鮨 匠

I visited a completely reservation-based sushi restaurant that opened in Kyobashi in November 🍣

The restaurant is called Sushi Takumi, located on the second basement floor of a building just a short walk from JR Kyobashi Station. It's quite a hidden gem 🚃

It's a cozy place with only counter seats, having just 8 seats 🍣

For drinks, I chose a non-alcoholic yuzu sour 🍊 for 660 yen ✨

The experience began with a greeting from the manager and a prayer at the altar 🙏✨ There was even a video introduction of the manager 📹

I opted for the 4,400 yen course ✨

We started with marinated persimmon and turnip with white miso, topped with mascarpone cheese 🧀 The persimmon and turnip had a nice sweetness, combined with the soft flavor of tofu and cheese, it was delicious 🧀

Next was seared bonito from Kochi 🐟, served with a champignon sauce and a sweet and spicy sauce. The soft bonito paired beautifully with the sweetness of the champignon sauce and the kick of the spicy sauce 🐟🧅🔥

We also enjoyed shrimp bread 🦐🥪, which was presented as a lucky charm. The shrimp was plump, the sauce tasty, and the bread crispy and delicious 🥪

I indulged in plenty of gari (pickled ginger) 🫚, which had a strong sweetness and was refreshingly spicy 🫚

Next was the swordtip squid from Nagasaki 🦑, seasoned with sudachi citrus and pink rock salt 🧂. The squid was chewy, sweet, and delicious 🦑

Then we had fatty bluefin tuna (hon-maguro) 🐟, which was rich and drizzled with soy sauce, making it incredibly delicious 🐟

The cod milt dish was served with homemade sudachi sauce 🐟. The milt was rich and creamy, and the sudachi sauce added a lovely touch 🥰

Then came the grilled Japanese mackerel 🐟, which was fluffy and well-seasoned. Squeezing some sudachi on it made it refreshing and tasty 🍊

Next was the flounder 🐟, served with grated daikon. The soft and light flounder was delicious with the grated daikon and ponzu sauce 🐟

For a palate cleanser, there were mukago (wild yam bulbs) ✨, which are known for their antioxidant properties and anti-aging effects. Lightly salted, they were fluffy and delicious ✨

We then had salmon and salmon roe nigiri 🍣, with the salmon being rich, soft, and melt-in-your-mouth delicious while the roe added a delightful pop 🐟

The seared scallop nigiri 🍣 had a crispy surface while being soft and sweet inside, making it very tasty 🐚

We also enjoyed horse mackerel 🐟, topped with wasabi and ginger, and sprinkled with sesame seed. The rich aji combined well with the wasabi, ginger, and sesame, creating a delicious harmony 🐟

Next was the chu-toro (medium fatty tuna) 🐟, which had plenty of fat, was sweet, and melted in my mouth. It had a touch of soy sauce that perfectly enhanced its flavor 🐟

We then had fish bone broth ramen, available in large, medium, and small sizes; I chose the large 🍜. This ramen was 100% fish-based 🍜. When it arrived, the soup was airy and frothy 🐟. The noodles were simple, paired with mild daikon sprouts 🍜. The fish broth had a strong savory flavor that was incredibly delicious. The thin noodles were smooth and tasty. For a flavor twist, they provided pepper and shichimi, making it delightful even with pepper added 🔥. The large portion was filling, leaving me very satisfied 🥰

To finish off, I had pudding 🍮 topped with homemade caramel sauce and nuts 🥜. The creamy pudding with the slightly bitter sauce and flavorful nuts was delicious 🍮🥜

Finally, I received a thank you letter ✉️

Considering the price, it was extremely reasonable and I was amazed‼️ For 4,400 yen, the quality was unbelievable‼️

The restaurant was full when I visited, and it's sure to become even more popular, so I highly recommend making a reservation before going‼️