This popular restaurant has been awarded three Michelin stars for six consecutive years, similar to Michelin Tokyo. Although the restaurant is located in Ginza, it is designed to be a casual restaurant. The regular dishes are very popular among regular customers and have a high repeat rate. We hope you will enjoy our fresh dishes, which are served according to the season.
At July's Takashashi, the menu was as follows. The crab was sweet and tasty, and the horse mackerel with salmon roe sauce was delicious. The nigiri was excellent with bonito, white squid, toro, sardine, and conger eel.
⭐️ is the nigiri
hairy crab
Boiled octopus
grilled sea bream with scales
⭐️ bonito
horse mackerel with salmon roe sauce
⭐️ white squid
⭐️ Hokusori mussel
Steamed abalone, ankimo paste, white shrimp with konko
⭐️Otoro
⭐️Pickled
Fried Spanish mackerel with tartar sauce
⭐️Boiled clam
⭐️Sardine
⭐️Kitamurasaki sea urchin
⭐️ tiger prawn
⭐️Anago (eel)
⭐️Uni toro futomaki
ไม่ระบุชื่อ
2021年4月5日
4.5
เวลาที่ไป: เดือน 4 ปี 2021 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 26,000
In April, Takahashi-san had the following.
The neta, or neta that has been brought out to its fullest flavor, is the best of the best. In particular, white and blue fish such as bonito, haruko, kohada, isaki, and shime saba are excellent.
Today's menu
Caviar-topped hairy crab
Sea bream and octopus
Steamed egg custard with firefly squid and whelk
⭐️ bonito
Scallop Isobeyaki
⭐️Haruko sea bream
⭐️Kohada
Swordfish with tartar sauce
pickled anko (gizzard), watermelon and nara-zuke (pickles)
⭐️Pickled
⭐️Medium toro
⭐️Toro
Akamitsu (red sea bass)
⭐️Sumika
⭐️Isaki (Japanese anchovy)
⭐️Sumiba (mackerel)
⭐️Hokki-gai
⭐️ prawn
⭐️ sea urchin
⭐️ sea eel
⭐️Torotaku uni maki
omelet
ไม่ระบุชื่อ
2020年10月11日
4.5
เวลาที่ไป: เดือน 10 ปี 2020 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 27,000
You can see that each dish is carefully prepared and finished, so you can enjoy your meal pleasantly from start to finish.
Again, everything is delicious, but the snacks are especially delicious: smelt squid, straw-baked Spanish mackerel, chawanmushi (steamed egg custard), and horse mackerel with salmon roe sauce is rich.
The nigiri is especially bonito, flatfish, and outstandingly delicious leatherfish. We are very satisfied again.
The following is the menu (⭐️ is nigiri)
octopus stew
smelt squid
grilled Spanish mackerel
steamed egg custard with red mullet and hairy crab
⭐️ bonito
⭐️ flatfish
Anakyuu (sea cucumber)
Smoked Hokki-gai clam in oil
⭐️ salmon roe
⭐️Kohada
Ankimo (red bean paste)
⭐️Kawahagi
⭐️Toro
Aji salmon roe sauce plus rice
⭐️Marinated
⭐️ tiger prawn
⭐️ sea eel
⭐️ Toro Taku Uni
Egg
⭐️Kobashira(additional)
ไม่ระบุชื่อ
2020年6月21日
4.4
เวลาที่ไป: เดือน 6 ปี 2020 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 25,000
The balance between tsumami and nigiri is good, showing the high level of their competence. The tsumami is a very satisfying selection of tasty items from the sushi bar.
The following is the menu (⭐️ is nigiri)
Kekkaiganai (hairy crab) from Eruption Bay
Otaru's Mako, Sashima's octopus
⭐️ bonito
⭐️Swimming fish lightly kombujime
Ankimo and Narazuke
Anakyu (cucumber wrapped with sea eel)
⭐️Isaki (Japanese anchovy)
⭐️Sardine with vinegared sweet vinegar
⭐️Hokki-gai
Steamed akamitsu with sake
⭐️Medium fatty tuna leaning against red meat
⭐️Otoro
Fried swordfish
⭐️Aji
⭐️ tiger prawn
⭐️Rausu Murasaki and Yoichi Buffoon Sea Urchin
⭐️ sea eel
⭐️Uni Torotaku
Omelette
I've been wanting to go to Sushi Takahashi-san for a long time: ☺︎
It's not that I couldn't get a reservation at all
I've never had a chance to go there and now I finally made it!
I thought sushi restaurants usually serve snacks first and then nigiri.
and then the nigiri comes after that.
But here, the nibbles and nigiri came out at random: ☺︎
I'm glad because it was easier for me to eat that way ✨.
We started with shrimp and shellfish sashimi,
The seared scallop was rare inside and the nori was crispy and delicious!
The bonito nigiri had a piece of tuna with the meat near the skin inside!
The hokki-gai came smoked!
The dashi salmon roe gunkan (gunkan with salmon roe in broth) and other dishes that took a lot of time and effort were my favorites!
I liked it very, very much!
The omelette had a texture I've never had before.
It's hard to describe, but it's addictive.
Reservations are easy to get now and the price is not ridiculously expensive.
I hope to go back soon. ☺︎
A restaurant where you can become a regular from now on.
I personally don't go to (or rather, can't go to) many great sushi restaurants.
That's because sushi restaurants are already packed with regulars, at most 10 seats, and on average, 6-8 seats are common!
There are only 2 turns there. If it's a famous restaurant, it fills up fast.
So what do you do? You have to find the gem and become a regular.
There is a personal status to being a regular at a famous sushi restaurant. It's austere. Cool. I admire them. And so on.
If Mr. Takahashi still keeps coming back, he may become a regular! He is still 30 years old (as of 07/11/17). He is only 30 years old (as of 07/11/2017). There is room for growth.
If he makes a bigger leap in the future than he is now, it won't be long before he's waiting a year for an appointment (he's already waiting 3 months w/o an appointment)!
The sushi and snacks are well-balanced and moderately satisfying (I'm a big eater, so it's moderate enough for me, so I'd be full if I were a normal person).
Saba sushi was good! I enjoy the nori!
I personally like that the rice is small (I love big sushi for lunch).
A dish that is a treasure of the family. I hope Mr. Takahashi will improve his talk! (I personally believe that talk is important at a sushi restaurant.)
ไม่ระบุชื่อ
2020年7月26日
4.4
เวลาที่ไป: เดือน 7 ปี 2020 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 26,000
The crab was very well seasoned, the octopus was stewed in a sweet octopus sauce, the richness of the liver sauce brought out the flavor of the abalone, and the grilled sea eel had a lot of fat on it.
The nigiri was just right, with bonito, sea bream, sweet vinegared sardines, sea urchin, etc., and the final dish, the toro urchin maki (sea urchin roll), made a strong impact.
Enjoy Sushi made by a young chef at ZAGIN @ Ginza 1-chome
I had a chance to join a dinner party. The restaurant is owned by the young master who trained at Sushi Saito. The number of seats is only 8 at the counter, which is good to enjoy in a relaxed atmosphere. ❗️ We also had Kabako crab for the first time this year 🦀. The work of the Edo-mae style is evident in the anago (conger eel), tama (egg), and pickles. There are also some surprises with the ingenuity that only a young chef can come up with. It's in Ginza, but not many clubbers seem to come here due to its location in 1-chome, so it's a good place to enjoy pure sushi. I want to go back 😄👍✨
ญี่ปุ่นการให้คะแนนของผู้ใช้4.07(6 รายการ)
とむ
Sayaka
あず
たぬ
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