and a wonderful aftertaste!! The start of the omakase course for lunch!! Shari: Seasoned with red vinegar, the acidity was refreshing today. The rice was cooked firm, and the sweetness spreads as you chew!! The rice is the "Hatsushimo" from Gifu Prefecture, known for its large grains and sweetness. It is a late-harvest rice harvested around the first frost, with larger grains than regular rice. Gari: The vinegar was well distributed, and the umami and acidity had matured into a delicious taste. Just this alone, you can easily finish a glass of sake. Tai: The sea bream from Akashi was salted for 30 minutes. It had a chewy texture with a wide range of umami as you chew!! It was belly meat, so the moderate fat was excellent!! Hirame: This is a flounder from Aomori Prefecture. It's about time for flounder season. The gentle umami and soft texture were soothing. It will only get more delicious from now on. Ika: This is the white squid from Nagasaki. It is also known as swordtip squid. It has a sticky texture and a good sweetness. The salt and sudachi bring out the deliciousness. Akami: Today's tuna is 91 kg from the salt kettle. Recently, many sushi restaurants have been using Boston tuna, but it seems that Japanese tuna has finally started to be caught. It was lightly marinated, and the aroma of the marinated bonito flakes was nice. The soft umami and refreshing acidity were pleasant. The marinating liquid was a bit salty... Chutoro: The taste was surprisingly rich and I was surprised!! It was either aged or had a dense fatty flavor that was amazing!! Kohada: This is a Kohada from Amakusa, and it's just the right size. The soft texture and the balance of umami and acidity were excellent. The lingering aroma was also wonderful. Aji

"Sushi Dokoro Takehara" is a new sushi restaurant near Ebisu Garden Place. There are no signs, and no elevator in the building, so you'll need to take the stairs up to the 3rd floor. The seating is only at the counter, and the lunch course consists of nigiri only. Today, I had the 10000 yen lunch course, which included: - Shiromi Madai (Red Seabream) from Yamaguchi Prefecture - Shiroyari (White Squid) from Nagasaki Prefecture - Kamasu (Barracuda) from Choshi, Chiba Prefecture - Maguro (Tuna) from Miyagi Prefecture - Chutoro (Medium Fatty Tuna) - Kohada (Gizzard Shad) from Amakusa - Aji (Horse Mackerel) from Kagoshima - Tachiuo (Beltfish) - Hiragai (Clam) from Aichi Prefecture - Kuruma Ebi (Japanese Tiger Prawn) from Oita - Shiro Ebi Gunkan (White Shrimp Gunkan) - Miso Soup - Anago (Conger Eel) - Pudding (Tamago) The sushi rice is made without sugar, bringing out the natural sweetness of the rice. The vinegar in the rice is perfectly balanced, slightly on the larger side. The sushi toppings are also relatively large, providing a satisfying bite. The pickled ginger is cut into squares and slightly sweet. The wasabi was a bit strong, so if you prefer less, it's best to inform them in advance. The pudding-like tamago at the end had a unique, smooth texture and a sweet taste. It was delicious. Thank you for the meal. #SushiDokoroTakehara #EbisuGourmet #EbisuLunch #Sushi #DeliciousSushi #EbisuSushi #ConnectWithGourmetLovers #GourmetInstagram #GurumeMemo #ConnectWithGourmetLovers #FoodPornGram #FoodPornGrammer #TabeLog #TabeLogGrammer #FoodPornism #GourmetTravel #DeliciousIsHappiness #LookingForGourmetFriends #FoodieClub #FoodieGirls #FoodieGuys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

【Date】Visited on a weekday at 12:00 pm by one person.【Reservation】Made a reservation online.【Location】About a 10-minute walk from Ebisu Station, right near the Ebisu Beer Museum. Located in a quiet and peaceful area.【Interior】Only a counter seating available. The spacious counter allows you to relax and enjoy your meal comfortably.【Order】Started with a toast with Oolong tea! They offer a wide variety of drinks, so everyone can find something they like. The lunch course includes only nigiri sushi. The pickled ginger is slightly spicy and cut into small pieces. The rice is seasoned with red vinegar and the nigiri pieces are large, providing a satisfying bite. They adjust the size of the rice according to your preference. The squid has a crispy texture with a refreshing taste of salt and citrus. The marinated tuna has a strong flavor, but it pairs well with the size of the rice. The standout for me was the horse mackerel. Thickly sliced with just the right amount of fat. The more you chew, the more delicious it gets. The course ends with a pudding! It was also really delicious, with two layers providing a rich and smooth texture. The course included the following: golden eye snapper, flounder, squid, marinated tuna, medium fatty tuna, red snapper, horse mackerel, flatfish, shrimp, white shrimp, gunkan sushi, conger eel, and pudding. Thank you for the wonderful meal!【Service】The chef and staff were efficient and friendly. The chef's smile was lovely, creating a great atmosphere.【Final Thoughts】Satisfying and delicious nigiri sushi that fills both your stomach and heart!

The lunch was delicious, so I decided to visit for dinner as well. It was even more delicious than I had imagined. Although there were only two pieces of eel, the choice of wasabi, salt, and pepper for seasoning was cleverly done, making you want to eat more. The chef was very skilled at creating that desire. I would definitely like to come back again. Thank you for the meal.

I made a reservation through Tabelog the day before and visited the restaurant. At the moment, reservations are still relatively easy to get. The location is on the 3rd floor of a building, a hidden sushi restaurant that is not easily visible from the outside. There is no elevator in the building, so you have to climb the external stairs to the 3rd floor. It's a bit of a walk from Ebisu Station, but once you pass through Ebisu Garden Place, it's quite close. The "Nigiri Course" costs 13,200 yen (including tax). The sushi was delicious overall, with standout pieces being the "Chutoro," "Shiroebi," and "Ishigaki Shellfish." The chef's friendly demeanor and smile added to the dining experience. The total bill for the meal, including sake and additional sushi, was 18,000 yen, which was considered reasonable for the quality of sushi received. I am grateful to the reviewer who recommended this restaurant. I may not frequent Ebisu, but I would consider coming back just for the sushi here. I look forward to trying their autumn and winter offerings next time. It is still relatively easy to make a reservation now, but it may become a popular and hard-to-book spot in the future.

This is a very atmospheric restaurant, with delicate and well-organized meals. When visiting, it would be good to avoid wearing perfume! I opted for the higher course, adding 3 drinks and 3 pieces of sushi. The menu included dishes like Okinawa mozuku, Hokkaido horse dung sea urchin, junsa, micro tomatoes, Iwate managatsuo, Miyagi madakouma simmered with daikon, Aichi grilled eel, Wakayama ayu, Chiba Katsuura kinmedai, Aomori flounder, Miyagi Shiohama zuke maguro, Miyagi Shiohama chutoro, Miyagi Shiohama otoro, Hyogo Awaji Island horse mackerel, Hokkaido button shrimp, Aichi flat clam, Iwate ishikage clam, Hokkaido button shrimp head, Oita kuruma shrimp, Toyama white shrimp, Hokkaido Rishiri horse dung sea urchin, Nagasaki anago, Miyagi Shiohama otoro, Hokkaido button shrimp, Hokkaido Rishiri horse dung sea urchin, Hokkaido button shrimp head, and a pudding that becomes rich on top after being steamed for a long time.

It's hot... it's hot every day... My stingy company, even though they make telework at home the norm, can't they at least pay for the electricity bill? I know it's pointless to complain, but I'm just sweating while working, only moving my fingers and brain. Today, I visited Takeshara-san as it's the first Saturday of the month. Takeshara-san is a 25-year-old sushi chef with a strong physique, but he has a very gentle demeanor and is easy to talk to. He always has a smile that soothes me, so I visit every month. He learned the traditional Edo-style sushi techniques at the long-established sushi restaurant "Sushikyo" in Tsukiji, and he is dedicated to preserving the traditional craft. He is also constantly evolving, experimenting with rice blends, fish aging, and other techniques. Lunch costs 10,000 yen and there is a wide selection of sake, so I always look forward to it. I would like to visit for dinner soon, just like with Katsuta-san. Takeshara-san celebrated his 1st anniversary on August 2nd! I hope he continues to thrive. I arrived at the restaurant after passing through Ebisu Garden Place. It was scorching hot, so I took shelter in a convenience store to cool down a bit. As always, there was no signboard... I joked about having a "Nakatake Stable" signboard. Takeshara-san greeted me at the entrance. I congratulated him on the 1st anniversary and complimented his improved physique, joking about him aiming for Juryo this year. Takeshara-san mentioned that a customer visited the restaurant after reading my posts and left detailed feedback. I was delighted! I was able to take home a pair of commemorative chopsticks washed by the staff. The chopsticks were created for the anniversary on August 2nd. I ordered a refreshing dry sake from Hiroshima called "Ugonotsuki" to start. The vinegar-seasoned shari was tangy and the rice, cooked firm, had a sweet flavor as you chew. The rice used was "Hatsushimo" from Gifu, known for its large grains and sweetness. The pickled ginger was nicely seasoned and had a matured taste. The squid, aged for a week after being caught, had a chewy texture and oozed umami as you chewed. This alone could make me finish a glass of sake in no time.

I went to a sushi restaurant for the first time and it was very fresh. They squeezed a lot of sudachi and it was really delicious. The tamagoyaki at the end was very sweet and truly like pudding. I love sea urchin so I added it at the end. The tea was steamed to eliminate odors, which was very stylish! I would like to try it at night next time.

I was a few days late, but I visited my favorite sushi restaurant, Sushidokoro Takehara, which celebrated its 1st anniversary. The head chef's smile was as warm as ever. The counter was full as usual! Starting with the dishes: Okinawan mozuku, Akita jun-sai, Aichi micro tomatoes, Hokkaido purple sea urchin with vinegar jelly, Miyagi mana-gatsuo with grated radish and seaweed, Miyagi simmered octopus, Aichi grilled eel with wasabi from Shizuoka, salt from Tokushima, and red mountain pepper from Wakayama, Crispy fried ayu from Wakayama with Himalayan pink salt and sudachi, Today's pickled ginger was a bit spicy. Now onto the sushi: Aged white sweetfish from Yamaguchi, only aged for 5 days, Aomori flounder aged for only 2 days, Nagasaki white squid, Hyogo horse mackerel from Awaji Island, Iwate ishikagegai, Nagasaki nodoguro, Oita boiled spiny lobster, Hokkaido horse dung sea urchin, and finally, dessert was like a pudding-like tamagoyaki. The chopsticks as a commemoration of the 1st anniversary were a nice touch. I definitely want to come back next year. It's still my favorite place. Thank you for the wonderful meal.

The restaurant is located about an 8-minute walk from Ebisu Station, with no sign outside, making it a hidden gem sushi restaurant. The interior has a cozy atmosphere with a counter seating for 6-7 people, and even someone like me who is not used to high-end sushi could enjoy it comfortably! They use carefully selected tuna and seasonal fish from top-notch wholesalers, and they are particular about using Gifu Prefecture's "Hatsushimo" rice, which is known for its size and sweetness without the use of sugar, to bring out the natural sweetness of the rice in the shari. We had the omakase course for 25,000 yen this time! The dishes included Okinawa mozuku, Miyagi Managatsuo, Miyagi boiled octopus, Aichi grilled eel, Wakayama fried ayu, Yamaguchi white sea bream, Aomori flounder, Nagasaki squid, Miyagi Shio-Kama tuna (akami, chutoro, otoro), Shizuoka Maizuru shinko, Hyogo Awaji Island horse mackerel, Iwate Ishigaki shell, Nagasaki Tsushima red eye (nodoguro), Oita carabinero, Hokkaido bafun uni, Nagasaki Tsushima anago, miso soup, Nagasaki Kue konbu-shime, chutoro, otoro. When we sat down, the chef came out from the back, and I was surprised that he was much younger than I had expected! We started with Okinawa mozuku, which was served with Akita jun-sai, Aichi micro tomatoes, Hokkaido purple sea urchin, and three-cup vinegar jelly, and the quality was already high from the start! The grilled eel was incredibly fluffy and delicious, and even the pickled ginger that came before the nigiri was surprisingly delicious! Now, onto the nigiri! The Yamaguchi white sea bream, aged for 5 days, was sweet, while the Aomori flounder, aged for 2 days, had a crispy texture and a satisfying umami taste. The tuna from Miyagi Shio-Kama, including akami, chutoro, and melt-in-your-mouth otoro, all had a rich fat content and were delicious! But the Hyogo Awaji Island horse mackerel was equally fatty and flavorful! The Nagasaki Tsushima red eye (nodoguro) was even more intense in flavor, being a premium brand of the already high-end blackthroat seaperch. The Oita carabinero showed its lively movements when not being watched, but stopped moving when I was looking at it, showing its wild nature! The last nigiri was supposed to be the Nagasaki Tsushima anago, but I couldn't resist and added the kue, chutoro, and otoro as well! Especially the final otoro was seriously amazing and incredibly delicious! The tamagoyaki was smooth and sweet, almost like a pudding, and it had a unique flavor as well! By the way, a few days before my visit, the restaurant celebrated its 1st anniversary, and as a commemorative gift, they let me take home a pair of chopsticks! Congratulations on your 1st anniversary! Not only was the food delicious, but it was also the most comfortable high-end sushi experience I've had, so I look forward to going back again when the timing is right. Thank you for the wonderful meal!

Celebrating our 1st anniversary, three of us from work came to Sushi Restaurant Takehara. We wanted to treat someone who has always been reliable for us, as they are returning to their hometown. It has been a year since we first met the head chef. In this past year, I feel like I have grown emotionally, and I was very satisfied with the relaxed demeanor and delicious food. It's hard to believe I'm still only 25 years old. I hope to continue growing alongside Sushi Restaurant Takehara in the future.

I revisited after 3 months. I couldn't believe the hype surrounding this place, so I decided to try it out for lunch back in April. The result was so delicious that I vowed to come back for dinner next time. Despite knowing how delicious it was from my previous visit, I had raised my expectations quite high for this visit as I had flown in just for this purpose. However, there was an unexpected incident with the Yamanote Line stopping at Gotanda or Meguro for safety checks, causing me to be late for my reservation. I had to dash through Ebisu Station in the scorching heat. Finally, I arrived at "Takehara" for dinner, the purpose of my trip. The omakase course was 25,000 yen (tax included) and first of all, the variety of dishes was impressive. From the thick and juicy golden-eyed snapper to the monster-sized red tilefish, the crispy scallops, the sweet and fragrant flat clams, and the eel that resembled conger eel, I was already overwhelmed before the sushi even arrived. I ordered a cup of sake and drank it slowly, unlike chugging it down like water. The sushi had a cute label on the bottle that I had seen on Instagram. It was my first time trying it, and while it wasn't my preferred taste, I was more captivated by the label. The pickled ginger had a gentle acidity and sweetness, with a noticeable fragrance. I couldn't help but be intrigued by it. I finally mustered up the courage to ask about it and the explanation made sense. It's like connecting the dots. It's similar to the world of wine tasting. This attention to detail is truly amazing in a sushi restaurant. The meal ended with a pudding. It looked delicious even before I tasted it. Despite being full, I had room for the pudding. I thought they could sell it as a dessert elsewhere, but considering the effort put into it, it would definitely be a loss. Making delicious food takes time, but eating it is quick. I am grateful for the preparation that went into this meal for this day and this seat. On my last day in Tokyo, the hurdle of high expectations was easily surpassed. I always think how lucky Tokyo residents are to be able to visit such restaurants without having to take a plane or a bullet train. I will definitely visit again as a top reason for my Tokyo trips. Thank you for the wonderful time. Itadakimasu!

Located about a 10-minute walk from Ebisu Station, this restaurant received a rating of 3.52 at the time of the visit. It is a new and promising sushi restaurant run by a dynamic 25-year-old chef in Ebisu! The omakase course (25,000 yen) includes sushi such as Toyama white shrimp, Hokkaido Bafun and Murasaki sea urchin, Aomori flounder, Aichi turban shell, Yamaguchi red clam, Hokkaido Otaro mantis shrimp, Chiba Takeoka belt fish, Chiba Kujukuri clams, Sanriku steamed abalone, Nagasaki kue aged for 10 days, Ibaraki kasugodai, Awaji Island firefly squid, Toyama Himi marinated lean tuna, Toyama Himi medium fatty tuna, Toyama Himi large fatty tuna, Amakusa konoshiro, Miyazaki horse mackerel, Nagasaki Tsushima red eye throat blackthroat seaperch, Oita carabineros, Miyagi scallop, Miyagi Murasaki sea urchin, Nagasaki Tsushima simmered conger eel, and clam red soup pudding. It opened in August 2022 and within less than a year, it achieved a rating of 3.52 on Tabelog, making it a popular new restaurant among foodies! I made a reservation about 3 weeks in advance as I wanted to visit before it became fully booked. The course consists of appetizers in the first half and sushi in the second half, totaling about 21 dishes! The start was a masterpiece combining Toyama's fresh white shrimp with Hokkaido's Bafun and Murasaki sea urchin. The sticky texture of the white shrimp and the rich flavor of the sea urchin blend perfectly and taste delicious! The clam fry uses clams from Kujukuri in Chiba Prefecture! The firm flesh and crispy texture of the coating allow you to enjoy the clams more as you chew! The second half of the sushi course features a 10-day aged kue using aging techniques. The firm texture unique to kue, along with the perfect contrast with the shari, is impressive! The tuna is sourced from "Yamako," known as Japan's top tuna wholesaler, using a 96.4kg tuna caught in Himi, Toyama Prefecture. The consecutive trio of lean, medium fatty, and large fatty tuna is a sight to behold! The lean tuna is aged for 8 days. Even though the tuna loses fat in the summer, it still retains the unique umami and sweetness of tuna, making it excellent! The Nagasaki brand "Koto" blackthroat seaperch does not show any seasonal differences in fat content, allowing you to fully enjoy the deliciousness of the blackthroat seaperch! The young chef, who has just turned 25, makes the future of this restaurant even more exciting! Thank you for the wonderful meal. Please give it a try! Review rating at the time: 3.52 Number of reviews at the time: 62 pieces

Hello. This is Nombyoe, who was deeply impressed by the cuisine I had at the rural Daioh in Kyoto yesterday. Despite the expenses for participating in the meetup and transportation costs, it was definitely worth it. It is really important to gain various experiences, isn't it? Today, I went to Takahara in Ebisu, where I visit every month, to have sushi. I always look forward to it because I can feel the changes in work each time I visit. The young chef, Nakatake, who is still in his twenties, has trained at a traditional Edo-style sushi restaurant in Tsukiji, and he continues to come up with his own unique ideas in addition to traditional sushi techniques. It was his 25th birthday yesterday. Congratulations! The lunch is priced at 10,000 yen, which makes Nombyoe happy! Nakatake is also friendly and approachable, so even young people can enjoy the counter sushi without feeling nervous. He also shares information on Instagram, so please check it out. https://instagram.com/sushidokoro_takehara?igshid=MzRlODBiNWFlZA== Get off at Ebisu Station on the JR Yamanote Line and head to the restaurant. It's about a 10-minute walk from the Ebisu Garden Place exit. I arrived a little early today, so I waited at the entrance for a while. When the time came, the staff opened the door for me. I sat at the counter and greeted Nakatake. I had a conversation about sushi classes at Kagura the other day. Today, I requested a dry and flavorful sake. The first sake served was Suminoe from Miyagi Prefecture. It is a refreshing dry sake with a good umami flavor. https://miyagisake.jp/kuramoto/suminoe/ Now, let's start with the omakase sushi! The rice is seasoned with red vinegar, with a gentle acidity and umami. The rice is cooked firm, and as you chew, the sweetness spreads. The rice is the "Hatsushimo" from Gifu Prefecture, known for its large grains and sweetness. It is harvested around the time of the first frost, and the grains are larger than regular rice. https://life.ja-group.jp/food/okome/detail?id=139 The pickled tuna started with the Futami from Toyama. The fat looks delicious for this time of year! The lean tuna is sliced and marinated, while the medium fatty tuna is placed on a plate to warm up. The kue from Nagasaki is aged for 10 days. It has a surprising elasticity and the umami spreads as you chew. It's amazing to enjoy such delicious white fish at lunch! The sumika from Awaji Island in Hyogo Prefecture is served with salt and sudachi. The crispy texture and sweetness are irresistible! The lean tuna from Kumamoto is thick and has a satisfying texture! The balance of acidity and salt is perfect! The horse mackerel is served lightly and has a refreshing taste. It's the spawning season, so the fish is large and fatty. It's from Amakusa, Kumamoto, and has a thick and satisfying texture! The horse mackerel from Miyazaki is thickly sliced and served with green onion inside. The chewy texture and fatty umami are excellent! The green onion adds a soft aroma inside. The octopus from Hokkaido is finely cut, so the umami spreads as you chew. I prefer it with ponzu sauce... The belt fish from Chiba is thick and grilled before being served. Finally, it's wrapped in seaweed and handed over. It's soft and moist rather than fluffy, and it was delicious! The scallop from Kesennuma, Miyagi, is thick and served with kelp. It has a firm texture and a strong sweetness! Chewiness ===========

In June, I was hit by misfortune at work and ran through it desperately. It's not completely resolved yet, but I went out for a reward lunch to change my mood. I found this place while browsing through Tabelog. It's a bit of a walk from Ebisu station, but it's close to the Westin Ebisu so it's easy to find. The sushi rice was small, but the firmness, temperature, and vinegar seasoning were just to my liking. The toppings were large and incredibly delicious. The tuna was from Yamazaki, and it melted in my mouth. If you tell them your preferences, they will also recommend a sake to go with your meal. By the way, I read a review saying that the grape juice was really delicious, so I tried it and it was indeed tasty. Unfortunately, it seemed that they had more reservations than expected, so it took over 20 minutes for the first dish to arrive. They apologized and offered a complimentary appetizer, but it was a bit too long of a wait. My companion said they wouldn't go back again, but I personally want to go back because the food was really delicious. It's been open for about a year, but I think it might become difficult to get a reservation soon because of how good it is. I'll invite some friends and revisit early!

The restaurant is like a hidden gem, so I wasn't sure until I got to the door. It's important to be cautious about waiting outside in the scorching sun until opening time. The chef is from Nagasaki Prefecture and very kind. In other places I've been to, they never asked about the size of the sushi rice, but here they asked if the size was okay when serving the first piece, which made me feel like they really care about their customers. The Nagasaki-style kombu-marinated squid, soft icefish from Nagasaki, unbelievably tender chutoro, aged skin of the same fish for two days from Amakusa, delicious swordfish roll from Chiba's Takeoka, Donchitchi's horse mackerel from Shimane, plump scallops with dip from Hokkaido, white shrimp battleship sushi from Oita, salt and vinegar citrus (apparently they've been doing this since January), salt and vinegar boiled octopus from Hokkaido, eel, miso soup, and a light and fluffy egg pudding (which takes 5 hours to make) were all really delicious. The battleship sushi with white shrimp was my first time trying it here and it was delicious. I was also happy to try the egg pudding which I can't find elsewhere. I definitely want to visit again.

Located about an 8-minute walk from Ebisu Station, on the third floor of a building near Ebisu Garden Place, this restaurant has no sign or curtain, truly a hidden gem known only to a few. Opened in 2022, the place was bustling with a full house at the counter even on this day. The 24-year-old chef, Nakatake Taisho, exudes a calm and dignified aura, with a warm and friendly personality that makes you want to root for him. Sushi Dokoro Takehara is a hidden gem of Ebisu, offering traditional Edo-style sushi with a unique twist. The quality of the dishes is superb, with highlights like the Toyama Shirae Ebi topped with Miyagi Murasaki Uni, and a variety of other fresh seafood. The fried Hamaguri and steamed Sanriku Abalone soup were also outstanding. The sake selection perfectly complements the delicious food. The sushi, particularly the Aged Kanadai from Yamaguchi and the Hotate from Hokkaido, were memorable and satisfying. Chef Nakatake's attention to detail and dedication to his craft are evident in every bite. With such a warm and welcoming atmosphere, Sushi Dokoro Takehara is sure to become a popular spot for sushi lovers. Highly recommended.

Located on the third floor of a new building behind The Westin Hotel in Ebisu, this restaurant offers an omakase menu for 18,000 yen (tax included), which is relatively good value. The nigiri portions are quite large yet well-balanced and excellent. Highlights include white shrimp with purple sea urchin, water octopus with ark shell, and flatfish with a sesame oil aroma. The fried swordtip fish and young yellowtail are incredibly juicy and crispy, with delicate seasoning. The red snapper and young sea bream nigiri have strong flavors and good textures. The squid nigiri has a crunchy texture, while the lean tuna nigiri has a rich umami flavor. The medium and large fatty tuna nigiri are clean and flavorful. The flounder and horse mackerel nigiri are meticulously prepared with deep flavors. The scallop nigiri has a strong sweetness and chewy texture. The shrimp nigiri is perfectly rare with a sweet taste. The sea urchin gunkan and eel nigiri are also recommended. While it's rare to leave a sushi restaurant feeling full, this place offers a satisfying amount of food at a good price. Overall, it's a well-balanced restaurant with a good value.