Doan Thai Hoa T.
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Takiya – a fine restaurant that lives up to its reputation – most diners have to wait over 4 months for a seat.
Takiya is a tempura restaurant in Tokyo that is extremely difficult to book and they are currently not taking reservations for new customers. My mom’s friend is a VIP customer here, so my mom and I were able to come without a reservation. When we arrived, other diners shared with the chef that they had to wait 4 months to get a seat. I looked at my mom with wide eyes, her connections never cease to amaze me.
Each dish was a contrast of flavors, temperatures and textures. The crispy shrimp tempura, served with crispy shrimp legs on a ceramic pedestal, elevated each bite – a tribute to the product and art of tempura. The wagyu shiso tempura with truffle salt was incredibly flavorful and had an incredibly crunchy texture. The textures and temperature contrasts stand out in the nodoguro (sea bass) tempura topped with uni that melts in your mouth like sauce.
The restaurant is located on the second floor of a building in the Azabu-Jūban district. Inside, the L–shaped counter design with 12 seats creates a spacious, relaxing Japanese-style space. The main counter for eight people for the omakase menu is decorated with pewter, lacquer, wood, leather, ceramic and gold – a beautiful display of art.
The chef and restaurant manager is Mr. Tatsuaki Kasamoto. He was born into a family of cooks in Yamaguchi Prefecture. After working in the fields of kaiseki and fusion washoku cuisine, Mr. Kasamoto was drawn to the challenge of trying something that few tempura chefs had done before – finding new ways to serve tempura. He says that when prepared before your eyes and enjoyed crispy and hot, tempura makes for a sumptuous dining experience.
The chef’s golden hand and flair transform tempura into a dining experience that pairs luxurious ingredients with fine wines and spirits, creating an unforgettable evening.
¥49,500 / 1 person ~ 7.8 million VND (US$308)
