in tokyo, japan (march’24)

was super looking forward to this meal / gathering with the joly kasamoto san brightening the meal and making it a night to remember.

to date, one of the most memorable tempura meals i’ve had in japan. by no means ‘traditional’ with the start of the gorgeous but also tasty hassun, and the off-menu pork and cheese which was one of my favourite pieces of the evening. so happy i came in spring, right in the midst of sansai season. the fukinoto and taranome were so so good, as well as the takenoko tempura. the seasons speciality is ise-ebi, drenched in a special tare which for me was a tad on the salty end. staples like the prawn duo and kisu were also executed well, with the thin, crisp batter and not at all oily. the signature chateaubriand also much exceeded expectation, as a person whos not a huge beef lover, this was so tender but flavourful.

compared to other styles i’ve tried so far, takiya embodies the light and crisp style i enjoy, with the moisture and flavours retained, and remains to be the opposite of cloying. a great meal to remember with great great company, thank you again for the invitation, would love to come back for the food here.

dinner omakase (~¥50,000)
八寸 hassun
車海老 kuruma prawn
車海老の脚 kuruma prawn head
空豆 broad bean
キス kisu
✨蕗の薹 fukinoto
ウニ uni
✨タラの芽 taranome
しらす 桜塩 shirasu with sakura salt
✨たけのこ takenoko
伊勢海老 ise-ebi
桜海老のサラダ sakura ebi salad
✨シャトーブリアン chateaubriand
✨さわら sawara
✨豚チーズ pork and cheese
車海老 kuruma ebi
天丼 tendon
苺とマンゴーゼリー stawberry mango jelly
蕨餅 warabi mochi
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would revisit: yes
introduction-only
price range pp: ¥60,000-¥100,000
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📍麻布十番 たきや
location: 2/f 2-8-6 azabujyuban, tokyo
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