TAKEDA
Dear Valued Customers,
Thank you very much for your continued support.
We are excited to announce that we will be opening in Tribeca soon. More details will be announced shortly.
We appreciate your continued support and look forward to seeing you in Tribeca.
Sincerely,
Takeda
Yukihiro Takeda
The chef of TAKEDA was born in Osaka, another culinary capital of Japan.
While deeply rooted in historical Japanese culinary practices, particularly those dating back to the Edo period (1603–1868), Takeda’s approach to sushi extends beyond the traditional Edomae style.
During the early days of Edomae sushi, chefs adapted to the limitations of their time by marinating raw fish with salt, vinegar, or soy sauce, simmering clams and sea eels, and blanching prawns, as modern transportation and refrigeration were not yet available.
Chef Takeda brings over 30 years of experience across various facets of Japanese cuisine, including simmered dishes, grilled preparations, sashimi, and steamed creations. Building on this rich foundation, he has refined his craft not only in Japan but also within the vibrant culinary landscape of New York City.
Over the past three decades, Takeda has devoted himself to mastering the art of sushi, with particular expertise in traditional nigiri. Through continuous research and a deep respect for historical techniques, he has developed his own interpretation of “sushidou,” incorporating traditional dry-aging methods, carefully prepared sushi rice, and thoughtfully selected seasonings. With meticulous attention to detail, he crafts dishes that are both delicate in flavor and visually striking.
Chef Takeda’s Seasonal Omakase
360 per guest
*Gratuity and tax are not included.
An intimate omakase experience by Chef Takeda, featuring seasonal ingredients sourced from across Japan and thoughtfully woven together through sushi and traditional kaiseki cuisine.
Each dish is prepared with ingredients selected that day, bringing out their distinctive aromas, textures, and flavors.
From small plates and grilled dishes to delicate dashi-based soups and nigiri, the 19 courses unfold at an unhurried pace, offering a taste of Japan’s culinary traditions and the subtle shifts of its seasons.
Please enjoy the beauty of Japanese tradition and seasonality through Chef Takeda’s omakase.
Our Omakase Experience
Appetizers
An assortment of Japanese small plates
Sashimi
Two selections of sashimi
Sushi – 10 pieces
Grilled Dish
A delicacy prepared on the grill
Soup
Delicate dashi broth
Dessert
*Menu items are subject to change based on seasonal availability and market selection.