Trained under master chef of renowned Sushi Sho, Chef Kenji Oana offers an exquisite Edomae-style sushi by adding his own culinary touch. Alternating between beautiful small plates and sushi made with flavorful red or white rice, Michelin-starred Takumi Sushi Owana is a delightful experience from start to finish.
Owned by Kenji Oana, a Sushi Sho protégé, Takumi Sushi Owana has been luring gourmands since its opening in 2017. Located by Ebisu Station in central Tokyo, the restaurant welcomes guests with its simple but elegant setting. A crisp noren curtain hangs over its entrance that matches the color of the season.
The restaurant sign presents the chef’s family crest and its name, which borrows a character from Sushi Sho, a proof of the recognition from his mentor Keiji Nakazawa. Nakazawa is among Japan’s leading sushi chefs who has built a global following with top-rated Sushi Sho in Ritz Carlton Waikiki as well as a number of branches across Japan.
The restaurant’s elegant interior creates an inviting atmosphere. The main dining room is tasteful and spacious with a beautiful hinoki (Japanese cypress) counter that seats 8 guests. The room is set with traditional details like shoji windows and wooden dividers. There is also a private room available for small groups and families. “There aren’t enough high-end restaurants where you can bring your children, so I wanted to make sure families are welcome here,” the chef says.
Each table setting is set with a gorgeous rectangular serving plate that has a lip that folds over the counter. The traditional ceramics are made by artist Kazuji Sato from Gifu Prefecture. Every piece is original with the green copper glaze adding a unique pattern and texture.
The restaurant offers more than 15 vintages of selected sake that pair beautifully with sushi. They also offer a selection of champagnes and white wines.
