Taku

Name: Taku
Address: Japon, 〒106-0031 東京都港区西麻布Nishiazabu, 2 Chome−11, 2-11-5 カパルア西麻布1階, 港区西麻布, 106-0031, JP
Telephone: +81357744372

Japon, 〒106-0031 東京都港区西麻布Nishiazabu, 2 Chome−11, 2-11-5 カパルア西麻布1階

http://www.eatpia.com/restaurant/taku-nishiazabu-sushi Arrow icon

+81357744372 Arrow icon

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57 utilisateurs

#Tags souvent utilisés

#Restaurant #Sushi #Asiatique 🍜 #Resto 🍽️ #1 étoile MICHELIN

Ce qu'en disent les utilisateurs

"Sélection du Guide MICHELIN 2026 : 1 étoile MICHELIN. Cuisine : Sushi."

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"1 étoile Michelin 😍 menu omakase : sushi ya de qualité !! (224€ le dîner 😅)"

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"Geniales Sushi Restaurant, teuer aber jeden Cent wert. Wunderbare Atmosphäre "

@zappatos

"Sushi stellato; segnalato su Tokyo Gourmand."

@cla_qu

"“Tourist” format with book showing fish offered it’s a legit Sushi-Ya that is approved on your data but far away from being an unmissable target"

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"Pairings of sushi and wine"

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"Approvato come 2/3’ fascia ma mi sembra un po’ troppo turistico come Saito (libro con i pesi che presenta i pezzi)"

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"$$$ The food here is all on point (as it should be, considering the two Michelin stars), but we especially like Ishizaka's beautifully crafted otsumami small bites that go beyond the usual grilled and simmered fish dishes common to other sushi-ya. Ishikawa pairs sweet crab with blanched rape blossoms and two kinds of fish roe, and shrimp with maitake mushroom and lotus root. For the nigiri, he uses red vinegar for stronger-flavored fish and white vinegar for milder ones. / Tell us about your first impressions when you arrived. It's a secluded 10-seat oasis in a residential part of Nishi-azabu. There's also a private room that can fit up to six (for an additional ¥10,000 charge), but you'll want to sit at the main counter, right in front of head chef Kenji Ishikawa. The look is contemporary Zen, with concrete walls, a ceiling covered in plaited bamboo wicker, and soft lighting. What should we be drinking? Taku is known for outstanding wine pairings, so take advantage of the knowledgeable sommelier's guidance (a rarity at most sushi restaurants). Start with a glass of bubbly and then move on. Burgundy is well represented here, as is Alsace. Main event: the food. Give us the lowdown—especially what not to miss. The food here is all on point (as it should be, considering the two Michelin stars), but we especially like Ishizaka's beautifully crafted otsumami small bites that go beyond the usual grilled and simmered fish dishes common to other sushi-ya. Ishikawa pairs sweet crab with blanched rape blossoms and two kinds of fish roe, and shrimp with maitake mushroom and lotus root. For the nigiri, he uses red vinegar for stronger-flavored fish and white vinegar for milder ones. And how did the front-of-house folks treat you? From the moment they greet you until you step out the door, the staff are courteous and attentive. Ishikawa-san is a pleasantly chatty host."

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"Recommended by Takeshita at Ginza Onodera NYC"

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