Nishiazabu Taku

Do yourself a favour, and book this incredible omakase experience. Well balanced flavours, and nearly 30 different servings. Excellent sake selection (make sure to try Nishi Nishi). Our Chef was attentive and explained every dish thoroughly. Full meal took almost 2h, despite first appetisers being served literally the second we sat down.

Came here as a solo traveler, chefs explained each course in English, were very welcoming and attentive. I am a lefty and they took note right away. They even have a book with pictures of each fish. Chefs conversed more with Japanese /local customers. The food was amazing. Quality of the white fish (steamed or raw) was particularly the best. Come hungry because it’s a lot of food (at least 25 courses). You can order more at the end if you’d like. Easy to reserve a seat online in advance through OMAKASE JapanEatinerary.

Our lunch at Nishiazabu Taku was a well-composed and satisfying experience. The sushi courses featured fresh, high-quality ingredients throughout, and the quiet, intimate setting made it easy to relax and enjoy each dish. The sake pairing was particularly well chosen and enhanced the meal nicely. We especially enjoyed the horse mackerel sushi and the creative daikon and shiso “sandwiches”—both stood out among the selection. Portions were quite generous for a lunch service; we left feeling more than satisfied. Altogether, a thoughtful Michelin-starred sushi experience—well worth a visit for those seeking high-quality ingredients and a peaceful atmosphere in Tokyo.

Incredible experience from start to finish! The chefs introduced every fish (and even showed us the corresponding page in a fish encyclopedia). There were some straightforward but very high quality pieces, and some that were totally new and unique to me. It was inspiring to see them prepare each piece. My favorite were the wild scallop liver, the prawn, and the eel. Service was top notch! Highly recommended

Our group of 4 were lucky to be able to make a reservation at Nishiazabu Taku a week before when our other reservation was cancelled due to the chef being hospitalized. I was attracted by the great reviews both on google and Youtube along with the number of dishes served. We got to the main restaurant 15 min early and one of the chef quickly walked us to the Annex. I believe that most foreigners will typically be eating at the Annex because the chef speaks English well. It was the case for us that night as everyone in the Annex were from the US. The staff was very attentive throughout the meal and the chef make sure to explain every single dish he served. For the fish, he has a book that provides a visual of the fish and he will often mention the prefecture that the fish is from. We had the sake pairing which was 5 different sake curated by the chef himself. They were all good sake and paired well as the meal progress. There were 30 dishes served that night and the preparation of the fish reflects the skill of the chef. He also made sure we were eating each piece properly. In a couple of dishes, he would prepare 2 pieces so that we can eat each piece with and without the sauce. Its like getting two completely different dishes! In total, the meal took 2.5 hrs and I was completely full! I can see why Nishiazabu Taku is a highly rated sushi omakase. The quality of the fish, the skill of the chef, and the attentiveness of the staff were exactly what you expected from a Michelin rated restaurant.

In a land of all the omakase you could have, there becomes then something to really appreciate in the personality of the chef, the vibe, and ambiance. Chef Yuki was kind, genuinely invested in the satisfaction of his guests. Not only that. He smiled and talked and was willing to give us all some insight into his life and training. He gave illustrations of the fish used and spoke decent English too. We ended up doing the sake pairing which basically becomes sake by his own preference. I don’t even know that it’s on the menu. DO IT! Best sake ever, no weird after taste: every glass was smooth. As far as the food goes, impeccable. Also lost track 15, 20 courses who knows. It was a LOT- we left full. My husband is very specific about what he enjoys and he really joyfully said this was the best dinner of our two week trip (including other Michelin stars and bib gourmand). Thanks for the best birthday dinner. Get the soy sauce ice cream at the end ;) You won’t regret it. Chef Yuki: thank you!!!!!

An intimate refined experience that transcends the culinary, into the world of art. Dinner is confined to just a few seats at the bar. Needless to say you receive direct attention, explanation and instruction throughout the entire service. Each piece is made to compliment and contrast with the last resulting in a beautiful, memorable experience.

In an age where folks tend to treat meals like photoshoot, Nishiazabu Taku is a refreshing (and much-needed) reality check. Here, you’re encouraged to put down your phone and actually enjoy your sushi while it’s at peak perfection - a concept that the locals practice. The chef told us that sushi is best eaten immediately, as the temperature of the rice and fish is carefully balanced. Letting it sit for photos can slightly alter the intended experience. Also, eating nigiri sushi with hands is a tradition that allows for a more natural and immediate experience ✨ I took exactly 2 photos before my brain short-circuited from how good it was. My reaction was a outloud “Oh my god.” The chef smiled with pride. We entrusted the chef with the full omakase experience, and it was a seafood lover’s dream - each piece of sushi a perfect bite of the ocean, showcasing an incredible variety of fish. A true 1 Michelin-star experience where the sushi is exceptional, the philosophy is on point, and the only thing better than the meal itself is actually being present for it.

Fantastic omakase meal here. We got the recommendation from a friend who had been, and I see why this place was so hyped up. They served just the right amount of food, which consisted mainly of different forms of sushi. There were a few items which were okay, but the vast majority were mindblowing, served by friendly staff. It's pricey, but worth it if you haven't experienced an omakase meal in Tokyo!

My two hour immersive dining experience here was phenomenal. Omakase has never been better presented. My party and I were greeted even before we came in through the front door. I had booked my reservation online beforehand. As soon as we were seated we were met with a nice green tea, hand towel, and our chef - Satoshi :) Satoshi carefully inspected, prepared, and served each course with so much heart and love. He explained each dish with a small booklet with photos and blurbs so that we understood what we were eating. I genuinely appreciated Satoshi's efforts to translate the course to English as I speak close to no Japanese. The food itself was invigorating and intoxicating. Each dish was so fresh and well prepared by Satoshi and his team. Satoshi would watch our reactions and smile every time we gave feedback. Insuring that the entire course would fit our tastebuds. Each bite would melt in my mouth and I can't emphasize how much I'm not over exaggerating. I could go on, but no amount of words can explain how much I enjoyed my time at the restaurant. I've never had such a wonderful experience. And I truly miss the chef and the food. This michelin star restaurant is a must try and is an experience you will not regret. I can't wait to return for another meal sometime. Five stars is just the tip of the iceberg for this place!! I'd give it ten if I could.

The best sushi omakase I have had ever! Satoshi Ogura was friendly and amazing. He suggested some delicious sake to pair with the sushi. Throughout the meal, he would refer the course with a fish info book which was really helpful since I was not familiar with some of the fish he mentioned. It was great to be able try different kinds of seafood that we don't have in the States. My highlights of the meal was definitely uni from different regions of Japan, it was so buttery and creamy and extremely fresh! The courses had a great variety from seafood to vegetables to desserts (the hojicha ice cream was the best), they are also very accommodating if you have any dietary restrictions. The price was very reasonable too for a 2 hour meal at a 2 michilin star restaurant, definitely highly recommend anyone looking to experience modernized omakase with the freshest Japanese ingredients!

Had a wonderful sushi omakase meal here on recommendation by our hotel concierge. My wife and I were seated at the main counter with the chef-owner Kenji Ishizaka, who prepared for us a delicious journey through the fish of Japan. Kenji starts work by 6am, heading to the fish market to buy the ingredients for the day. Afterwards, he goes home to nap before starting prep at 2pm. First seating is at 6pm, and he works until 1am, before starting the cycle over again. What a crazy schedule! The food itself was incredible - we really enjoyed the experience, especially as there wasn't as much nigiri pieces, but more cooked food and sashimi so we didn't feel as stuffed afterwards as a normal omakase meal (but still full). Great experience, worth returning to.

(Visited 4 times in 2016 and once so far in 2017) Unexpectedly became a regular customer last year after being pleasantly surprised by their low-key atmosphere and creative spin on a traditionally constant cuisine in Japan. Taku caters to a different crowd when compared to the Ginza shops. They're open past midnight and offer a wide variety of dishes including cooked fish and soups. Meals typically last 2-3 hours depending on the pace. The chef's offering was completely different each of the four times I visited in 2016 (save for a few of their staple dishes). For non-Japanese speakers, they do have one chef that speaks decent English. I've seen him on a number of occasions have an English sushi guidebook that he refers to and presents to diners to help explain some of the more unfamiliar fish types and where they are caught. Definitely a nice touch that doesn't happen in the Ginza shops. The main dining area has standard counter seating, and there is a small private room (with counter service too) that seats 4-6 people. The last time we reserved the private room it was an additional 10,000 Yen charge. For a 2-Star Michelin restaurant, Taku is a relatively easy reservation to obtain because of their hours. I was even able to walk in without a reservation on one occasion without having to wait. Highly recommend trying Taku for a more contemporary spin on a classic Japanese cuisine.

Remarkable experience and food. This is more of a modern omakase experience in that the chef gave us a wide variety of hot and cold dishes, vegetables (the mushroom will blow your mind) along with the traditional sushi courses. While meals at Sawada or Jiro may be 40 minutes, this was a more leisure 2 hours with lots of small amuse bouche to keep your tastebuds dancing. And the most simple things, like cucumber, are unlike anything you've ever had. And of course, the fish is outstanding! Definitely make a trip here on your next visit - you won't regret it.

We both loved our experience with Chef Satoshi Ogura! Spectacular omakase lineup. I really like how he adjusted his offering to my wife's likes and dislikes with a smile and an amazing attitude. Very cheerful, precise, skilled, and informative sushi master. I can't wait to visit again. Thank you very much Satoshi-sama. You are truly a talented person. Very grateful to have experienced our first Japanese fine sushi experience with you. Keep up the great work!

Nishiazabu is sort of celebrity area in Tokyo and there are many nice secret restuarants and bars hidden inside small streets. Taku is one of them. of course the fish is sweet with the fresh ocean taste (especially the uni from different regions of japan, so creamy ,sweet and sea flavored). Their way rolling sushi is based on traditional way but a bit creative. Chef is giving pleasing effort by showing how they make dishes inside bar. and i like the way they have tiny area for each room with limited seats (in our room only can arrange 4 ppl to sit). so chef can focus on each customer and give better individual service. we had a great long night there. 直前に予約できてよかったです。さすが西麻布の寿司屋で雰囲気もサービスも最高でした。ローカルのお客さんもいましたが、友たちの香港人もアメリカ人も大好きになりました。カリフォルニアロールはないですが、外国人からも認められてるプレゼンですよね（笑）。以上。

One of the best omakase I've had in my life! We loved that chef served unusual types of fish, also his sake recommendation was spot on. We'll definitely be back on our next trip to Tokyo!

2 stars for the food quality to cost ratio, 3 for the incredibly kind chef. I'm having a hard time writing this review as the chef was so incredibly nice and incredibly patient with my American friends who had had too much sake and were being very loud. But, as a regular frequenter of 1, 2 and 3 star Michelin rated omakase restaurants around the world, Nishiazabu did not live up to expectations. I am a big fan of the Edo Mae tradition of aging the fish, this give it a unique flavor that requires no addition of soy sauce. I find that at the Michelin starred restaurants, the flavor of one piece of fish alone and with no other condiments sets apart the best from the aspiring to be. When served alone, the flavor of my Nigiri was no better than that of an everyday sushi restaurant in New York. There was no Otoro or fatty salmon or anything out of the ordinary that would make you say wow. We were served whitefish. Plain. The uni was a tiny piece served in a tiny dish. I thought our Nigiri had too much rice, making the meal feel heavier than it was. Also, the chef would occasionally brush the fish with sauce but it would run over onto the rice. Maybe this was his style, but usually great care is taken to keep the rice without sauce. The sake pours were huge limiting you to one or two kinds. Also, our hotel said it would be 15,000 Yen per person without drinks and it came out to a little over 20,000 Yen without drinks. This was maybe a $70 meal but definitely not a $200 meal. In comparison to the other 2 Michelin Starred restaurants we visited in Tokyo, I just don't understand. I really wanted this to be an amazing experience, but it simply was not.

I'm big on sushi and have eaten at every well-rated place (Omakase, Kusakabe, Wako, etc) in the SF Bay Area. This was my first sushi experience in Tokyo. They deserve their 2 stars. I was introduced to a variety of exciting new fish presentations, and they did not disappoint. The service was on another level. One moment that stuck out to me: the staff waited with us outside for our Uber after dinner, picked up a call from our driver, and gave him pickup directions in Japanese.