TAKAHASHI

Have a sneak peak at some of the dishes Takahashi Restaurant has to offer, such as Takahashi style Ajillo mushrooms or sushi! Reserve your table now at 020 8540 3041

Reservation - TAKAHASHI Restaurant | South Wimbledon, SW19 1EQ

We are currently taking reservations up to 30 April 2018.

Reservations can be made for up to 6 guests, multiple table reservations for the same party will not be honoured.

For groups of 5/6 people, a large party reservation policy will apply and please use the enquiry form below to contact the restaurant directly.

If you wish to make a booking for up to 4 people please fill in the enquiry form below and submit or call TAKAHASHI on +44 (0) 20 8540 3041 between Wednesday and Sunday during opening times or on +44 (0) 7592564806 between Wednesday and Sunday outside opening hours.

If you wish to make a booking for 5/6 people, please fill in the enquiry form below.

http://www.takahashi-restaurant.co.uk

Cheese and Biscuits: Takahashi, South Wimbledon

Of course it would all be for nought if the nigiri itself was no good, but these were absolutely wonderful examples of the craft, with stunning quality seafood (the first time I've ever had raw squid worth bothering with, for one thing) draped over fluffy, body-temperature rice.

Yes, thanks to the table service a couple of them had started to lose a tiny bit of their warmth by the time we got around to eating them (a pure nigiri experience will always require counter service and for each morsel to be prepared and eaten one at a time) but this was still by anyone's standards superb quality sushi.

And similarly desserts - perhaps this was just a reaction to the fact that so many of the other dishes had been so good, but I do not come to a Japanese restaurant for a clumsy crème brûlée and bland, pasty cheesecake and I was pretty nonplussed by these fairly lazy offerings.

So it's a shame that a couple of the final courses at Takahashi weren't great, but if you don't go for the tasting menu and instead construct yourself a meal based around the stunning nigiri and seafood courses you could almost definitely walk away with one of the finest Japanese meals it's possible to have in London.

And for that reason and the nigiri, and that sea bream, and for all the other wonderful things I'm sure will be coming out of the kitchens at Takahashi in the coming months, you should get yourself down to South Wimbledon.

Takahashi | London Eater

On this visit, Takahashi san had one other helper in his kitchen to tend to his tiny 20-25 cover restaurant.

Nobu alumni are plenty good in London, the other Takahashi san is already urban legend with Sushi Tetsu; Chiba san’s Dinings continues to enthrall after a decade in their tiny Harcourt Street location.

Though the smart menu does also offer a small selection of sushi and sashimi, the real excitement is with the cooked food, mainstays and seasonal: hot, cold and vegetables, with classic things such as nasu dengaku, aubergine miso.

He also offers Omakase, 6 to 8 courses at two price points £38 and £65, the latter of which buys you premium black cod and wagyu (on this visit, Joshu was on offer) as the respective fish and meat courses.

It isn’t just the quality of the fish or meat, but also his use of vegetables and fruit that makes Takahashi san’s cooking feel complete and accomplished.

London's Best Unsung Restaurants | Londonist

Many of London's restaurants are praised widely for their genuine brilliance, while others are over-hyped.

Our advice is to avoid the hot, meat dishes and desserts and stick to the fish.

It's open all day and evening, too, so is many things to many people; it's always impressive when a restaurant can pull this off successfully without letting standards slip.

American USDA meat (which they use) is also controversial, but you can do a lot worse in so many steak restaurants in London, particularly in this area.

Le Relais de Venise is a restaurant that just keeps plodding along; it’s dependable and about as predictable as it gets since they only serve a few things — steak, chips and salad.

Takahashi - London Restaurant Reviews | Hardens

Restaurant review: Sushi Tetsu, London EC1 | Life and style | The ...

If I were one of those who believed in the capricious old sod, then I would mark out Sushi Tetsu in London's Clerkenwell as a holy place.

Takahashi, who picked up the nickname "Tetsu" while as an apprentice in Kobe, served for five years as sushi chef at Nobu in London, but don't let that put you off.

The nearest thing to adornment was the juice of the aromatic Japanese citrus ponzu, brushed lightly across pieces of sea bream.

On to these pillows, formed by hand in front of you, go sea bream, or slightly funky strips of cuttlefish with shiso leaf, or a piece of squid which has been so finely sliced half the way through by his knife as to look like bleached-out marquetry.

Someone once told me that defining properly good sushi from the also-rans was a tricky business; the food was so very simple that difference could be measured in tiny percentage points.

Takahashi, London: 'We get nigiri of absolute luxury' – restaurant ...

I try, though: scouring their Twitter feed for a waif-and-stray empty seat, happy to sit on my own for Toru Takahashi’s lusted-after sushi.

During one session, typing the words “Takahashi ex-Nobu” threw out something unexpected: another Takahashi-san, another ex-Nobu chef, this one in south Wimbledon.

You’ll know already from the blunt-instrument stars on this review that this sunny, plain little room on an undistinguished parade near the tube station (from our window seat, the view is less passeggiata and more Little Britain) is more than worth the trip.

On the arrival of wagyu nigiri – two bias-cut leaves of meat over perfect, just-vinegared, just-sticky-enough rice – the pal, who’s had more hot dinners than even I’ve had hot dinners, says with amazement, “This might be the nicest thing I’ve ever eaten.”

Unlike his more purist namesake in Clerkenwell, Takahashi is happy to fish from his Nobu roots, retaining the better elements – a version of that famous black cod; South American touches with ceviches and salsas – while ditching the less attractive (basically everything about Nobu other than the food).