Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Takahashi
(鮨 たかはし)- Nearest station：
- Categories：
- Budget：
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Restaurant information
Details
| Restaurant name |
Sushi Takahashi
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-3561-6503 |
| Reservation Availability |
Reservations available
第1部 |
| Address |
東京都中央区銀座1-14-14 吉電ビル 1F |
| Transportation |
Tokyo Metro Yurakucho Line Ginza 1-Chome Station, 2 minutes walk from exits 10 and 11. Also within walking distance of Ginza Station and Kyobashi Station. 245 meters from Ginza Itchome. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
チャージ料なし |
Seats/facilities
| Number of seats |
8 Seats （ counter only） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
BYOB |
| The opening day |
2014.3.10 |
| Remarks |
If you cancel on the day of your reservation, we will charge you 100% of the meal fee. Thank you for your understanding. |
He trained at famous restaurants "Saito" and "Kanesaka" and became independent at the age of 27. He has been in Ginza for 10 years. When I first saw the chef (about 7 years ago), he was so cool that I thought he was just a visual novelist, but he is a talented and hardworking man with a strong core. On Sunday night, I had the selection course below, and the filefish and prawn nigiri were both impressive for their delicious texture. (When I reread "The Science of Sushi," I was amazed to see that the same explanation was given in the case of prawn nigiri. The subtitle of this book is "Seeing the theories and techniques that create delicious food," but it is full of beautiful photos, the text is easy to understand, and the design is also good, so I recommend it to sushi lovers.) selection ◇ Hairy crab: shredded meat and caviar, first plate with Takahashi ◇ Gari and wakame: so delicious that everyone kept having seconds ◇ Boiled octopus: the soft and mellow flavor seeps deep into the dish ◆ Bonito: how does it taste like this? Amazing! ◆ Roe skin: the fish mixed with vinegar is cut into three vertical strips ◇ Squid roe spear: ahhh! Indescribably delicious ◇ Monkfish liver: very impressive, but delicious with momiji daikon radish ◆ Horse mackerel: horse mackerel because it certainly has a good flavor. It melts in your mouth ◆ Filefish: the liquid liver is sandwiched in between, giving it a double texture that is delicious ◇ Cutlassfish: thin fries, juicy, insanely good! ◆Chutoro: A slightly dull color. Smooth and melting ◆Otoro: A rich umami that spreads the moment you put it in your mouth ◆Akami: It melts in your mouth, so it's called "toro" (from "Sushi Science") ◇Eel: Even the sound of cutting with a knife sounds delicious. It's crispy, fluffy and delicious ◆Hokkigai: I love this crunchy texture! Delicious ◆Kuruma shrimp: The meat that is sushied with rich shrimp miso is superb! The double texture is irresistible! ◆Sea urchin: The aroma of the nori goes well with the rich sea urchin ◆Conger eel: All the customers requested "salt". Seeing the rainy season again (additional) ◆Nodoguro: Juicy fat, slightly sweet. ◇Snacks ◆Nigiri The hospitality and service of the two chefs, Tsuyoshi and the proprietress, overlap, squared in a good sense, creating a chemistry that makes Sushi Takahashi's appeal deeper. Thank you for the meal. I'll come again.