Michelin-Starred Omakase in Tokyo at Takumi Sushi Owana

Run by Chef Kenji Oana who trained at the venerated Sushi Sho for 10 years, Takumi Sushi Owana opened in 2017 and has been recognized by the Michelin Guide for two consecutive years, receiving one Michelin star in 2020 and 2021. Michelin-starred restaurant Takumi Sushi Owana offers handcrafted omakase in Tokyo using seasonal ingredients, accommodating up to 6 people. “Omakase” is a Japanese term that means “I’ll leave it up to you,” entrusting the chef with creating a course meal of in-season specialties. This takes the pressure off the guest to order à la carte and leaves room for them to be pleasantly surprised and try dishes they might not otherwise order, while allowing the chef to express their creativity. When it comes to procuring the finest ingredients, Chef Oana selects them firsthand rather than depending on wholesale companies. The rice he uses for his shari is sushi-grade rice from Miyagi Prefecture, a brand called Gin-bozu Ichizoku. He also selects the type of vinegar (either red vinegar or white) for the sushi rice based on the type of seafood it will be paired with, and even goes as far as adjusting the acidity based on the temperature outside. The bar is stocked with a dozen or so bottles of Japanese sake at a time, with particular emphasis on local brands from Shizuoka prefecture, where Chef Oana grew up. Takumi Sushi Owana has eight counter seats and one private room that seats six (a boon for families with children). The interior is minimalist and tranquil with an emphasis on muted neutral tones and natural materials, like the simple Japanese cyprus counter, while the lighting infuses cheer and warmth into the space. For one of the finest Michelin star omakase Tokyo has to offer, secure a spot at Takumi Sushi Owana, and enjoy the calming aesthetics, freshest domestic ingredients, and the masterful preparation of Chef Kenji Oana himself.