The other day, I experienced omakase at TAKEDA for the first time. The space was as tranquil as ever.The light jazz music playing in the background stirred my heart more.The "appetizer" was salmon with dill oil. The orange dressing gently coats the salmon, which has just come out of the northern sea. The scent of the ocean and citrus fruits create an unexpected chemistry.Next is kampachi or Amber Jack sashimi. The elegant plum sauce is a light accent. As with the other items, the fish is directly from the Toyosu market in Tokyo. After all, the crunchiness is outstanding.The next dish, a bowl of soup, is very elaborate. Steamed silver cod on top of slices of zucchini. On top of that, there are steamed lotus dumplings, a local delicacy of Kanazawa. The accompanying red bell pepper's light bitter taste contrasts nicely with the dumplings.Then, the "first half" of the nigiri-sushi sequence begins. By the way, all sushi at this restaurant are served by hand, one by one, from Mr. Takeda. The only seasoning is the boiled-down soy sauce prepared by the chef, and customers are basically not allowed to add soy sauce from a small plate.The sushi lineup that day included Nodoguro (black seabass) from Tsushima,Nagasaki, Button Shrimps from Hokkaido (the rice grips are intentionally softened to enhance their texture), and salmon roe (a type of salmon roe called Sujiko, which is also from Hokkaido, and is at its best when it is out of season). Following was Kinmedai or Golden Eye Snapper(a non-migratory type of local Kinmedai called Jikinme) from the port of Choshi, Chiba, and the sushi section concluded with the renowned eel from Hamamatsu.After being bombarded with so much sushi, it was tempting to turn in a different direction. Perhaps sensing my mood, grilled sea bass appeared. I was relieved to see the harmony of the autumn taste of shiitake mushrooms and light sea bass.Soon after, the tuna, which had been aged for six weeks, was served. The taste of fermentation, almost like being marinated in miso, was quite an acquired taste, but it was a pleasant surprise. The next dish that shook our palates to the core was Matsugasa-age (fried sweet sea bream). A very Japanese dish is given a Western touch thanks to the balsamic vinegar, mashed potatoes, corn, and tomatoes that accompany it. Westerners may feel relieved here.Just when you thought you had been steered in the direction of the Western style with all your might, the second half of the nigiri-sushi sequence begins. Starting with sea urchin from Hokkaido, followed by horse mackerel (seared) from Oita, sea bream, and striped horse mackerel, it all comes to a close with snow crab soup.The kaleidoscopic variety of dishes makes one feel quite full, but the finale is a hand roll of Negitoro and dried bonito flakes, an elegant roll handed to me by Chef Takeda, and I am deeply moved to think that this is the end of the meal. The final dish of the day was the "Matcha Mousse with Brown Sugar Sauce. If you still have room in your stomach, you can order additional dishes after this.Great experience.
Atmosphere: 5
Food: 5
Service: 5
Harrison Steinberg
Get the mushroom soup!
P M.
I finally found it. Great service pretty fresh fish!I've never had this kind of Japanese style omakase !! Such great experience I'm come back for sure !
Hannah H.
Takeda offers an omakase that consists about 17 to 18 courses. There are only a limited seating per evening, and you'll have to make advance prepaid reservations on the Resy site.The experience was about 2 to 2.5 hours - some of the pieces we had received were the lobster, the chutoro, and the ootoro. Everything was presented well.The quality of the sushi was okay, and we thought there would be a bit more quality control, considering the higher price point.The space is simple and clean.Note that gratuity is optional here, but always recommended if you had a positive experience.+limited seating for omakase
Anthony D.
Takeda is a phenomenal sushiya on the UWS. It's a 8 person counter serving an Omakase course of around 17 dishes. The Omakase is a mixture of nigiri, sashimi, and cooked dishes. The meal last around 2.5 hours and is $250 per person.Our favorite dishes were;Lobster - this was probably the best lobster I've ever had. Favorite dish of the omakase.Sardine - sardine usually isn't my favorite piece of sushi but the way Takeda does it is excellent.Golden Eye Snapper - what we enjoyed about Takeda was they don't serve the usual roundup of fish. Never had golden eye snapper and it was delicious. Vegetable Tempura - a fried tempura ball of vegetables, simple but great.Chu Toro - excellent.Striped jack - excellent.The service was top notch, our waitress explained each piece of fish to us and was very attentive. Highly recommend Takeda if you're looking for top level sushi.
Nick Petrik
intimate experience with amazing food and excellent
Atmosphere: 5
Food: 5
Service: 5
Stuart Feener
Was here for my 50th birthday and attention to detail by the chef to give full Japanese dining experience was outstanding, all the food was as fresh as can be.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Omakase
Yuka Otaka
The sushi was very delicate and delicious.We will be back
Atmosphere: 5
Food: 5
Service: 5
Colette DeRose
Wow. What a spectacular experience. The dinner was fantastic, and the hospitality was amazing. It’s a very intimate sushi bar with only 9 or 10 seats. The chef took care in every piece of sushi we ate. The fish was very fresh. The sake was also amazing. You’re likely going to spend a lot, but we expected that. At the end they ask if you’d like additional pieces of special fish. All and all, this was probably the best omakase I’ve ever had. I will definitely be returning.Dietary restrictions: They can accommodate if you have some dietary or allergy restrictions.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Omakase
Nao Kamiya
Amazing omakase !!!Great hospitality service and real” EDOMAE “ sushi ?
The summary word is “amazing”. The perfect unification of softness and firmness in each byte, accompanied by a symphony of subtle flavors that defy imagination. Flavors very delicate yet so incredibly brilliant- if you don’t have a deep and very sensitive palette Takeda’s art form will be lost on you. This elevated my state of mind to a renewed appreciation for existence and experience. Thank you
Ram P.
This place was fine. Service was great. Food portions were tiny. In retrospect, this place costs more for a tasting menu and sake pairing than Le Bernadin. I ended up getting 2 slices of pizza afterwards because I was still hungry. Would not recommend
Isabelle K.
the best omakase I have tried The service, the ambiance, and the food here are all immaculate on the pricier side but if you are looking to treat yourself or celebrate a special event, definitely try Takeda
Anna Gordan
I came here with my fiance for his birthday and we both had a wonderful time. We've been to many omakase dinners and this one impressed us both. The fish was obviously of high quality, everything tasted wonderful, and the staff was very attentive and friendly. Well-worth it for the price point.
Atmosphere: 5
Food: 5
Service: 5
Jade Shen
love love love this omakase! it’s a super personal experience bc they only have a certain amount of seats available per night, and u can talk to takeda, the chef, while he cuts the sushi in front of u. i had such a great time just talking to the other customers when i went, and that’s not even to mention the food! just to die for. the mackerel and uni were my absolute favorite!!
The other day, I experienced omakase at TAKEDA for the first time. The space was as tranquil as ever.The light jazz music playing in the background stirred my heart more.The "appetizer" was salmon with dill oil. The orange dressing gently coats the salmon, which has just come out of the northern sea. The scent of the ocean and citrus fruits create an unexpected chemistry.Next is kampachi or Amber Jack sashimi. The elegant plum sauce is a light accent. As with the other items, the fish is directly from the Toyosu market in Tokyo. After all, the crunchiness is outstanding.The next dish, a bowl of soup, is very elaborate. Steamed silver cod on top of slices of zucchini. On top of that, there are steamed lotus dumplings, a local delicacy of Kanazawa. The accompanying red bell pepper's light bitter taste contrasts nicely with the dumplings.Then, the "first half" of the nigiri-sushi sequence begins. By the way, all sushi at this restaurant are served by hand, one by one, from Mr. Takeda. The only seasoning is the boiled-down soy sauce prepared by the chef, and customers are basically not allowed to add soy sauce from a small plate.The sushi lineup that day included Nodoguro (black seabass) from Tsushima,Nagasaki, Button Shrimps from Hokkaido (the rice grips are intentionally softened to enhance their texture), and salmon roe (a type of salmon roe called Sujiko, which is also from Hokkaido, and is at its best when it is out of season). Following was Kinmedai or Golden Eye Snapper(a non-migratory type of local Kinmedai called Jikinme) from the port of Choshi, Chiba, and the sushi section concluded with the renowned eel from Hamamatsu.After being bombarded with so much sushi, it was tempting to turn in a different direction. Perhaps sensing my mood, grilled sea bass appeared. I was relieved to see the harmony of the autumn taste of shiitake mushrooms and light sea bass.Soon after, the tuna, which had been aged for six weeks, was served. The taste of fermentation, almost like being marinated in miso, was quite an acquired taste, but it was a pleasant surprise. The next dish that shook our palates to the core was Matsugasa-age (fried sweet sea bream). A very Japanese dish is given a Western touch thanks to the balsamic vinegar, mashed potatoes, corn, and tomatoes that accompany it. Westerners may feel relieved here.Just when you thought you had been steered in the direction of the Western style with all your might, the second half of the nigiri-sushi sequence begins. Starting with sea urchin from Hokkaido, followed by horse mackerel (seared) from Oita, sea bream, and striped horse mackerel, it all comes to a close with snow crab soup.The kaleidoscopic variety of dishes makes one feel quite full, but the finale is a hand roll of Negitoro and dried bonito flakes, an elegant roll handed to me by Chef Takeda, and I am deeply moved to think that this is the end of the meal. The final dish of the day was the "Matcha Mousse with Brown Sugar Sauce. If you still have room in your stomach, you can order additional dishes after this.Great experience.
Atmosphere: 5
Food: 5
Service: 5
Get the mushroom soup!
I finally found it. Great service pretty fresh fish!I've never had this kind of Japanese style omakase !! Such great experience I'm come back for sure !
Takeda offers an omakase that consists about 17 to 18 courses. There are only a limited seating per evening, and you'll have to make advance prepaid reservations on the Resy site.The experience was about 2 to 2.5 hours - some of the pieces we had received were the lobster, the chutoro, and the ootoro. Everything was presented well.The quality of the sushi was okay, and we thought there would be a bit more quality control, considering the higher price point.The space is simple and clean.Note that gratuity is optional here, but always recommended if you had a positive experience.+limited seating for omakase
Takeda is a phenomenal sushiya on the UWS. It's a 8 person counter serving an Omakase course of around 17 dishes. The Omakase is a mixture of nigiri, sashimi, and cooked dishes. The meal last around 2.5 hours and is $250 per person.Our favorite dishes were;Lobster - this was probably the best lobster I've ever had. Favorite dish of the omakase.Sardine - sardine usually isn't my favorite piece of sushi but the way Takeda does it is excellent.Golden Eye Snapper - what we enjoyed about Takeda was they don't serve the usual roundup of fish. Never had golden eye snapper and it was delicious. Vegetable Tempura - a fried tempura ball of vegetables, simple but great.Chu Toro - excellent.Striped jack - excellent.The service was top notch, our waitress explained each piece of fish to us and was very attentive. Highly recommend Takeda if you're looking for top level sushi.
intimate experience with amazing food and excellent
Atmosphere: 5
Food: 5
Service: 5
Was here for my 50th birthday and attention to detail by the chef to give full Japanese dining experience was outstanding, all the food was as fresh as can be.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Omakase
The sushi was very delicate and delicious.We will be back
Atmosphere: 5
Food: 5
Service: 5
Wow. What a spectacular experience. The dinner was fantastic, and the hospitality was amazing. It’s a very intimate sushi bar with only 9 or 10 seats. The chef took care in every piece of sushi we ate. The fish was very fresh. The sake was also amazing. You’re likely going to spend a lot, but we expected that. At the end they ask if you’d like additional pieces of special fish. All and all, this was probably the best omakase I’ve ever had. I will definitely be returning.Dietary restrictions: They can accommodate if you have some dietary or allergy restrictions.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Omakase
Amazing omakase !!!Great hospitality service and real” EDOMAE “ sushi ?
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
The summary word is “amazing”. The perfect unification of softness and firmness in each byte, accompanied by a symphony of subtle flavors that defy imagination. Flavors very delicate yet so incredibly brilliant- if you don’t have a deep and very sensitive palette Takeda’s art form will be lost on you. This elevated my state of mind to a renewed appreciation for existence and experience. Thank you
This place was fine. Service was great. Food portions were tiny. In retrospect, this place costs more for a tasting menu and sake pairing than Le Bernadin. I ended up getting 2 slices of pizza afterwards because I was still hungry. Would not recommend
the best omakase I have tried The service, the ambiance, and the food here are all immaculate on the pricier side but if you are looking to treat yourself or celebrate a special event, definitely try Takeda
I came here with my fiance for his birthday and we both had a wonderful time. We've been to many omakase dinners and this one impressed us both. The fish was obviously of high quality, everything tasted wonderful, and the staff was very attentive and friendly. Well-worth it for the price point.
Atmosphere: 5
Food: 5
Service: 5
love love love this omakase! it’s a super personal experience bc they only have a certain amount of seats available per night, and u can talk to takeda, the chef, while he cuts the sushi in front of u. i had such a great time just talking to the other customers when i went, and that’s not even to mention the food! just to die for. the mackerel and uni were my absolute favorite!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Mackerel Press Sushi