01 / ABOUT THE PLACE
About this place
At Takumiwa, sashimi comes in a variety of styles. Striped jack is lightly vinegared, yellowtail is served with ponzu, salmon is seared, and spear squid comes topped with sea urchin. It is enjoyable to choose not only by type of fish but also by how it is prepared. If deciding on a single serving of sashimi feels difficult, there is an assorted sashimi platter chosen by the restaurant. One visitor also praised the small oysters; as the menu changes with the catch, there may be something new to discover on a return visit.
The grilled dishes offer another way to choose fish by its seasoning and preparation. The menu specifies options such as butterfish grilled with Saikyo miso, silver gnomefish prepared in Yūan style, and sea bream or red tilefish grilled with salt, as well as simmered fish. Seafood takes centre stage, but there are also Western-style dishes such as seafood gratin and spring rolls. One diner wrote about trying the seafood gratin, fried young ayu, and seafood spaghetti with pike conger and angel prawns. The range makes it easier for a table to order different things without limiting itself to Japanese dishes.
Sushi options include premium and special nigiri assortments, as well as individual choices such as mackerel pressed sushi, tuna rolls and fatty tuna with pickled daikon. Nigiri makes a natural finish to a meal, while rolls can also be enjoyed alongside small plates. Several local sakes are available, with labels indicating styles such as dry or full-bodied, making it possible to pick a bottle to go with the fish. Wine is also served; diners have paired their food with both Hiroki sake and Italian wine. Dinner reservations are accepted, so booking is worth considering for an evening of seafood in Showa-cho.
