Nishiazabu Taku — Restaurant in Tokyo

Our group of 4 were lucky to be able to make a reservation at Nishiazabu Taku a week before when our other reservation was cancelled due to the chef being hospitalized. I was attracted by the great reviews both on google and Youtube along with the number of dishes served.

We got to the main restaurant 15 min early and one of the chef quickly walked us to the Annex. I believe that most foreigners will typically be eating at the Annex because the chef speaks English well. It was the case for us that night as everyone in the Annex were from the US.

The staff was very attentive throughout the meal and the chef make sure to explain every single dish he served. For the fish, he has a book that provides a visual of the fish and he will often mention the prefecture that the fish is from. We had the sake pairing which was 5 different sake curated by the chef himself. They were all good sake and paired well as the meal progress. There were 30 dishes served that night and the preparation of the fish reflects the skill of the chef. He also made sure we were eating each piece properly. In a couple of dishes, he would prepare 2 pieces so that we can eat each piece with and without the sauce. Its like getting two completely different dishes! In total, the meal took 2.5 hrs and I was completely full!

I can see why Nishiazabu Taku is a highly rated sushi omakase. The quality of the fish, the skill of the chef, and the attentiveness of the staff were exactly what you expected from a Michelin...

To be honest, this was a very disappointing experience. My husband and I travel around the world to find excellent, high-quality local restaurants, as we love quality food, culture, and wine. This experience was truly shocking for a Michelin-star restaurant.

The fish quality was great, but we had reserved the 18:00 omakase seating, and before we had even sat down, the first dish was already served. The entire service was extremely rushed, uncomfortable, and unpleasant — we didn’t even have time to finish one dish before the next was placed in front of us. It felt pressured and unwelcoming. Additionally, as wine collectors, we were appalled by the wine service. We ordered beautiful wines, charged at the normal price for a glass, but the pour was only half a glass — perhaps 70 ml — while being charged for a standard 120 ml glass. This felt like a complete rip-off, especially considering the quality and price of the wine. Overall, the dinner was so rushed that we felt the restaurant simply wanted us out as quickly as possible. Very disappointing, and unfortunately, we cannot...

In an age where folks tend to treat meals like photoshoot, Nishiazabu Taku is a refreshing (and much-needed) reality check. Here, you’re encouraged to put down your phone and actually enjoy your sushi while it’s at peak perfection - a concept that the locals practice. The chef told us that sushi is best eaten immediately, as the temperature of the rice and fish is carefully balanced. Letting it sit for photos can slightly alter the intended experience. Also, eating nigiri sushi with hands is a tradition that allows for a more natural and immediate experience ✨

I took exactly 2 photos before my brain short-circuited from how good it was. My reaction was a outloud “Oh my god.” The chef smiled with pride.

We entrusted the chef with the full omakase experience, and it was a seafood lover’s dream - each piece of sushi a perfect bite of the ocean, showcasing an incredible variety of fish.

A true 1 Michelin-star experience where the sushi is exceptional, the philosophy is on point, and the only thing better than the meal itself is actually being...