Tokyo | Sushi Takahiro in Shinjuku | Omakase sushi restaurant

About this tour

• Dream of opening an restaurant: Chef Ikuta realized his years-long dream at the age of 31 and showcased his talent by opening Sushi Takahiro
• High-quality ingredients: Using early rice from Yamagata and wasabi from Amagi to ensure the top flavor of each sushi dish
• An exquisite dining experience: Paired with a collection of drinks, Chef Ikuta’s closing course is the perfect end to a perfect omakase

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ーRestaurant introductionー

Every sushi chef’s dream is to open his or her own restaurant. For sushi chefs, opening a restaurant “independently” symbolizes years of training and mastery of culinary traditions. For Chef Ikuta, this dream has been a long time coming. He entered the sushi industry at the age of 18 and went to Toyosu Market every morning to learn how to select fresh fish. Most chefs need to spend close to twenty or even thirty years before opening their own shop. But at the age of 31, Chef Ikuta decided to leave Sushi Langzan in Isetan Shinjuku and open Sushi Takahiro in January 2024, which is a testament to his talent and skills.

Drawing inspiration from his predecessors, Chef Ikeda is also very particular about his sushi ingredients. The foundation of sushi is rice, and he never skimps on that aspect. The restaurant’s homemade rice mainly comes from Yamagata Prefecture’s famous early rice varieties, mixed with seasonal rice. He selects each grain of rice for its texture and sweetness, ensuring a perfect fit with the sushi toppings. The wasabi comes from producers in the Amagi area of ​​the Izu Peninsula, one of the most famous wasabi production areas in the country. And, as he has for the past 13 years, he still goes to Toyosu Market every morning to look for the best fish and meet fishermen he has worked with since his youth.

Each fish is prepared in a way that best accentuates its flavor and texture. The meal is best paired with a glass of wine or sake from Chef Ikeda’s collection, which includes not only red and white wines, but even tangerine wine, which is made using a rare fermentation method that preserves the skins of green grapes. But Chef Ikuta is also known for saving the best for last. His “closing dish”, the final dish, is usually the most anticipated part of the meal and is the ideal ending to a perfect omakase meal.

ーMeal contentー

• Lunch nigiri sushi set:
  12 pieces of specially selected nigiri sushi, tamagoyaki and soups

• Lunch Omakasa set meal:
  Three side dishes, 10 pieces of specially selected nigiri sushi, tamagoyaki and soup

• Evening Omakasa set meal (Chef Ikeda recommends enjoying this course with a glass of vintage wine or premium sake)
  Appetizer, sashimi, 6 side dishes, 10 specially selected nigiri sushi, tamagoyaki and soup