01 / ABOUT THE PLACE
About this place
Up on the 2nd floor of a Takadanobaba commercial building, a compact space featuring a sushi counter and a single table greets visitors. Osushiya Taiki serves authentic Edomae sushi without any stiff formality. Run jointly by the chef and his mother, the welcoming environment allows diners to enjoy dishes and drinks delivered at an easy, rhythmic pace.
An approachable way to start is the omakase nigiri set of eight pieces and a cut roll, or a lighter option of four pieces with a hand roll. Lightly seasoned shari with balanced acidity provides a clean base for the meticulously prepped toppings. Beyond the core omakase, diners can round out the meal by requesting individual seasonal pieces à la carte, whether kuromutsu (blackthroat seaperch), seared otoro, or whatever shellfish is available that day.
For those wishing to enjoy a drink before their nigiri, the kitchen offers a well-stocked roster of small plates. Drinking snacks include sujiko saikyo-zuke (salmon roe cured in sweet miso), bakudan (mixed seafood tartare), and negitoro bites, alongside dashi-rich ara-jiru (fish bone soup) and savoury chawanmushi with pickled plum. Drink options are equally broad, featuring sake alongside housemade lemon sours and tea-infused highballs brewed with hojicha or soba tea.
Given the limited number of seats, reserving ahead for dinner hours is advised. A dessert course of coffee yokan paired with buckwheat tea provides a gentle finish, leaving a pleasant, relaxed aftertaste.
