Sushi Akazu Takayama

The core of our restaurant is the sushi rice made with red vinegar. The ripe acidity and mellow umami highlight the contours of the toppings, and the sweetness of the rice seeps out with each bite. Seasonal fresh fish is perfectly prepared with Edo-style techniques, incorporating various methods such as marinating, curing, kelp wrapping, and simmering for a diverse expression. The omakase features a structure that alternates between appetizers and sushi, meticulously calculating the flow of aroma, temperature, and aftertaste, and refining the pairing with sake. Please enjoy the seasonal dishes and the exquisite flavors of a once-in-a-lifetime experience.

The interior features a calm space with a wood grain theme, equipped with counter seats and table seats. Not only can you feel the craftsmanship up close over the counter, but the calm lighting and spacious layout also create an ideal atmosphere for entertaining guests or dining with important people. Access from Ogikubo Station, which is about a 3-minute walk away, is also good.

In 2025, we established a shop in Ogikubo. The foundation is an unwavering commitment to Edo-Mae techniques honed over more than 35 years and to red vinegar rice. By applying the most suitable techniques to the ingredients, carefully adjusting the temperature, the strength of the hand, and the timing of the serving, we aim to embody the seasons and stories within each piece. While staying in tune with the breath of the city, we will continue to deliver unchanging deliciousness and comfort.