寿司界に君臨し続けるおまかせのパイオニア…日本屈指の超予約困難店【すし匠】

寿司界に君臨し続けるおまかせのパイオニア…日本屈指の超予約困難店【すし匠】

With so many apprentices, how does Sushi Takumi manage to pass on their skills and develop them? After “Always Together” ends, everyone goes out to eat, and then it’s an extension of that, followed by “Let’s go out to eat,” and we all have fun drinking and having a great time . It feels like we’re going against the times, but there’s a “preference time” at the end. Ohagi (rice balls) made with tuna belly, finely pounded with green onions and pickled radish. And the hikarimono (sardines) are amazing! Sushi Takumi – Yotsuya, Tokyo . One of Tokyo’s most difficult-to-reserve restaurants, said to have established the omakase style, offering alternating appetizers and nigiri sushi. The restaurant is known for its lively atmosphere and efficient teamwork among its young sushi chefs, and serves a wide variety of appetizers and nigiri sushi at a good tempo. In recent years, the restaurant has adopted a style where about 70% of the first dishes are omakase, and the last 30% are omakase. This was the final day of the rotating Tokyo Sushi Chef Association, where chefs from Tokyo’s most popular restaurants shared their masterful philosophy.
Chef Takaoka, Chiharu Takaoka; Chef Fukuzuka, Hiroki Fukuzuka; Chef Satoru Araki; Chef Yoshiki Hatano; Chef Katsumata, . Born in 1985, he is 40 years old. At the young age of 31, he was entrusted with the mantle of “Sushi Takumi” by his master, Keiji Nakazawa. His lively, Edo-style customer service is delightful, and his leadership skills are admirable, endearing him to his young apprentices. He is one of Tokyo’s leading young chefs, continuing to carry on the “Sushi Takumi” brand.
Keita Katsumata Today is the final episode of our omakase menu with all -you-can-eat draft beer! Thank you for your hard work! I’ve been doing this for three and a half years now, so I think it’s just right . The wakame seaweed and sea grapes are crunchy and delicious ! Hairy crab and water shield. Tosa vinegar jelly is refreshing and delicious. Haruko, chef Hadano) You used to make it pretty crispy, right? Chewy! That’s right. Katsumata) You used to drain the water. Now I do it the other way around. Chewy. Is the moister one better ? Delicious ! Soft! Chewy. Is this Haruko aged? Super fresh. The last time I had “Sushi Takumi” was in September 2023, almost two years ago. This time, it’s like 70% omakase and 30% is up to your preference . If most people seem like they can eat about 60-70% , I’ll go for about 70%, but it depends on the person, so I usually have around 2-3 pieces. Ishigaki shellfish, Matsukawa flounder, refreshing and natural, new roe, delicious . Lightly salty gizzard shad , parent sardine, red sushi rice? Katsumata) The red one is delicious! It has a strong salty flavor . Everyone tried their own gizzard shad, but it’s different, completely different . “Sushi Fukuzuka” had the most stylish image, with a ribbon shape and a hazy yolk and vinegar. “Jukusei Sushi Man” had a single golden gizzard shad. “Takaoka” had a simple, slender gizzard shad. “Azabu Juban Hadano Yoshiki” was stylish. “Sushi Toru” had a friendly gizzard shad. The octopus was delicious! The aroma was amazing, the skin was delicious, the Japanese parrotfish had a nice texture, and it was incredibly delicious! Bonito . Hadano) The seasoning was just right, haha! Delicious! Bonito was delicious! Bonito like a slightly bad Chef Katsumata (lol) Grilled flat clams with seaweed aroma Biwa trout Chef Hadano) Horse mackerel rice that matches the richness of the red vinegar is incredibly tasty Chef Hadano) Shiso is good, Chef Hadano) That kind of shiso uda (lol)
While everyone else uses green onions as the base, shiso uda (lol) Hey, shiso uda (lol) When you’re sitting here you can see what’s coming next That’s why they serve it in pieces Chef Araki) Is that the case even on normal occasions? It ‘s always like that . I’m eating and I want them to come randomly First! Last! It’s fun so the customers can concentrate too That’s right You never know when they’ll come The theory of the seat of superiors and the seat of inferiors Serving superiors first or last? This debate is also very difficult Chef Hadano) If it was a man or a woman, who should go first? That’s why I change it all the time. Chef Hadano) If it’s a man and a woman, the man goes first. If the person I want to take a great photo with goes first, then I go first. We have the same goal. I do this a lot, but I tell the senior person whether they should go first or last, and if the junior person goes first, they have to wait. It’s quite difficult , and someone once told me that I go last and the senior person goes first. Yellowfin tuna is spicy and delicious . Steamed white squid. The abalone has a super plump texture. Fatty tuna (doesn’t it taste different depending on how you freeze and thaw it? Freezing is more important than thawing. Freezing is more important than thawing. How much you freeze at once at the beginning makes a difference, even if you vacuum it. I can’t decide . Sometimes I have to change direction and change it halfway through, so it’s not an absolute rule. It’s just a “feel.” Purple sea urchin . It’s Yoichi. Sea urchin juice! The best! Blackthroat seaperch. Chef Hadano) Blackthroat seaperch and sansho pepper are rare. Chef Katsumata ) The sansho pepper is so delicious. Chef Hadano) I grill blackthroat seaperch like that too. Chef Katsumata) It’s like eel. Chef Hadano) It’s delicious! There are certainly two types of pickles that have a slight eel flavor . How does Sushi Takumi pass on or train their skills with so many apprentices ? “We’re always together.” They really are together, so after work we all go out to eat, and as an extension of that, we end up drinking happily and having fun, which feels like it’s going against the times, but there’s a bowling tournament this Saturday . Fukuzuka-taisho: “I’ll invite you next time.” Fukuzuka -taisho: “I’ve never been invited.” The shrimp miso is sweet and delicious! A slightly undercooked type. Clam miso soup with extra thyme, whelk, surf clam, grilled surf clam strings, gunkan small sashimi, and gunkan trout roe. Masuko marinated in soy sauce, Hokkaido sea urchin marinated in kelp, white shrimp marinated in kelp , and golden-eyed snapper flesh marinated in kelp. The skin of the golden-eyed snapper is seared. Aged medium-fatty tuna marinated in shinmono (glossy fish ), sardines, striped jack, monkfish liver, watermelon, and ohagi (rice balls) made from tuna belly meat finely pounded with green onions and pickled radish . For simmered claws, I think simmered clams are good. There are also various rolls and omelets ! The second half of the course is full of the sense of personal preference . Chef Katsumata) This is what makes it so fun: white shrimp marinated in kelp, whelk , striped jack, rock lance, clams, sea urchin, almost everything (lol). Additional) Surf clam, incredibly thick . Additional ) The whelk is incredibly thick and delicious ! This is the first time I’ve had such satisfying whelk! I had no idea whelk was served at “Jukusei Sushi Man,” but they do it sometimes. Chef Hadano) Do you age it? Well , I’d rather say it’s fermented. Chef Hadano) Fermented!? Fermentation is the best way to bring out the flavor while retaining the texture by fermenting with koji.The flavor came out while retaining the texture.Additional: MasukoMasukoThis rare masuko is a little lighter, so it’s better not to marinate it too strongly like a traditional pickled dish.The yuzu citrus is more refreshing and fresh.Additional: SardinesSardines are delicious ! This is amazing! Additional: Striped jack is delicious! Additional: Ohagi is delicious ! It’s heavy but the taste is light.The original ohagi is delicious! Additional: The clam guts are amazingSushi rice ballsAdditional : Dried gourd rollsDried gourd delicious! The almond tofu ice cream and mango sorbet were delicious. It’s amazing that it’s still delicious after two years (it’s evolved). It really gives you the feeling of being at a sushi restaurant. I’m sure this feeling will remain the same no matter how many times you come. Today is the last day of the sushi chefs’ meeting, so let’s go somewhere different next time. Takaoka-san seems happy (laughs). He seems happy to be the last (laughs). (What was the most memorable joke?) Haruko’s first bite was about a major change, or the starting line to enjoy the current situation. Haruko was great. I learn something new every time I come, looking at everyone’s expressions, and I think I’ve grown over the past two years at the sushi chefs’ meeting. Chef Katsumata’s ideas and the atmosphere at Sushi Takumi are what make me enjoy myself whenever I come. I usually think that even just the omakase is enough ; the atmosphere makes me want to order more. It’s a lot of fun, and it feels like a fitting finale to what a sushi restaurant should be like. Thank you so much. During that Takaoka meeting, I asked on my way home, “Where’s the second one?” It was my fault (laughs). “Takaoka” came to Tokyo and then became Satoru-kun, so it’s sad that this event, which has been going around twice, is going to end. I hope we can all have a get-together. (Chef Hadano) Let’s have a time capsule? (lol) Everyone, please keep up the good work! 47,000 yen including tax
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Sushi Takumi 1-11 Yotsuya, Shinjuku-ku, Tokyo, 1F Yorindo Building 4 minutes walk from Yotsuya Station
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choice, 8 additional dishes, 1 glass of sake
reservation method Chef’s

つまみと握りを交互に提供するおまかせのスタイルを確立したとされる東京屈指の予約困難店。
テキパキと振る舞う若き寿司職人たちのチームワークと活気ある雰囲気が特徴で、少量多品種のつまみや握りがテンポよく提供される。
近年は前半7割程度の品数をおまかせで提供し、後半3割はおこのみで提供するというスタイルを展開する。
この日は持ち回りで開催してきた東京寿司職人会の最終回として、都内予約困難店の大将たちと「匠」の哲学を味わった。

提供：株式会社キタニ水産　様
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00:00 オープニング
00:42 寿司店概要
01:58 生ビール小
02:10 わかめと海ぶどう
02:13 ガリ
02:22 毛蟹とじゅんさい 土佐酢ジュレ
02:31 春子
03:24 石垣貝 松川鰈
03:45 新子
03:55 コハダ
05:02 タコ
05:11 メイチダイ
05:21 カツオ
05:36 平貝の磯部焼き
05:50 ビワマス
06:02 アジ
07:29 メヒカリ
07:36 シロイカ
07:51 蒸し鮑
08:14 大トロ
08:55 ムラサキウニ
09:08 ノドグロ
09:27 漬物2種
09:59 車海老
10:15 しじみの味噌汁
10:18 追加タイム
11:30 追加）ホッキ貝
11:41 追加）ツブ貝
12:24 追加）ますこ
12:41 追加）イワシ
12:53 追加）シマアジ
13:04 追加）おはぎ
13:20 追加）ハマグリ
13:32 シャリ玉
13:41 追加）干瓢巻き
13:55 玉
14:00 杏仁豆腐アイス
14:06 マンゴーシャーベット
14:11 総括
16:14 会計

このチャンネルでは、日本が世界に誇る「寿司」の魅力を発信しています。
This channel is dedicated to the wonderful “sushi” of Japan.

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【本日の寿司店】
店名：すし匠
住所：東京都新宿区四谷1-11 陽臨堂ビル　１Ｆ
会計：税込47,000円（おまかせ、追加8品、酒1杯）

【Today’s Sushi Restaurant】
Name: Sushi Takumi
Address: 1F, Yōrindō Building, 1-11 Yotsuya, Shinjuku-ku, Tokyo
Charge: ¥47,000 (tax included) (omakase course, 8 additional items, 1 drink)

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ナビゲーター：寿司リーマン（taki_sushimania)
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【過去動画】
▼渋谷 鮨 神南

▼すし処 優勝

▼DONSAN SAKABA KAWASEMI

▼鮨 こうへい

▼ハヌルチョバブ

寿司好きのための“新時代の寿司店検索アプリ”がついに登場！
全国の寿司店を1300日以上食べ歩き続ける「寿司リーマン」が取材・記録した750軒以上の中から、東京の厳選120軒を掲載。
↓アプリの無料ダウンロードはこちらから
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当チャンネルのナビゲーター寿司リーマンが、初の書籍「寿司の魔力」を出版しました！
Amazon・全国の書店で販売中です。
購入先URL：https://x.gd/LXixa

1200日以上も連続で寿司を食べ続けるほどに”寿司の魔力”に取り憑かれた私が、その魔力の正体をあぶり出していく内容になっています。

なぜ、寿司は、私を含めて、日本人、そして世界中の人の心を動かすのか？
その本質的な魅力について、全国各地の名店で体験したエピソードもふまえながら、書かせていただきました。

ぜひ一度手に取っていただけますと幸いです！

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