Takumi Shingo

The deep crosshatch cuts in the fish at Takumi Shingo betray the expert skills of Chef Shingo Takahashi — pink flesh gently fanning out on the plate, and falling apart beautifully in the mouth. Such ability doesn’t come easy: Takahashi-san studied for years at the famous store Sushi Sho to achieve this level of expertise, and he chose to honor this part of his story by referencing it in the kanji used for his restaurant name. Situated near Aoyama Itchome Station, Takumi Shingo brings in a healthy flow of adoring regulars. They come for dishes such as the Hokkaido sea urchin marinated in vinegar, and the ten-day aged tuna which has an incredibly deep color. All of the foundations of perfect sushi are on display here — expert knife-work, premium ingredients, and an elegant ambiance — making a trip here a night to remember for the rest of your life.