Takumi Shingo (匠 進吾) Tokyo

In late August, I went out for dinner with a friend.**Appetizers** Grilled Eggplant with Sauce Sliced Aina (Japanese Rockfish) Marinated Bonito Steamed Abalone with Liver Sauce Octopus Vinegared Mackerel **Nigiri** Sumi Ika (Cuttlefish) **More Appetizers** Grilled Hokkigai (Surf Clam) **Nigiri** Kohada (Gizzard Shad) Fue Dai (Japanese Sea Bream) **Another Appetizer** Grilled Anago (Sea Eel) with Miso **Nigiri** Marinated Red Meat Otoro (Fatty Tuna) Shiro Ebi (White Shrimp) Sagoshi (Spanish Mackerel) Iwashi (Sardine) Ikura (Salmon Roe) Simmered Scallop Hokkaido Purple Sea Urchin Roll **Shijimi Clam Soup** **Tamago Yaki (Japanese Omelette)** **Yomogi (Mugwort) and Black Bean Ice Cream** Less

I had another delightful and delicious experience at Takumi Shingo. This time, the most impressive and delicious dishes were the Sago-shi (young Spanish mackerel) and Suzuki (sea bass). Both are mild-flavored fish, but the Sago-shi was grilled with straw on the skin, while the Suzuki was enhanced with a hint of wood leaf, making them incredibly tasty! (*≧∀≦*)Looking back at my previous notes, I noticed that last time I had horse mackerel and octopus, and the time before that, I enjoyed Japanese needlefish and skipjack tuna. Each visit brings a different dish to the top spot! What’s amazing about Shingo is that while I already love needlefish and horse mackerel, he elevates other fish that I would only eat if served to me into something extraordinary. (๑>◡ Less

Enjoying consistently delicious sushi at Takumi Shingo, along with the charming conversations and warmth of Chef Shingo, always brings me joy. It seems that due to the Obon holiday and the impact of the typhoon, they had some trouble sourcing fresh ingredients today. (⌒-⌒; ) The delightful texture of the slightly larger fresh squid and tentacles, the meltingly tender new salmon roe, and the rich flavors of aged bonito and sanma (mackerel pike)... I savored these seasonal delights, relishing each bite and nodding in appreciation! I enjoyed the Edo-style sushi, fragrant with red vinegar, while engaging in conversation with the chef. It was a great meal! (^^) Today's menu: JPY 40,000 Grilled eggplant with ginger Ainame with ponzu Marinated bonito with wasabi Steamed abalone with liver and rice Braised octopus Vinegar-cured horse mackerel Sea bass with kinome (Japanese pepper leaves) Fue-dai (a type of sea bream) Hiragai wrapped in seaweed Kohada (gizzard shad) Sanma (mackerel pike) Grilled anago (conger eel) with miso Marinated lean tuna Chutoro (medium fatty tuna) Kasugo-dai (young sea bream) White shrimp Saba (mackerel) Purple sea urchin Braised scallops Marinated tuna rolls Additional: fresh squid Additional: tentacles Additional: whale meat (lean) Additional: fresh salmon roe Additional: botan shrimp Egg Shijimi clam soup Kinako (roasted soybean flour) monaka (wafer) Other drinks. Less

In June, I visited Takumi Shingo again. This is my favorite sushi restaurant that I've been going to for about four years. The sushi prepared by Shingo never disappoints, and this time was no exception. The white fish was particularly exquisite, and I was once again impressed by its quality. What stood out the most this time were the oysters and sea urchin. Both showcased the exceptional quality of the ingredients and were incredibly delicious. My friend who joined me also seemed to love it, and we decided to come back together next time. Once again, I was completely satisfied. It was a great meal! Less

I absolutely love this Edomae sushi. The carefully prepared appetizers are served in small portions, the rice is firm and slightly sour, this is exactly what I enjoy about the omakase sushi here. It pairs perfectly with sake.The sushi case is filled with items not on the course menu, calling out to be tried. Of course, I’ll order some extra! Just wait for me.● Grilled Eggplant Purée ● Ainanme with Ponzu Soy Sauce ● Bonito ● Simmered Octopus ○ Mackerel Sushi ● Sweet Shrimp ○ Sea Bass with Kinome ○ White Squid ○ Kombu-cured Fish ● Grilled Anago ○ Marinated Red Meat ○ Medium Fatty Tuna ○ Lean Tuna with a Hint of Sweetness ○ Horse Mackerel ○ Kombu-cured Red Snapper ○ Purple Sea Urchin ○ Simmered Scallop ○ Monkfish Liver with Pickled Watermelon Roll ● Tamagoyaki ● Clam Dashi Extras: ○ Striped Mackerel ○ Vinegared Oysters Less

Always a pleasure at Takumi Shingo.The energy here is fantastic every time (laughs).Creating such a welcoming atmosphere for guests for over 10 years is truly impressive.So, once again, I settle in comfortably. (^^)□ New Onion Soup□ Sweetfish with Ponzu Jelly□ Vinegared Horse Mackerel□ Mantis Shrimp■ Spring Sea Bream, Vinegared■ Red Snapper, Kombu Cured□ Grilled Surf Clam■ Horse Mackerel■ Surf Clam□ Grilled Ribbonfish with Yuzu■ Lean Tuna■ Medium Fatty Tuna■ Fatty Tuna■ Marinated Aged Tuna■ Marinated Red Snapper■ Marinated Stone Sea Bream■ Simmered Clam■ Sardine Roll【Additional】■ Red Clam□ Clam Soup□ Mugwort & Kinako Ice Cream Monaka□ Sorbet (Lemon & Mandarin)The shellfish are a nice touch, though it feels like we’re just a bit early for the summer fish season. Still, everything is delicious as always.It’s a shame I missed the spring masterpiece, "Firefly Squid and Young Sprout Roll," for the first time in years… (^^)Especially with the Spring Sea Bream, which is a specialty of Takumi Shingo, and on this day, the tuna was also outstanding and worthy of being the star of the course! As for the drinks, I appreciate that they know my preferences, saying, "I thought you might like this…"Thanks to their thoughtful service, even though I’m not well-versed in sake, I always enjoy my drinks here.Most of the guests are regulars, and it feels like everyone comes to see Takumi Shingo himself (laughs). Less