Ginza Sushi Take, Tabelog rating 3.75, Price range 20,000-30,000 yen. "If you want to enjoy delicious high-end sushi in Ginza at a reasonable price, this is the place to go." Located a 5-minute walk from Ginza Station, on the 4th floor of a building in a bustling area with many restaurants and clubs. The owner, Ms. Fumie Takeuchi, trained for 8 years at Shinbashi Shimizu before opening this restaurant. Being a female owner in the competitive sushi scene of Ginza, this place has gained a lot of attention. I made a reservation over the phone through a friend and visited the restaurant. [Atmosphere] 8-seat counter. The space is warm, refined, and beautiful. The owner, Ms. Takeuchi, may not be very talkative, but she has a sincere and straightforward impression. She runs the place with one apprentice, creating a friendly and pleasant atmosphere. [Cuisine] Listed below are the dishes we had this time: ------------------------------------------------------- Eggplant Abalone liver Grilled mackerel Hokkigai (surf clam) with soy sauce Shirako (cod milt) marinated in kelp Squid pickled in ink Chutoro (medium fatty tuna) Kohada (gizzard shad) Hotate (scallop) Striped jack Shrimp Ikura (salmon roe) Kurumaebi (Japanese tiger prawn) Gunkan-maki (battleship roll) with sea urchin ------------------------------------------------------- No sugar is used. The main vinegar used is red vinegar, giving a refreshing acidity. The rice is slightly larger and airy, with a firm texture. The shrimp is tender and incredibly well-prepared. The gizzard shad is also delicious. This is evidence of good preparation. The anago (conger eel) is fluffy with a nice touch of salt and vinegar. The two types of battleship rolls are also excellent. [Operating Hours] 11:30-14:00 (Last order at 13:00) 17:00-22:30 Open on Sundays Closed on Wednesdays and Mondays that are public holidays [Price] We had a medium bottle and a small bottle of sake, and the total was 26,000 yen. Credit cards accepted, but not QR codes. [Reservation] I made a reservation over the phone 2-3 weeks in advance. [Summary] Despite being in Ginza, having a few appetizers and a couple of sake for 25,000 yen is quite nice. While they may not focus heavily on appetizers, the simple yet delicious appetizers and the skill in sushi-making are excellent. The fact that you can easily make a reservation over the phone is also great! It was delicious! Thank you for the meal! I will visit again! #Gourmet #TokyoGourmet #GinzaGourmet #Food #TokyoFood #GinzaFood #Dinner #Sushi #TokyoSushi #GinzaSushi #SushiTake #UmeLogTokyo #UmeLogFish #Follow #Tabelog #FoodLovers #FoodStagram #Foodie #FoodPorn #SushiLovers #SakeLovers #sushi #foodlover #foodstagram #foodie #foodporn

On this day, I visited Sushi Take in Ginza♪ The "shrimp", "sardine", and "conger eel" were excellent (*ﾟ▽ﾟ*) It's always relaxing whenever I come here (∗ˊᵕ`∗)♪̊̈♪̆̈♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫♫ On this day, I went to Sushi Take in Ginza♪ For appetizers, I had "grilled fresh octopus legs" and "steamed abalone"♪̊̈♪̆̈ The nigiri sushi of "sardine" and "conger eel" were excellent (*ﾟ▽ﾟ*)♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬♬ On this day, I visited Sushi Take in Ginza♪ I enjoyed abalone, shrimp, and spring baby fish (p｀・ω・´q) It was a fun evening~ (*ฅ́˘ฅ̀*)♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪♪ On this day, I went to Sushi Take in Ginza♪ It feels like spring. For appetizers, I had grilled tilefish and steamed abalone☆ (*´∇｀*) The nigiri sushi of steamed clams and conger eel were great♪(o^－^o) Looking forward to coming back when they have different fish♪-------------- This day, I went to Sushi Take♪ It's been a while.. (Appetizers) Water eggplant○ Steamed abalone○○ As expected, this type of steamed abalone is exceptional!! Simmered octopus with cherry blossom○ Bird shellfish & grain shellfish Pacific saury seared with green onion garnish○○ Flat scallop seared◎◎ The rare searing of thick flat scallops has a pleasant fibrous texture☆ (Nigiri sushi) Fresh baby fish○○/Fresh squid○○/Spring baby fish with kelp wrapping/Red meat (Oma)/Sardine○/Salmon roe○/Spot prawn○Flounder/Octopus○/Conger eel (claw)○/Fatty tuna and octopus (half)○/Tamago (egg)◎ Another night of getting drunk♪■2016.2 On this day, I went to Sushi Take☆ Core removed red sea bream・Octopus○ Spear squid with eggs◎ Excellent simmered squid with great gelatin content. Seared mackerel Whitefish small sardine (Ehime) Seared cuttlefish○ Red meat○ Horse mackerel○ Horsehair crab○ Clam Conger eel (claw 1/2 salt 1/2)■2015.8 It's been a while since I visited Mr. Takeuchi's place☆ It's hot.. [Appetizers] Water eggplant Red snapper Abalone◎◎ As expected, this type of steamed abalone is exceptional!! Simmered octopus with cherry blossom○ Bird shellfish & grain shellfish Pacific saury [Nigiri sushi] Red meat○ Fresh baby fish○○ Summer's first sign① Fresh squid○○ Summer's first sign② Conger eel with salt○ Claw○ Oboro (cloud)○ I felt very satisfied~☆■2015.2 (Appetizers) Flounder Octopus Bonito eggs with eggs Spear squid with eggs The umami of the squid with eggs is irresistible♪ Seared flat scallop Mackerel (seared & marinated) Two different flavors (Nigiri sushi) Small sardine Just the right marination♪♪ Red clam Gold-lined sea bream with cucumber roll Since the red clam was delicious, I had it rolled♪ Octopus (claw) Conger eel (claw 1/2 salt 1/2) Oboro roll It's dessert☆ The versatility of the rapeseed flowers is undeniable☆ I hope things settle down soon♪♪■2014.8 I had some time and the seats were available, so I dropped by♪ (Nigiri sushi) Flounder Flounder with kelp wrapping Marinated cuttlefish Spring baby fish Fresh baby fish It was a good time to enjoy the fresh baby fish☆□2014.7 I heard some rumors and came here☆ (Appetizers) Marinated squid Flounder Octopus Bird shellfish○ Steamed abalone & liver◎◎ Shrimp○ Seared flat scallop○ (Additional) Spring baby fish○ Flounder with wood leaf wrapping○○ Marinated cuttlefish○ (Nigiri sushi) Isagi○ Fresh baby fish○ Red meat○ Fatty amberjack Horse mackerel○ Spot prawn○ Small dried sardines○ Conger eel (salt 1/2 claw 1/2) Water eggplant I had a variety of dishes, but ultimately, it's the training that matters. The "steamed abalone" was especially exquisite♪ The nigiri sushi also showed potential for growth☆ The second chef also had a good vibe and was a likable place.

On a day off in June, I had lunch at Sushi Take in Ginza. The appetizers were delicious, and the sushi was amazing! Appetizers included water eggplant, flounder, abalone, scallop, bonito, ark shell, and octopus. The sushi included kohada, bigfin reef squid, lean tuna, medium fatty tuna, small gizzard shad, horse mackerel, shrimp, sardine, spot prawn, sea urchin (both bafun and murasaki), simmered conger eel (with claw and salt). I also added half portions of minced dried gourd roll and seared roll, and finished with tamagoyaki and red miso soup. The prices were reasonable for Ginza, and the atmosphere was pleasant. I enjoyed delicious appetizers, sushi, and sake in the middle of the day, feeling like I was in a dream! (laughs)

On this day, we decided to go to Ginza to celebrate with our family and eat sushi. We visited "Sushi Take", which has been selected as one of the top 100 sushi restaurants in Tokyo and has high ratings on Tabelog. The restaurant is located in a building a little away from the center of Ginza. Though we were a bit confused at first, once we entered, we were warmly welcomed in a clean and luxurious space. We ordered the chef's choice sushi course (16 pieces) and added 3 pieces each at the end. We had about 3-4 drinks each in a glass, and the total cost was around 27,000 yen per person, which is quite reasonable for a sushi restaurant in Ginza. Every piece of sushi was amazing, but the ones that stood out the most were the sardine, surf clam, and eel. The rare eel had a firm texture on the outside and melted in your mouth on the inside, so both my family and I ordered more. When it comes to sea urchin, I felt that it's best enjoyed slightly warmer to fully appreciate its creamy texture and umami flavor. This might be a matter of personal preference. The tamago (egg) at the end was a bit sweet, which again depends on your taste. The owner is a rare female sushi chef who works diligently, making the restaurant very likable. There were many foreign customers, and reservations can be hard to come by, but I would love to visit again.

My sushi-loving friends recommended this place, and I came here to try the sushi made by Chef Mimizu. The female chef, as expected, was skilled and served us delicious sushi. The apprentice chefs were also efficient and polite, creating a pleasant atmosphere. We enjoyed some sake and appetizers before moving on to the sushi. The sushi was well-made with a good balance of vinegar and rice, although the fish on that day felt a bit lacking in flavor. The overall experience was elegant and mature, making me aspire to be like that in the future. While the selection of drinks could be improved, I understood that the operation of the restaurant might have its challenges. Overall, it was a nice experience and I would recommend it for those looking to learn about Edo-style sushi.

This is a restaurant with a gentle atmosphere. The owner is kind but also has a firm presence, which is wonderful. The meal consisted of sashimi, grilled fish (seared mackerel), simmered squid, and sushi. Overall, the flavors were slightly on the sweeter side. The simmered dish may have been a bit too sweet. I enjoyed the sake selection, which was not too dry but more on the mild side. I feel like I need to visit this place a few more times to truly appreciate it. I will try visiting again after some time has passed.

Located on the 4th floor of the Ishii Kishuya Building in Ginza 7-chome, it was my first visit to Sushi Take in a while. Today, I decided to go alcohol-free and simply enjoy the sushi at Sushi Take. The reason being that they offer a course that focuses solely on the sushi, allowing you to fully appreciate the flavors without distractions. Sushi Take is a well-known sushi restaurant run by female chef Fumie Takeuchi, who used to work at the renowned Shinbashi restaurant "Shimbashi Shimizu." With only 8 seats at the straight counter, the wall across from the counter is lined with wooden tags displaying the various ingredients. There are currently two omakase courses available at Sushi Take: the Nigiri Course for 18,000 yen and the Nigiri and Sashimi Course for 23,000 yen. I was extremely satisfied with my experience this time. The sushi at Sushi Take is exceptional, with each grain of rice standing out, allowing you to feel the texture of the rice in your mouth. The combination of the perfectly prepared ingredients and the rice creates a harmony of flavors that is truly enjoyable. While everything was delicious, the lean tuna, horse mackerel, and conger eel left a lasting impression on me. Chef Takeuchi's calm and cool demeanor adds to the overall experience. If you're looking to enjoy traditional Edo-style sushi, I highly recommend Sushi Take. Thank you for the wonderful meal! [This time, I had the Nigiri Course for 18,000 yen] Flounder, Firefly squid, Lean tuna, Medium fatty tuna, Gizzard shad, Arctic char, Scallop, Horse mackerel, Boiled squid, Mackerel, Clam, Sardine, Shrimp, Clam, Clear soup, Sea urchin, Conger eel, Tamago (additional), Dried gourd roll.

The sushi made by the female chef is delicate, elegant, and somehow comforting. It is truly delicious. I have tried various sushi restaurants, but this one is the best. The atmosphere is quiet and perfect for couples or colleagues dining together. Many customers seem to be regulars. While everything is delicious, the tender abalone and the anago with both salt and sauce are exceptional. The abalone is cut into smaller pieces for female customers, which is a thoughtful touch. This is a restaurant I recommend for dining with close friends or family. *Photo is from a previous visit.

After a long time, I enjoyed a sushi lunch at Sushitake. I had some simple and delicious appetizers like new vegetable ohitashi, flounder, boiled octopus, herring seaweed roll, steamed oysters, seared mackerel, and more. For nigiri sushi, I had spring salmon, squid, lean tuna, medium fatty tuna, kohada, mirugai, shrimp, saury, boiled clams, sweet shrimp, sea urchin (both bafun and murasaki), conger eel (salt and vinegar), and finished with tamagoyaki as a snack. I also ordered half portions of tekka maki and kanpyo maki. Lastly, I had miso soup to end the meal. Despite being in Ginza, the atmosphere was not too formal, the sushi was delicious, and the bill was reasonable. It's a great restaurant!

This is my fourth visit in 3 years (it's becoming like an appearance at Koshien Stadium, haha). This time, I visited a restaurant run by a former apprentice in Sendai, so I wanted to report on that. I ordered the chef's choice, starting with some appetizers. I enjoyed it with some sake. The sushi had a vinegared rice base, with slightly larger pieces of rice, but the sushi was light and fluffy. The harmony between the toppings and the rice was superb. I realized that sushi is all about the harmony between the toppings and the rice. It had been a while since my last visit, but I immediately felt like going back again.

Today's lunch was at Sushitake. I opted for the course with appetizers included (although you can also choose just nigiri). The dishes that came out were as follows: - Flounder sashimi: I really enjoy the firm texture of flounder. - Abalone: Delicious abalone with just the right amount of chewiness. - Sweet shrimp: The sweetness of the sweet shrimp is fantastic. - Oyster steamed in sake: Reminiscent of fugu's creamy richness. - Seared Spanish mackerel: The fatty seared Spanish mackerel is exquisite. - Marinated squid: The umami of the marinated squid seeps in just right, creating a wide range of flavors. - Squid nigiri: Thick squid with a perfect chew. - Lean tuna nigiri - Medium fatty tuna nigiri - Kohada nigiri: Crispy and tangy kohada. - Gunkan with salmon roe - Horse mackerel nigiri: Beautifully shiny horse mackerel with a nice glaze. - Clam nigiri: The sweetness of the clam is delightful. - Pacific saury nigiri: Deliciously fatty Pacific saury. - Sweet shrimp nigiri: Sweet and delicious sweet shrimp. - Sea urchin gunkan: Luxuriously tasty sea urchin. - Seared Spanish mackerel nigiri (I added this after enjoying the seared Spanish mackerel sashimi): Absolutely delicious. - Eel nigiri: Rich and flavorful eel. - Clear soup - Kanpyo roll (added) - Tamagoyaki: The sushi rice is skillfully seasoned with just the right amount of vinegar and sweetness, making it delicious. The price, including one bottle of sparkling water, was 24,800 yen (tax included), which is a great deal considering the location. I was extremely satisfied with the delicious sushi at such a reasonable price. It was a fantastic lunch. Thank you.

Visited on Saturday afternoon. Made a reservation about a month ago. [Points] A place where you can enjoy simple Edo-style sushi with solid sushi work. Both the appetizers and nigiri sushi are larger in size, which is nice. [About the restaurant] A sushi restaurant that has been awarded the 2022 Hyakumeiten title and has also won bronze in the past. Located in a corner of the so-called club building in Ginza, this restaurant is run by a female head chef (should I say female head chef?) and one apprentice. There were also foreign customers, likely tourists, on this day, but the head chef was proficient in English and accustomed to dealing with customers, so I thought that this restaurant must be well-known both domestically and internationally. [Inside the restaurant] The restaurant has a counter with 8 seats. It is a small and slightly aged establishment. If it were full, the seating would seem cramped, but on this day, there were only two couples - myself and a couple from America, so it felt spacious. I wonder if it's easy to make reservations here. Both the head chef and the apprentice were not wearing masks. Lately, personally, I have seen fewer nimble apprentices at sushi restaurants, but the apprentice at this restaurant was quick and skilled at taking care of customers. [Meal contents] Omakase course including appetizers. It seems that you can also order nigiri sushi only, and in that case, you can have the appetizer fish as nigiri. I also had a cup of sake. The contents are as follows. Appetizers: - Ohitashi (boiled spinach) - Flounder sashimi - Steamed abalone - Shako (mantis shrimp) - Simmered oysters - Grilled mackerel Nigiri sushi: - Seared young sea bream marinated in kelp - Sumi squid - Lean tuna - Medium fatty tuna - Kohada (gizzard shad) - Salmon roe - Horse mackerel - Simmered clams - Pacific saury - Botan shrimp - Sea urchin - Conger eel - Tamago (egg) - Soup [Impressions of the meal] It was a classic Edo-style sushi experience. Both the appetizers and the nigiri sushi were very simple, yet the work was done meticulously. The flavors were not too salty, allowing you to fully enjoy the taste of the fish. Among the appetizers, I particularly liked the abalone, shako, and mackerel. The abalone was cut in large pieces, tender and full of flavor. I'm not a big fan of shako, but the one at this restaurant was large, moist, and had a soft texture that was delicious. The mackerel was cooked rare, with a strong umami flavor that surprised me. The large cuts of fish in the nigiri sushi were satisfying, with the tuna being exceptionally flavorful, the salmon roe and sea urchin piled generously, the Pacific saury rich in fatty oils, and the botan shrimp and conger eel being quite large, which was great. The conger eel was served with two types of sauce, and it melted in the mouth. The rice was seasoned with red vinegar, gentle in acidity, and matched the size of the toppings, appearing firmly packed but softly unraveling in the mouth. The tamago could be chosen as nigiri or as an appetizer, and I chose the latter, which was thin and easy to eat. There were tags on the wall indicating all the fish available that day, so I didn't ask for any additional items. One regret is that I assumed the dried gourd roll was included in the course, so I missed out on it. You need to add the roll separately, so be careful. Despite being a simple course, it was very delicious. The estimated price for the course, including tax, was around 22,000 yen, for about 20 items, which seems reasonable considering the location in Ginza. In the current sushi bubble, it could even be considered reasonable.

I used to go to so-called famous sushi restaurants in Tokyo, spending over 20,000 yen per person, but I've come to the conclusion that there's no need to go anywhere else but Sushi Takematsu. This was my fourth visit, and I am impressed every time. The sushi rice is delicious, and the extra touch on the toppings is fantastic. The prices are reasonable considering the location. The head chef is a woman, and her demeanor is just right. I am a big fan. There are not many places that truly move me, but this is a special place for me. Sushi that touches the heart. A restaurant that impresses me every time.

Located in Ginza 7-chome, "Sushi Take" is a top sushi restaurant where you can enjoy a new style of traditional Edo-mae sushi crafted by a talented female head chef who trained for 8 years at the renowned "Shimizu" in Shinbashi. While there are many delicious sushi restaurants in Ginza, it is rare to come across one where the sushi is handcrafted by a female head chef. The restaurant has only 8 counter seats, offering lunch courses with chef's choice nigiri or a combination of appetizers and nigiri. The vinegared rice, with just the right amount of red vinegar, pairs perfectly with shiny fish like kohada, aji, iwashi, sanma, etc. While preserving the traditional style of Shimizu, they have also incorporated a new Sushi Take style. The former second chef of "Sushi Take," Mr. Iwanuma, opened "Sushi Toku" in his hometown of Sendai on June 1, 2022, where he runs the restaurant with his younger brother who trained at "Shinbashi Sasada." I will definitely visit there when the opportunity arises. Thank you for the delicious meal. - "Mitsuba" - "Kohada" - "Aji" with leeks - Seared "Sawara" - "Iwashi" - Seared "Sanma" - "Harakodai" marinated in kombu - Tuna from Toi - "Chutoro" - Marinated tuna - "Ikura" The bill came to ¥9,000 for 10 pieces with small rice.

This is a rare restaurant run by female head chef Fumie Takeuchi in the industry. The gentle and warm atmosphere is filled with her kind personality. Starting with appetizers, the omakase course features nigiri with a perfect timing of red vinegar and large shari. Always satisfying. Price: 26,000 yen (tax included). Omakase Course: 1. Water eggplant ohitashi 2. Flounder 3. Flounder with kelp 4. Steamed abalone from Chiba Prefecture 5. Horse mackerel with green onion and sesame 6. Simmered octopus in sweet sauce 7. Grilled mackerel 8. Red miso soup with large leaf 9. Tamagoyaki with shrimp flakes. Sushi: 1. Spring snapper 2. Squid 3. Lean tuna 4. Medium fatty tuna 5. Kohada 6. Medium fatty tuna marinated 7. Salmon roe 8. Sardine 9. Spot prawn 10. Sea urchin 11. Eel (additional) 12. Mackerel. Special: Toro taku.

Eating out daily to conquer the top 100 restaurants. Today, I visited Sushi Take in Ginza. This restaurant was selected as one of the top 100 sushi restaurants in 2022. It was also chosen in 2021 and received the Bronze award from 2017 to 2020. The female head chef trained at Shimizu in Shinbashi before opening her own restaurant. I remember being surprised when I saw a female chef with a shaved head at Shimizu. I came to eat here after hearing about her opening her own place. Although I have visited the restaurant several times, I was amazed to hear that it has been open for eight years now. The head chef decided to become a sushi chef after being impressed by the cool appearance of a sushi chef. She mentioned feeling the recognition of her seriousness from others after shaving her head. I not only love the taste of the sushi but also admire the coolness of the head chef, making this one of my favorite restaurants in Ginza. There are only 8 seats, but I appreciate that there is no strict start time for meals, making it convenient for latecomers. I have tried to make reservations several times recently without success, but I am happy to have been able to make a same-day reservation and visit today. I arrived at the restaurant around 8 pm on a weekday. It is easy to find as it is right in front of Aster Plaza Building. The restaurant is located on the fourth floor of a mixed-use building. I sat down and started with the omakase, beginning with water eggplant, which is also impressive at this restaurant. Then, various sashimi and other dishes were served before enjoying the sushi. It's fascinating to taste the deliciousness that goes beyond just the variety of fish in sushi. Once again, I confirmed that this is a restaurant I truly love.

It is a rare restaurant run by a female chef, Ms. Fumie Takeuchi, in the industry. The gentle and warm atmosphere filled with Ms. Takeuchi's kind personality. The omakase course, starting from appetizers, features nigiri sushi made with red vinegar and large sushi rice at just the right timing. Always very satisfied with the experience. [Price] 24,700 yen (tax included) [Omakase Course] ① Water eggplant ohitashi ② Flounder ③ Steamed abalone ④ Sardine roll ⑤ Squid legs ⑥ Bonito with green onion soy sauce ⑦ Grilled flat shellfish ⑧ Red miso soup with shiso leaves ⑨ Tamagoyaki ⑩ Spring red sea bream ⑪ Squid ⑫ Marinated tuna ⑬ Medium fatty tuna ⑭ Kohada ⑮ Biwa trout ⑯ Hokkigai ⑰ Salmon roe ⑱ Horse mackerel ⑲ Spot prawn ⑳ Sea urchin Additional options: Spring red sea bream, Mackerel, Dried gourd roll.

Just before the Bon holiday, I suddenly felt like eating delicious sushi and went to have lunch at "Sushi Take" in Ginza. First, I toasted with a bottle of beer (Akahoshi)♪♪♪ For appetizers, I had water eggplant, flounder, abalone, bonito, boiled octopus, seared tairagi, which were not extremely rare choices but still delicious and went well with the beer♪♪♪ After finishing the appetizers, I moved on to nigiri. I switched to cold sake (lol) and started with kasugodai, white squid, lean tuna, medium fatty tuna, kohada, yellowtail, salmon roe, striped jack, mirugai, shrimp, sea urchin, conger eel (salted and with liver), and finished with a thin omelette. I always think that squid and tuna are best enjoyed at a sushi restaurant♪♪♪ Of course, every piece was delicious and... I wonder when I should visit next, maybe in the deep autumn or should I go again soon... It's a dilemma.

Ginza is known as the mecca of high-end sushi, and I had heard about a popular sushi restaurant where a female chef is in charge. I made a reservation about a month in advance and visited with two friends on a weekday at 7:30 PM. When we entered, there were unique fish tags, which was a bit unusual for a high-end sushi restaurant. The omakase course began, and I was expecting a polite and detailed service due to the female chef, but it was the opposite. The dishes were served without much explanation, and the progression from sashimi to nigiri was quite silent unless we asked questions. The rice was not to my liking, with a strong flavor that overpowered the fish, like with the tuna and other white fish. Perhaps it just didn't suit my taste, but honestly, for the quality provided, even in Ginza, I felt that it was a bit overpriced in the 20,000 yen range.