Takao

Takao Restaurant Review:

Takao Izumida, who previously worked at Matsuhisa, has built a loyal clientele ranging from local businessmen to families and celebrities at his namesake upscale sushi restaurant. The clean-and-spare storefront features a small L-shaped sushi bar and some linen-topped tables that provide a quieter setting for Izumida’s traditional cuisine with occasional innovative flourishes. A plate containing a series of small compartments might show off fresh ocean delicacies like halibut fin, butter-smooth ankimo and ultra-tender sautéed abalone, while a plate of new-style sashimi --- drizzled with warm olive oil --- is on par with Matsuhisa’s. There's toro tartare with caviar, lobster tail tempura, and grilled crab meat in a creamy and spicy sauce. And watching the proprietor patiently cook the multi-layered tamago (egg omelet sushi) in a specialized square skillet is a treat unto itself. For a distinctive East-meets-West finale, consider capping off your meal with green tea crème brûlée. In addition to a lengthy saké list, the restaurant also houses quite a few respectable wine labels from California. Takao may be a perfect spot for a small bite, but beware of a big check if you come with a hearty appetite. Lunch specials are a good deal, with bento boxes, sushi and sashimi specials, and tempura bowls mostly under $20.