西麻布 拓
西麻布・六本木 / 和食

Nishiazabu Taku
NishiAzabu-Roppongi / Japanese

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金時草のおひたし

金時草のおひたし

Boiled Kinjiso Leaves (Kanazawa indigenous spinach like leafy vegetable)

刺し身の盛り合わせ

刺し身の盛り合わせ

Assortment of Sashimi

かますの押鮨

かますの押鮨

Barracuda (Lightly Pressed)

さよりの笹焼き

さよりの笹焼き

Halfbeak Grilled with Bamboo Grass (asparagus-like shoot)

雄柳葉魚(おすししゃも)の燻製

雄柳葉魚(おすししゃも)の燻製

Smoked Male Shishamo Smelt

煮ダコ

煮ダコ

Boiled Octopus

岩のりの茶碗蒸し

岩のりの茶碗蒸し

Pot-steamed custard with Laver

大トロの炙りのづけ

大トロの炙りのづけ

Seared Fatty Tuna Marinated in Soy Sauce

握り(さわらの昆布〆、コハダ、芝海老のすり身の玉子)

握り(さわらの昆布〆、コハダ、芝海老のすり身の玉子)

Nigiri of Spanish Mackerel with Dried Kelp, Gizzard Shad (River Herring), and Egg with Minced Shiba Shrimp

空豆のアイスクリーム

空豆のアイスクリーム

Japanese Broad Bean Ice Cream

  • 金時草のおひたし
  • 刺し身の盛り合わせ
  • かますの押鮨
  • さよりの笹焼き
  • 雄柳葉魚(おすししゃも)の燻製
  • 煮ダコ
  • 岩のりの茶碗蒸し
  • 大トロの炙りのづけ
  • 握り(さわらの昆布〆、コハダ、芝海老のすり身の玉子)
  • 空豆のアイスクリーム

フレンチやイタリアンなら幾つか「行きつけの店」はあるが、「馴染みの」寿司屋となると・・・老舗の寿司屋は何だか敷居が高く、また女性同士では入りづらい・・・でもたまにはちゃんとした寿司を自分のペースで食べたい・・・。そんな世間の声?に応えるが如く、ここ数年、老舗での修行を経た30代の板前が独立して、それぞれの個性を出した寿司屋を開いている。

西麻布の「拓」は、そんな一軒。若き大将は、六本木、銀座と都内の老舗で修行を重ね、途中、和食の経験もあるという佐藤 卓也。「おまかせで」と頼むと、まずはつまみが10種類以上。その後、旬の魚を中心とした握り、巻き物と続く。「ご希望を遠慮なく言って頂きたい。」とのことだが、出来れば「握りだけでパパッと。」というよりは、大将一押しのつまみ類を、飲みながらゆっくりと堪能したい。

ドリンクリストには、日本酒・焼酎に加えてワインやシャンパンが並び、ソムリエがサービスしてくれる。ワインの種類は決して多くはないが、フレンチレストラン等のワインリストと比べるのは無粋というもの。また、むやみにワインを薦めるわけではなく、「色々と飲んでみて、寿司屋の楽しみ方を広げて頂きたい。」というスタンス。ちなみに大将曰く、「握りに一番合うのは、やっぱりお茶です。」

「独立を決めた当時は、西麻布の寿司屋は少なかったんです。寿司は、銀座といった雰囲気もあったし。(笑)。だったら、西麻布という街のスタイルに合った寿司屋を作ってみるかと・・・」と語る通り、上記のドリンクリストに加えて、深夜迄の営業、モダンな内・外装、カウンター付きの個室など様々な部分で従来の寿司屋のイメージを良い意味で裏切ってくれる。カップルで訪れても、夜中にふらっと1人で行ってもいいし、仲間内のちょっと贅沢な集まりや外国人の接待にも使える。こんなお店の「馴染み」になって、大将をはじめとする若いスタッフの今後を定期的に見守りたいと思える一軒。

There are many Italian and French restaurants that we seem to keep going back to as a regular customer. But, it seems it is much more difficult to find a good sushi restaurant where we would love to be a regular. Quite often, especially traditional sushi restaurants seem to be too expensive or welcome only regulars who have been going there for more than a decade.

On the other hand, lately there has been increasing demand for sushi restaurants less closed and more accessible. To meet this demand, relatively young chefs in their 30s, after honing their skills working for established sushi restaurants, open their own take of restaurants serving this very traditional form of Japanese cuisine.

This restaurant, Taku is one of them. The young chef worked for more traditional and upper scale sushi restaurants in Ginza and Roppongi for many years. He has also experienced other forms of traditional Japanese cuisine. If you decide to order the set course of Chef's choice, ('omakase' in Japanese) they will first provide you with an assortment of small appetizers, followed by ‘nigiri’ and rolls of seasonal seafood. The chef does not mind at all guests making special requests. It seems, however, to be the best idea that you let the chef work through the omakase course while you enjoy the offerings sipping your drinks of choice.

What makes Taku unique is that it has a professional sommelier serving wines and champagne, as well as Japanese sake and shochu. The wine list is not extensive at all compared to most French and Italian restaurants. In fact, it is silly to compare it to them. The chef’s intention is not exactly to recommend wines but to allow his guests to change and expand the conventional ways to savor sushi. On the other hand, however, the chef personally believes the best drink to go with good sushi is none other than a simple cup of green tea.

When he decided to open his own restaurant, there were not many sushi places in the area. There was and still is the conventional idea that good sushi can be found only in Ginza. He wanted to make his restaurant with a completely different concept that matched Nishi Azabu. As he intended, this restaurant serving quality sushi, successfully betrays your conventional image with its modern interior / exterior and private dining room with its own counter. It even allows you to savor good sushi late at night, in fact early in the morning as well.

You can go there by yourself or with your friend(s). Of course, you can also get together with your friends or entertain your guests from overseas. After all, this is a sushi place you will enjoy going back to again and again.

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LUNCH&DINNER

おまかせで¥17,000位
Chef’s Omakase starts around 17,000 yen

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DRINKS

ブルゴーニュを中心とした白ワインを、寿司と一緒に楽しむことが出来る。
グラス:¥1,000~ グラススパークリング:¥1,000~
ボトル:¥9,000~
日本酒(一合):¥900~ 焼酎(一合):¥900~

White wines, mainly from Burgundy, are available here to accompany the sushi.
Bottles are available from 9,000 yen. Wine is also available by the glass priced at 1,000 yen and up. Sake and shochu are available by the glass from 900 yen.

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BASIC INFORMATION

住所
Address
〒106-0031 東京都港区西麻布2-11-5 カパルア西麻布1F
2-11-5 Kapalua Nishiazabu Bld 1F Nishi-Azabu, Minato-ku, Tokyo, 106-0031
最寄り駅
Nearest Station(s)
地下鉄千代田線 乃木坂、又は日比谷線&大江戸線 六本木
Nogizaka(Tokyo Metro) Roppongi(Tokyo Metro)
Tel 03-5774-4372
Fax 03-5774-4372
平均予算
Average Cost
夜の平均予算:¥20,000
Average dinner cost: 20,000yen
営業時間
Business Hours
18:00 - 25:00

Closed on Sunday, National Holidays
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ニュースレター
News letter