Nishiazabu Taku

Back when there weren’t many sushi restaurants in Nishi-Azabu, the chef was determined to blaze a trail here. And ‘blaze a trail’ is basically what Taku means. The same trailblazing was what led him to be among the first sushi chefs to hire a sommelier, and to spread sushi culture in Hawaii. The variety of his omakase set meals, which start at 30 items, is eye-popping. Nigiri items alternate with drinking snacks. Sushi rice may be seasoned with white or red vinegar, depending on the fish topping—another trailblazing move.

Wine-first omakase with a dedicated sommelier

• Nishiazabu Taku has long offered wine pairings alongside its sushi omakase, guided by a sommelier, making it a standout concept among sushi bars. The course typically alternates between sushi and tsumami small dishes, designed to enhance the wine pairing.

Triple-urchin tasting platter and sea-urchin rice bowl

• A signature offering features three varieties of sea urchin (Bafun from Hokkaido, purple from Aomori, red from Kyushu) served as a tasting platter, plus a sea urchin rice bowl topped with salmon roe, highlighting regional differences in flavor and texture.

Intimate, architected space blending traditional and modern design

• The main counter seats only eight, with a quince wood counter and ajiro mats ceiling, set against bare concrete walls; the entrance is soft-lit and discreet, creating a refined but intimate dining atmosphere.

Signature Ingredients

• Sea Urchin (Uni) — Bafun, Purple, and Red Uni: Nishiazabu Taku features a famed sea urchin tasting platter that showcases three distinct uni from different terroirs: Bafun uni from Hokkaido, purple uni from Aomori, and red uni from Kyushu. The three varieties differ in texture and sweetness, offering a comparative degustation that highlights the chef's ability to source top-tier uni and present it as a single, cohesive tasting experience. This trio underscores the restaurant's commitment to exceptional seafood and texture, often presented as a sea urchin sample platter in a traditional ceramic setting.

• Sea Urchin Rice with Salmon Roe (Ikura): A must-try course piece: sea urchin atop a bed of carefully prepared rice, finished with a topping of sweet salmon roe. The dish balances the briny sweetness of uni with the pop of ikura, pairing with chosen wine. This meal emphasizes the uni's luxury and roe's umami as signature elements.

• Longtooth Grouper from Shimonoseki — Aged to Amplify Flavor: The chef sometimes sets aside longtooth grouper from Shimonoseki for a week to allow flavors to deepen. This aging process concentrates the fish's fats and texture, producing a richer sushi bite that stands out among the nigiri courses.

• Fatty Tuna (Chutoro) from Oma, Aomori: The day’s tuna may feature chutoro fatty tuna sourced from Oma in northern Japan. The marbling and tenderness of chutoro are celebrated here as one of the restaurant's standout ingredients, aligning with the wine pairing philosophy.

• Spanish Mackerel Cured with Konbu (Kobujime): The practice of kobujime (konbu-curing) on Spanish mackerel infuses the fish with deep umami and a delicate salt balance, elevating the aroma and texture of this nigiri piece.

• Omakase Rice: Red Vinegared Rice for Richer Fish, White Rice for Lighter Fish: The chef carefully alternates between red-vinegared and white-vinegared rice, selecting red for oilier fish and white for lighter fish to optimize texture and flavor; this technique itself is a signature element of Taku’s nigiri preparation.

• Sourcing and Seasonality: Nishiazabu Taku emphasizes daily trips to Tokyo’s Tsukiji market and regular visits to Yanagibashi market in Kyushu to secure the freshest, seasonal ingredients. This sourcing practice is a core element of the restaurant's identity and underpins the signature ingredients above.