I cannot say Takahashi is a top ranked sushi chef yet, but no doubt Takahashi definitely has a skilset that should be watched. One thing for sure, he is a positive chef, a quiet diligent chef with technique. He serves a lot of food (excellent value for money), something very important for new generation chefs developing clientele.
The physical atmosphere seemed strange, the design seemed disjointed, traditional ooya stone, and a hinoki wood strip. The ceilings were sugi but the lights were so bright it was uncomfortable. The counter was treated and not high quality hinoki, yet the appearance was acceptable.
The preparation is tremendous when it comes to sushi, and the skill hand work required is more than meets the eye. The fish at Takahashi is certainly good, and many nigiri were more than mouth size, something I find unfriendly. I was recommended by a friend to ask for half rice “shari hambun” but I didn’t, as it was my first time there. He was right.
The other aspect of Takahashi is he offers some creative inventiveness, something I am not usually in favour of. However this time the chef’s ideas pleased the clients. The one dish was a combination of tuna, some sesame and green leaf combined with a yellow sauce based on mustard.
There were other dishes besides sushi, some raw white fish shirasu that were in an eggy translucent sauce. I cannot say the fact that they were still slithering around in the bowl impressed me, as it was my first time to see this kind of live swimmer.
There was cooked fish, tasty and classical preparation with a ponzu. I felt the chef’s tongue is more on the sweet side, and I am not a fan of too much sweetness in sushi. However many younger chefs use sugar in the preparation or mirin, but the balance is key.
Out-of-place was a kani dish, and it is not prime season, perhaps a little late to serve kani. That’s not to say that it wasn’t good, a very rich and filling dish followed by plenty more food. The kani was reconstructed as the meat placed carefully packed back into its shell.