Tabelog 3.82 🇯🇵

Sushi Take is one of the very few sushiyas in Tokyo that’s helmed by a female chef. Chef Takeuchi was trained at a legendary sushi-ya, Shimbashi Shimizu, before going independent in 2014. There are quite a lot of similarities between Sushi Take and Shimbashi Shimizu as both of them offer very old school sushi experience. Nigiris curated by Chef Takeuchi are quite large and will be placed directly on the sushi counter without a plate. Neta-wise, you are expected to see a lot of traditional ones like hamaguri [蛤], kuruma ebi [車海老], kohada [小鰭] and anago [穴子]. Similar to Chef Shimizu, Chef Takeuchi applies nitsume more often than other sushiyas do on neta like shako [蝦蛄], anago, hamaguri and ni-ika [煮烏賊], and without a doubt, her homemade nitsume was absolutely delicious. I was particularly impressed by the awabi [鮑] nigiris as I really enjoyed the tenderness and lasting sweetness & umami from the neta.

Shimbashi Shimizu is definitely the pinnacle of old school sushi, but reservation is limited to Japanese speakers only. As a tourist, Sushi Take can be an alternative as it is relatively easy to reserve. I also recommend the nigiri-only course as tsumamis are usually quite simple as the kitchen of the restaurant is quite compact.
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💴Budget: 18,000 yen⁣⁣⁣⁣