Sushi Takaya Omakase

Sushi Takaya has been around for 8 years. Hardly off the beaten track- it’s situated right in the heart of Ginza. Even the air is electrifying in this never-sleeps precinct of Tokyo. This fine evening, I’m the sole diner (again!). This is the 4th meal being the sole diner in Tokyo. Beats me.

But it’s also a blessing in disguise - the Omakase experience is focused, laser sharp. It has to be; every flaw and drop in service becomes noticeable.

Both Fukuzushi yesterday and Takaya today accommodates international guests - it’s the just the vibe I get. Even Oshino, Shinji and Sato, even Suzuki back home are more “Japanese”. You know the artisanal, crisp refinery you get with those knife wielding hands that have trained for thousands of hours - it’s less PR and showboating, letting the knife and food speak .

Don’t get me wrong - the experience is still impeccable. It’s like Chinese food in Hong Kong vs Shenzhen vs Guangzhou. They’re all top quality - but the Hongkiness shines through. Same here, the Nipponness is a little more diluted, probably to suit more Western palates (boo). But the chef took one look at me and decided to go full local, full abo (Japanese islands).

Chawan Mushi

Ootoro

Anago (sea eel)

Hokkaido Unni

Kampachi

Nodoguro (black throat sea perch)

Shizuoka Unagi

Maguro (tuna)

Maguro with egg

Wagyu with Unni

Hotate (scallops)

Amberjack

No one dish stood out - I’ve had them all in different variants and makes over the decades - but maybe a shoutout to the cold starter - the corn soup with sea urchin and gold dust. Love a good cold dish - and this was refreshing (and we don’t have it as much).

Corn soup with Bafun Unni

There’s something about Japan - they’re consistently good. They’re grounded. It’s quite impossible to find something less than a 7/10 - at least not at the places I get recommended to go. There’s no mishap either.

You come fully expecting great food, great service. And you get just that. Bless you Japan. Sushi Takaya is a 7/10. And I’m sure they’ve been a 7/10 for nearly a decade now.