[Tokyo] Takumi Shingo 匠 進吾
Rating: ❤❤❤❤1/2 (4.5/5)
Ever since we sat in front of Shingo-san from our fabulous meal at Sushi Sho last year, we've been wanting to visit him at his own restaurant Takumi Shingo and he's just as nice and hospitable as we remembered! The atmosphere was very relaxed and we felt like we were eating at an old friend's house for the most part. True to the Sho-style, we had alternating otsumami and nigiri plus alternating white and red vinegar shari depending on the neta. I quite like the rice (especially his akazu shari) here actually as the acidic flavors were subtle and well-balanced. Although Shingo-san doesn't speak any English, his restaurant is foreigner friendly - he says he tries to keep the mix at around 30% because his regulars doesn't like too many foreigners. At around ¥25,000 per person including extras and alcohol, the price was pretty reasonable for the quality of the food that we had especially since a lot of restaurants now are charging close to ¥30,000 per person. With such fantastic food and hospitality, Takumi Shingo is a restaurant that we wouldn't mind going back again and again!
Since it was Spring, we had the opportunity to try a lot of shellfish which is in season so we started with this Aoyagi (surf clam) as our otsumami.
Kue (Longtooth Grouper)
The Aji wrapped with wasabi, cucumber and shiso was one of my favorite appetizers.
Aori-Ika (Bigfin Reef Squid)
The Tako (Octopus) was nice but not as tender as the one that I had at Sugita.
Katsuo no Zuke (Soy Marinated Skipjack Tuna)
Kodai (Baby Tai)
Kinmedai no Kobujime (Golden Eye Snapper cured with Kelp)
Hokkigai no Aburi (seared Artic Surf Clam)
Hotaru-Ika (Firefly Squid)
The Noresore (baby Conger Eel) was a rare treat since the season for this is usually really short. It was long, thin and transparent so I slurped them up like noodles!
Tachiuo (Scabbard Fish)
Hamaguri (Common Orient Clam)
Amadai no Sakamushi (Steamed Tile Fish in Sake)
Loved that the Saba Oshizushi (Pressed Horse Mackerel Sushi) came wrapped in a piece of crunchy seaweed which gave the sushi another layer of texture.
At this point, we were free to request any sushi that we wanted to add and this seared Kinmedai was a signature piece from Sushi Sho that we loved and had to try again.
J requested this Maguro which had been aged for weeks.
And of course, we had to get the signature Sho-style Ankimo with pickled watermelon that was our absolute favorite piece from last time.
Tamago with Shima Ebi
Takumi Shingo 匠 進吾
2-2-15 Minamiaoyama Minato Tokyo
東京都 港区 南青山 2-2-15 ウィン青山 1F
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