One of the popular sushi restaurant located in Roppongi who won the single star of Michellin recommended us to visit Takagaki no Sushi located in Suitengumae area for lunch. So, we reserved lunch and visited there.
They are open in 2018. It’s still new. The chef trained at Shimizu that is popular sushi restaurant in Shimbashi and also Takagaki no Sushi was already popular when we visited there.
They have only 6 counter seats in the restaurant. Compared to dinner time, lunch course is very inexpensive, so I heard their lunchtime is fully booked in a month. So, reservation is essential. They said dinner time is still easy to reserve. But I heard it before they won single star of Michellin Tokyo 2020. So, now it must be more difficult to reserve.
This restaurant is very hard to find. Only this simple shop curtain hanging after the opening time show this is a sushi restaurant. So, if you get to there before the opening time, you’ll go through in front of the restaurant. We did, too.
It takes about a few minutes walk from Suitengumae station (subway). Also Nihonbashi Kakigaracho Sugita is close to the restaurant.
Lunch course have 12 sushi and it cost you 7000 yen. They prepared more inexpensive lunch course, but now they don’t have it. 7000 yen couse only.
At first, Makogarei (Marbled sole / マコガレイ) was served. They use plum vinegar and vinegared rice have strong sourness. And tough. I like it. I forgot the picture of gari (ginger), but it was also sour and didn’t have any sweetness.
Sumiika (Golden cuttlefish / スミイカ). It had crunchy texture.
Akami (Lean meat of tuna / 鮪の赤身). It was sour a little. But tasty.
Umm but sometimes he served his sushi with much wasabi X(
Chu-toro (fatty parts of tuna / 中トロ). But it wasn’t fatty. Refreshing tastes. It was like lean meat.
Akagai (Ark shell / 赤貝) was as you see, large ! And it had strong flavor of shells. He served some shells to us that day, this was the far the best.
Shima Aji (White trevally / シマアジ). It had springy texture and was good.
Shako (Mantis shrimp / シャコ)。It had strong sweetness and good.
Torigai (Cockle / 鳥貝). Its texture and sweet flavor of clam was awesome.
Aoyagi (Yellow clam / 青柳). This wasn’t good. Its texture wasn’t bad, but it had fishy smell a bit.
Ni-hamaguri (Boiled clam / 煮蛤). It was well cooked and its sauce was sweet.
Aji (Horse mackerel / 鯵).
It’s vinegared horse mackerel. Umm. I like fresh horse mackerel.
Kuruma ebi (Kuruma prawn / 車海老). It had springy texture. But I think it didn’t have much extracts. I think it’s overcooked. Its appearance is brilliant and beautiful though.
He recommend us sea urchin with extra fee, but we turned down the offer. And we ordered one portion of Kanpyo-maki (かんぴょう巻き) and shared. Also he highly recommended it. Certainly, it had kanpyo that didn’t too sweet and it went with strong vinegared rice well.
Especially, marble sole, tuna, ark shell, mantis shrimp was very good. But Kuruma prawn and yellow clam wasn’t my tastes. I want to visit there again after a few months later.
About the restaurant
Name in English / Takagaki no Sushi
Name in Japanese / 高柿の鮨
Address / 1-30-2 Nihonbashi Kakigaracho, Chuo-ku, Tokyo
Phone / 03-6231-0923
Open / 12 p.m. – 2 p.m., 6 p.m.-, 8:30 p.m. – Closed
Closed / Wednesdays
Reservation / Required
Credit card / Unavailable
Smoking / Not permitted