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Takumi Shingo

匠　進吾

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050-2030-4678 (+81-50-2030-4678)

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03-6434-0074 (+81-3-6434-0074)

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From the chef

With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer

Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.

高橋　進吾

Shingo Takahashi

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Takumi Shingo

Gaienmae/Aoyama-Itchome, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

[Dalmatt Nishi Azabu Main Store] is a shop that often visits during holidays as well as after work. I can not forget the shock when I first eat cold pasta with cherries. It is a gem that makes you think, "I want to eat again!"

Chef Shingo Takahashi’s Recommendation

2022-02-08

Takumi Shingo

Gaienmae/Aoyama-Itchome, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

The store, which had previously been open as [Nihonbashi Tachibanacho Miyako Sushi], was moved to Sutengu in November 2015, and resumed in November as [Nihonbashi Kashiwacho Past]. The store will soon be full of reservations, and as with the previous store, it is famous for not being able to make reservations. It is a shop attracted to the character of the general who cuts up at the counter.

Chef Shingo Takahashi’s Recommendation

2022-02-08

Takumi Shingo

Gaienmae/Aoyama-Itchome, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

【Yoshida】 Mr. Good. It is said that Edo-Mae was studied in various ways while doing it alone. I felt that it was interesting to work using materials coming from Yanagawa, which is a bit different from general Edo-style sushi in Tokyo. This is already your husband's sense.

Chef Shingo Takahashi’s Recommendation

2022-02-08

Takumi Shingo

Gaienmae/Aoyama-Itchome, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

All dishes have great taste and aroma, but they are spicy. Shaoxing wine is the one that sheds the spiciness. This is a great match, and the brain wants it, or it becomes addictive.

Chef Shingo Takahashi’s Recommendation

2022-02-08

Takumi Shingo

Gaienmae/Aoyama-Itchome, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

Careful work such as tightening and boldness to put out big botan shrimp alive. There is a slowdown. It is a "fun sushi restaurant" including the service spirit of the young shopkeeper.

Chef Shingo Takahashi’s Recommendation

2022-02-08

Takumi Shingo

Gaienmae/Aoyama-Itchome, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

Hand-cut meat has a different taste. I don't understand the theory, but ... The attitude of making each part the most delicious is similar to a sushi restaurant that works according to the material.

Chef Shingo Takahashi’s Recommendation

2022-02-08