An amazing experience start to finish. Had reservations on a weekday night for 9pm and every seat was full with locals. Definitely need to make reservations in advance here. Chef Shingo and his chefs english skills are serviceable, which is just a bonus, we all should learn Japanese really!
We were served over 32 courses of fresh seafood and small plates. I really enjoyed the sea grapes, otoro, ankimo and uni. The uni was really sweet and creamy. Made my week! After a certain point Chef Shingo will ask if you want more and you can ask for 1 or even 10 pieces more but these are extra.
Also tried a Chef recommended sake here and it was super smooth and had a great fragrance. Really matched with seafood well.
But the drawback is this meal will set you back at least 30k yen. The experience was excellent start to finish. Highly recommend if you want to try premium sushi in a humble, inviting...
Read moreTakumi Shingo has an amazing omakase set dinner. We were introduced to several new kinds of sushi that we hadn't tried at other sushi restaurants like ebodai (butter fish), kawahagi (thread sail file fish), nishin (herring), and garoupa sashimi. This is a 9 seater restaurant so make reservations well ahead of time and come prepared on an empty stomach! We had more than 30 courses and truly...
Read moreThe worst hospitality for high-end sushi...
This is a super hard to book Sushi place, I was fortunate to be taken there. The appetizers are not so special, sushi itself was good, however my biggest disappointment was, the chef doesn't bother to give us any explanation nor seems to not want to talk to us. He was busy just caring for his regular customer? Normally high-end sushi places would give you stories of how they carefully chose a fish or why this cooking style (kind of chef's philosophy) or fish related history or something. And I would expect that type of entertainment if I am paying 40,000+ yen. At the end I didn't feel welcomed and not feeling great. There are dozens of sushi restaurants that make you feel great and pleased and less...
Read more