Ginza Takahashi is a great place to visit with a monthly fee of 33,000 yen. They have open slots after 6 PM. They serve delicious dishes like hairy crab caviar, ankimo, katsuo, shiroebi, akamutsu sake-steamed, shima aji, medium fatty tuna, and crab cream croquettes. Their pickles and ikura are a must-try. Other favorites include otoro, akami, grilled eel, ginkgo nuts, crispy skin squid, fresh squid, hokkigai, and thick rolls. The availability of uni and torotaku might have gotten stricter.

Today was another delicious meal at Takahashi-san's restaurant. I had the silver-stripe saury with salmon roe sauce, which was amazing. They also had whale meat on the menu, which seems to be more available now. The texture was different from beef but very tasty. Thank you for the wonderful meal, Chef Takahashi. #ThankYouForTheMeal #Chef Jun Takahashi #Gourmet #Sushi #Ginza Ichome #JustBetweenUs #StaffEnjoyedIt #That'sAllFromTheField

It's always delicious. I feel happy whenever I visit this restaurant. Today, they were out of octopus, so I want to come back next time it's available. The Uni Toro Taco never disappoints in its deliciousness. I wanted to order more salmon roe, but I always feel like I eat too much, so next time I'll try to hold back.

Second visit. The restaurant is popular because the owner is from Saito, but my first impression was not good, so I didn't plan on coming back. However, I was invited by a friend to go there this time. The atmosphere, including the owner, is friendly. There is no stress in dealing with people, but the restaurant is extremely hot. It feels like they are trying to save on electricity by not using air conditioning, and sometimes they even open the entrance door, which lets more hot air into the main counter area. It's so hot that I was sweating. I can understand that they are doing this intentionally because the inside of the restaurant feels humid and the toilet area smells moldy. This makes me realize that this has been their method all along, and there must be some intention behind it. The taste is also mediocre. The balance between the fish and rice is off. They don't complement each other at all. It feels like they are competing with each other, and there is no point in them being served together. In terms of sushi alone, the independent restaurant "Ryo" is definitely better. Without a doubt. I find it hard to understand why some people make reservations on the spot considering the moldy smell and taste at this price range. Are they just relying on the fact that the owner is from Saito? ※It seems that the restaurant is hot because the air conditioning is broken. It would have been nice if they had told us that.

Nice to meet you, I'm Sushi Takahashi. This is also a restaurant that is difficult to make reservations at, but a friend brought me here because they know the head chef and his wife. The head chef trained at Sushi Saito. The first dish we had was their specialty: snow crab and caviar. It was stunning both in appearance and taste. The sushi rice was slightly firm with a tangy flavor. I prefer a softer rice, but this was refreshing and easy to eat! Their appetizers were quite unique, particularly the crab croquette which was truly delicious. I forgot to mention the eel dish, which was also outstanding. The head chef and his wife were very friendly and made the dining experience enjoyable.

Ginza Takahashi regular visit 33,000 yen. Today the rice was a little firm? Thank you for the meal, next reservation: Snow crab, octopus, grated corn soup, bonito, white shrimp, steamed red snapper, striped jack, fatty tuna, fried swordfish, pacific saury, medium fatty tuna, marinated beltfish, pickled burdock, lean tuna, eel, surf clam, purple sea urchin, thick roll, eggplant soup, sea urchin and fatty tuna.

The timing of the visit was perfect and the food was even better than expected. Not only delicious but the hostess was cute and beautiful! She looked great in her kimono! The hostess effect was amazing, I immediately made a reservation to go back. Starting from the crab, the vinegar octopus, the incredible katsuo between the rice, the tender aka mutsu, the steamed nodoguro, the fatty swordfish tartar sauce, the crispy and tender Anago, the melt-in-your-mouth otoro, the sea urchin from Miyagi, the perfectly balanced shari to toppings ratio, the anago futomaki, and finishing up with some delicious extras. What's amazing about this place is that the ingredients are presented in their best form, showcasing the chef's talent. The head chef's character was also pleasant, with a humble attitude and impeccable service. It's a popular restaurant, yet they remain humble, making me feel like I need to come back again. The wine and sake selection was perfect, and even the green tea served from a pot was delicious. The matcha highball was the best!

This was my first visit in three months to Sushi Takahashi, as my last visit was covered by a substitute due to a sudden business trip. The owner, Mr. Takahashi, worked at renowned Ginza restaurants such as Kyubei and Sushi Saito before establishing his own restaurant in 2014 at the young age of 27. He did a fantastic job this time as well. We started with the classic hairy crab with caviar, followed by octopus and throat of the rockfish wrapped in seaweed. The fried dish this time was swordfish tempura with a homemade tartar sauce that was delicious. The nigiri sushi, featuring tuna from Yamazaki, was smooth and balanced well with the gentle Akasari soy sauce. The meal concluded with sea urchin, tuna belly, and shiso cucumber roll, leaving me completely satisfied! Thank you for the wonderful meal.

First visit to "Sushi Takahashi" restaurant. The chef trained at the renowned "Sushi Saito" restaurant and has published a book called "The Science of Sushi." I had been curious about this place for a while and finally managed to make a reservation. Currently, they have two seatings, and I visited the 7:30 pm session. The meal started with a dish of hairy crab and caviar, a signature dish at the restaurant. The flavor of the crab was outstanding on its own, but it was even more delicious with the crab vinegar and salt, truly an exquisite dish. The course continued with a variety of nigiri sushi and appetizers. I also enjoyed some sake to pair with the dishes. Everything was delicious, but personally, the bonito nigiri and flying fish fry stood out for me! The bonito had a hint of smoky aroma and a rich, fatty texture that was surprising and delightful. The flying fish fry had a fluffy texture and paired perfectly with the homemade tartar sauce, showcasing the chef's deep understanding of fish in a fried dish. The sushi rice was a bit firm, which I prefer. Every detail, from the meticulous preparation to the temperature of the fish, was well thought out in each piece of sushi. The chef, as well as the hostess and staff, were attentive and created a pleasant atmosphere, making it a wonderful dining experience. I would definitely like to visit this restaurant again. Thank you for the delicious meal!

Today's meal at Takahashi-san's was delicious as always. The summer menu started with crab, and the bonito and striped jack were particularly good this time. Well, everything was delicious until the end. #Thank you for the meal #Chef Jun Takahashi #Gourmet #Sushi #Ginza Ichome #Just between us #The staff enjoyed it #That's all from the scene.

Arrived at 5:00 PM. The price is reasonable for sushi, but considering it is in Ginza, it's quite charming. Most importantly, the taste is top-notch. So, in terms of value for money, it's excellent. It's best to judge the taste by actually going there. My vocabulary can't quite capture the delicacy of the taste (^^;) I always think that the richness of expression in taste by other reviewers on Tabelog is impressive. I attached images of everything I ate that day for reference. I took pictures of all the drinks. I believe that for a good restaurant, the more high-end it is, the more it comes down to whether you want to go back again. I think it's natural for a place with high prices to have good food and service. The true test of a restaurant's ability is whether it can make you feel like "Yeah, I'm satisfied with the overall service (taste & service) provided. I want to come back again." We will definitely visit again♪ I highly recommend it to others, but honestly, I don't want to share because I don't want it to become a difficult-to-book place (^^;) Also, the fact that it's not a super formal high-end restaurant in Ginza is also great. Whether going alone or in a group, it's simply a fun and top-notch sushi restaurant (*^^)v

The head chef who trained at Sushi Saito manages this high-end sushi restaurant in Ginza. The chef, Takahashi-san, is very friendly and attentive, as is his wife who serves as the hostess. The other staff members are also very considerate, making the dining experience pleasant. We were all impressed by the incredibly tender octopus - it's like nothing we've ever tasted before! It seems to be a popular item here. The sushi rice and toppings were top-notch, truly befitting of a high-end establishment in Ginza. As we enjoyed champagne and chilled sake, we had a wonderful evening.

In July, Takahashi-san's sushi was excellent with perfectly balanced rice and delicious toppings that brought out the flavors. The appetizers, such as crab, sake-steamed seafood, ankimo, and cream croquette, were all unique and delicious. Today's menu included boiled crab, bonito, shrimp, red snow crab steamed in sake, striped jack, medium fatty tuna from Yoichi, purple sea urchin with ankimo, cream croquette with snow crab, hirame, pickled eel grilled over charcoal, horse mackerel, Hokkaido sea urchin, shrimp, and torotaku tamagoyaki.

Sushi Takahashi is my favorite sushi restaurant in Ginza, or rather in Tokyo. Every time I bring someone there, they always say it's delicious, so I can confidently recommend this sushi restaurant. This time, as it is the season, they served Triggerfish, and I was very satisfied with this evening as well.

Ginza Takahashi: Hair Crab ◎, Octopus ◎, Bonito ◎, Red Snapper ◎, Fried Conger Eel with Eel Sauce! Zucchini! Winter Melon ○, Chutoro ◎, Eel ◎, Crispy Scallop Oil Pickled, Ankimo Narazuke ◎, Shad ◎, Water Eggplant, Burdock Red Meat ◎, Beltfish Fry with Tartar Sauce ○, Horse Mackerel ◎, Sea Urchin ◎, Spot Prawn ◎, Uni Toro Takumaki ◎, Miso Soup, Tamagoyaki ◎. Price: 33000 yen. Regular visitor, but today they didn't have Crab Cream Croquette, I'll make a reservation for next time.

Located in Ginza 1-chome, Sushi Takahashi is one of the leading sushi restaurants in Ginza. The owner, Jun Takahashi, trained at Sushi Saito in Roppongi 1-chome and opened his own restaurant at the young age of 27. It's worth noting that back then, it was rare for someone in their 20s to become independent in this industry without financial backing, so he must have faced many challenges. Sushi Takahashi opened in March 2014, so next year will mark its 10th anniversary. As someone who started my own business in my 20s and recently crossed the 10-year mark, I know how difficult it is to keep a business going for a decade, regardless of the industry. I respect Mr. Takahashi for his dedication and hard work. The restaurant has a sophisticated ambiance with stone walls and a white wooden counter with 8 seats. The meal started with the classic dish of hairy crab and caviar, followed by perfectly textured and fragrant octopus, a flavorful turtle soup, and smoked abalone with just the right amount of aroma and sweetness. The sushi was excellent, with perfectly warm rice, slightly firm texture, and a nice balance of acidity and saltiness. The marbling of the tuna and the shari (sushi rice) created a delightful harmony, while other sushi choices, such as bonito and aged sea bream, were equally satisfying. The overall experience at Sushi Takahashi was not just about the sushi but also about Mr. Takahashi's personality and the restaurant's atmosphere. Although it's not easy to get a reservation, I would love to visit again in the future. Thank you for the wonderful meal! [Omakase Course: 33,000 yen (tax included)] - Hairy crab with caviar - Wakame seaweed with ponzu sauce - Boiled octopus - Bonito - Red seabream - Turtle soup - Striped jack - Fatty tuna - Eel - Crab cream croquette - Shellfish - Horse mackerel - Sea urchin - Kohada (gizzard shad) - Red clam - Grilled egg Thank you for reading this review. Your support through likes, follows, and saving the restaurant would help to continue writing reviews. Please check out my Instagram accounts as well: Uni Prince (@uni.prince_sushi) and Uni Prince Sub (@uni.prince_sub).

Thank you for always viewing! Follows are greatly welcomed ☺️It's been 4 months since I last visited Sushi Takahashi! Thank you, Master, as always! When I came after a long time, besides the usual delicious snacks such as hairy crab caviar, simmered octopus, cream croquettes with plenty of snow crab, and smoked oil-preserved surf clams, I also tried new items like chawanmushi and grilled eel, which made me love this place even more. Here is the dinner menu for June: Hairy crab caviar Simmered octopus Bonito Lightly marinated sea bream with kelp Soft-shelled turtle chawanmushi Shima aji from Oita Chutoro Two kinds of appetizers: ankimo paste and smoked oil-preserved surf clams Grilled eel Ginkgo nut and marinated daikon and eggplant Cream croquette with snow crab Horse mackerel Turban shell and sea urchin with red shrimp Clear soup with lobster Toro taku roll Tamagoyaki (rolled omelet)

Takahashi in Ginza serves delicious dishes like hair crab and caviar. The steamed turtle soup is a must-try, with tasty lotus root chips. The menu includes dishes like striped jack, medium fatty tuna, and sea eel soup. They also offer smoked scallop in oil, creamy crab croquettes, and fresh sea urchin with tuna. The atmosphere is great, and the food is always delicious. The bill came out to 33,000 yen on the weekends with a 7:30 pm reservation.

Second visit. My favorite sushi restaurant right now. It was super delicious again this time... Reserved for next time in six months. Can't wait haha. ▲Super favorite ⭑ Nigiri crab young horse mackerel ▲ Aji of the season with calculated sekisho, young sesame, young sesame liver ⭑ Katsuo (with pounded inside) ▲ Sake Jikon ⭑ Still there ▲ Hole Kyu ⭑ Striped horse mackerel ▲ Sake Masamune ⭑ Red clam ▲ Tuna Akamutsu Tataki Grilled scallop Smoked oil ⭑ Kohada ▲ Sake Isojiman ⭑ Otoro ⭑ Tuna pickled ▲ Snow crab cream croquette ⭑ Aji ⭑ Squid ⭑ Kuruma shrimp ⭑ Anago salt ▲ Sake Toyo Bijin ⭑ Red miso soup ▲ Uni Toro Tamago additional ⭑ White shrimp ➖ Additional appetizer Flat clam grilled with isobe ▲ Sake Jikon refill

Sushi Takahashi for the fifth time. The sushi made by the head chef, who is from "Sushi Saito," is carefully crafted based on sushi science. It is truly delicious and one of my favorite sushi restaurants. Previously, when trying to make a reservation for the next time, it was around 3 months later, but now it's about six months ahead. It's a super popular place! By the fifth visit, I knew many of the usual menu items and enjoyed them thinking, "Yes, this is what I came here for." However, there were also new menu items that surprised me with how delicious they were. The bill was a bit higher than expected, but after checking the menu on Tabelog, it was a 30,000 yen course, so I understood. It's understandable given the times, but it was a little sad. I had the pleasure of meeting the lovely wife for the first time. What a charming person she is...! A beautiful couple serving delicious sushi. Looking forward to the next visit! Menu for the day: - Crab - Octopus, Ark shell - Bonito - Red snapper - Soft-shelled turtle chawanmushi - Striped jack - Medium fatty tuna - Bamboo shoot and greenling soup - Surf clam, foie gras - Gizzard shad - Fatty tuna - Marinated red meat - Crab cream croquette - Horse mackerel - Sea urchin - Spot prawn - Eel - Miso soup - Sea urchin and fatty tuna roll - Tamago