TAKEDA

I have never had such an incredible experience in a restaurant. It was amazing to watch Chef Takeda work. He obviously takes great pride in preparing each dish in a masterful way. The staff were professional and polite; I felt like an honored guest. If you love sushi, this restaurant is a must in NYC.

I’m so glad I got to experience such high-quality Japanese sushi at TAKEDA in New York. Having the omakase dinner here was truly a special and memorable experience — I feel lucky to have had the chance. In my opinion, TAKEDA is the best Japanese restaurant in NYC. Not only was the food outstanding, but the atmosphere and attention to detail made me feel deeply connected to Japanese culture. If I ever come back to New York, this will definitely be one of the first places I return to. Highly recommended for anyone looking for an authentic and unforgettable sushi experience.

Minimal interior and intimate space with no ventilation. Great food and service but it wasn’t worth $280 per person in comparison to omakase we’ve had in Japan, Hawaii, etc. The last course (dessert) was disappointing - blueberry mochi and green tea felt out of place especially given the price point.

I came to TAKEDA after a friend mentioned they were serving ayu, the delicate and seasonal sweetfish of early summer. I'm so glad I listened—it was truly an exceptional dining experience. Ayu was beautifully prepared both as sashimi and in a light, crispy fried preparation. Each showcased the subtle flavor of this rare fish perfectly. Other highlights included a clear soup with a crab meatball, which was refined, warming, and deeply flavorful. The seared bonito was outstanding—lightly smoked with just the right char, full of umami. The sushi courses were all elegant and balanced, with every piece showing thoughtful attention to harmony and texture. TAKEDA offers a quiet, focused experience where seasonal ingredients shine and every dish feels intentional. I’ll definitely be back.

Delicious meal, with the freshest of ingredients and attention to detail. From start to end the dishes were creative - not just in flavors, but also in their delivery and presentation (also appreciated the huge range in dishes). There is also an extensive sake menu! The service was attentive, friendly, and the restaurant has an intimate setting with nice ambiance.

Takeda has completely changed sushi for me. Each piece of fish was so meticulously prepared the fish and rice enter and leave your mouth at the same time. Obviously the sushi is amazing, but you definitely do not want to brush over the cooked dishes either. I especially loved the seared lobster. The sauce is so amazing and the ginger is perfect to cleanse your palate. The 19 course meal is the perfect amount of food. I left feeling completely satiated but if my stomach permitted, I would have ordered everything again haha Highly recommend Takeda to spend a special night with your loved ones! Definitely coming again.

Lovely dine in experience. It was us and another couple, very relaxing and intimate atmosphere. First time we had omakase and worth it. The owners of the restaurant were very welcoming and kind, and it was very nice to learn about them and their story. My favorite part is when the chef was checking the scallop(?) and it moved!

Arguably the best omakase experience in NYC, this restaurant showcases the masterful artistry of Chef Takeda, a kaiseki-trained chef from Osaka. His expertise in Osaka and Kyoto-style techniques is evident in every dish, setting him apart from even the most renowned sushi chefs in the city. Every piece of fish is meticulously cured—some marinated in fermented rice or kelp, others smoked with wood chips or straw, and some dry-aged for weeks—each method enhancing the depth of flavor. The precision and craftsmanship behind these details result in an unforgettable dining experience.

the best omakase I have tried The service, the ambiance, and the food here are all immaculate on the pricier side but if you are looking to treat yourself or celebrate a special event, definitely try Takeda

Visiting Takeda felt like being a guest in someone's home. The Omakase counter is private and intimate. There is minimal staff but they are extremely attentive and effective. A special shout out to the Sake Sommelier whose knowledgeable descriptions enhanced the already excellent pairing. I cannot recommend the pairing enough - I especially appreciated the variety all the way down to the unique and stunning glassware. I was not blown away by the Omakase itself but the effort and attention put into each course is evident. There is an emphasis on dry aging techniques throughout. The rice in the nigiri is firm and short grain with minimal vinegar. The icefish tempura was probably my favorite offering. There is a menu for add ons all of which are much too expensive in my opinion. I could not resist trying the salt water uni but at over $40 for one piece I was disappointed. The Shako (Mantis Shrimp), also relatively rare, was underwhelming. Takeda is intimate and the quality of work and ingredients is there. At the price point there are other options I prefer. If you are looking to try some various aging techniques or experience an incredible Sake pairing I encourage you to visit Takeda.

This place is a fucking joke now. The place is just filthy, from the entrance to stained uniforms for the servers to the chefs. The bathrooms are outdated and unkempt. The worst part? I strongly suspect that they cheat you on the wine you bring. I brought a well-chilled bottle for corkage. I literally put the bottle 3 hrs prior into the fridge to chill it. I do it all the time for my white wines for corkage. When served my 'wine', it was warm. The waitress even commented that it's too warm. The wine served seemed to have been swapped with something else. Or they changed the contents of my wine before serving it. It is criminal. However, what could you do? Ask them to check the kitchen for my wine? They clearly know this is the case and take advantage of it. It is absolutely appalling that they would do something like this. It is no wonder they barely have enough customers to fill 8 seats per night. I can't imagine ordering anything off their wine list without risking someone changing it out in the back for a cheaper wine. And what's more, how can anyone believe any of their food is from where they said they are from? A wine that sat in the fridge for 3 hrs can't just become warm. If you are smart, avoid this place. UPDATE: The restaurant has reached out with a sincere apology. Although we still don't know exactly what happened, it appears that they attempted to determine the cause of the incident. I decided to leave my original review here, as what had occurred did indeed occur. However, I also wanted to point out the restaurant's attempt to figure out (though unsuccessful) what happened should be noted. Further note should be given to the chef who made the sushi at the counter was not aware of what occurred until after the fact.

Takeda offers an omakase that consists about 17 to 18 courses. There are only a limited seating per evening, and you'll have to make advance prepaid reservations on the Resy site. The experience was about 2 to 2.5 hours - some of the pieces we had received were the lobster, the chutoro, and the ootoro. Everything was presented well. The quality of the sushi was okay, and we thought there would be a bit more quality control, considering the higher price point. The space is simple and clean. Note that gratuity is optional here, but always recommended if you had a positive experience. +limited seating for omakase

Treated myself for birthday omakase. Was my first time at Takeda and the experience was very intimate with only 4 diners in total for the 6pm Friday seating. We booked on Resy and it's a prepay $250 each and no tipping required, which is common in Japan :) The menu was all Japanese imported fish with multiple varieties of mackerel, tuna, eel, snapper that were prepared by Takeda-san and explained in detail by 2 person staff that gave details for preparation and origin of each dish. Highlights were abalone and Hokkaido uni, as well otoro fatty tuna. The 2 month aged Akami was sublime. We had a number of dishes that were in broth or served kitchen prepared , including fried, that were also excellent. Overall very pleasant, unrushed experience. Menu add ons included water eel and more otoro which I splurged on as well as a bottle of dry Junmai sake that perfectly complemented all the seafood.

Outstanding omakase dining experience on the UWS! If that isn't rarified enough for you, Takeda's even open Sunday nights! Takeda checks off all the boxes when you think of high-end sushi omakase, even the nondescript, almost hidden signage when approaching the restaurant. You are immediately greeted by the ultra polite and well trained maitre'd. I almost felt as though I should've taken off my shoes upon entering, it's that sort of intimate, yet still cozy and warm vibe. I was there for the first seating, which is embarrassingly early, but one of the perks is you get to watch the chef preparing the rice (fluffing it in the wicker basket, adding vinegar, etc.). Beautiful plating, perfectly timed courses, artfully presented, and always well served. I was blown away by the variety of tastes, textures, and bites. Everyone was very convivial in the restaurant, and the small space attracts a favorable sense of intimacy and gregariousness amongst the customers. The itamae is a perfectionist, as you'd expect. I saw him orchestrating his team should anyone, gasp, fall a touch short of pickled ginger (outstanding quality), a too low glass of sake, etc. On that note, they have a varied wine, sake, and beer list. Their sake flight is fairly well known. There was some interesting early bites, such as the sunomono and a few lite, cooked dishes. That said, my focus was on the sushi courses, which were outstanding. Perfectly formed, very delicious, tasty rice at a touch above room temperature, and expertly cut fish. I like that everything is cut fresh for each customer and there was some customization between the appetite-sizes of the diners. I love that as an omakase, everything is done for you, one doesn't have to bother with wasabi, soy sauce, yuzu, etc., the proper proportions, timing, and combinations are arranged for thee. Dessert was surprisingly delicate, a mix of yogurts, fruits, and maybe a red-bean paste in a small, elegant dish. Service was always prompt and warm and polite. The ambiance is zen + cool and the chef is an absolute master. This is the epitome of 5 stars on Yelp. Price point is in the middle of high-end New York omakase range.

Came here on Sunday with my boyfriend and his sister and had a great experience! We made a RSVP for 5:45 pm and all 8 counter seats were occupied. Servers were super attentive and on point- never had an empty glass of water and the pickled ginger would be replaced when I was running a little low. Dinner was $160 per person for 20 courses and 1 hand roll, Every piece I had was gooood. Loved the botan shrimp, uni, ikura, mackerel (surprisingly NOT fishy at all?!). I think this was actually one of my favorite pieces, which is crazy. Scallop and rose sea bass was also great. I also read enjoyed the little dishes- the egg plant with dashi jelly was so interesting! Never had something like this. The clear soup with egg tofu was good too. I don't usually like creme brûlée but this was really good! Not too sweet and very creamy. The tomago at the end was delicious too. Overall, great experience. I will definitely come back one day!

I thoroughly enjoyed the show and enjoyed the food prepared. Presentation was definitely of importance. Even the way the plates were positioned were not overlooked. The venue is small and cozy. Enough for 8 patrons only. Reserve ahead of time. They are very punctual and won't seat you early or seat your when you're excessively late. The entire dinner was a two hour experience. There was never a long wait in between the pieces. Two chefs (1 sushi and one kitchen) and about 4 servers running the show. They accept credit cards.

Solid omakase spot in upper west side. Overall sushi quality was great. Service was attentive. Ambiance of the restaurant was like a small omakase spot in town.

In a city crowded with truly excellent (and some not-quite-so-excellent) sushi establishments, Takeda holds its own among top tier sushisho. Yukihiro Takeda-san's style is not flashy and you won't find the salted fish intestines (shiokara) or other exotica that Ichimura sometimes pulled out at Brushstroke or Uchu for his favorite regulars. But each and every piece that Takeda-san serves in his wide-ranging omakase meal is quietly thoughtful, each piece of nigiri a flawless marriage of pristine, aged and seasoned neta and perfectly prepared shari. This is an itamae and team worthy of recognition. Takeda-san prepared the rice in front of guests at the start of the meal, seasoning and cooling it for use -- and it was shockingly well made, every aspect of the texture, seasoning and temperature perfect throughout the meal. I really enjoyed how he shaped and pressed the shari: It was neither too loose nor too compressed, each piece was just the right size for one bite. Details like this really count. Each piece of neta we had was carefully prepared, in many cases tenderized with micro-cuts to the fish. The style is very traditional (my personal preference) with some lovely touches of creativity, e.g. the spritz of yuzu on one piece, the crumbled, dried herbs (shiso leaf?) tucked between neta and shari, etc.. I waited too long to write this review; my old lady brain no longer retains all the details of our 19 / 20 course meal. But we waddled home happy.

Takeda is a phenomenal sushiya on the UWS. It's a 8 person counter serving an Omakase course of around 17 dishes. The Omakase is a mixture of nigiri, sashimi, and cooked dishes. The meal last around 2.5 hours and is $250 per person. Our favorite dishes were; Lobster - this was probably the best lobster I've ever had. Favorite dish of the omakase. Sardine - sardine usually isn't my favorite piece of sushi but the way Takeda does it is excellent. Golden Eye Snapper - what we enjoyed about Takeda was they don't serve the usual roundup of fish. Never had golden eye snapper and it was delicious. Vegetable Tempura - a fried tempura ball of vegetables, simple but great. Chu Toro - excellent. Striped jack - excellent. The service was top notch, our waitress explained each piece of fish to us and was very attentive. Highly recommend Takeda if you're looking for top level sushi.

My boyfriend was able to obtain 8:30 pm reservations on a Friday night after a long week's of work. I believe reservations are kinda hard to get, so I would plan ahead if you're hoping to come here for omakase! It's a hard location to find, kind of like a speak easy. The building is all black with a small white "Takeda" sign in the front. After a staff member let us in, we were quickly seated at our spot at the sushi bar. The restaurant is smaller and has the sushi bar seats 8, which makes the environment very intimate. It felt like a front row seat to seeing how sushi chefs artfully create their masterpiece. I learned a couple of things while watching during dinner! There are very diligent waiters that are able to come and bring out water and drinks (should you order some). We ordered some cold sake to pair with our fish, and it paired very well. They have a variety of sake on their menu and you can't go wrong with ordering sake when eating omakase. Every sushi piece not only tasted delicious but also was spaced out in very appropriate timing (you're not waiting too long but the pieces aren't coming out ridiculously fast). You also have the option at the very end to order additional pieces a la carte should you so desire. I was pretty content at the end of dinner and didn't feel the need to order additional pieces. I will say that the overall dinner took almost 3 hours, so be prepared for a nice, long dinner if you're coming. I would come back for splurging on a nice night out!

This was such a relaxing and pleasant experience. They start promptly so I suggest getting a little early because if you arrive late you will just miss out on whatever you have missed out on. The omakase experience was very authentic and we really enjoyed it. They explained each selection and the pairings were amazing. It's limited seating it looked like about 8 seats only. They offer sake by the glass or bottle and other wine/ beer selections as well. My photos don't have captions sorry I couldn't remember which nigiri is which. But they all tasted amazing!

A speakeasy omakase. When you arrive at the door, you ring the bell and the host will open the door for you. There are only 8 seats, but they have almost one server for each party. My mom arrived in a wheelchair and they were able to accommodate her within their small space. 10 pieces of sushi with small dishes in between. Sushi's very traditional, they are nothing like uni stack on toro, but focus on the freshness of the fish. Simple seasoning to bring of the unique flavour of each different types of seafoods. Although the sushi is traditional, the small dishes are innovative. Definitely a five star place and highly recommended.

Wow, I loved this. I'll leave my relatively minor gripes near the bottom but I'll echo Jane D.'s sentiment that I'm so happy a great omakase place has popped up closer to my apartment than Kaito (which is also fantastic but the depths of my laziness are directly correlated to how cold it gets outside). There are three options - 11 ($85), 14 ($105), and 16 ($120). We went with the 16. I was unsure as to that maybe being too much but the process was paced very well and I didn't get that "heavy" feeling. The pieces, on average, were a bit smaller and one-bite snapshots, with the exception of maybe two or three where I struggled slightly comically to fit everything into my mouth without making a fool of myself. Think of it as the equivalent of 16 pieces of sashimi and a medium bowl of rice. I stopped trying to keep track of the type of fish but my favorites were the medium fatty tuna, the super fatty tuna, the raw shrimp with uni, the eel, and the roe/quail egg/uni combo. The "dessert" piece of tamago was fantastic. Maybe they're following the criticisms because I thought everything was explained really clearly, including the starter, which was a small cup of sake and a piece of daikon with yuzu miso. The rice was a little less seasoned and less well-clumped than at other places. A few of the pieces had a stronger dab of wasabi than perhaps called for. I'm not sure I agree with the criticism that the cuts weren't as fresh or as buttery - there were a lot of divine bites where the fish hardly needed any chewing. Loved the quiet but welcoming service, though just be warned that the sparkling water offered at the beginning is not complimentary. The very strong green tea, however, was free. Very extensive sake menu, with some wine options. Concluding notes: - Try to get here earlier so you have your pick as to where to sit. We got the two corner seats with the head chef but that also meant we were two inches away from the front door. Which was fine for the duration of the meal but got to be a small issue right as we were getting ready to leave and the next round was coming in. One person thoughtlessly just propped the door open with his foot, letting in massive gusts of frigid air, when there were still customers inside finishing up. When I asked him to please shut it, his snarky response was that there was someone right behind him so no, he couldn't just shut the door. Well, sir, that's why you take a few steps into the restaurant and make space for everyone. - To fellow customers: they only have two seatings. It is spelled out on the front door, I believe. That means they lock the door in the time between seatings so people can eat uninterrupted without someone stumbling in. We heard several people rattling the handle like hangry zombies. That comparison was amplified by the frosted glass window - every so often you saw someone's shadow pop up and a disembodied face hovering over the glass pane, peeking in.

TLDR: Minimalist authentic omakase experience. A new sushi bar to enjoy on the UWS. Takeda offers a genuine omakase experience for an affordable price point. While mostly traditional nigiri, expect some new things, like okizushi (pressed sushi), geoduck and rosy sea bass as part of your tasting. I had read about Takeda in last week's restaurant openings posted by Eater. There were very few reviews but I was willing to give it a try. We booked it for the following night and reserved the 09:00 PM seating. We had to wait a bit for the previous seating to finish their meal. They were only open about a week so, you have to expect a few bumps in the road. We were able to be sat directly in front of chef which was nice. He was friendly and we chatted with him a bit. The vibe here is mostly serious, a quite piano jazz plays in the background. The lady running the front of the house is a sweetheart, she was very attentive and made the experience quite enjoyable. Okay, on to the sushi. We both opted for the 14-piece + hand roll at $105. While it is $20 more than the 11-piece, I would strongly recommend you go for the larger set. Those extra 3 pieces will cost you $20 here but a la carte, they're worth around $40 at any other sushi restaurant of this caliber. The meal started with a dish of ankimo (monkfish liver). Served atop a slice of daikon, it was paired with scallions, mountain yam and a complimentary sake by chef. I love ankimo and it's typically served with ponzu only, the yam was a new experience for me. Delightfully creamy. The nigiri progression began with a piece of hirame (fluke). Nestled under was a sliver of shiso (perilla leaf), a nice refreshing first bite. The next pieces were relatively standard but delicious. A piece of tuna marinated in soy sauce, a spot prawn topped with sea urchin, then followed by well-scored piece of striped jack. The fatty tuna followed and then here's where things got interesting. The kohada (gizzard shad) was served but he placed directly under it a small bit of ginger and shiso. The latter gave this touch freshness to cut through that very fishy taste of kohada. I would've liked it without it but this was a change of pace. Next, a scallop that he placed on top of roasted seaweed. This was enjoyable but I prefer when it's paired with the seaweed to be roasted personally. At the beginning of the meal, chef was pressing sushi into a box. This is not a common style to encounter at omakase in New York, I've actually only seen this at Sushi Nakazawa personally. He had prepared saba (mackerel) pressed sushi, sliced them into individual pieces but then proceeded to slightly sear the piece before serving it. I'll be honest, saba is probably my least favorite piece to be served.. I loved this. It was crispy on the edges, it wasn't fully cooked so you still could still taste the mackerel but it was like a new take on sushi. Bravo. The rest of the meal was great. A chawanmushi (egg custard) that wowed me at the end. It was like Cracker Jacks of the sea, there was a surprise at the bottom; some white fish that was awesome. A stuffed slice of squid, orange clam, horse mackerel, I didn't want the meal to end. Those extra three pieces we mentioned earlier had their time now. A generous cut of mirugai (geoduck) wrapped around the rice with nori. That crunch as you bite into it with that wonderful chewiness. Next, a seared piece of my personal favorite, nodoguro (sea perch). If you've never had this before, you're in for a treat. I'll take seared nodoguro over toro any day of the week. Finally, a gunkan (boat looking) maki of ikura (salmon roe), quail egg and sea urchin. That richness of both the egg and sea urchin followed by the popping of all those little salmon eggs. Lastly, the ice cream (hand roll) to finish the meal. A cut of akami (lean tuna) brushed with soy sauce and paired with a shiso leaf. That touch of herbaceous freshness is the perfect way to end this meal. I don't usually write this much but I just really enjoyed this meal. I think it's a mixture of the host's hospitality, chef taking his time to make sure each piece was made just right and the fact that - nobody really knows about this place yet. It felt like you were in on something good early. If Tanoshi made omakase affordable for the UES, Takeda is here to represent the UWS. If you're venturing into omakase for the first time or you've been going a lot and don't feel like blowing your whole paycheck.. Takeda should be a stop for you. The way they described themselves was they wanted New Yorkers to experience food that Japanese eat in Japan. It's not super fancy, the external facade barely lets you know what's inside. Simply put, there's a chef behind those doors who wants to serve you a tasting of delicious sushi. Nothing more, nothing less and that's what I loved about Takeda.

A culinary journey that is worth the fare in spades. I must say it was an experience beyond compare. As soon as the service began we were immersed in a world of culinary excellence and artistic mastery. Under the watchful eye of Chef Takeda, the evening unfolded like a carefully crafted masterpiece. Each dish presented before us was a testament to his remarkable skill, as he skillfully wielded his tools with grace and precision like an artist taking each brushstroke to a new painting. One aspect that truly impressed us was how the flavors of each dish never overshadowed the essence of the fish. Each bite allowed the natural flavors to shine, demonstrating Chef Takeda's deep respect for the ingredients and his commitment to showcasing their true quality. To complement our meal we had a couple of bottles of sake, the true standout however was a bottle of warm sake with a profile that was completely new to us. It's warmth and nutty aroma enveloped us with every sip, adding an extra layer to an already exceptional dining experience. Though the meal was undoubtedly a splurge, the exceptional quality of the food and the memorable journey it took us on made it worth every penny. It's not every day after a meal I feel gracious to have taken part. If you are searching for a place to embark on a remarkable gastronomic adventure, Takeda is the epitome of excellence. Prepare to be captivated, indulged, and amazed by the incredible artistry that awaits within its doors. Lastly- that homemade Crembrulee! It's DIVINE! Ask for it!

Have enjoyed great sushi in NYC and Tokyo, but this is my new "best ever" place. 8 seats and only 3 of us at the 5:45 seating. Watched Chef Takeda make the sushi rice, grind the fresh wasabi, delicately slice fish and score every piece so that the sauce he would brush on each would more thorough season the fish. Never much of a fan of salmon roe, salty orange balls of fishyness But in this case the roe was deftly removed from the fish and had a beautiful reddish hue and was strung together like a string of pearls. Absolutely delicious on Nigiri style rice. The uni was sooo fresh. The bonito, beautiful. Everything perfect. My grandson and I enjoyed a great sushi experience.

Initially ordered takeout from this outstanding Japanese restaurant by Executive chef/owner, Yukihiro Takeda san, early in the pandemic. Still remember all the great food we were able to eat at home, i.e. oinari, chirashi, una jyu, bou sushi, sashimi, toro taku roll, futomaki, etc. Traveled very well, which can be quite difficult w/ Japanese food. Was able to dine-in last Sunday (Yes, they are opened on Sundays.) and try their sushi omakase, which included many of my favorites. Eight seatings, and, importantly, all the sushi are prepared by Takeda san. Does it make a difference whether the head sushi chef or the assistant chef prepares the sushi? YES!!! Trust me on this....I have a lot of experience with sushi omakase, and so I try to mention in the reservations that I want the head chef when going to a restaurant I'm not familiar with. Sometimes I forgot, and I paid a big price. Format is a little different. Most places they start you off with small plates before heading to the sushi, but here they placed them nicely throughout the omakase, i.e. sashimi in the beginning and a wonderful nasu agedashi, akami/chutoro, and buri shabushabu in the middle. Their tamago tofu clear soup at the end was really nice. The pacing was perfect. Service - excellent Highly recommend. : 9 calendars Note: They are renovating for couple of weeks, so not going to see any openings on Resy now.

An amazing omakase experience at this place! The fish is so fresh and everything is perfect. One tips for you guys is please make a reservation at RESY before you come.

Amazing 20 course sushi Onakage experience! We went to celebrate a birthday and every piece was so though out and flavors were very very sophisticated in the best way possible! Each dish used seasonal seafood and vegetables. Overall, it is a very small hole on the wall type restaurant with only about 8 seats total. We all made a reservation and we're only let in when our time came. All 8 of us started together with each piece thoroughly explained to us including where the ingredients were from. There were about 10 pieces of sushi total and a bunch of cooked dishes in between. I really enjoyed watching the chefs prepare each dish in front of us.

Lately, there has been an increase in American-inspired omakase, but if you want authentic and high quality sushi, I highly recommend Takeda Sushi, where the sushi is prepared by the 30-year career chef, Mr. Takeda. He does not add any unnecessary sauces, but rather uses traditional methods to bring out the natural flavor of the fish. The dishes from the kitchen included in the course were also beautiful to look at and refined in taste. It is a small restaurant with only a counter, but because of this, the service was very attentive and we had a very special time.

Came here for a birthday dinner and had a wonderful time! Fish was very fresh and loved the ambiance. Also loved the sake. They were able to prepare a slice of cake for my friend's birthday and the whole restaurant sang to him. It was really nice! Only didn't give 5 stars bc I reserve that for places that truly wow me, but this place was still very good. Especially loved the blue fin tuna and the ebi with uni on top!

Incredible experience. Watching Chef Takeda was like watching an artist. He and his staff were incredibly attentive and generous with the experience they provided. The ingredients were so fresh! We can't wait to go back.

I finally found it. Great service pretty fresh fish! I've never had this kind of Japanese style omakase !! Such great experience I'm come back for sure !

First time trying out Takeda. Not sure what to order so I ordered the Chirashi because it looks like it has a little bit of everything in the photo. It comes with a small bowl of miso soup. Even though I did pickup, it's still fresh and delicious when I enjoyed it at home! Every single "little thing" tasted good, especially the tunas, eel and the salmon roe. I'd love to try other dishes in the future.

This place was fine. Service was great. Food portions were tiny. In retrospect, this place costs more for a tasting menu and sake pairing than Le Bernadin. I ended up getting 2 slices of pizza afterwards because I was still hungry. Would not recommend

Really great omakase, very fresh ingredients and attentive service. There are two omakase options here and we chose the 14 piece + handroll option. Every piece was executed with precision and every piece of fish tasted fresh and had flavors that complemented it well and did not overpower the taste of the fish. My favorite pieces were the orange clam, sea eel, medium fatty tuna, the tuna handroll that had shiso in it, scallop with uni and the fluke. One of the courses is chawanmushi and it was one of the best chawanmushis I have ever had. The flavors were subtle but the egg was cooked perfectly and you could taste the dashi. Also a plus that the ginger here is some of the best I have had and I had at least four refills throughout my meal - it was that good! The only reason this gets four stars is because the rice could have been flavored a bit more and not as mushy. Also there could be more uses of different flavors to complement the fish. Would highly recommend omakase here and will definitely be back!

After falling in love with the pictures I saw on Instagram of Takeda, I decided to prioritize a visit. Unfortunately, I left disappointed. Before talking about the food, I'd like to note a few things about the restaurant that bothered me. The restaurant was cold and the bar stools' rungs were positioned such that my legs hurt from sitting for 2 hours. Additionally, the staff seemed to be slightly disorganized and not coordinated with each other. As for the food, I was impressed by the breadth and creativity of the menu, but the food wasn't especially delicious. Takeda-san relied on additional flavors to compensate for the lack of flavor of the fish and I felt that the shari was mediocre in flavor and texture - bland and slightly mushy. I found Takeda-san's style to be a bit rough, especially when setting down pieces in front of the patrons, and found his technique to be quite strange. When preparing nigiri, he always started with too much rice and picked away excess as he went. I'm also not sure why he wore a plastic glove on one hand that he got pretty wet before making the sushi. The pieces/dishes that I did enjoy were the Branzino with rice vinegar jelly, chopped squid with Maine uni, ocean trout nigiri with yuzu kosho, box pressed seared mackerel sushi, and the 2 and 5 week aged tunas from Spain. While I didn't think the food was bad, I don't see the need to return to this restaurant again and wouldn't recommend it to others as I don't find that it stands out in this class of sushi restaurants. I recommend Sushi Ikumi, Sushi Noz (Ash Room), or Sushi Zo instead.

The best way I can do this review is listing the courses I've had in order and providing the best description from memory. 1. Deep fried fluke/suzuki sashimi with jack fish wrapped in egg/squid dipped in miso sauce topped with hanako flower [The fluke was lightly fried and soaked up the delicious sauce. The suzuki sashimi was mild and pleasant. The jack fish wrapped in egg was very unique and tasted great. The squid was tender and worked great with the mild miso sauce] 2. Marinated salmon [A great start to the nigiri set with a piece of salmon which was lightly marinated and incredibly tender] 3. Botan shrimp with uni on top (both from Hokkaido) [The shrimp was very fresh and the uni from Hokkaido elevated the taste even higher] 4. Sardine from Osaka Bay [The sardine was cut and scored beautifully. This made the already tender fish even more tender and was one of the more intense tasting fish] 5. Grilled horsehead tilefish (Matsukasayaki) from Kyoto [This was a very mild and crisp fish which also soaked up a delicious sauce] 6. Red snapper from Ehime [This fish had a bite to it and was much more tender than the red snapper I'm accustomed to] 7. Nodoguro (rosy sea bass) from Tsushima [I've never had this fish and it was absolutely delicious. Having it warm from the torching was incredible. A very unique and delicious piece] 8. Medium-fatty blue fin tuna (aged 3 weeks) [I loved the fact this chutoro was served with natural salt and wasabi. Given two pieces you can try each piece with the provided sides] 9. Eggplant with dashi jelly [I love the fact they give you a little break from the nigiri courses. This eggplant refreshes your palate. Very light and prepares you for the next courses] 10. Buri shabu shabu [This dish was very unique. I didn't expect to have a mini shabu shabu in the middle of the nigiri set. With that being said, it was very pleasant and the slice of buri is blanched seconds before being served] 11. Needlefish from Chiba [I've never had needlefish before and this was a mild and pleasant fish] 12. Otoro from Turkey (aged 3 weeks) [Coming near the end of the omakase set, the otoro was phenomenal. Beautiful marbling which completely melts in your mouth. An excellent piece] 13. Scallop from Hokkaido [This scallop is the most tender scallop I've ever had. It has a slight seaweed taste from the short strip of nori on the bottom. Another excellent piece] 14. House pickled vegetables [Just as the eggplant dish, the house picked vegetables gives you a nice break and refreshes your palate] 15. Striped jack from Ehime [The striped jack was a mild fish and the scoring definitely helped with the bite] 16. Saba (mackerel) [I wasn't expecting to see saba served oshizushi style. This piece also was torched on top and served warm. A unique and great piece] 17. Clear soup with homemade egg tofu [It's clear there are a few "breaks" in this omakase set which I absolutely love. The fact you don't go through 14 - 20 pieces of nigiri straight, I find fantastic. It's nice to have something different to change up the pace] 18. Uni from Hokkaido [This is one of the best pieces of uni I've ever had. The uni melted in my mouth and Takeda was quite generous with the amount he placed on top of the gunkan maki] 19. Squid [Extra dish] [There were several additional special dishes that did not come with the omakase set. I opted in for all 6. The first piece was squid. Incredibly tender and the extra scoring made this piece absolutely phenomenal. Given two choices on which topping for this piece, I opted in for the chef's choice and it was incredible] 20. Ikura [Extra dish] [The ikura tasted fresh and possibly marinated. The beautiful deep red pearls pop with a delightful flavour and was great] 21. Sea eel from Tsushima [Extra dish] [The anago was out of this world. Incredibly tender and I loved the fact he checks very carefully for any remaining bones before serving this piece] 22. Horse mackerel from Oita [Extra dish] [This was a beautiful piece and had a bit of a bite. The beautiful scores on top helped with the tenderness and Takeda skinned and fileted the whole fish before serving] 23. Uni and ikura [Extra dish] [Once again, the uni was incredible and so was the ikura] 24. Kamatoro (aged 3 weeks) [Extra dish] [This piece I've never had nor heard of. Takeda brought out a chunk of tuna which he then sliced a block off of. He then proceeded to cut 4 slices off the block to create two pieces of nigiri. This piece is singlehanded the best piece of sushi I've never placed in my mouth] 25. Tomago [This tomago was moist and dense] 26. Crème brûlée [Despite the size, this was an delicious dessert and a great way to end our meal] Takeda created not only incredible sushi but a memorable experience. His experience, skills and knowledge is phenomenal. His understanding of temperature is incredible and made every single piece amazing. A 10/10 My entire experience: http://www.youtube.com/watch?v=KHq-nLAOgGI

Takeda is a exceptional restaurant and stands out as one of the best omakase experiences one can have. The chef has over 30 years of experience with Edomae style sushi and he makes it apparent with his skill. The 20 course menu is filling and full of a variety of different nigiri pieces and plates. The chef makes sure to procure all his fish from Japan and only selects fish in their peak season. Takeda excels in his fish selection as you are also able to try fish that most other omakase style shops do not offer like buri, or kinki. The service is also incredible as the servers are highly attentive and knowledgeable about the course and it's various ingredients. They are also well equipped to provide great sake recommendations to pair with your tastes and the meal.

We are so so so happy that this place exists here. Hubs and I really enjoy a good omakase, and I would pit this against Nakazawa. In fact I think this is about as good as my other Number One Omakase, Tanoshi on the UES. The flavors are subtle but ridiculously good. 19 courses, mostly nigiri. I was bursting at the seams by the end (that didn't stop us, we ordered extras) Best piece of raw shrimp I've ever had. Ditto the perch and the snapper. We had a couple different types of urchin (one from California, and in addition we wanted to try the Hokkaido urchin--both really excellent, neither one was gamey). There are a couple of fishes that are aged--one was aged a week, the other aged 3 weeks. It was a revelation And of course the Osaka-style box sushi, which they also served at their previous iteration, which I absolutely adore. There is a broth with shiitake--the shiitake is so delicate Even the creme brulee at the end is flawless. Small room. Bar seating for 8 people. Execution was impeccable. Servers were not intrusive but kept my water and ginger replenished. They were watching us closely, read our minds and came forward with answers if we were looking puzzled. The chef was charming and soft-spoken. It was almost meditative watching his knifework. So worth it.

Absolutely mind blowing experience. Very Intimitate also. Only 7 seats total. I don't post reviews anymore, but this place was so good I had to. I believe they may be able to achieve 1 or 2 Michelin stars one day. If you want your mind to be blown, highly recommend this experience. I do not recommend large parties, probably better to do it with you and your significant other. If you plan on going, make sure to setup a reservation or call beforehand. I was a party of one and had called prior to see if I could come late to their omakase. Omakase was $160 pp, but totally worth it. The quality of ingredients, attention to detail, and the quality service made it an amazing experience. It is quite small and being able to see the food made in front of you was great. They often say you eat with your eyes first and you will definitely do that here. My only warning is that you will most likely never be able to eat at lower end sushi restaurants as you will notice a major difference in quality and your life may never be the same. Note that all the images I have posted is not everything you may eat and it is dependent on what the chef will be making for that night. Highly recommend!!!!

I absolutely love this restaurant. The food is spectacular and the service is exceptional. My favourite Omakase spot in the city!

First time having omakase but it was a great experience. Very intimate. We got here around 8:30 and left about ~10:30. We were seated with another couple and made reservations ahead of time. The staff were all very friendly and welcoming; but I felt a little awkward because it felt like I had a lot of eyes on me. The atmosphere was calm and intimate and we had conversation with the chef and other patrons. Overall it was a lovely experience and we'd love to do it again if our wallets didn't have to RIP.

New Year's treat. First Takeda takes Covid protocols seriously. The staff are very courteous and attentive. The food is expertly crafted and explained. The sole negative is being a smaller place The menu is limited to what tge chef intends to serve plus a few specialty items available upon request. Overall a good value for what was provided and reccomended. I really wanted to give them 4.5 stars. Now if only they had Natto

Best omakase I've had in NYC hands down, even better than some of the very high end places I've been to. Service was impeccable. They were also very subtle, refilling my water when I wasn't looking. Took my husband here for his birthday and they were so sweet and brought him a green tea cake with a candle at the end. In terms of the sushi it was just phenomenal. $160 for 20+ pieces/items (can't remember them all but the bluefin tuna, red snapper, otoro, uni, scallop were all mind blowing). They serve a miso soup with homemade tofu that was the best miso soup I've had. In between some of the courses there were small side dishes like pickled vegetables, or an eggplant dish that were nice to break up the sashimi. The hand roll was delicious at the end and the creme brûlée at the end was very, very good. Really exceptional and would 100% return again.

I recently went to Takeda for omakase, and I was blown away by my experience. The sushi was so fresh and high quality, and in between pieces of nigiri sushi there was an array of smaller dishes that were all delicious and unique. The waitstaff was quick to take away empty dishes or refill water. Because the restaurant is so intimate with only 8 seats, all at the sushi bar in front of the chef, the meal was very quiet and enjoyable.

Echoing the other reviews here to say this place is excellent. The pictures don't do justice to just how fresh and precise the sushi is. Everything was just flavorful enough without being overly bland or overly accentuated and the chawan-mushi might be the best I've ever had. We had the medium omakase, 14 pieces + hand roll for $105. It also included a bamboo shoot appetizer with a shot of sake. Got a reservation for a Thursday evening at 5:45pm and the staff was welcoming and accommodating of us having a (well-behaved) toddler. Really appreciate being able to have a nice dining experience with the baby. The restaurant itself is beautiful, with thoughtfully-volumed music and an intimate but not cramped atmosphere.

Takeda is a newcomer to the UWS; it is an omakase-only spot that has designated seating times, so definitely on the fancier/higher-end side. Unfortunately, my experience of my meal was rather lackluster and I feel that they still have some kinks to iron out. Its ambience is like a traditional Japanese restaurant, where the windows are frosted, so it feels like you're in someone's underground tavern. I got the 14 piece omakase for $105 (they also have a 11 piece for $85 and a 16 piece for $120). The meal started with an appetizer of bamboo shoots with prosciutto wrapped around it - a Japanese rendition of prosciutto-wrapped melon, I imagine. The plate also came with a small thimble of sake, which felt somewhat gratuitous and also perhaps was a poor plating choice, as we thought it was a dipping sauce. Perhaps it might have been helpful to either serve that separately or be instructed to drink that. Overall, none of the sushi pieces were outstanding. They were on the small side, and none of the fish slices had that buttery, silky, creamy texture contrasting against warm rice that I so crave in an omakase experience. The rice also didn't hold together very well, and I felt like most of the pieces were underseasoned and simply not very flavorful. Perhaps the seasoning was too subtle for my overwrought tastes, who knows? The final handroll was also made with lean tuna, which I didn't feel was a decadent choice to end the meal with. I would personally pay a little bit more and go to Gari Columbus, or go to Sushi Yasaka and get an awesome deal where the pieces are adequately seasoned and also at a perfect temperature. Lastly, there was a dearth of hooks at the omakase table, and despite seeing a coat rack by the bathroom, we were not offered coat service. It was definitely unwieldy sitting on bar stools trying to sort out the coat/bag situation.

Greed is not good Wine glass for a 12$ bottle of wine in store 29$ Sake marked up 5/6 times Scaring us away 225$ for omakase is good and the show is good

I grew up in Japan (in Kobe, where people are very picky about fish!). Everything at Takeda was elegantly and thoughtfully made, and most importantly every piece was incredibly delicious and, melting in my mouth. I will come back here many more times for this wonderful quality with a traditional real sushi (not like an unnecessarily creative fusion style). Bravo to Chef Takeda!

We went to Takeda for the first time last night for our anniversary dinner and thoroughly enjoyed it. The Omakase was simply excellent! The atmosphere was really enjoyable too and the staff was attentive to our needs throughout the night. The chef even made sure that each item was oriented in the right direction for those of us that were left vs right-handed. What amazing attention to detail! We absolutely loved everything about the evening!

Not much real authentic omakase sushi in the UWS, so my Japanese family was incredibly excited to see that this opened up. This place is the real deal, y'all! Impeccable service and the fish is fresh. Definitely recommend this restaurant and hope you all get a chance to taste the omakase. I miss it and will be going back soon!

Great place to go for a special occasion. Reservations weren't terribly hard to get if you plan in advance. They are very strict about timing since they only seat 8 diners at a time. They also opened in 2019 right before COVID hit and were closed for a year, so definitely try to support if you can. The food was immaculate -- all the highest quality ingredients prepared with great care. You could taste the chef's story. Great service, great ambience. Hope to go back one day.

So good! We had the 14 piece omakase option. It's very reasonably priced for the quality of the sushi and ambiance of the place (quiet with jazz music). The waitress was also very attentive and friendly. The sushi chefs looked skilled and spoke Japanese. Can't wait to go back.

It was closed due to the pandemic, so I went to eat because it opened again. The menu was a little different from the last time I went there, and I was very satisfied with sushi, appetizers, soup, and so on. The atmosphere was very calm and I felt Japan, and the space between the customers was well taken, so I could eat calmly. The sushi was fresh and very delicious. I recommend it to those who like sushi and those who like the Japanese atmosphere.

I had the Omakase sushi here and it was amazing, prepared right in front of me I could tell that the fish was super fresh and had great flavor. The head chef was able tell me where is was sourced from, what cut is was and different attributes about the fish. And fish almost 80% from Japan that why is so amazing experience. I would highly recommended.

Was really looking forward to trying out this new sushi place and really wanted to like it, but left really disappointed. Quality of neta was very average. I couldn't even think of what additional pieces I wanted to add after my Omakase because nothing at all stood out. There are just so many other amazing omakase places in nyc - sushi Noz (which i frequent), sushi noda, sushi Onodera (amazing lunch deal with the best neta). finally, the chef had sniffles the whole time and coughed while preparing the sushi, and wore his mask on his chin the whole time (not even covering his mouth or nose!). Guys, I know the mask mandate is over, but preparing sushi while having sniffles and cough coming out is just really disgusting and unsanitary. Never again!