Takumi Sushi Owana

Just a short walk from the west gate of Ebisu Station, Takumi Sushi Owana is a hidden gem tucked away on the fourth floor of a sleek building. This intimate sushi restaurant is helmed by Chef Kenji Oana, a seasoned artisan whose roots trace back to the legendary Sushi Shou in Yotsuya, known for producing some of Japan’s most respected sushi chefs. Since opening in August 2017, Chef Oana has stayed true to the values instilled in him by his mentor—respect for humble beginnings, a relentless pursuit of excellence, and a commitment to perseverance. These principles are evident in every detail of the dining experience at Takumi Sushi Owana. Chef Oana takes a hands-on approach to sourcing, selecting only the finest seasonal ingredients with his own discerning eye. The sushi rice is made with Ginbozu Ichizoku, a rare variety grown exclusively in Miyagi Prefecture for sushi. Depending on the day’s temperature and the type of sushi, he artfully adjusts the vinegar blend—choosing between red and white vinegars to achieve perfect balance. In addition to traditional Edomae techniques, Oana adds creative touches, such as smoking ingredients over straw or cherry wood for added depth of flavor. To complement the omakase, the restaurant offers a curated sake list featuring over ten varieties, including selections from Chef Oana’s hometown of Shizuoka and rare bottles sourced through his long-standing relationship with Suzuden, a historic sake shop. The interior features a calming ambiance with a warm cypress counter that seats eight, and a private room accommodating up to six guests, ideal for families, dates, or business occasions. Chef Oana created this space with inclusivity in mind, ensuring that even families with small children can enjoy high-end sushi in a comfortable setting. Takumi Sushi Owana is a testament to tradition, technique, and quiet innovation—inviting you to savor every moment, every bite.