Couldn’t even post all the photos. Instagram has limits; @takashiya.au doesn’t. This was more than dinner, it was theatre. Quiet, refined, and deeply personal.
Lobster sashimi opened the night, so fresh it made you pause, followed by bar cod usuzukuri and warm, comforting abalone sakamushi. Then that simmered octopus: gently sweet, cooked just long enough to melt.
The fugu tempura stole the show. Crisp and delicate, but with just enough edge to feel daring. The Avo Bug Yaki and A5 wagyu roll weren’t far behind—bold, rich, but held in balance.
The nigiri line-up was flawless. Each piece landed with perfect rhythm, from southern calamari to the buttery otoro. That caviar toro taku was... absurd in the best way.
Not cheap. But when the fish is this fresh and the hands preparing it this skilled, it’s worth every dollar. One for a milestone or for the ones who understand that food, when done like this, doesn’t need a reason.
Full menu on the night: 1. Lobster Sashimi 2. Bar Cod Usuzukuri 3. Abalone Sakamushi 4. Simmered Octopus 5. Avo Bug Yaki 6. Fugu Tempura 7. Southern Calamari Nigiri 8. Snapper Nigiri 9. Imperador Nigiri 10. Northern Bluefin Tuna Akami Nigiri 11. Northern Bluefin Tuna Chutoro Nigiri 12. Northern Bluefin Tuna Otoro Nigiri 13. Saba Sushi 14. Sea Urchin Sushi 15. Caviar Toro Taku 16. Castella Tamago 17. A5 Wagyu Roll 18. Japanese Clear Soup 19. Tanjiro Kanten Jelly 20. Caviar Ice Cream
My rating: