Sushi Takeru

Sushi Takeru is a rising star that opened in 2022 in Ginza, led by elite sushi chef Takeru Watanabe, who honed his craft at top restaurants like Sushi Kanesaka, Sushi Arai, and Sushi Ryujiro. If phrases like refined, urban nigiri, high-quality neta, and red vinegar shari catch your attention, this is a spot worth bookmarking.

Shari, seasoned primarily with red vinegar and enhanced with a bold salt profile, reflects influences from Arai (about 60%) and Ryujiro (about 20%). With over a decade of experience as a second-in-command at renowned establishments, Takeru’s technique is exceptional—each grain of his firm rice loosens gently in the mouth like a perfectly composed sphere.

The omakase features classic Edo-style neta such as Kohada (gizzard shad), Hamaguri (hard clam), and Kasugo (young sea bream), alongside superb tuna sourced through his trusted connection with the famed wholesaler Yamayuki, a relationship inherited from his time at Arai. Among his signature pieces are the ultra-fatty toro-taku roll, which uses an incredibly generous cut of fatty tuna, and his house-style kappa roll, where cucumber is finely minced to an almost paste-like texture—both crowd favorites among younger sushi fans, and popular for social media snaps.

What also makes Sushi Takeru stand out is the down-to-earth personality of the chef. While many Ginza sushi chefs can feel intimidating to newcomers, Takeru creates a relaxed, convivial atmosphere where regulars and first-timers alike share the joy of the meal together. Though the omakase course is priced on the higher end for Ginza, the ingredients used are truly top-tier.

This level of quality is hard to come by even in Ginza. Sushi Takeru is truly a rare and valuable addition to Tokyo’s sushi scene.