Nishiazabu Kappo Takumi

Tezuna handrope sushi stuffed with celeries and shimaninjin (yellow carrots) comprises a colorful, bright and superb assortment of items such as squid sushi, chrysanthemum-style; salmon; scallops and sweet shrimps with conger and maguro (tuna). Combined with toothed merdicks, Japanese radish, and Choucho Nanjing, you'll feel as if spring is here. Mochi pork from Shizuoka Prefecture, with care paid even to the pigs' feed. This tender meat can be marinated in shio-koji, slowly simmered, or used in other cooking methods. Simmering with brown sugar is particularly good, as it richness mixes well with the umami of the pork. Our hospitality is sincerely conveyed by serving tea to our customers; this is our basic service. Also, while deciphering the situation, we provide every kind of service ranging from reception to serving our customers. Our restaurant interior is divided into two areas: individual rooms which have trees as the underlying tone, and counter seats where you can enjoy chatting with Chef Kimura. We can remove the doors and serve up to ten in a private room, very appealing for entertaining and dining with guests. read more