Take-away sushi that even first-class Japanese restaurant chefs’ are fond of
Since opening over 30 years ago in the Okazaki area, Takezushi has always been the local’s favorite sushi place. Even chefs of first class Japanese restaurants often come here to enjoy their sushi. In 2012, Takezushi moved to its present location, on the north side of Gion. “We are a small family-run sushi restaurant offering reasonably priced sushi for everyone to enjoy even though our new restaurant is in Gion today, one of the most prestigious areas in Kyoto,” the owner says. He buys fresh fish and seafood every day at the Nishiki Food Market and central wholesale market as well as directly from the ports around Japan. Their method of serving sashimi attests to its freshness; the chef skillfully cuts the fish, like horse mackerel and filefish, and serves them on a large plate while they are still alive.First, ordering sashimi or grilled fish with a glass of locally brewed sake or wine is recommended. Then, try as many of your favorite sushi items as you like. If you are not sure where to start, try the Chef’s Recommended Course (from 5,000 yen), which includes miso soup, dessert and the best-selected sushi of the day. The photo is of mackerel sushi, one of Kyoto’s specialties. The flavor of vinegar and slightly sweet sushi rice matches perfectly with salted mackerel. Many diners buy this mackerel sushi as souvenir for their family and friends.
Translation to English by AD BRAIN INC. Introduced in Hiru, Gion wa Tanoshi magazine, Fujin-gaho, August issue, 2014. *Information is subject to change.
|Address||Shijo Hanamikoji-agaru Higashi-gawa, Gion-cho Kita-gawa, Higashiyama-ku, Kyoto|
|Resevation||Reservation only for lunch|
|Recommended||Reservation required at least 3 days in advance for the mackerel sushi for take-away (3,000 yen).|
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