We were the first customers at Takao – literally the very first customers the day they opened. It is our favorite neighborhood sushi bar – we have OUR seats that we can reserve ahead of time, we can BYO wine (although my husband drinks beer) and we can just let Takao do his thing.
Monkfish Liver with Caviar
Kumamoto Oysters with Green Onion and a touch of chili sauce
Thinly Sliced Scallops with Summer Black Truffles with Chives, Sesame seeds and a Sesame Seed Oil- Based Dressing
Heirloom Tomatoes, Green Zebra tomatoes, Pea Shoots, Yama Kaka Slices and Skip Jack in a ponzu dressing. The first picture is the dish as presented. The second photo shows the dish “spread apart.”
Spanish Mackeral Tatake and Nato with Nori – I do love nato and yes, it is an acquired taste.
Blue Crab and Young Soy Bean Tempura – Takao is a master of tempura.
Grilled Toro with Onion, Eggplant and Asparagus
A “no limit” Chirashi that Takao made for another table.
Uni with Quail Egg and Salmon Eggs with Quail Egg
Yellowtail Belly Sushi
Salmon Skin Hand Roll