Takaushi no Sushi

The red clam sushi is characterized by a combination of rice made with our own red vinegar and shoyu (soy sauce), which was established in Tempo's first year. This combination enhances the flavor of the place. Flavorful chutoro (medium fatty tuna) and otoro (large fatty tuna), made with carefully selected ingredients, are also a specialty of the restaurant. The restaurant also offers seasonal sake and additive-free natural French wines, and the owner carefully selects the beverage lineup for you to enjoy.

The counter seating is a product of WONDERWOOD, a restaurant specializing in one-piece wooden tables. The counter's dipping table is made of extremely rare Kiso cypress, cut by one of the few lumberjacks in Japan and finished by a planing craftsman, and is of such high quality that it has been used as a cultural asset.

Takakaki no Sushi opened in 2018 and continues the tradition of Edo-mae sushi. The restaurant's quality has been highly acclaimed, earning a star in the Michelin Guide soon after opening, and it is a popular restaurant with the ability to satisfy sushi connoisseurs.

Mr. Takakaki has loved the sea and fish since he was a child and started his career as a fisherman at the age of 16. 19 years old, he was impressed by the sushi chefs and decided to become a sushi chef, starting his training in Fukuoka and further honing his skills in Tokyo. He later learned the traditional techniques of Edo-mae sushi at the famous Shinbashimizu restaurant in Ginza, and opened his own restaurant, Takakakino-Sushi.