Japanese cuisine Takamura (日本料理 たかむら) Akita

I finally visited Takamura in Akita, and it was a special night filled with breathtaking beauty and overwhelming deliciousness with every dish that arrived. The sashimi, incredibly fresh, showcased the chef's delicate knife skills, complemented perfectly by the colorful garnishes of flowers and herbs, creating an impressive burst of flavor the moment it touched my palate. The soup had a gentle yet profound aroma of dashi, and the contrast between the fluffy fish cake and the crispy texture of burdock root was simply delightful. The simmered dishes served in a golden broth and the grilled items, cooked to perfection, highlighted the richness and aroma of the ingredients. The fried dishes, crispy on the outside and creamy on the inside, paired with a homemade tartar-like sauce, were truly a blissful experience. Every dish, right down to the final course, was meticulously prepared, and the beautifully presented soba, accompanied by refreshing grated daikon, left a clean and perfect aftertaste. Takamura's cuisine is a remarkable fusion of Edo-style traditional techniques and the rich ingredients of Akita. I could feel the owner's thoughtful care and passion for cooking, making it the ultimate dining experience that satisfied both my heart and stomach. I definitely want to return to this renowned restaurant in a different season. Less

⭐️ A Top Restaurant in Akita ⭐️ Omakase Course - Hassun Kazunoko (herring roe) Daikoku Shimeji mushrooms Kinu Katsugi (steamed potato) Biwa Lake Sweetfish Spring Roll Asari Clam and Shungiku (chrysanthemum leaves) with sesame Edamame with Kamikaze flavor Green beans Bai shell Tamagoyaki (Japanese omelette) - Turnip Cake with Karasumi (dried mullet roe) - Noto Silk Mozuku Seaweed, Blanched Man-gaji Pepper, and Duck Breast - Chilled Gold Rush Soup with Jun-sai (water shield) and Katsuo Dashi Jelly - Miyagi Katsuo (bonito), Akita Akai Ika (red squid), and Iwate Mako-garei (flatfish) marinated in Kombu - Gifu Natural Sweetfish Salt Grilled with Tadezu (Japanese pepper vinegar) - Winter Melon with Crab Sauce - Fresh Yuba (tofu skin), Miyagi Purple Sea Urchin, Shizuoka Amela Tomato, Blanched Okra, Grilled Eggplant, and Natural Kuruma Ebi (sweet shrimp) - White Fish Shinjo (fish cake) with Asparagus, Lotus Root, Kuruma Ebi, Scallops, and Tartar Sauce - Homemade Ghibasa Noodles with Chilled Dan Dan Noodles - Frozen Tofu I made a reservation about a month ago and finally visited. It's rare to have a staggered start time like this! I was so excited that I could say I came to Akita just to visit this restaurant! From the first Hassun, it was a parade of delicious dishes, and the natural sweetfish from Gifu was by far the best sweetfish I've ever had! The dishes really brought out the flavors of the ingredients, and everything was undeniably delicious! It's also a great point for a sake lover like me that they have several special types of Japanese sake! Less

Takamura 20260723Appetizers:Lake Biwa SweetfishOga Peninsula Turban ShellOthersAkita Warabi RiceCorn SoupBonito Jelly, Junsai, Gold LeafSashimi:Akita Bluefin TunaAkita SquidAomori WrasseAkita Nishiki Inner ThighRare 8kg Akita FishYuba (tofu skin)Shizuoka TomatoAkita EggplantAkita OkraAkita Kuruma Ebi (sweet shrimp)Kyoto Manganji PepperFried Dish:Akita White FishRice:Hamo (pike eel) Somen NoodlesMarinated Bluefin Tuna Rice BowlDessert:TofuDrinks:Draft Beer, Gargery, EstellaAramasa Takamura Special EcruAcross the street, they were practicing for the Lantern Festival! Less

I had the opportunity to visit Akita and coincidentally managed to make a reservation at 'Japanese cuisine Takamura' on one of their operating days.This restaurant is a representative of Akita's Japanese cuisine and has received high acclaim, winning various awards both domestically and internationally. Previously, it was an exclusive members-only restaurant that was extremely difficult to book, but now, due to the opening of cancellation slots and referrals from existing customers, it is not as hard to visit as it used to be. However, with plans to expand to Azabudai Hills in the summer of 2024, operating half the month in Tokyo and half in Akita, the overall number of operating days remains quite limited, making it a precious dining experience.The chef, Hiroki Takamura, is highly sought after for his culinary supervision in various locations, and his background is as follows: Born in 1971 in Akita Prefecture, he attended a culinary school in Mejiro after graduating from high school. While studying, he trained at the renowned Edo cuisine restaurant 'Takohachi' in Mejiro. Recognized by the head chef, he was appointed as the head chef of 'Takohachi' at the young age of 24, continuing to inherit the techniques and philosophy of Edo cuisine. At 28, he returned to his hometown and opened 'Japanese cuisine Takamura' in Akita. His unique style, which fuses the rich ingredients of Akita and the Tohoku region with Edo cuisine, is now referred to as 'Takamura cuisine.' He recorded a score of 96.5 on La List, ranking alongside noma, and has served as the chef for the final day of the luxurious sleeper train Shiki-shima. He has also been inducted into the Tabelog Hall of Fame and will open a limited-time operation called 'Takamura Bettei Yamajin' at Azabudai Hills for about 10 days a month starting in the summer of 2024. He is one of the leading figures in Japanese cuisine today, bringing Akita to the world.There are three course options: JPY 13,000, JPY 15,000, and JPY 18,000, all excluding tax. Since I was in Akita, I decided to indulge in the JPY 18,000 course.- Hassun (seasonal appetizer)- Toyama Prefecture white shrimp with multigrain rice- Roasted duck with fern- Miyazaki Prefecture Gold Rush and Akita Prefecture junsai (water shield) with katsuo dashi jelly and five-color arare (rice crackers)- Sashimi (Akita Prefecture leaf katsuo, aori ika, and hata)- Gifu Prefecture Ayu from the Waragawa River- Kamo eggplant and snow crab in Yoshino-style simmer- Sanriku purple sea urchin with yuba (tofu skin) and summer vegetables- Fried shrimp, scallops, and lotus root shiso- Chilled tantan noodles- Koiri tofu (frozen tofu)Located in a quiet residential area, this restaurant features well-maintained landscaping and gardens visible along the path to the seating area, which heightened my anticipation for the meal.While many local restaurants nowadays tend to create courses using freshly harvested local ingredients, this restaurant certainly uses Akita's junsai and local fish, but also incorporates excellent ingredients from across the country, such as Toyama's white shrimp and Gifu's ayu, providing great value for the price.The dishes, including koiri tofu, which developed during the time when Tokyo was still called Edo, are not merely recreated from old recipes but are reinterpreted by Chef Takamura, taking into account modern cooking techniques and contemporary tastes. This blend of nostalgia and innovation evokes a sense of romance. I look forward to visiting again in a different season.Thank you very much. Less

When talking about Japanese cuisine Takamura, the term "genre" holds little meaning.Although it is a Japanese restaurant, it transcends the boundaries of traditional Japanese cuisine.This flexibility is the strength of this establishment.A chef does not create dishes merely for the sake of titles.They cook to satisfy the customers in front of them.It seems that Takamura embodies this fundamental principle.Meeting the customers' requests sounds simple when put into words.However, to consistently exceed those expectations requires overwhelming knowledge and experience.That is why many chefs visit this restaurant.That is why many food enthusiasts travel all the way to Akita.A pillar of Tohoku's culinary scene.This description is by no means an exaggeration.The deeper one understands cuisine, the more one realizes the significance of this place.Takamura is not only a renowned restaurant in Akita but also an indispensable part of the narrative of Tohoku's food culture. Less

As soon as I was assigned to Tohoku, I began searching for renowned restaurants across the six prefectures of the region. I learned that this place was at the top of the list, but I was met with the barrier of being a "members-only" establishment, leaving me to admire it from afar for over two years.Starting from the end of last year, I was able to make limited reservations through Ikkyu, and after watching for about two weeks, I finally found a day I could go and made a reservation, overcoming all obstacles to visit.1. Hassun (marinated shiitake mushrooms, kazunoko, roasted duck, fava beans, green beans, and other delicacies)2. Tataki of bracken fern in a small rice bowl3. Karasumi with vermicelli4. Junsei, clam, bent bamboo, hamo fish paste, and wakame5. Sashimi (tuna, stone bream, aoyagi)6. Grilled Akita Nishiki beef7. Fried eggplant stuffed with eggplant and crab sauce served in an eggplant bowl8. Sea urchin, black mozuku seaweed, and okra9. Tempura asparagus10. Mixed rice with small clams and a meal11. Apple pudding (with strawberries)+ Japanese sake 180ml (1. Aramasa Sato Ubei Bessho, 2. Fuku Komachi Kakuemon Tokubetsu Junmai, 3. Ippakusuisei Junmai Daiginjo Bessho)At first, shortly after being seated, the hassun was served almost simultaneously with the sake. It seemed designed to impress visitors with its promptness, and while it was delicious, I wondered if I had raised my expectations too high. However, the second dish, the creamy chopped bracken fern served over ancient rice, was delightful, and when the third dish of vermicelli with sesame oil and soy sauce topped with karasumi arrived, I was thrilled. The fourth dish, a soup that bridged spring and summer, was also delicious, leading to the Takamura experience.Particularly in Japanese cuisine, beef dishes often feel like an afterthought, but here, the rich flavor of the melting fat came first, followed by the savory taste of the meat. It’s rare to find someone who can prepare beef this well, even among French chefs. The playful presentation of the fried eggplant served in an eggplant bowl, along with the rich crab sauce in the seventh dish, were highlights. The final dish, a soy sauce-based mixed rice with small clams, was not flashy but deeply flavorful with each bite.The sake from Akita was exceptional. Both Aramasa and Ippakusuisei had special editions made just for this restaurant (I was told that the Aramasa was a limited edition and wouldn’t be available again…).With such a remarkable experience, the bill came to just over JPY 25,000. The portions were generous, and at this quality for this price, I couldn’t help but think, "Is this really okay?" I was fortunate enough to be made a "member" this time, and I look forward to visiting again in a different season. A new travel destination has opened up in Akita.It goes without saying that the chef, a true Meijin, creates incredible dishes, but personally, I found this restaurant to be very welcoming. I noticed that, likely due to being a regular, they accommodated a family with children by providing them with a private room and even made shrimp tempura for the kids. This hospitality suggests that this restaurant has a very generous spirit. Less