Great local spot, very nice chef. Food is as good as any Michelin star place I've been to, creative dishes. Lobster course is awesome
Atmosphere: 5
Food: 5
Service: 5
ChateauNewYork
I came to TAKEDA after a friend mentioned they were serving ayu, the delicate and seasonal sweetfish of early summer. I'm so glad I listened—it was truly an exceptional dining experience. Ayu was beautifully prepared both as sashimi and in a light, crispy fried preparation. Each showcased the subtle flavor of this rare fish perfectly. Other highlights included a clear soup with a crab meatball, which was refined, warming, and deeply flavorful. The seared bonito was outstanding—lightly smoked with just the right char, full of umami. The sushi courses were all elegant and balanced, with every piece showing thoughtful attention to harmony and texture. TAKEDA offers a quiet, focused experience where seasonal ingredients shine and every dish feels intentional. I’ll definitely be back.
Atmosphere: 5
Food: 5
Service: 5
kungdi Hh
I’m so glad I got to experience such high-quality Japanese sushi at TAKEDA in New York. Having the omakase dinner here was truly a special and memorable experience — I feel lucky to have had the chance. In my opinion, TAKEDA is the best Japanese restaurant in NYC. Not only was the food outstanding, but the atmosphere and attention to detail made me feel deeply connected to Japanese culture. If I ever come back to New York, this will definitely be one of the first places I return to. Highly recommended for anyone looking for an authentic and unforgettable sushi experience.
Atmosphere: 5
Food: 5
Service: 5
Max Tabet
I really wanted to like this place more. There are some great dishes (the smoked tilefish and sweet shrimp nigiri are excellent) but overall the number of nigiri was very low for an omakase, and the prices are way too high for what you get. I left feeling quite hungry. Additionally, I don’t think their rice was great. I prefer rice with a bit more chew, and it was under seasoned. Additionally, the dessert was tiny and unimpressive. There are just much better values with much more flavor in NYC.
Grace S
Minimal interior and intimate space with no ventilation. Great food and service but it wasn’t worth $280 per person in comparison to omakase we’ve had in Japan, Hawaii, etc. The last course (dessert) was disappointing - blueberry mochi and green tea felt out of place especially given the price point.
Pedro P.
Truly an incredible experience, and the best omakase I’ve had so far. Fresh ingredients, unique flavors, and the chef has a real love for technique and care. Will be coming back.
Miyu Sakurai
Takeda has completely changed sushi for me. Each piece of fish was so meticulously prepared the fish and rice enter and leave your mouth at the same time. Obviously the sushi is amazing, but you definitely do not want to brush over the cooked dishes either. I especially loved the seared lobster. The sauce is so amazing and the ginger is perfect to cleanse your palate.
The 19 course meal is the perfect amount of food. I left feeling completely satiated but if my stomach permitted, I would have ordered everything again haha
Highly recommend Takeda to spend a special night with your loved ones! Definitely coming again.
R H Wine
Arguably the best omakase experience in NYC, this restaurant showcases the masterful artistry of Chef Takeda, a kaiseki-trained chef from Osaka. His expertise in Osaka and Kyoto-style techniques is evident in every dish, setting him apart from even the most renowned sushi chefs in the city. Every piece of fish is meticulously cured—some marinated in fermented rice or kelp, others smoked with wood chips or straw, and some dry-aged for weeks—each method enhancing the depth of flavor. The precision and craftsmanship behind these details result in an unforgettable dining experience.
Absolutely fantastic. Top quality. Sushi and corse items are all great. A grilled lobster was ace! Highly recommended.
Jonathan Marlapudi
For the price, the quality and service should have also been a bit better. Some very questionable choices for their nigiri, including a few that were very rubbery tasting. The rice wasn’t sticky like most high end sushi places as it broke apart quite easily. Also the price of their sake bottles was outrageous. As an alternative, they offer a reasonably priced sake flight that pairs with the omakase but they don’t bother explaining the pairing, instead just bringing them out one after the other.
There are many places that offer similar, if it not higher quality experience, for a similar or better price than Takeda.
Kliff Kingsbury
Best I’ve ever had
Michail Gaivoronsky
Probably top 3 Omakase in NYC, the food is incredible.
Cons: Location, very far and I wish it was a little bit more upscale to match the perfection of the food.
Excellent service!
Atmosphere: 5
Food: 5
Service: 5
Awesome experience.
Atmosphere: 5
Food: 5
Service: 5
Great local spot, very nice chef. Food is as good as any Michelin star place I've been to, creative dishes. Lobster course is awesome
Atmosphere: 5
Food: 5
Service: 5
I came to TAKEDA after a friend mentioned they were serving ayu, the delicate and seasonal sweetfish of early summer. I'm so glad I listened—it was truly an exceptional dining experience.
Ayu was beautifully prepared both as sashimi and in a light, crispy fried preparation. Each showcased the subtle flavor of this rare fish perfectly. Other highlights included a clear soup with a crab meatball, which was refined, warming, and deeply flavorful. The seared bonito was outstanding—lightly smoked with just the right char, full of umami. The sushi courses were all elegant and balanced, with every piece showing thoughtful attention to harmony and texture. TAKEDA offers a quiet, focused experience where seasonal ingredients shine and every dish feels intentional. I’ll definitely be back.
Atmosphere: 5
Food: 5
Service: 5
I’m so glad I got to experience such high-quality Japanese sushi at TAKEDA in New York. Having the omakase dinner here was truly a special and memorable experience — I feel lucky to have had the chance. In my opinion, TAKEDA is the best Japanese restaurant in NYC. Not only was the food outstanding, but the atmosphere and attention to detail made me feel deeply connected to Japanese culture. If I ever come back to New York, this will definitely be one of the first places I return to. Highly recommended for anyone looking for an authentic and unforgettable sushi experience.
Atmosphere: 5
Food: 5
Service: 5
I really wanted to like this place more. There are some great dishes (the smoked tilefish and sweet shrimp nigiri are excellent) but overall the number of nigiri was very low for an omakase, and the prices are way too high for what you get. I left feeling quite hungry. Additionally, I don’t think their rice was great. I prefer rice with a bit more chew, and it was under seasoned.
Additionally, the dessert was tiny and unimpressive.
There are just much better values with much more flavor in NYC.
Minimal interior and intimate space with no ventilation. Great food and service but it wasn’t worth $280 per person in comparison to omakase we’ve had in Japan, Hawaii, etc. The last course (dessert) was disappointing - blueberry mochi and green tea felt out of place especially given the price point.
Truly an incredible experience, and the best omakase I’ve had so far. Fresh ingredients, unique flavors, and the chef has a real love for technique and care. Will be coming back.
Takeda has completely changed sushi for me.
Each piece of fish was so meticulously prepared the fish and rice enter and leave your mouth at the same time. Obviously the sushi is amazing, but you definitely do not want to brush over the cooked dishes either. I especially loved the seared lobster. The sauce is so amazing and the ginger is perfect to cleanse your palate.
The 19 course meal is the perfect amount of food. I left feeling completely satiated but if my stomach permitted, I would have ordered everything again haha
Highly recommend Takeda to spend a special night with your loved ones! Definitely coming again.
Arguably the best omakase experience in NYC, this restaurant showcases the masterful artistry of Chef Takeda, a kaiseki-trained chef from Osaka. His expertise in Osaka and Kyoto-style techniques is evident in every dish, setting him apart from even the most renowned sushi chefs in the city. Every piece of fish is meticulously cured—some marinated in fermented rice or kelp, others smoked with wood chips or straw, and some dry-aged for weeks—each method enhancing the depth of flavor. The precision and craftsmanship behind these details result in an unforgettable dining experience.
Restaurantji Recommends
Absolutely fantastic. Top quality. Sushi and corse items are all great. A grilled lobster was ace! Highly recommended.
For the price, the quality and service should have also been a bit better. Some very questionable choices for their nigiri, including a few that were very rubbery tasting. The rice wasn’t sticky like most high end sushi places as it broke apart quite easily. Also the price of their sake bottles was outrageous. As an alternative, they offer a reasonably priced sake flight that pairs with the omakase but they don’t bother explaining the pairing, instead just bringing them out one after the other.
There are many places that offer similar, if it not higher quality experience, for a similar or better price than Takeda.
Best I’ve ever had
Probably top 3 Omakase in NYC, the food is incredible.
Cons: Location, very far and I wish it was a little bit more upscale to match the perfection of the food.
Food: 5
Great place.
Atmosphere: 5
Food: 5
Service: 5
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