Sushi Takamitsu Tokyo

Starting from JPY 59,400, including drinks.OystersMako SoleSmoked Daikon with Mascarpone, Pickled Mustard Greens, Korinkei Squash, and TakuanSpicy CucumbersShima Aji (Striped Jack)Steamed Abalone with LiverLiver Sauce with Sushi RiceWater Eggplant with Olive Oil and Salt KombuNodoguro (Blackthroat Seaperch) with Yam WasabiAkau (Red Sea Urchin) from Hagi, Yamaguchi PrefectureMarinated BonitoEdamameKarasumi Mochi (Salted Mullet Roe Rice Cake)Medium Fatty Tuna (Chutoro)Red Tuna (Akami) MarinadePickled Mustard Greens, Burdock, and Bettara-zuke (Sweet Pickled Daikon)Kinki (Golden Eye Snapper) Shabu-Shabu with Clam BrothToro-Taku Caviar Gunkan Maki (Sushi Roll)Three Pieces of Shinko (Young Mackerel)Akau (Red Sea Urchin) from Yura, Hyogo PrefectureShirasu (Whitebait) from Wakayama PrefectureBotan Ebi (Butterfly Shrimp) from HokkaidoAnkimo (Monkfish Liver) and Pickled Watermelon RollShirakami Mountains, Mizuna, and Daisen Purple Sea UrchinRishiri Bafun Uni Gunkan Maki (Sea Urchin Sushi Roll)Kisu (Japanese Whiting)Hadate Purple Sea Urchin Gunkan MakiUnagi-Kyu Maki (Eel and Cucumber Roll)Warabi Mochi (Bracken Rice Cake) Less

It had been a while since my last visit. I came for the final night of operations in Nakameguro, as they will be relocating to Tsukiji in August.I've been a regular for about 10 years, and Takamitsu Yasuda has always loved entertaining his guests.Whenever I bring friends, they are always delighted. He is not only an entertainer but also takes his sushi seriously, delivering meticulous work.While the sea urchin often steals the spotlight, I personally believe the tuna served here is among the best in Tokyo.Although this season's tuna may not be the absolute best I've had, it was still delicious, along with the top-notch ingredients served.I look forward to visiting the new Tsukiji location. Thank you for another wonderful meal today! Less

How many times have I visited this place? Initially, my father made reservations, and we would go together, even having private reservations at times. Eventually, I started making my own reservations at this memorable restaurant. I have been a huge fan of sea urchin since I was in elementary school! When it comes to Sushi Takamitsu, it’s famous for its "Uni-versal Studio," but there’s so much more to it. Of course, the sea urchin never disappoints, and I love that they serve four pieces each time. However, the quality of the other nigiri and appetizers is also exceptionally high. Everything is delicious! Personally, I look forward to the horse mackerel every time! The richness and umami, combined with the rice, create a wonderful harmony, making me think, "This is truly delicious!" every time I have it. It’s not just about flashy presentations; the fundamental sushi itself is genuinely delicious, which is why I keep coming back. Sadly, their operations in Nakameguro will end in July. I was truly happy to visit during their last month. I have many memories of various mishaps in Nakameguro... _(´ཀ`」 ∠)_ Haha Including those memories, this place is special to me! Starting August 1st, they will finally move to Tsukiji. I’m really looking forward to seeing what Sushi Takamitsu will be like in the new location. I hope to visit again in Tsukiji to enjoy delicious sushi and see the smiles of the chef and Chiemi! Less

Sushi Takamitsu, ranked 14th in Tokyo's sushi category, is a restaurant I have known for its exceptional uni for quite some time. I made arrangements to visit this July, six months in advance, and secured a reservation through a booking service.Takamitsu is renowned for its luxurious presentation, featuring Hermes tableware and Louis Vuitton trunks. However, beyond the surface glamour, the quality of the fish was truly outstanding. The course consisted of alternating servings of appetizers and sushi. The abalone served at the beginning was tenderly cooked, with no unpleasant texture clinging to the teeth, making it one of the most delicious dishes I have had recently. The fresh eggplant and ankimo (monkfish liver) that followed were also of very high quality.Regarding the tuna, the chef explained that "summer tuna tends to lose flavor, so we intentionally use last year's tuna from Oma." Both the appearance and taste were of exceptionally high standards. Additionally, the chef provided fresh tuna from the current season for comparison, allowing me to clearly discern the differences in texture and flavor, showcasing the chef's thoughtful approach.Many visitors come here specifically for the uni, and I am one of them. I thought that by early July, it would already be at its peak season, but I learned that the best time is actually around August. Nevertheless, I was able to enjoy four types of uni that day. Among them, the "aka uni" from Ehime and Yamaguchi prefectures was a first-time experience for me. Upon tasting, a strong sweetness and fruity aroma spread in my mouth, with no off-flavors, resulting in a highly satisfying experience. If I could wish for anything, it would be to have even more varieties available.The service was exceptionally high-level, with attentive care for each customer's needs. I usually prefer to enjoy my meals quietly, so I was a bit worried about the lively atmosphere I had heard about, but the ambiance that day was very pleasant. The chef was also very approachable and down-to-earth.In terms of decor and tableware, this was undoubtedly the most luxurious sushi restaurant I have ever visited. However, perhaps due to the extensive collection of alcohol, the interior felt somewhat cluttered. I heard they will soon be relocating to a new venue, which I believe will further enhance the sophistication of the space.The selection of beverages is astonishingly vast, making it an excellent environment for those who enjoy wine, champagne, or whiskey. While the bill may not seem cheap at first glance, considering the quality of the fish and overall satisfaction, I found the pricing to be reasonable.I confidently recommend this restaurant to anyone looking to indulge in high-quality uni.Isaki, grilledAbalone liverLiver sushiStriped jack*EggplantSwordfishAka uni*Squid*EdamameKarasumi mochiChutoro (medium fatty tuna) from Oma*Chutoro from Yamaguchi*Akami (lean tuna) from Oma*Kinki (red sea bream)Negitoro (minced tuna with green onion)*Botan shrimp*OctopusJunsai (water shield)Horse mackerel*Torigai (bird clam)*Bafun uni (sea urchin) from KimiAka uni from EhimeAnago (sea eel) rollWarabi mochi* Sushi[Rating Criteria]5.0: A restaurant that stands at the pinnacle of its genre. A memorable experience that strongly encourages a return visit. (This is not an absolute comparison with other genres; for example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.)4.5 and above: An exceptionally excellent and unique restaurant in its genre, worth a special trip.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level with no dissatisfaction in taste.3.0 and above: A restaurant to visit only when there are no other options.* Ratings are entirely personal and based on my impressions during the meal. While primarily based on taste, factors such as very friendly service, attentive care, a rare and reasonably priced selection of Japanese sake, and sophisticated decor are also considered positively.I am currently studying Japanese, so there may be some unnatural expressions or grammar. I appreciate your understanding if there are any difficult parts to read. Less

I visited Sushi Takamitsu for the last time before their relocation!This time, I enjoyed the following menu items:- Flatfish- Oysters- Striped Jack- Abalone- Swordfish- Sea Urchin- White Squid- Karasumi Mochi- Chutoro (Medium Fatty Tuna)- Otoro (Fatty Tuna)- Akami (Lean Tuna)- Steamed Kinki Fish- Toro Caviar- Shirasu (Whitebait)- Botan Ebi (Sweet Shrimp)- Kiss Fish- Kohada (Gizzard Shad)- Torigai (Bird Shell)- Simmered Octopus- Water Shield- Sea Urchin- Sea Urchin- Unagi with Cucumber- Warabi Mochi (Bracken-starch Dumpling)The simmered octopus, bursting with umami, and the refreshing water shield made me feel cool, while rich oysters and chewy karasumi mochi kept coming out, making it impossible not to enjoy some drinks!The steamed Kinki fish was overflowing with sweet fat!The signature Toro Caviar showcased a perfect marriage of the rich fatty tuna and the saltiness of the caviar in my mouth!The nigiri started with sweet white squid, followed by perfectly seasoned kohada and juicy torigai, leaving me amazed at the high level of craftsmanship!I had the chance to taste all parts of the tuna: akami, chutoro, and otoro!The red vinegar rice held the rich fat and delicate acidity of the tuna beautifully!And then, the highlight of Sushi Takamitsu, the sea urchin tasting!Different types and origins of sea urchin were presented one after another, and with each bite, a wave of rich sweetness washed over me!There’s no other place where you can experience the individuality of sea urchin so directly!I finished with the crispy and fragrant unagi paired with crunchy cucumber!Above all, the hospitality of the chef, who truly aims to entertain his guests, was simply outstanding!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time’s special menu item was Botan Ebi!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 1-28-2 Aobadai, Meguro-ku, Tokyo, EXA 1F Nearest Station: Nakameguro Station Business Hours: Monday to Saturday: 18:00 - 00:00 Sunday: Closed Budget: JPY 60,000 - 79,999 Cards: Accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─【Rating Criteria】 4.6-5.0 points: A place I want to visit for a lifetime 4.0-4.5 points: I want to return 3.6-3.9 points: Yummy 3.5 points: Average 3.0-3.4 points: No comment Less

In early June, I went out for dinner with a friend.Here, you can find sea urchin that is said to be worth JPY 35 million per box.To be honest, I had heard from an acquaintance that they had encountered sea urchin with a strong odor, and from the videos I saw online, I was concerned that the lavishness was just for show and that the quality wouldn’t match.I thought it might be one of those places that focuses more on being trendy and luxurious.Fortunately, I was able to snag a cancellation spot, but I didn’t have high expectations; I was just thinking, "Let’s give it a try."...However.It was incredibly delicious.There was absolutely no odor in the sea urchin; in fact, it was undoubtedly the best sea urchin I’ve ever had.The sweetness and umami of the red sea urchin were shocking, leaving me almost speechless from its exquisite taste.I want to eat it again... I truly want to eat it again...The bluefin tuna was also outstanding.It was rich in fat yet not heavy, leaving no unpleasant aftertaste in my mouth or throat. On the contrary, there was even a hint of refined aroma.I believe you wouldn’t encounter ingredients of this level at a typical sushi restaurant.In conclusion, it lived up to its reputation.I completely understand why reservations are so difficult to secure.If you have the chance, I highly recommend visiting this remarkable establishment.Tokyo Bay - Mako Sole Saga - Oysters Kurodai - Nodoguro Aomori - Abalone Saga - Kohada Saltwater Sea Urchin Tokyo Bay - Grilled Sawara x Hokkaido - Mountain Wasabi Soft-shelled Turtle Broth x Osaka - Water Eggplant x Olive Oil White Squid Karasumi Mochi Yamaguchi Shimonoseki - Jabara Yamaguchi Shimonoseki - Chutoro Clam and Kinki Soup Toro and Chinese Caviar Shirasu x Green Onion x Grated Daikon Botan Shrimp Ishikawa - Mafu Soft Roe Akita - Otoro Akita - Junsai Torigai Horse Mackerel Okinawa - Purple Sea Urchin Red Sea Urchin Eel and Cucumber Roll Warabi Mochi Tequila Moutai Less

This sushi restaurant in Nakameguro became famous last year for its ultra-high-priced sea urchin auction at the first market opening. It's quite difficult to get a reservation, but I happened to see a notification from the booking site and secured a spot. I started my second round at 9 PM on Saturday. The first round ran a bit late, and the clientele was young and affluent, with someone next to me opening a bottle of wine worth several hundred thousand yen. An inbound couple next to me was staying at the Janus hotel. The owner had a Louis Vuitton display case, which made me chuckle. I initially thought it would be a flashy place, but the owner was genuinely engaging and had a good sense of humor. The highlight was the sea urchin, which was juicy and had no grainy texture, and the appetizers were delicious as well. While the overall price was high, it felt surprisingly reasonable. The portions were generous, and after enjoying some sweets, I managed to catch the last train home. Less

【Check Points】■ Last visit before the move to Tsukiji■ Course duration: 2 hours and 45 minutesSushi Takamitsu, a popular restaurant in Nakameguro, is known for its dedication to sea urchin and its extensive selection of premium ingredients.Located along the Meguro River, it’s a hidden gem just a 10-minute walk from Nakameguro Station. This reservation-only restaurant has earned a Michelin star and a Tabelog Award Silver.The chef, Takamitsu Yasuda, has a penchant for luxury brands, evident in the LOUIS VUITTON attache case displayed at the counter, and even the face shield is a VUITTON piece worth JPY 120,000. The presentation of the toro-taku (fatty tuna with pickled vegetables) is styled to resemble the letter "H" from HERMES, making for a unique and entertaining dining experience. Yasuda's warm demeanor and smile create an enjoyable atmosphere for dining.Sushi Takamitsu is famous for its variety of delicious sea urchin sourced from across the country, allowing guests to compare different types. The entertainment factor of displaying all the sea urchin on the VUITTON case is well-known, but the overall quality of all the ingredients is impressively high! The course features nearly 30 dishes, including appetizers and sushi, providing a satisfying volume that leaves you completely satisfied. Enjoy a sushi course that showcases more than just sea urchin.A delightful experience with plenty to see and delicious sushi.Omakase Course■: Appetizers □: Sushi■ Tokyo Bay Mako Flatfish■ Saga Oysters□ White Squid□ Blackthroat Seaperch■ Abalone■ Baby Squid with Eggs■ Hokkaido Sawara (Spanish Mackerel) with Yama Wasabi■ Water Eggplant□ Small Clams■ Edamame■ Karasumi Mochi (Dried Mullet Roe Rice Cake)■ Akita Shirakami Mountains Water Shield□ Omakase Chutoro (Medium Fatty Tuna)□ Omakase Otoro (Fatty Tuna)□ Omakase Red Tuna■ Kinki (Rockfish) with Clam Broth□ Toro-Taku Caviar■ Wakayama Shirasu (Whitebait) with Sesame Oil and Green Onion□ Anko (Monkfish Liver) and Pickled Watermelon Roll■ Torigai (Bird Shell)□ Hokkaido Botan Ebi (Sweet Shrimp)■ True Fugu (Pufferfish) Soft Roe□ Kagoshima Izumi Horse Mackerel□ Sea Urchin Sushi Roll□ Kohada (Gizzard Shad)□ Daisen Purple Sea Urchin□ Yoichi Saltwater Sea Urchin□ Unagi-Kyu Roll (Eel and Cucumber Roll)■ Warabi Mochi (Bracken Starch Cake)◆ I would appreciate it if you could save this if it is helpful◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

Sushi TakamitsuInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your likes, follows, and saving the restaurant.I revisited "Sushi Takamitsu," a recipient of the Tabelog Award 2026 Silver and selected as one of the top 100 restaurants. It's always a pleasure to come here.Here’s what I had on this day, along with some thoughts.I enjoyed over 30 different appetizers and sushi.- Smoked Gakko with Mascarpone, Pickled Mustard Greens, Korinkyi, and Takuan - Spicy Cucumber A classic, but it's an addictive cucumber.- Makogarei (Flatfish), Flesh and Engawa - Saga Prefecture Fresh Oysters - Shiroika (White Squid) - Aburi Nodoguro (Grilled Blackthroat Sea Perch) - Steamed Abalone with Liver Served with liver sauce and sushi rice.- Baby Spear Squid - Tachiuo (Cutlassfish) with Yama Wasabi - Water Eggplant with Olive Oil and Salt - Small Clam Gunkan Maki - Edamame - Karasumi Mochi - Shirakami Sanchi Wakame - Pickled Mustard Greens, Burdock, and Bettara-zuke - Tuna Chutoro (Medium Fatty Tuna) - Tuna Otoro (Fatty Tuna) - Tuna Akami (Lean Tuna) - Kinki Shabu-shabu with Clam Broth - Toro-Taku Caviar Gunkan Maki - Wakayama Prefecture Shirasu (Whitebait) with Sesame Oil and Green Onion The shirasu is delicious, and the sesame oil and green onion add a wonderful accent.- Ankimo (Monkfish Liver) and Pickled Watermelon Roll - Torigai (Bird Shell) - Hokkaido Botan Ebi (Sweet Shrimp) - Ishikawa Prefecture Fugu Shirako (Pufferfish Soft Roe) - Kagoshima Izumi Horse Mackerel - Uni Roll - Kohada (Gizzard Shad) - Daisen Purple Sea Urchin - Bafun Uni Gunkan Maki - Unakyu Roll - Kappa Maki (Cucumber Roll) - Warabi Mochi I had a wonderful time. I definitely want to visit again. It was a great meal! Less