The total cost was 38,800 yen including alcohol. The restaurant is located on the 3rd floor of Tokyo Midtown Yaesu, which is currently a hot topic. They also have a shop in Chiba, so there is a possibility of returning in the future. The name of the restaurant includes "Chiba," so Chiba ingredients are used. This makes it a restaurant that I would like to visit again in the future to experience the difference from famous Tokyo restaurants. The dishes included seaweed with ponzu sauce, octopus from Choshi with a firm texture, bonito from Katsuura, bluefin tuna from Kisarazu, red snapper from Takeoka with sweet potatoes, foie gras from Choshi, a dish of horse mackerel and onions from Futtsu Kanaya, steamed egg custard with clam broth from Kinuta, belt sushi of largehead hairtail with squid ink, grilled golden eye snapper from Choshi, pickled lean tuna and medium fatty tuna from Choshi, fatty tuna from Choshi, firefly squid from Futtsu, boiled clams from Kisarazu, spring child from Choshi, horse mackerel from Futtsu Kanaya, carabinero shrimp from Takeoka, Bafun sea urchin from Hokkaido Hamanaka, conger eel from Futtsu, and a bowl of egg. The quality and taste were satisfying, and I would like to gather the courage to make a reservation myself.

Today, I visited a restaurant that recently relocated from Chiba, owned by Mr. Takao Chiba. Here is what I tried: - Octopus boiled in Choshi salt, perfectly cooked with great texture. I thought it was even better than soy sauce boiled octopus. - Katsuobushi from Choshi, smoked with straw for a fantastic bonito flavor. - A comparison of red sea urchin from Hyogo and Ehime. Red sea urchin is a bit lighter than regular sea urchin but still delicious. - Grilled red sea bream with salt, perfectly cooked and juicy. - Anko (monkfish liver) from Chiba, with a light and flavorful broth. - Sashimi of horse mackerel from Chiba, still delicious despite being slightly past its peak season. - Edomae hamaguri (clam) chawanmushi, a creamy and delicious steamed egg dish. - Kamasu (barracuda) wrapped in seaweed, a flavorful and tasty fish. - Nigiri sushi of golden threadfin bream, delicious as always. - Nigiri sushi of small spotted gurnard, with just the right amount of vinegar. - Nigiri sushi of striped jack, flavorful and fatty. - Nigiri sushi of tuna from Choshi, bursting with flavor. - Nigiri sushi of medium fatty tuna from Choshi, delicious. - Nigiri sushi of fatty tuna from Choshi, rich in flavor. - Nigiri sushi of spear squid from Chiba, with a great texture. - Nigiri sushi of boiled clams, sweet and tasty. - Nigiri sushi of horse mackerel, delicious like the sashimi version. - Nigiri sushi of Tokyo Bay shrimp, incredibly sweet and delicious. - Nigiri sushi of premium sea urchin, even richer than the red sea urchin. - Nigiri sushi of conger eel, incredibly tender. - Tamagoyaki (Japanese rolled omelette), rich and moist. The sushi rice was perfectly prepared, warm for fatty fish and cool for lean fish, showcasing excellent sushi-making skills. I also couldn't resist ordering an amazing sake priced at 14,000 yen per 180ml, sweet with a refreshing taste. It was a delightful and enjoyable dining experience. Thank you for the delicious meal.

On my second visit, I heard that Takao-san is the number one in Chiba. He is particular about using local Chiba ingredients, and all of his dishes were fantastic. The Choshi octopus boiled in salt had a simple seasoning but a deep flavor. The slightly seared bonito with fatty skin paired perfectly with the katsuo. The red snapper, with its skin seared to bring out the sweetness of the fat, was also delicious. The monkfish liver, like the octopus, had a simple yet flavorful taste that paired well with white wine. The Chiba specialty, seared horse mackerel, had a firm texture. The smooth and delicate clam steamed in a bowl was truly delicious. The seared barracuda was also excellent, both in the stick sushi and in the subsequent nigiri. The sight of the chef making the nigiri was also beautiful and left a lasting impression.

Chiba Takaoke, which moved from Chiba City to Yaesu Midtown in front of Tokyo Station in March this year, is a popular sushi restaurant that focuses on seafood caught in Chiba Prefecture. Customers from all over the country visit frequently, attracted by the charming personality of the owner, Takaoke-san. Tonight, I invited chefs and friends to enjoy the world of sushi that emphasizes local production and consumption, by reserving the counter seats exclusively for us. 【Appetizers】 - Wakame seaweed (Kyonan Town) and vinegar lotus root (Katori) - Sashimi: fresh octopus (Choshi), straw-grilled bonito (Katsuura), red sea urchin (Awaji Island and Ehime), grilled red sea bream (Takeoka), monkfish liver (Choshi), morning-caught horse mackerel (Kanoya) with chopped green onions (Futtsu), steamed clam (Funabashi Misumise), grilled barracuda sushi (Futtsu) 【Sushi】 - Golden eye snapper (Choshi) with kelp and Japanese mustard - Small fin (Funabashi Misumise) - Striped horse mackerel (Kamogawa) - Bluefin tuna: lean (Choshi), medium fatty (Choshi), fatty (Choshi) - Firefly squid (Futtsu), simmered clams (Funabashi Misumise), morning-caught horse mackerel (Kanoya), wild tiger prawn (Takeoka), sea urchin battleship roll (Otaru, Hokkaido), simmered conger eel (Futtsu) - Egg - Soup: Miso soup with shrimp broth 【Drinks】 - Beer: Asahi Super Dry - Sake: Tanjyo Special Junmai (Aomori), Fudo Hiyaroshi Junmai Ginjo Nama Genshu (Chiba), Hakushu Highball The freshness of the morning-caught seafood and the use of rice grown in Takaoke-san's own paddy field in Yamato City, along with water drawn by the owner himself from a mountain spring in the deep mountains of Futtsu, make the quality of the ingredients top-notch compared to sushi restaurants in Tokyo. There's a reason why it's delicious. Thank you for the meal. I will visit again.

Chiba Takaoke Sushi Eating Party. Moved from Chiba Minato to Tokyo Station in March this year. I visited the Chiba store four years ago and it's one of my all-time favorite places. Even after the move, the sushi was still incredibly delicious. The simmered octopus at the beginning was amazing. The unforgettable taste. On this day, except for sea urchin, all the ingredients, including the sushi rice and seasoning, were sourced from Chiba prefecture. The sake served with the omakase menu is also all from Chiba, showing a strong local pride. The bonito, grilled barracuda sushi, red sea bream marinated in bone broth and grilled, golden eye snapper nigiri, salted horse mackerel nigiri, were all incredibly delicious. Almost everything was great. The variation in the sushi rice depending on the topping was also to my liking. Above all, Chef Takao's humble and unpretentious customer service was wonderful. The Tokyo Station store has a contract for 7 years, and the Chiba store will remain as it is, with plans to reopen after renovations. A sushi restaurant I want to visit again. Thank you for the meal! ~Omakase~ Octopus from Choshi, Chiba Katsuo straw-grilled from Choshi, Chiba Red sea urchin from Awaji Island, Hyogo Red sea urchin from Imabari, Ehime Ankimo from Choshi, Chiba Horse mackerel from Choshi, Chiba Steamed egg custard with clam broth from Funabashi, Chiba Grilled barracuda sushi from Choshi, Chiba Golden eye snapper from Choshi, Chiba Kohada from Funabashi, Chiba Striped jack from Choshi, Chiba Lean tuna marinated from Choshi, Chiba Medium fatty tuna from Choshi, Chiba Fatty tuna from Choshi, Chiba Fresh squid, Sumi squid from Choshi, Chiba Simmered clams from Funabashi, Chiba Salted horse mackerel from Choshi, Chiba Carabinero prawn from Choshi, Chiba Bafun uni gunkan from Hokkaido Conger eel from Choshi, Chiba Miso soup with clams, cucumber roll ~Sake~ Iwanoi Tsuki Junmai Ginjo nama genshu, Chiba Akuchiba Jinyu Junmai Daiginjo, Chiba Inahana Junmai Kamoshisake Junmai, Chiba Narumi Tokubetsu Junmai nama-zume, Blue Label, Chiba 41k #ChibaTakaoka #Yaesu #Sushi #Sushi #JapaneseSake #Chiyoda-kuGourmet #YaesuGourmet #TokyoGourmet #TokyoStationGourmet #FoodPorn #Delicious #Instafood #Yummy #Gourmet #Delicious

"Chiba Takaoka" is a sushi restaurant located in Tokyo Midtown Yaesu, which is listed in the top 500 on Tabelog. Despite the name, it is actually a restaurant in Tokyo that seems to have relocated from Chiba. They serve delicious sushi mainly focusing on seafood from Chiba. Today, I had the following dishes: - Octopus from Choshi - Bonito from Choshi - Red sea urchin - Sea bream - Anglerfish from Choshi - Horse mackerel - Clam steamed rice - Trout - Golden eye snapper - Striped jack - Marinated tuna from Choshi - Medium fatty tuna - Fatty tuna - New squid - Clam - Tiger prawn - Horsehair crab - Conger eel - Egg I wanted to order more fatty tuna but they were out of it, which was disappointing. The rice and toppings are slightly smaller than average, making the sushi easy to eat. Overall, it is a refined sushi that lacks a distinctive feature due to being overly polished. The head chef is very friendly and the atmosphere is comfortable. It was delicious. Thank you for the meal. #ChibaTakaoka #Sushi #TokyoSushi #DeliciousSushi #Gourmet #Foodie #Foodstagram #GourmetTravel #FoodReport #FoodWriter #BGradeGourmet #TokyoFood

- Grilled sushi under the leaves with vinegared lotus root is served with ponzu sauce for dipping. On the counter, there is the standard set of sliced ginger, soy sauce, and salt for the appetizers. - Appetizer - 1. Choshi octopus: A thickly sliced octopus with a large radius, tender and flavorful, with just the right amount of saltiness. 2. Choshi bonito: Smoked with straw for a fragrant aroma, served with mineral-rich salt and soy sauce. 3. Sea urchin tasting: A comparison of red sea urchins from Yura and Saeki, both offering unique flavors. 4. Takeoka red sea bream charcoal-grilled: Cooked with the fish's own umami essence, resulting in a tender and flavorful dish. 5. Choshi sea eel liver stew: A large sea eel liver carefully prepared and served, showcasing the delicious part of the liver. (Note: The translation may not be complete due to the character limit. Please let me know if you need the remaining part to be translated as well.)

Chiba brought a chef from Kamogawa to the restaurant, and the menu included dishes made with Chiba ingredients like Choshi gilt-head seabream and red sea urchin from Hyogo, Ehime, and Hokkaido. The chef's love for Chiba was evident in the delicious dishes like lotus root and seaweed from Kamogawa, bonito sashimi from Choshi, tender octopus simmered in Choshi, and more. The meal also featured grilled barracuda from Futtsu, excellent Choshi gilt-head seabream, and top-notch new squid from Futtsu. The meal was complemented by a variety of sakes like Kameda and Sunman Kame from Kamogawa, as well as Yamada Nishiki sake.

Revisit 202308 1. Purpose of Visit - To enjoy the "Akakunidan" once again 2. Information about the Restaurant - Genre on Tabelog: Sushi - Opened on March 10, 2023 - Head chef, Chiharu Takaoka, hails from Chiba Prefecture and trained for 11 years at "Shinoda Sushi" in Ginza (now closed) before branching out on his own in 2013 as "Sushi Takaoka," continuing to showcase the richness of Chiba through its local ingredients - "Sushi Takaoka" is an award-winning restaurant, receiving The Tabelog Award and being selected as one of the top 100 sushi restaurants in the East by Tabelog with a rating of 4.32 based on 219 reviews - The chef is particular about the sushi rice, cultivating his own rice in contracted paddies within Chiba Prefecture - The water used to cook the rice is drawn from natural springs in Futtsu, Chiba Prefecture - Ingredients and sake are sourced from Chiba Prefecture - Considering the experience gained by staff who go on to work in Tokyo, opening a branch with the possibility of returning to Chiba in mind - Contract with Mitsui Fudosan for 7 years, planning to split time between Tokyo and Chiba from next year - Operating hours: 17:00-23:00 - Closed on irregular days - Seating capacity: 6 seats - Reservation required 3. Crowdedness on the Day of Visit & Atmosphere of the Restaurant - Visited around 17:00 on a weekday, with only 4 other customers present - The interior has a calm atmosphere 4. Service - The chef and his two apprentices provided polite and attentive service - Upon leaving, the chef escorted us outside, providing a warm send-off 5. Ordered Items - Premium Ebisu Beer: ¥800 - Omakase (Chef's selection): ¥35,000 - Pickled ginger and seaweed as an appetizer - Simmered octopus (from Choshi, Chiba Prefecture) served with salt and soy sauce - Bonito (from Choshi, Chiba Prefecture) with a stronger umami flavor than before, freshly grilled on the day - Three types of "Akakunidan" (from Oita, Yamaguchi, Ehime) - Grilled red sea bream (from Futtsu, Chiba Prefecture) marinated in clam broth, accompanied by sweet potatoes also from Chiba - Mackerel (from Futtsu, Chiba Prefecture) marinated in leeks, prepared by washing with saltwater and tossing in a soy-based sauce - Chawanmushi made with Yamato clams' broth, surprisingly sweet without the use of mirin or sugar - Pressed sushi of barracuda (from Futtsu, Chiba Prefecture) in the style of Isobe-maki, seared on the skin side without using conventional burners - Nigiri sushi with a mild vinegar flavor, allowing the taste of the toppings to shine - Marinated golden eye snapper (from Choshi, Chiba Prefecture): Excellent - Houndfish (from Funabashi, Chiba Prefecture): Excellent - Striped jack (from Katsuura, Chiba Prefecture): Excellent - Tuna (from Choshi, Chiba Prefecture) - marinated lean, medium fatty, and fatty tuna: Excellent - Fresh squid: Excellent

The main branch in Chiba is closed, and now the popular sushi restaurant is operating in Tokyo Midtown Yaesu. They are particular about using ingredients from Chiba, except for wasabi and sea urchin, which are sourced locally. They also offer rare bottles of sake from various sake breweries in Chiba. The sea urchin will also be sourced from Chiba next week! Every dish was delicious and well-composed, but personally, I was impressed by the bonito, abalone, horse mackerel, kohada, and clams. Starting from April next year, they plan to split their operations evenly between the main branch in Chiba and Yaesu. I definitely want to visit the main branch in Chiba, but for those who find it difficult to go all the way to Chiba, I recommend visiting this restaurant now while it's more accessible!

I visited the restaurant "Chiba Takao" which is ranked 3.99 on Tabelog's Top 500 in 2023. The location is on the third floor of Yaesu Midtown. The exterior is lined with popular restaurants in the third-floor dining area. The interior has a simple design with a row of counter seats. The sushi chef, Chiharu Takao, originally from Chiba, has relocated here and I was once again impressed by his skills and personality. He uses carefully selected ingredients from Chiba, allowing you to truly enjoy the flavors of Chiba. From octopus, bonito, abalone, grilled red sea bream, to various sushi items, you can taste the essence of Chiba through the ingredients. The love for the local region is evident in every dish. The quality of ingredients, taste, and atmosphere are all excellent. This is a great restaurant that I love.

Yaesu Chiba Takao 35,000 yen regular visit, it was delicious today as well. The rating on Tabelog has been going up quite a bit. Next reservation: simmered octopus ◎, bonito ◎, delicious abalone, liver miso pickles ◎, red sweetfish ◎, duck liver ◎. The best time for fatty fish, such as horse mackerel that is so tender you can't even hold it with chopsticks, mixed with green onions ◎. Delicious chawanmushi with clam broth from Futtsu ◎, swordfish sushi ◎, nigiri golden eye snapper ◎, gizzard shad ◎, red meat ◎, medium fatty tuna ◎, fatty tuna ◎, swordtip squid ◎, simmered clams ◎, horse mackerel ◎, spot prawn ◎, sea urchin ◎, delicious conger eel ◎, soup, rolled omelette.

At "Chiba Takaoka" located in Tokyo Midtown Yaesu, a famous Chiba restaurant "Takaoka" known for its sushi has relocated and opened in Tokyo in March 2023. With a high rating of 3.99 on Tabelog, this sushi restaurant is expected to become extremely difficult to book in the future. The majority of the ingredients used are sourced from Chiba. The drink menu even features "Kokuryu Muni" sake. The meal started with seaweed and lotus root served with ponzu sauce. The dishes included octopus from Choshi, bonito from Choshi, red sea bream, abalone from Kameyama, horse mackerel from Choshi, and more. Each dish was expertly prepared and delicious. The sushi course included various types of fish such as golden eye snapper, swordtip squid from Tateyama, horse mackerel from Katsuura, tuna from Hinaga, and more. The meal ended with egg omelette, which was quite sweet. Overall, it was a fantastic dining experience, and I would love to visit again in a different season. #Tokyo #TokyoGourmet #Yaesu #YaesuGourmet #ChibaTakaoka #Sushi #SushiRestaurant #Tabelog #Foodstagram #SushiStagram #FoodLovers #SushiLovers #HighlyRatedRestaurant #HiroshimaGourmet

In July, I visited the private room at Miyako Island twice, before and after 16 days, so I have selected and mixed photos from the two visits. Sushi tends to have weaker toppings during the peak of summer. With the high water temperature, even the fish must be feeling exhausted. However, I personally love the sushi toppings in summer. This time, the "summer tuna" from Choshi was absolutely fantastic. Despite being small at 65 kilograms, it had a concentrated umami flavor that is unique to this season. What was truly amazing was the change in taste of each part of the tuna: - The lean meat had a transparent umami with a strong acidity. You can really feel that the small tuna must have been agile. - The medium fatty tuna had a beautiful gradient and a well-balanced refined taste. It was so delicious that it made me swoon. - The fatty tuna had marbled fat. The richness was excellent, and most importantly, it was sweet! Yet the fat melted smoothly without any greasiness. To be able to enjoy the different tastes of each part of such a small summer tuna is a unique experience that only the delicate Takao-san can provide. It was delicious and enjoyable. Additionally, the "Kin'ya horse mackerel" caught at 11 a.m. on the day was truly impressive. The richness of the seasonal fat was complemented by home-grown green onions, reducing any overwhelming taste, while the firm texture was unique. The nigiri using the upper part also seemed to dance in your mouth. And the "Takeoka golden eye snapper" that we discussed as the absolute champion between horse mackerel and golden eye snapper was simply superb. The golden eye snapper, marinated in golden eye snapper broth, had a firm texture and an explosion of umami. This unique preparation is something that I highly recommend everyone to try. This time, my appetite was a bit low, so I asked in advance for smaller portions, and despite complaining about the effort, they elegantly and cutely crafted the sushi, which I finished entirely. I am grateful. I need to make another reservation soon. Thank you for the meal.

Takaoka-san's excellence is deeply felt. It's not something that should be taken for granted. They are doing something amazing. This time, I was fortunate enough to participate in a private party for super regular customers. I was so happy from the beginning. I was so engrossed in enjoying the food and talking to the other guests that I didn't pay much attention to details like the origin of the ingredients. As soon as I entered the restaurant, the aroma was irresistible! Octopus - The octopus from Choshi is thick and delicious! A treasure trove of flavor! The thick legs were cut in a way that resembled chikuwa. The perfect level of cooking. It feels fresh, yet packed with flavor. Bonito - Beautiful! The bonito has a strong taste. You don't even need soy sauce or salt, it has a smoky flavor with acidity and richness, so delicious! It was the first time I finished a dish without adding soy sauce or salt. Strong. Abalone - Chewy, but not tough. The texture is unique. It tastes like kombu! Not that they used it, but it's proof that the abalone has been eating a lot of it. I felt that abalone in that way, which was not in my memory! Furthermore, the abalone offal marinated in homemade miso, oh my, I want to drink sake. But the saltiness is never too strong. A cluster of flavors. Dangerous. Red Seabream - Red seabream grilled with dashi made from the bones is amazing! The texture! Moist and tender, with flavor in the skin too! They served it with sweet potato, they know what they're doing. It makes you want to eat something sweet too. Sea Urchin - It's the season for sea urchin and it has a rich fat that melts in your mouth! And the flavor too. Sake here! Ah!!! My cheeks are reacting! Delicious! The dashi is irresistible too. Love it! Horse Mackerel - Mixing the thick flesh with leeks and sauce. The leeks made by Takaoka-san. The leeks are delicious!! It's spicy, but different from the usual leek spiciness. The horse mackerel also tastes delicious! The aftertaste is amazing! Chawanmushi - Drinkable chawanmushi. Sweet. Smooth and creamy. You can drink it in every sense. The sweetness comes from clams, they say. No impurities, it's wonderful. Filefish - Ah, the strong umami of the seaweed, the acidity of the vinegar rice, and the subtle fat. The best. The perfect searing! Golden Eye Snapper - Rice! Rice! I want to eat a big rice ball with this. The ideal firmness of the rice grains, the deliciousness of the rice, the deliciousness of the sauce, and the deliciousness of the golden eye snapper! It was truly divine. Skin - The acidity is lovely. Delicious. It's deeply moving. It's moist but not too soft. Striped Jack - Crisp and with a settled flavor! Again, the umami lingers! Tuna - Beautiful summer tuna. And the rice is really delicious. It might be the best among all the restaurants. The acidity is just right. Feels good. Medium Fatty Tuna - The right amount of deliciousness. Ah. Well-balanced. Not too much of a bloody taste, so it's not tiring. Otoro - Not overwhelming, the Toro is sweet and elegant. The difference is unbelievable compared to other red-fleshed fish. Squid - The squid from Tateyama is sweet, delicious. At first, it has a good bite. Later, it has a pleasant elasticity, not too sticky. Clams - Oh, the deliciousness of the hagire is ecstatic! The umami when you chew it! I keep saying umami, but each umami is different. The wild, solid taste is irresistible. Horse Mackerel Sushi - The balance of ginger and saltiness is great, even though it's lunchtime, the flavor is so rich. Freshness and flavor. The balance of both is incredibly well-maintained, making it a unique horse mackerel. Botan Shrimp - They present this size! From head to tail in one bite! Ah! Delicious! Sweet. Soft. Just right. Happiness. I remember watching a show about eating shrimp fries the day before, and my mouth was full of shrimp! However, the shrimp flavor here is definitely on a different level! I savor the happiness. Turbot - ===========

Tonight, I was invited to a private party at "Chiba Takaoka" by the organizer and we came to Tokyo Midtown Yaesu. I would like to express my gratitude to the organizer. It has been about a year since I last visited the shop in Chiba City, and finally I was able to visit here after the relocation. The 3rd floor of Tokyo Midtown Yaesu has a calm and unique atmosphere that is different from other dining establishments, and the interior with various attentions does not feel like it is in a complex facility. I greeted the master, Mr. Takaoka, from the counter seat, and although it had been a long time since I last saw him, he seemed sharper and more rugged with a tan. I heard that the day before, he went to a field in Chiba and did some farm work. The rice used in the restaurant is their own "Takaoka rice", and I respect his dedication to what he believes in, even in the midst of work. Next to the owner, Mr. Abe also stood, and their synchronized work with Mr. Takaoka was impressive. First, with a "Maihama Beer Factory Harvest Moon" in hand, we all raised a toast. The Belgian-style wheat (herb ale) in Harvest Moon is a beer with little bitterness and delicate taste, suitable for enjoying with delicate dishes. (*Brief impressions are posted in the photos received). - Snacks - Sushi - Wakame and Vinegared Lotus Root Homemade Ponzu - Choshi Octopus - Choshi Bonito Lightly smoked with straw - Minamiboso Abalone - Abalone Liver Homemade Miso Pickles - Futtsu Red Sweetfish Charcoal-grilled Silk Sweet - Choshi Ankimo Plenty of Wasabi - Choshi Horse Mackerel caught at noon Tuna sashimi style - Kimisaki Clam steamed egg - Chiba Beltfish sushi grilled with nori on charcoal - Choshi Goldeneye Snapper - Funabashi Kohada aged for 3-4 days - Katsuura Striped Jack landed the day before - Choshi Tuna Red meat 64kg caught with a fixed net - Choshi Tuna Chu-toro 64kg caught with a fixed net - Choshi Tuna O-toro 64kg caught with a fixed net - Tateyama Swordtip Squid - Chiba Boiled Clams - Choshi Horse Mackerel - Takeoka Wild Carabinero - Otaru Bafun Uni - Futtsu Boiled Anago - Egg - Miso - Additional: Dried gourd roll shared by everyone It was my first time sitting at Takaoka's seat in about a year, but I spent a relaxing time with sushi, sake, and the same Chiba-like atmosphere and cuisine as in Chiba. The name of the restaurant, Chiba Takaoka, also shows a strong affection for Chiba. Here at Chiba Takaoka, I think it is the only sushi restaurant of its kind. The delicate and elegant form of the sushi is also unique to Mr. Takaoka. It was great to be able to visit! What a wonderful moment it was! It was delicious. Thank you for the meal! ( ´θ｀)ノ

Visited a sushi restaurant specializing in Chiba ingredients after receiving a last-minute invitation from a senior colleague. The restaurant was located near Tokyo Station, and the dishes served included a variety of appetizers and sushi made with fresh Chiba produce. The chef, with a tan from working in the fields, had a striking appearance and served rice that was slightly firm with a pleasant acidity. The sushi melted in the mouth and paired well with the rice. The dashi broth was rich and flavorful, and the overall meal was reasonably priced considering the quality and location. The total bill came to 38,000 yen, which was fair considering the use of Chiba ingredients and the effort put into the meal.

I would like to revisit: I would love to visit again if I have the chance. The sushi I had was the best I've ever had! Assortment/atmosphere: The head chef was very kind and a great person! We had a fun conversation about Chiba. Taste: Everything from the appetizers to the nigiri was incredibly delicious. Especially the bonito appetizer, swordfish, sea urchin, and anago were delicious. I will make a reservation and visit again.

Wakame and lotus root octopus (Choshi), bonito (Choshi), abalone (Kamogawa), liver miso pickles, sweet sea bream grilled with dashi (Futtsu Takeoka), angler liver (Choshi), horse mackerel caught today (Futtsu Kanaya), clam soup chawanmushi, cutlass fish (Kisarazu), seared stick sushi hand rolls, golden eye snapper (Choshi), small fin (Funabashi), striped horse mackerel (Kamogawa), marinated tuna red meat (Choshi), tuna medium fatty (Choshi), tuna fatty (Choshi 66kg), swordtip squid (Tateyama), clams (Kisarazu), horse mackerel (Futtsu Kanaya), spotted shrimp (Futtsu Takeoka), bafun sea urchin (Otaru) battleship rolls miso soup, conger eel (Futtsu) balls, CARL JUNG Chardonnay

Located in Tokyo Midtown Yaesu, a renowned sushi restaurant called "Chiba Takaoka". Tokyo Midtown Yaesu is directly connected to Tokyo Station. The facility is massive, with a bus terminal underground, a Bulgari Hotel on the upper floors, and a municipal Joto Elementary School from the 1st to 4th floors. What's amazing about Takaoka-san! They have contracted rice paddies in Minamiboso, Chiba, to cultivate rice specifically for Sushi Takaoka. The water used to cook the rice is drawn from Chiba's spring water. Some of the vegetables used are also grown locally. They use red vinegar from Kamagaya's Watashi Brewery, among other condiments. Chiba-produced sake is also available. After being welcomed with peanuts, I greeted the head chef. [Cheers] "Black Vinegar Grape Berry" was served with soda. I had been looking forward to this juice since I enjoyed it last time. Together, we had "Non-Alcoholic Beer". [Wakame, Vinegared Lotus Root] Thinly sliced lotus root passed through vinegar and Chiba's wakame with ponzu sauce. [Octopus from Choshi] Served with wasabi. A tender texture with bursting umami flavors. [Bonito from Choshi] Seared on the skin side, served with chopped green onions. Due to its freshness, it has a good aroma, rich flavor, and tender texture. [Gari] Small diced type. Served on a plate made in collaboration with Fujiko F. Fujio from Takaoka City, Toyama Prefecture, known for its electric craftwork "casting". [Abalone from Kamo River] Plump and tender. Served with abalone liver. [Marinated and Grilled Sweet Sea Bream from Takeoka] Grilled after marinating in dashi and light soy sauce made from sea bream bones, scales, and head. Served with Kamo River's sweet potato "Beniharuka". [Monkfish Liver from Choshi] Choshi's monkfish liver is gently simmered. Served with salt and wasabi. [Horse Mackerel and Green Onion Salad] Freshly caught horse mackerel from Tomiura mixed with Kamo River green onions. Refreshing ginger soy sauce on the fatty horse mackerel. [Beltfish Sushi Roll] Skin-seared beltfish from Takeoka, wrapped in Chiba's smooth nori. [Edomae Clam Chawanmushi] Smoothly steamed using the broth of Edomae clams from Kisarazu with a rich and distinctive flavor. Though there is no clam meat, it has a strong presence and rich taste. [Golden Eye Snapper Kombu-jime] Chiba-produced golden eye snapper marinated in kombu for 3 hours. The umami of the kombu enhances the flavor of the golden eye snapper. [Kohada] Kohada from Funabashi. A thick and tender flesh with a crisp acidity. Perfectly firm. [Striped Jack from Kamo River] Striped jack with good fat content and a beautiful umami flavor. [Tuna Lean] Rich tuna flavor. The tuna is sourced from Hichonaga, a wholesaler with 161 years of experience and an excellent reputation. [Tuna Chu-toro] The clean fat of the tuna blends well with the shari. [Tuna O-toro] The belly part of the tuna. Soft even to the sinew. [Swordtip Squid from Tateyama] Crispy and tender with a sweet taste. The shari has a gentle texture without an overpowering vinegar taste, delicately capturing the air. [Clam] Edomae clams from Kisarazu. Simmered down. [Horse Mackerel] Thickly sliced horse mackerel from Tomiura, mixed with Yachiyo green onions and ginger soy sauce. [Botan Shrimp] Botan shrimp from Takeoka is thick and has a firm texture with a sweet and savory taste. [Sea Urchin] Sea urchin from Otaru Bay, Hokkaido, wrapped in nori. It has a strong sweetness and a clean taste. [Conger Eel] Conger eel from Tomiura. Melts softly with the bones. Almost like a souffle. [Miso Soup] Miso soup made with shrimp shells, kombu, and bonito flakes. The miso is from Chiba Prefecture. [Tamagoyaki] Fluffy and creamy tamagoyaki made with shrimp from Tomiura and Japanese yam. [Tea] Still exceptionally delicious. The charm of the person is also appealing. When I quietly mentioned, "Was this from Tomiura?" while chatting with the chef, he pointed to a map of Chiba (resembling Chiba-kun) and said, "It's here."

Mr. Takaoka in the summer. It's the regular private party. Today, as usual, the steamed egg custard with clams and sushi with golden eye snapper, striped jack, and clams were particularly good. I love the jack, but today it felt like it was lacking a bit of sweetness. Still delicious though. The miso soup was spot on to my taste. The price was for two bottles of wine shared among several people. Looking forward to the next time.