Located about 5-minute on foot from Ebisu Station, "Sushi Takehan Wakatsuki" started in 1995 as "Sushi Takehan" until the current owner, Chef Takeshi Wakatsuki took the reins in 2012 and settled into a new location in 2017. Chef Wakatsuki got his start at age 16 when he began training with sushi and traditional Japanese cuisine. At 26 he sought an apprenticeship with a more experienced chef, which sharpened his focus on becoming an expert sushi chef.
Chef Wakatsuki uses his culinary skills to showcase Edomae-sushi, otherwise known as "Tokyo-style sushi." His menu prioritizes a sense of the seasons so that each bite of sushi inspires a feeling of excitement. For ingredients, he brings in carefully selected seafood from Toyosu Fish Market, and he also ships items indirectly from Shimane, which is where he originally hails from.
The chef's choice omakase menu starts off when the chef personally hands over a piece of specially prepared seasonal sushi to each guest. One of the course's signature dishes is soup prepared with locally sourced Shijimi clams, and along with that guests are offered a glass of champagne to complement the meal. This awe-inspiring course menu wonderfully reflects Chef Wakatsuki's own fastidiousness and unique personality. And at the same time, it also shows that his Edomae-style sushi techniques are firmly rooted in the traditions that were passed down to him. The chef uses a brand of Koshihikari rice from Aizuwakamatsu called "Keishomai Ujisato," and to match the high quality of the rice he prepares it with water sourced from a mountain spring in the Urabandai area of Aizuwakamatsu. He cooks the rice all at once in a Hagama rice cooker, and then from there, he adds in a blend of three kinds of vinegar to build up his sushi rice. This particular blend consists of rice vinegar, Akazu(red vinegar), and Japanese persimmon vinegar. The only other thing added to finish off the sushi rice is a bit of salt.
"Sushi Takehan Wakatsuki" interior is just as awe-inspiring and exciting as Chef Wakatsuki's sushi. It's located on the 2nd floor so it takes a bit of time to get up there, but this actually highlights the dining experience even more with a theater-like quality as guests walk up with anticipation. Their wide and spacious dining area features a counter made from Japanese horse chestnut, which is quite rare to see in sushi restaurants. The warm wooded feel inside the restaurant lets guest sink right into their meal and focus on nothing other than the sushi in front of them.
Chef Wakatsuki tells us that, "Ebisu brings together people from all different ages and backgrounds, so every day that I'm here I get to prepare sushi while I take in all of the new and interesting stuff going on around me." This is why eating at the counter and talking firsthand with the chef is one of the best things about dining at "Sushi Takehan Wakatsuki."
Furthermore, guests can enjoy specialty Japanese sake and white wine that has been selectively handpicked to perfectly complement the chef's expertly crafted sushi. This ensures that each guest can savor and enjoy their meal to the fullest.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Ebisu Station, Exit West(JR Yamanote Line)
A 5-minute walk from Ebisu Station, Exit West(JR Sikyo Line)
A 5-minute walk from Daikanyama Station, Exit East(Tokyu Toyoko Line)