Sushi Takaharu

Sushi Takaharu opened in Tokyo in July 2024. In a short time, it has attracted far more attention than most new counters manage in their first year. The reasons become clear quickly: the chef spent eleven years at Ginza Kyubey, and the full omakase is priced at ¥18,000.

Chef Takaharu Kimeta trained at Kyubey long enough to be trusted with some of its most important service. During the diplomatic dinner between President Barack Obama and Prime Minister Shinzo Abe, he was the chef at the counter. That role reflects more than technical ability. It suggests steadiness, judgment, and the confidence to perform under unusual pressure.

He also developed fluent English during his Kyubey years in order to serve international guests. For overseas diners, that changes the experience in a practical way. Questions can be asked directly, preferences are understood clearly, and conversation moves naturally through the meal.

The shari uses Yokoi’s Kohaku red vinegar, a blend of three red vinegars that gives the rice deeper character than a single source alone. The rice is cooked on the firmer side and served around body temperature, in the style long associated with Kyubey. What stands out most is consistency. The rhythm of service feels smooth and settled, unusual for a restaurant still in its first year.

Tuna comes from Yunoka, a newer supplier increasingly respected among serious sushi chefs. Kimeta prepares it in a zuke style, marinating the fish in blocks before lightly searing the surface. The result carries some of the depth associated with aging while keeping freshness intact.

Throughout the course, curing, simmering, and seasoning are handled with the kind of precision that experienced sushi diners notice quickly. The early reputation of the restaurant has come largely through that level of execution.

One of the most distinctive parts of the meal is the seafood fry. It is uncommon to see a fried course at a sushi counter, yet here it feels fully integrated into the menu. In warmer months it may feature aji or kuruma ebi. In winter, kaki or hotate. Each arrives hot and crisp, finished with a house made sauce inspired by French Américaine. It is an unexpected idea, but one that works naturally in this setting.

The full omakase remains ¥18,000. Given the chef’s background, the sourcing, and the overall standard, that pricing is notably attractive by current Tokyo standards.

Because the restaurant is still new, reservations remain easier than they may be in the future. For diners who value strong fundamentals, clear technique, and fair pricing, now is a smart time to visit.

Reservations are recommended. TableEX can arrange your booking directly and help secure the best available time for your visit.