"TakaHisa combines the names of the two head chefs; one specialises in A5 Graded Kobe beef, the other in fish that’s flown in from Toyosu Market. There are tables, booths and counters in this good-looking restaurant at the Banyan Tree Hotel, but if you’re going for the omakase – which is the best way of experiencing both sushi and Kobe – then a counter seat is best. Prices aren’t for the fainthearted." - Michelin Inspector
