たかはし — Restaurant in Tokyo

With the quality of Japanese food improving world wide with more and more michelin this and that stars, what can having japanese food in Japan make one crave to come here. Every morning, Shoukunin Taka goes to Toyosu to visit his 10 over suppliers for different products, such as Tuna, Kuruma Ebi, even down to his seaweed, and wasabi. He explains he needs to meet them daily to ensure he gets the freshest and bestest. He expounds that fish enters rigor mortis especially when sent overseas as the fish monger ike jimes which enables the umami to be the strongest in the next 24 hours. When i had the flounder that very night, he gave a comparison of tai that has gone to rigor mortis and the flounder that i saw being ike jime. The flounder had a crunchy texture versus the tai and the sweetness of the umami came through even more for the flounder. One might argue they are different fish but having just been to Zauo fishing restaurant in the afternoon, and having caught a tai and having it sashimi on the spot, gave me a comparison that fresh tai is also firm and crunchy. I told Taka, dont start a restaurant overseas. We will never get such texture and umani if the fish had to be sent overseas. He laughed and said we should save our money to come to him to eat then. He elevated otherwise common or simple dishes, such as prawn in fish paste soup. Fugu , tuna, even Uni , refusing to let us add salt or put a touch of Shoyu saying we had to eat it as it is. I was sceptical. But him being the King of the restaurant, and we did say Omakase he knows what is best and having the food as instructed throughly elevated the natural sweetness of the ingredients. To eat as it was meant to. Takahashi ryotei is not a place where you have sophisticated fusion food, t seems to win michelin stars. Its not where the recipes are complicated but its simple to the core. And that makes it even more special. We taste the original goodness of what Nature provides. It is plain simple Japanese Kaiseki, what you eat in the shun at ryokans in countryside or at the toyosu market where you get to try to freshest and best produce of farm, sea to table. And if you think that is boring, you could not be most wrong, for the plain and simple, brings out the complex chemical reaction of nature’s esters, essence, and sophistication. When there is a need to elevate the food, Taka will know how to add the appropriate addition to truly bring out the taste. The Simple Crown Musk Melon is one example. Takahashi may be in the michelin Guide but should truly be worth 3 stars instead. As mentioned I was at Zauo having eaten freshly caught Shima Aji and Tai and how having eaten both restaurant in the span of the day, the food could not be even better at Takahashi. The crossing of one fish into another's hands can produce is so far better results is amazing. I knew Taka when he was overseas, I came with trepidation that his food will remain the same or slightly better but only leaving with conviction that he has leveled up so much with the ingredients at his disposal. Compared to other restaurants, he speaks English well and is willing to educate his diners of the intricacies of kaiseki cuisine . His prices may seem high, but he will make sure you are full, and you will get your money's worth. What value! and truth be told, save your money to go to Japan to have dinner here. You will get omotenashi and you will be entertained and laughing. If you go twice in the row, you will have different food and not lacking in taste. I had trouble deciding which was my best meal, the day before or the day after. Taka said why I need to decide? Its like having to decide a new favourite fish all the time. this is all because all fresh fish taste the best and in each shun or season, it brought out the best. I love them all equally. If you ask me what is my favourite, i would now say every fish that is in season and that is fresh and treated under the hands of...

日本料理たかはし is known as Japanese Cuisine Takahashi. Chef Tadashi Takahashi was working in Singapore and had extensive experience overseas. After Singapore he went home to start this restaurant and has not looked back. Every time I’m in Tokyo I’ll always make a point to eat his excellent kaiseki. This year we managed to come again and this time he bought fresh puffer fish and gave us an excellent puffer fish feast. From the shinrako to sashimi to cooked slices and even grilled puffer fish meat. All are amazingly delicious. We ended with him making us hot and solid matcha after desserts. Will make our way...

Takahashi san had worked in London, Australia and Singapore. It was in Singapore I had the opportunity to try his Kaiseki menu. Now back in Japan his ingredients are definitely much fresher. The fact that he personally sourced for ingredients from the market definitely add value to the meals. Delicious items from the start till the end. Will definitely go back whenever I’m in...