Takeda

Have always loved Takeda and still believe it is underrated with so many new openings in NYC. The chef has a more creative vision for this omakase, with rotating appetizer dishes ranging from lobster, grilled buri, aged chutoro, and sobazushi. Because of this, you will experience a different meal every single visit with some classics that he does not change often like the Tasmanian trout and aged otoro. The sake selection is great and the husband and wife team that run the show are the kindest, loveliest people you could meet. Highly highly recommend.

Takeda offers an omakase that consists about 17 to 18 courses. There are only a limited seating per evening, and you'll have to make advance prepaid reservations on the Resy site.The experience was about 2 to 2.5 hours - some of the pieces we had received were the lobster, the chutoro, and the ootoro. Everything was presented well.The quality of the sushi was okay, and we thought there would be a bit more quality control, considering the higher price point.The space is simple and clean.Note that gratuity is optional here, but always recommended if you had a positive experience.+limited seating for omakase

Treated myself for birthday omakase. Was my first time at Takeda and the experience was very intimate with only 4 diners in total for the 6pm Friday seating. We booked on Resy and it's a prepay $250 each and no tipping required, which is common in Japan :) The menu was all Japanese imported fish with multiple varieties of mackerel, tuna, eel, snapper that were prepared by Takeda-san and explained in detail by 2 person staff that gave details for preparation and origin of each dish. Highlights were abalone and Hokkaido uni, as well otoro fatty tuna. The 2 month aged Akami was sublime. We had a number of dishes that were in broth or served kitchen prepared , including fried, that were also excellent. Overall very pleasant, unrushed experience. Menu add ons included water eel and more otoro which I splurged on as well as a bottle of dry Junmai sake that perfectly complemented all the seafood.

Outstanding omakase dining experience on the UWS! If that isn't rarified enough for you, Takeda's even open Sunday nights!Takeda checks off all the boxes when you think of high-end sushi omakase, even the nondescript, almost hidden signage when approaching the restaurant. You are immediately greeted by the ultra polite and well trained maitre'd. I almost felt as though I should've taken off my shoes upon entering, it's that sort of intimate, yet still cozy and warm vibe.I was there for the first seating, which is embarrassingly early, but one of the perks is you get to watch the chef preparing the rice (fluffing it in the wicker basket, adding vinegar, etc.). Beautiful plating, perfectly timed courses, artfully presented, and always well served. I was blown away by the variety of tastes, textures, and bites. Everyone was very convivial in the restaurant, and the small space attracts a favorable sense of intimacy and gregariousness amongst the customers.The itamae is a perfectionist, as you'd expect. I saw him orchestrating his team should anyone, gasp, fall a touch short of pickled ginger (outstanding quality), a too low glass of sake, etc. On that note, they have a varied wine, sake, and beer list. Their sake flight is fairly well known.There was some interesting early bites, such as the sunomono and a few lite, cooked dishes. That said, my focus was on the sushi courses, which were outstanding. Perfectly formed, very delicious, tasty rice at a touch above room temperature, and expertly cut fish. I like that everything is cut fresh for each customer and there was some customization between the appetite-sizes of the diners. I love that as an omakase, everything is done for you, one doesn't have to bother with wasabi, soy sauce, yuzu, etc., the proper proportions, timing, and combinations are arranged for thee. Dessert was surprisingly delicate, a mix of yogurts, fruits, and maybe a red-bean paste in a small, elegant dish.Service was always prompt and warm and polite. The ambiance is zen + cool and the chef is an absolute master. This is the epitome of 5 stars on Yelp. Price point is in the middle of high-end New York omakase range.

the best omakase I have tried The service, the ambiance, and the food here are all immaculate on the pricier side but if you are looking to treat yourself or celebrate a special event, definitely try Takeda

Came here on Sunday with my boyfriend and his sister and had a great experience! We made a RSVP for 5:45 pm and all 8 counter seats were occupied. Servers were super attentive and on point- never had an empty glass of water and the pickled ginger would be replaced when I was running a little low. Dinner was $160 per person for 20 courses and 1 hand roll, Every piece I had was gooood. Loved the botan shrimp, uni, ikura, mackerel (surprisingly NOT fishy at all?!). I think this was actually one of my favorite pieces, which is crazy. Scallop and rose sea bass was also great. I also read enjoyed the little dishes- the egg plant with dashi jelly was so interesting! Never had something like this. The clear soup with egg tofu was good too. I don't usually like creme brûlée but this was really good! Not too sweet and very creamy. The tomago at the end was delicious too. Overall, great experience. I will definitely come back one day!

This was such a relaxing and pleasant experience. They start promptly so I suggest getting a little early because if you arrive late you will just miss out on whatever you have missed out on. The omakase experience was very authentic and we really enjoyed it. They explained each selection and the pairings were amazing. It's limited seating it looked like about 8 seats only. They offer sake by the glass or bottle and other wine/ beer selections as well. My photos don't have captions sorry I couldn't remember which nigiri is which. But they all tasted amazing!

I thoroughly enjoyed the show and enjoyed the food prepared. Presentation was definitely of importance. Even the way the plates were positioned were not overlooked. The venue is small and cozy. Enough for 8 patrons only. Reserve ahead of time. They are very punctual and won't seat you early or seat your when you're excessively late. The entire dinner was a two hour experience. There was never a long wait in between the pieces. Two chefs (1 sushi and one kitchen) and about 4 servers running the show. They accept credit cards.

Takeda is a phenomenal sushiya on the UWS. It's a 8 person counter serving an Omakase course of around 17 dishes. The Omakase is a mixture of nigiri, sashimi, and cooked dishes. The meal last around 2.5 hours and is $250 per person.Our favorite dishes were;Lobster - this was probably the best lobster I've ever had. Favorite dish of the omakase.Sardine - sardine usually isn't my favorite piece of sushi but the way Takeda does it is excellent.Golden Eye Snapper - what we enjoyed about Takeda was they don't serve the usual roundup of fish. Never had golden eye snapper and it was delicious. Vegetable Tempura - a fried tempura ball of vegetables, simple but great.Chu Toro - excellent.Striped jack - excellent.The service was top notch, our waitress explained each piece of fish to us and was very attentive. Highly recommend Takeda if you're looking for top level sushi.

Have enjoyed great sushi in NYC and Tokyo, but this is my new "best ever" place. 8 seats and only 3 of us at the 5:45 seating. Watched Chef Takeda make the sushi rice, grind the fresh wasabi, delicately slice fish and score every piece so that the sauce he would brush on each would more thorough season the fish. Never much of a fan of salmon roe, salty orange balls of fishyness But in this case the roe was deftly removed from the fish and had a beautiful reddish hue and was strung together like a string of pearls. Absolutely delicious on Nigiri style rice. The uni was sooo fresh. The bonito, beautiful. Everything perfect. My grandson and I enjoyed a great sushi experience.