Takaoka (たかおか) Chiba

Takaoka, ranked 2nd in the sushi category in Chiba Prefecture.I made a reservation for Friday dinner about two months ago, and there were still many open seats, so I think it’s relatively easy to book even at the last minute.I had previously visited when the head chef was at a Tokyo location, and today I happened to have business in Chiba, so I came partly for the stamp rally experience and partly to confirm the chef's skills again.All the ingredients, except for the sea urchin, are sourced from Chiba Prefecture, mainly from Futtsu, Choshi, and Katsuura. I learned during my meal that Choshi Fishing Port has the highest catch volume in Japan. It makes sense that a complete omakase course can be created using only ingredients from Chiba. The chef undoubtedly sources top-quality ingredients from Chiba; for example, the horse mackerel caught in Futtsu just this morning at 11 AM had a noticeably vibrant red color.Now that I’ve shared the highlights, I’d like to mention a few points that concerned me. The most notable issue was that the course structure hardly changes. The dishes I had this time were almost identical to those I enjoyed two years ago in the fall. From other reviews, it seems that most of the menu remains fixed throughout the year, with only a few ingredients changing. While it’s impressive to consistently offer the same dishes regardless of the season, it does inevitably diminish the seasonal feel. For instance, I was personally looking forward to having abalone, a summer delicacy in Chiba, but it wasn’t offered this time, which was a bit disappointing. Nevertheless, I was satisfied with the overall quality.What left a stronger impression than the "all Chiba" ingredients was the chef's attitude towards service. He was incredibly humble, polite, and attentive. His level of humility was such that he personally brought over the sake cups for me to choose from, poured the sake for me, and even cleared the dishes. Moreover, he called my name every time he served a dish. When he noticed that the coaster under my glass was wet, he promptly replaced it with a new one. Each of these gestures left a deep impression on me.The sake selection is primarily local Chiba sake, and I doubt there’s another place with such a wide variety of Chiba’s sake. The prices are also very reasonable.In summary, this is a reliable restaurant where you can enjoy consistently delicious sushi. However, if the course content doesn’t change frequently, my motivation to return multiple times diminishes significantly. Of course, the chef's wonderful personality and service are undoubtedly another major attraction of this restaurant.Today's menu:【Appetizers】Octopus (Choshi)Bonito (Choshi)Aoyagi (Futtsu Kanaya)Red Sweetfish (Tokyo Bay) *No photoAnkimo (Choshi)Horse Mackerel (Futtsu, caught at 11 AM)Clam Chawanmushi (Tokyo Bay)Kamasu (Futtsu)【Nigiri】Kinmedai (Katsuura)Kohada (Edo Bay)Tai (Futtsu)Akami (Katsuura)Chutoro (Katsuura)Otoro (Katsuura)Kensaki Ika (Kamo River)Hamaguri (Futtsu)Kuruma Ebi (Futtsu)Bafun Uni (Hokkaido)Anago (Futtsu)【Rating Criteria】5.0: A restaurant that stands at the pinnacle of its genre. A strongly memorable experience that makes me eager to return. (This is not an absolute comparison with other genres; for example, a 5.0 ramen may not necessarily be better than a 4.9 sushi.)4.5 and above: An exceptionally excellent and unique restaurant in its genre. Difficult to substitute, worth the special trip.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level. No dissatisfaction with the taste.3.0 and above: A restaurant to visit only when there are no other options.*The ratings are completely personal and based on my impressions during the meal. While taste is the primary criterion, very kind service, attentive hospitality, a rare and reasonably priced selection of sake, and a refined interior are all positive factors.I am currently studying Japanese, so there may be unnatural expressions or grammar. I appreciate your understanding if there are any difficult parts to read. Less

Last December, this February, and now this is my third visit to Takaoka.The most delicious dish was the outstanding smoked bonito, but what left the biggest impression on me was the horse mackerel.I like horse mackerel, but it wouldn’t make my personal top 20 favorite sushi toppings. However, the horse mackerel at Takaoka consistently exceeds my expectations.What’s remarkable is not just the flavor, but the high level of consistency in quality. I’m not an expert on fish, but I know that horse mackerel has its peak seasons, which vary by region.Yet, despite Takaoka’s commitment to using all Chiba ingredients except for sea urchin, the horse mackerel, sourced from Kanaya in Futtsu, was surprisingly delicious even in winter, as well as during this season, which is generally considered peak time.Whether served as finely chopped sashimi lightly mixed with soy sauce and green onions or as a salt-cured nigiri, the incredible taste is a testament to Takaoka’s craftsmanship.I enjoyed this meal while looking forward to the wonderful horse mackerel I hope to have even in the off-season of autumn.It was a great meal!---**Dishes:** Wakame and Lotus Root with Ponzu Choshi Octopus ⭐️ Choshi Bonito Kisarazu Aoyagi Futtsu Takeoka Red Sea Bream and Satsuma Sweet Potato Choshi Ankou (Monkfish Liver) ⭐️ Futtsu Horse Mackerel ⭐️ Futtsu Clam Dashi Chawanmushi (Savory Egg Custard) ⭐️ Futtsu Salt-Cured Kamasu (Barracuda) Sushi Kisarazu Kaneda Nori (Seaweed) Kamo River Kinmedai (Red Snapper) Funabashi Kohada (Gizzard Shad) Takeoka Tai Kombu Jime (Sea Bream with Kelp) Katsuura Akami (Tuna) Katsuura Chutoro (Medium Fatty Tuna) ⭐️ Katsuura Otoro (Fatty Tuna) ⭐️ Futtsu Sumiika (Cuttlefish) Futtsu Boiled Clams ⭐️ Futtsu Salt-Cured Horse Mackerel Futtsu Kuruma Ebi (Sweet Shrimp) Otaru Bafun Uni (Sea Urchin) Futtsu Anago (Conger Eel) Soup Egg **Sake:** Fukushuu Summer Junmai Ginjo Seisen Summer Ginjo Takeoka Junmai Ginjo Gohyakumangoku Takeoka Junmai Daiginjo Bizen Omachi Koshi Junmai Sake Chibakara ⭐️ Toukai Seirei Daiginjo Hyogo Prefecture Yamada Nishiki Fukushuu Karakuchi Junmai Sake Banshu Yamada Nishiki 70% Polished ⭐️ Koshi BYAKUYA (White Night) Less

This was my first visit. Since it was a special occasion, I decided to check out Takaoka, a place I had been curious about for a while.With high ratings, my expectations were quite high, and I was not disappointed—the food was absolutely delicious.First, I was amazed by the tenderness of the octopus. The bonito was incredibly flavorful, and you could tell just by looking at it how delicious it would be! Personally, I loved the aji (horse mackerel) sashimi and aji nigiri. The freshness was evident, and the craftsmanship was impeccable.Watching the chef’s meticulous and passionate work made the meal even more enjoyable. I was also delighted to see that they primarily used ingredients from Chiba Prefecture, incorporating many local products.Additionally, a young chef kindly offered to take a photo for us since it was a special occasion, which I really appreciated.Thanks to them, it turned out to be a wonderful day, both in terms of memories and photographs.It was a great meal! Less

On a June night in 2026,I visited Takaoka in Chiba for the first time in a year while on a business trip. I had intended to return sooner, but time slipped away.As I opened the familiar door, the unique aroma of Takaoka filled the air, distinct from the typical sushi restaurant scent.That evening, I enjoyed sushi and appetizers right in front of the chef, all paired with sake from local Chiba breweries.I started with the thick octopus, which releases more umami the more you chew, followed by seasonal delights like the bonito from Choshi, aoyagi from Tokyo Bay, grilled sweet sea bream marinated in dashi, and the wonderfully textured aji tataki. I savored my favorite dishes, including chawanmushi made with clam dashi, before moving on to the nigiri.After relishing the marinated kinmedai, I enjoyed the tuna from Choshi and the satisfying texture of the squid. The delicious combination of the simmered clam and its sauce made me smile, and I was ultimately knocked out by the umami of the aji.I left the restaurant vowing to return sooner next time.The course for the evening included the following:◆ Appetizers:◆ Octopus◆ Bonito from Choshi◆ Aoyagi◆ Red sweet sea bream◆ Ankou (anglerfish) liver◆ Aji tataki from Kanaya◆ Chawanmushi with clam dashi from Funabashi◆ Swordfish sushi◇ Nigiri:◇ Kinmedai◇ Kohada◇ Kodai◇ Tuna akami from Choshi◇ Tuna chutoro from Choshi◇ Tuna otoro from Choshi◇ Squid◇ Simmered clam◇ Aji◇ Kuruma ebi (sweet shrimp)◇ Bafun uni (sea urchin)◇ Anago (conger eel)◇ Dry gourd rollSake:- Small bottle of beer- Seisen Natsu Ginjo- BYAKUYA Junmai Nama- Fudou Junmai GinjoMaybe I’ll come back around autumn.It was a great meal. Less

A renowned sushi restaurant that Chiba takes pride in, Takaoka.This time, I visited for a private reservation event. It’s no exaggeration to say it’s the best sushi in Chiba, a well-established local gem. Selected as a Bronze-rated restaurant on Tabelog, it combines exceptional skill with a warm, relaxed atmosphere that makes dining here enjoyable.What truly sets Takaoka apart is its commitment to using locally sourced ingredients from Chiba. Each piece of sushi is crafted with care, showcasing the skills of the chef while honoring the local sea and produce.Rather than just presenting high-end ingredients, Takaoka expresses the charm of Chiba through its sushi. You can feel the unique strength and warmth that only Takaoka can offer.One particularly memorable dish this time was the exquisite octopus. With each bite, the umami unfolds, and its tenderness, aroma, and lingering taste were simply outstanding. The simplicity of the dish allowed the quality of the ingredients and the chef's meticulous work to shine through.During this special private event, I was reminded not only of the deliciousness of the sushi but also of the charm of a restaurant that continues to be loved by the local community.If you're looking to enjoy sushi in Chiba, this is undoubtedly a place that will leave a lasting impression. Takaoka, you were amazing once again. Less