Owner
Tatsuo Takada
Born in Fukuoka, he devoted himself to the craft of sushi after being captivated by the depth of Japanese cuisine. After training at a renowned restaurant in Shibuya, Tokyo, he refined his technique from preparation to nigiri, with a focus on bringing out each fish’s natural umami through careful sourcing, precise handling, then gentle aging.
In October 2026 he received two-star recognition in Tsumoto-shiki, the method of thorough bloodletting, and is listed on the official website, tsumotoshiki.com, among the practitioners recognised at two stars and above.
Rooted in Kyushu, he works with trusted suppliers who honor regional craftsmanship, including Karatsu ceramics from Saga. At Oku-Akasaka Sushi Tanji, he serves each piece with sincerity—an experience meant to linger in memory.
Head Chef
Tadashi Ito
Born in 1988 in Ehime Prefecture, Tadashi Ito grew up surrounded by the bounty of the sea, at home with fish from childhood. He trained at restaurants in his native Ehime, refining his handling of fish together with the techniques of Japanese cuisine.
He joined Oku-Akasaka Sushi Tanji in 2023. Today he stands at the counter as head chef, serving sushi that brings out the best in every ingredient.
In the adjoining tea room he whisks the matcha himself, cherishing a hospitality that flows from sushi into the way of tea.
A card is required to complete your reservation.Additional course options are available on the booking page.
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