Takahashi

The story

Takahashi – Omakase Japanese Dining in Tokyo's Koto-ku | Michelin Recommended

A global chef returns to Tokyo

Takahashi is the creation of chef Tadashi Takahashi, a Tokyo native who trained at two Michelin-starred kaiseki restaurants in Japan before honing his craft abroad. Stints at Nobu in London, Melbourne, and Singapore gave him a deep understanding of how to welcome guests from diverse culinary backgrounds. In 2020, he returned to his home ward of Koto and opened this intimate Japanese restaurant in the quiet neighbourhood of Morishita.

The space and the omakase experience

The restaurant has just ten counter seats arranged around an open kitchen, allowing diners to watch the chef at work. The interior is calm and understated, with touches of deep red adding warmth. The only way to dine here is through an omakase course – chef’s choice. Three price levels are offered (¥24,200, ¥30,250, and ¥36,300, tax and service included), plus a seasonal tasting menu. Every morning, Takahashi visits the market to select the day’s seafood and produce, ensuring each dish reflects the season.

Michelin recognition and a welcoming approach

Takahashi’s meticulous cooking and intimate atmosphere earned it a place in the Michelin guide for 2026, listed as Recommended. The chef’s experience abroad means he is particularly attuned to the needs of international guests – he is skilled at navigating dietary restrictions and cultural differences without compromising the integrity of his Japanese cuisine. It is a restaurant that feels both polished and genuinely hospitable, a place where the focus is squarely on the food and the moment.