Sushi Takumi @ Yotsuya - 10 years of bliss We, the Tokyo Hormones group, have had our lives blossom (and our weight increase) ever since we discovered this restaurant. This blog categorizes its articles, with the current count being: 265 for internal organs, 94 for Miyako Island, 63 for Stamina-Tei, 109 for Sushi Takumi, 41 for Shari Wooh!, 45 for Nakamura Ryujiro, and 55 for Nigatame Nyagatei. This means that there have been a total of 150 visits to Sushi Takumi-related establishments. It's hard to believe that it has already been 10 years since we first visited this place, recommended by Sai-san from Yanaka Toriyoshi. Today, we brought along someone who joined us on our first visit here 10 years ago. Back then, the first seat was usually at the counter in front of Nakazawa-san. The second seat was taken by Makoto-san, and the third by Shari Wooh!-san. After visiting a few times, we were seated in front of Makoto-san. I still remember a particular day vividly. As I entered the restaurant and headed towards Makoto-san's counter as usual, Nakazawa-san spread his arms wide and gestured towards the counter in front of him, indicating that I should sit there. It was a great feeling, as if I had been recognized by society at the age of 38. This was my 151st visit to a Sushi Takumi-related establishment, and once again, I had a wonderful time.

The long-awaited Sushi Takumi in Yotsuya. There are many Sushi Takumi branches, but this is the original! I visited for the first time for lunch, invited by a friend! The style here is alternating between sushi and small dishes, so you can enjoy without getting tired. Today, I had the following: - Yellowtail shabu-shabu - Kasugodai (baby sea bream) - Octopus - Herring - Grilled flat shellfish - Squid - Horse mackerel - Botan shrimp - Me-hikari marinated in sake lees - Kawahagi, liver, scallion - Snow crab chawanmushi - Bonito - Abalone with zucchini - Sea bream? - Red tuna? - Nodoguro (grilled) - Medium fatty tuna marinated - Corn soup - Small bowl with red sea urchin, bluefin sea urchin, and salmon roe - Added tamagoyaki (egg omelette) - Ankimo (monkfish liver), Nara pickled watermelon - Ohagi (sweet rice cake) Everything was truly delicious! The balance between the sushi rice and the toppings was perfect. The head chef and the staff were all friendly, creating a warm and welcoming atmosphere. Despite being a high-end restaurant, there is a somewhat homely feel to it as well. As expected from the original branch, it was truly exceptional. Looking forward to my next visit in July next year!

◎ Good Points ● The sushi at this restaurant is highly regarded for its deliciousness, especially the perfect balance achieved by reducing the saltiness of the sushi rice. Additionally, the unique way of forming the sushi enhances the flavor of the fresh fish even more. ● The atmosphere inside the restaurant may seem formal at first glance, but the attentive service from the staff and the head chef's sense of humor create a very welcoming and relaxed environment. ● The unique style of serving appetizers and sushi alternately keeps the dining experience interesting and enjoyable without getting monotonous. △ Other Points to Note ▲ It can be difficult to make a reservation due to the restaurant's popularity, so it's advisable to plan your visit in advance. ☆ Summary I recently visited "Sushi Taku" in Yotsuya, Tokyo. I had high expectations based on its reputation, and I must say that the experience exceeded those expectations. The sushi was outstanding, the staff provided warm and friendly service, and the head chef's lively conversation made the time pass pleasantly. I particularly enjoyed the alternating servings of appetizers and sushi, which suited my taste. I could feel the unique skills and traditions that are ingrained in this restaurant.

"Sushi Takumi" in Yotsuya is a sushi restaurant that is difficult to reserve but personally, I really like this place. This branch in Yotsuya is the main headquarters of the Sushi Takumi franchise. They serve a combination of small dishes and sushi, alternating between the two. Today, I had the following dishes: - Buri shabu - Madai (red sea bream) - Kasugodai - Octopus - Sardine - Flatfish - Squid - Me-hikari kasuzuke (sake lees-marinated fish) - Akami (lean tuna) - Kawahagi with green onions - Drunken shrimp - Chutoro (medium fatty tuna) - Snow crab chawanmushi - Kohada (gizzard shad) - Abalone with zucchini - Botan shrimp - Nodoguro (blackthroat seaperch) - Uni (sea urchin) rice bowl - Ohagi (sweet rice ball) as an addition - Anago (sea eel) - Nishin (herring) - Hamaguri (clam) - Kinmedai (golden eye snapper) with seared skin - Ankimo (monkfish liver) with watermelon - Aged otoro (fatty tuna) - Red sea urchin As expected, the main branch of Sushi Takumi has the best atmosphere and taste. It was excellent once again. The next earliest reservation is in November next year. It was delicious. Thank you for the meal. #SushiTakumi #YotsuyaGourmet #YotsuyaLunch #YotsuyaDinner #Sushi #Sushi #DeliciousSushi #DeliciousSushi #GourmetLovers #GourmetInstagram #GourmetMemo #GourmetLovers #FoodTerrorInstagram #FoodTerrorGrammer #EatingStar #EatingStarGrammer #FoodTerrorism #GourmetTravel #DeliciousIsHappiness #GourmetFriendsWanted #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReporter #FoodWriter #FoodWriter #BGradeGourmetInformation

It's a September night in 2023. I was grateful to be invited back to Sushi Takumi after 3 months. I arrived promptly at 6 o'clock and was seated in front of the head chef, Katsumata-san, which was a special seat. The second chef, who will be in charge of a new store opening in Azabudai Hills this winter, has been working with the head chef for about 15 years. The course started with hairy crab, sliced okra, and grilled eggplant. The sushi at Sushi Takumi is a mix of appetizers and nigiri, with a soft shari that gently sinks when placed down. The seasoning varies depending on the topping. The overall finish is loose, but for certain toppings like shinko and kobudai, the finish is done more firmly. Both the appetizers and nigiri were expertly crafted, and I was very satisfied. The course for the day included hairy crab and grilled eggplant, sliced okra, meichidai, ishigaki shellfish, young sea bream, simmered octopus, shinko, squid, squid tentacles, butterfish, fresh ginkgo nuts, sardine, drunken sweet shrimp, north shellfish, bonito, abalone and zucchini tempura, tuna belly, mehikari, sardine, peony shrimp, anglerfish liver roll, blackthroat seaperch, ikura and sea urchin mini bowl, clam soup, sweet potato ice cream. Additional dishes included anglerfish liver and pickled watermelon, grilled golden eye snapper skin, ohagi, small skin, conger eel, and dried gourd roll. Sake selection included Atago no Matsu, Mimuro Sugi, Nichinichi, Juyondai, and Akabu. It was a delightful meal.

It's been six years since my last visit. Even though it's nearby, I couldn't make it... Thank you so much, N-chan, for the precious seat! Here's what I received: ◆ nigiri sushi. Grilled eggplant and okra with dashi jelly. Red snapper and Ishigaki clam ◆ katsugodako. Kohada wrapped in scallop. Ebodai with ginkgo nuts. Squid tentacles. Bonito mehikari. Sardines. Black abalone and zucchini tempura. Medium fatty tuna with corn purée. Herring and blackthroat seaperch. Botan shrimp and egg omelette. Murasaki uni, bafun uni, sujiko, small bowl. And here are the additional items: I was quite full, so I had white shrimp with kelp, ohagi, and conger eel. (Other people tend to add even more items... N-chan added nearly 10 more items.) For dessert, there were 6 types of ice cream, and I chose caramel macchiato and sweet potatoes. By the way, N-chan had all of them... It was delicious as expected! The sushi was great, and the grilled items like mehikari and blackthroat seaperch were also amazing. The size of the sushi was satisfying and to my liking. To my surprise, I was treated by Mr. H... I realized later that he had already paid for the bill for three people... It was my first time being treated to such an expensive meal by someone other than my husband, and I am truly grateful and apologetic. I don't know how much it cost... By the way, the next day, my rain boots were stolen at ballet school... Life is a series of ups and downs, and I guess everyone will have their fair share in the end. Rating: 5 points 5 points: Definitely want to visit again!! 4 points: Would love to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

This was my memorable 10th visit. I made a reservation for my birthday and had a great visit! Dinner Course: - Umibudo (sea grapes) and wakame - Hairy crab, sliced okra, autumn eggplant with dashi jelly - Red snapper and Ishigaki clam sashimi - Abalone and zucchini tempura - Spring red snapper nigiri - Flat shell grilled in salt - Baby barracuda nigiri - Simmered octopus - Lean tuna nigiri - First harvest ginkgo nuts - Dashimaki tamago (rolled omelette) - Fresh squid nigiri - Grilled fresh squid legs - Sardine nigiri - Grilled marinated mackerel - Botan shrimp nigiri - Medium fatty tuna nigiri - Grilled blackthroat seaperch - Three-color mini bowl with Karatsu red sea urchin, Rebun Island purple sea urchin, and salmon roe - Clam soup Favorites: - Sardine nigiri - Seared golden eye snapper nigiri - Fatty tuna nigiri - Ohagi (sweet rice ball) - Eel nigiri (with claw) - Eel nigiri (with salt) - Sardine nigiri Ice Cream: - Matcha and red bean - Kyoho grape sherbet - Mango sherbet - Pistachio Drinks: - Draft beer - Barley shochu - Sake from Miyagi, Morioka The dashi jelly was like a sparkling jewel in a refreshing small dish. The abalone and zucchini tempura used seasonal ingredients and had a nostalgic feel. The texture was great, and the dashi was delicious. The dashimaki tamago had a gentle aroma and a soft, delicious taste. Every dish was superb, showcasing the high level of skill. The sardine nigiri I ordered as a favorite was my first time trying it, and it was delicious with its fresh and fatty taste. I couldn't resist having seconds of the sardine nigiri, which is one of my favorites. The staff at Sushi Takumi are attentive and provide excellent service. Drink refills are super quick (laughs). The atmosphere is welcoming and not tense, making it a comfortable place to dine. A delicious feast for a special day with special people. It was an amazing dinner. This was my last encounter with Mr. Magaki, who took care of us, at Sushi Takumi. I wish him the best in his new endeavors. Thank you for your kind and courteous service and the delicious sushi. Thank you for the feast.

Sushi Taku-san, each piece is delicious. The stable excitement continues, bringing happiness. Occasionally, you might think, hmm? But at Sushi Taku, that never happens - which is amazing! The portions are decent, yet you can eat them all, and the dessert ice cream is the best! There are six flavors to choose from, and they are all so delicious that I indulged in all of them. The staff are all friendly and make the experience enjoyable. Truly, this is my favorite sushi restaurant!

If you love sushi, you can't miss Sushi Takumi. It's a must-visit for sushi lovers. It's now a platinum seat that is hard to reserve. The creator of the "Sushi Takumi style," where appetizers and nigiri are served alternately. The second generation, Kachimata-san, has a lively talk that charms everyone. His sense of humor is excellent. He enhances the enjoyment of the meal. Sushi Takumi is known for its "Ohagi." It combines fatty skin and flavorful medium-fatty tuna, lightly pounded, with pickled radish and green onion. The red vinegar rice ball with the filling is soft and melts in your mouth. It's a must-try dish that you'll want to eat more and more of.

It goes without saying that I was taken to this famous restaurant by a regular customer, and the sushi for lunch was outstanding. The chef was worried about the ingredients after a typhoon, but everything was top-notch! The ohagi we ordered as an extra was especially delicious, I could eat it over and over again haha. Besides the sushi, the abalone tempura was exquisite. I was nervous, but the chef's humor and the attentive staff made me feel very comfortable. I hope to have the chance to visit again someday!

Silver award from Tabelog. Taking over from the previous owner, Keita Katsumata is now the second generation owner. This restaurant is so popular that you can only make a reservation once a year unless you're a regular customer. I always wanted to go to Hawaii to try the sushi made by the previous owner, but now he's in New York. The atmosphere of the restaurant is a mix of tradition and youthfulness, with the young staff adding a lively touch. The menu is diverse and creative, with a focus on unique appetizers and a variety of sushi options. The abalone was particularly delicious. The sushi rice has a gentle flavor with a subtle saltiness that appeals to everyone. The attention to detail in using different types of vinegar for each topping is impressive. The sushi melts in your mouth with a perfect balance of softness. The traditional dishes like shinko and ohagi were also enjoyable. I ended up drinking quite a lot this time. I heard the next reservation is in October, but it's actually for next year! Lunch reservations might be easier to get. The new legend of Sushi Takumi has already begun.

The title may sound exaggerated, but while savoring each bite, I kept repeating in my head, "I'm so glad to be alive~~~(*´ー｀*)". I even said it out loud. It was my birthday celebration, and I was a bit nervous being brought here by someone I'm grateful to. However, the atmosphere inside the restaurant was so friendly, with the cheerful chef and other customers all smiling as if to say, "I'm so glad to be alive". I wish all my family, loved ones, and friends could visit this place at least once. The fact that there's a one-year waiting list for reservations speaks volumes. I have no choice but to nod in agreement. I don't really want to nod, it's so lonely. Let's do our best at work tomorrow.

One of the characteristics of this restaurant is that many of the dishes are finished in a soft and delicate way. It's enjoyable to imagine how they achieve such a soft texture while eating. Today, I had the pleasure of enjoying new shad and seasonal sea urchin (I had seconds), which was fantastic. The conversations with the chef always make the experience even better. I look forward to visiting the restaurants in Hawaii and New York someday!

I love Sushi Takumi. The result was really delicious this time as well. They remembered to make the rice smaller, which I had forgotten to request. I appreciate that. On this day, they had fresh shirako. Seasonal ingredients have a concentrated flavor and are so delicious. I am always impressed. Once again, the service was perfect. They answer all questions about the sushi and fish. Their attentiveness makes me want to go back again. As usual, my next reservation is for a year from now. Thank you for the meal.

The prince has grown up and it's about time to debut at a top sushi restaurant! I mentioned this to my gourmet friend A, and they took me to a well-known restaurant in Yotsuya. Since then, I have been continuously making reservations at this place. As a prince (wait, what class?), I can only come here once every six months to a year, so as the reservation date approaches, I start getting excited about a week before. When I enter at the designated time, there is always a palpable sense of tension. However, it is not an unpleasant feeling, but rather a sense of solemnity. I am seated and given a warm towel to refresh myself. This time, by chance, I had Mr. Somogi serving me, which naturally raised my expectations. I won't go into detail about how amazing this place is or what kind of menu they offer, as other reviewers have already covered that extensively. As a prince, the first dish of abalone wrapped in seaweed was impressive, the appetizers before the sushi were all outstanding, the sake pairing was full of discoveries, and above all, the tuna belly was the best I have ever had. I may still be a novice when it comes to sushi, but I believe the way the tuna belly is handled greatly affects its taste. The balance between the richness and the intensity of the flavor is crucial. Sushi Takumi's tuna belly is just right. It's intense. The course was satisfying enough, but I added a few more items from the remaining selection of the day. They have a famous dish called "ohagi," which was also delicious. We ended with a warm soup to finish off the meal. The price is certainly not cheap. However, even after paying, I don't feel bad at all. When you reach prince level, you realize that it's not just about the price, but the overall experience that matters. I look forward to being entertained again. Omakase + sake pairing 42,000 yen.

This was my last time meeting Mr. Makiki at Yotsuya. I felt a mix of sadness and excitement for the new store, and thoroughly enjoyed my time. I love Mr. Makiki's sushi. I look forward to it in the future. [Course] - Junmai - White shrimp - Fruit tomato with Tosa vinegar - Steamed abalone - Young sea bream - Octopus - Smoked kohada - Flat shell - Grilled ark shell - Firefly squid - Horse mackerel - Red snow crab - Bonito tataki - Steamed shrimp - Swordfish and Kamo eggplant tempura - Purple sea urchin - Grilled nodoguro with yuzu sauce - Medium fatty tuna - Sea urchin [Additional] - Kasago - Sardine - Clam - Dried gourd roll - Salt ice cream - Apple sherbet [Sake] - Mimuro - Suginiwa's nightingale - Tsuru - Age of the crane - Summer love

"Sushi Takumi" is a popular sushi restaurant in Yotsuya that is difficult to make reservations at. They have various branches, but this is the main one. They received the 2023 silver award in the sushi category on Tabelog. The interior of the restaurant has a traditional sushi shop atmosphere with a counter and raised seating areas, which is quite charming. In a time where many sushi restaurants have more refined interiors, this place stands out. They serve appetizers and sushi alternately, using white vinegar and red vinegar for the sushi rice depending on the topping. Some of the items I had this time were: - Junmai and white shrimp with fruit tomato jelly - Flounder with steamed abalone - Kasugodai sushi - Octopus sushi - Kohada sushi - Grilled shellfish - Aoriika sushi - Hair crab shinjo - Akami sushi - Meharizake - Iwashi sushi - Bonito with new onion and myoga - Steamed shrimp sushi - Beltfish with eggplant - Murasakiuni sushi - Nodoguro sushi - Marbled toro - Buffoon sea urchin Additional items: - Anago - Ohagi The sushi has a delicate rice that crumbles and disappears with the topping. Not only was it delicious, but the service was fantastic and the atmosphere of the restaurant was exquisite. The personality of the owner and the senior staff members is great, which reflects on the lower staff as well, creating a pleasant working environment without any tension. It was delicious. Thank you for the meal. #SushiTakumi #YotsuyaGourmet #Sushi #Sushi #DeliciousSushi #DeliciousSushi #GourmetLovers #GourmetStagram #GourmetMemo #WantToConnectWithGourmetPeople #FoodTerrorGram #FoodTerrorist #Eatster #EatsterGram #FoodTerrorism #GourmetTravel #DeliciousIsHappiness #LookingForGourmetFriends #FoodieClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

Today, I had a lunch gathering with 6 sushi-loving friends! We indulged in the dinner menu even though it was daytime, and it was a luxurious moment ^_^ Everything we ate was delicious as always, but the flat shellfish was the best! The sardine was also impressively tasty. The medium fatty tuna and rice cake are must-order items! The tasting of three types of sea urchin was also great ^_^ I still have one more visit left before the end of the year, so I'm looking forward to it! Ossu ossu!