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.
Rooted in Kyushu, he works with trusted suppliers who honor regional craftsmanship, including Karatsu ceramics from Saga. At Oku-Akasaka Sushi Tanshi, he serves each piece with sincerity—an experience meant to linger in memory.
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