The Sushi Takemoto omakase course begins with a few small plates, sashimi, and delectable appetizers, followed by eleven pieces of nigiri sushi, rolled sushi, and a sumptuous omelet. The nigiri follows a progression from white-fleshed fish and squid to tuna, then gizzard shad, boiled hamaguri clams, and conger eel, showcasing the chef's exquisite cooking skills and seasoning choices. Having formerly used plates for service, Takemoto now adopts the direct service style, placing nigiri pieces and appetizers straight on the counter, so enamored with that aesthetic.

Sashimi of hirame flounder from Chiba Prefecture’s Boso Peninsula is rested for one day and typically served with liver ponzu sauce. The origin of the kohada gizzard shad is Edomae, meaning it was fished in the Tokyo Bay area. It is cured in sea salt and Yokoi Brewery’s finest vinegar for a sharp taste to suit the preferences of the local Edokko – a nickname given to people who are native to or have strong roots in Tokyo. Takemoto’s move to Tokyo prompted a more robust vinegar profile for the pickled kohada. The umami-rich fish supplied by fishmonger Ueken needs solid seasoning and a good balance of salt and vinegar in the underlying rice beds the seafood rests on. The morsels of firmly pressed vinegared rice are bite-sized, as the chef feels that’s what guests want. Kasugo from Kyoto is rested before being cured with kombu and vinegar. The hamaguri clams from Kagoshima are first cooked, then marinated, and finished with a brushstroke of a reduced sweetened soy sauce mixture. The dish is a fine demonstration of the chef’s talent and craftsmanship. Anago conger eel is steamed to fluffy, pillowy perfection. The 320-kilogram line-caught maguro comes from Kesennuma in Miyagi Prefecture, an area that suffered badly in the 2011 earthquake and tsunami. Classic Edomae sushi always features rolled sushi with kanpyo – marinated gourd strips. Chef Takemoto knew that with the move to Tokyo, there would be no shortage of diners to appreciate the simple beauty of kanpyo-maki.

Wine lovers will rejoice in the wonderful selection that includes an extensive array of brands imported personally by the chef. This is complemented by a carefully curated collection of sake varieties.

INGREDIENTS
Toyosu wholesaler Ueken is the source of all the incredible seafood served at Sushi Takemoto. Sushi chefs used to visit the market daily, stopping by several stores to gather their ingredients. But now, with falling fish resources, Takemoto finds it more efficient to procure everything from one trusted supplier. He is convinced that giving the fishmonger total control results in deliveries of the highest quality items. Several of the chef’s ingredients show the importance of his Kyushu roots. Freshly harvested Koshihikari rice from the Kuwahara district of Saga Prefecture is seasoned with a blend of one red and two rice vinegar varieties from Yokoi Vinegar Brewery. The soy sauce is an organic brew from Itojima in Fukuoka, the natural sea salt comes from Yamaguchi Prefecture, and the wasabi of the Mazuma variety is delivered from the lush green surrounds of Gotemba, Shizuoka Prefecture.