What sets us apart: A unique Omakase experience in London
This post was written in September 2024, when the restaurant was TAKU. Since February 2026 it has been Sushi Amamoto.
Since opening in November 2022, TAKU has swiftly made a mark on the culinary scene, earning a Michelin star just four months later in March 2023. But what truly sets us apart from other omakase experiences in London?
A Rare and Intimate Dining Experience
With only 16 seats, we offer an exclusive and personalised omakase experience. Uniquely, we employ two sushi chefs, each dedicated to just eight guests. This rare setup ensures that all diners are served simultaneously, maintaining the precision and timing essential to traditional edomae sushi. It's this attention to detail that distinguishes us from other sushi restaurants in London.
Tradition Meets Innovation
While we honor the time-honored techniques of edomae sushi, we push boundaries with our innovative approach to starters and desserts. Our Executive Chef Patron, Takuya (Taku) Watanabe, held a Michelin star for 10 years at Jin in Paris, the first sushi omakase restaurant in the city to receive one. At TAKU he applies that discipline to the finest seafood from the UK's shores, using curing methods that bring out the umami of the fish.
We also collaborate extensively to push the boundaries of the traditional omakase experience, partnering with Michelin-starred restaurants like Osip and Behind, and legendary winemakers like Egon Müller and Richard Geoffroy.
What Makes Us Stand Out
Our commitment to quality, innovation, and personalized service has quickly earned us a reputation as one of the best sushi and omakase restaurants in London. Our sommelier, Bowie Tsang—ranked 32nd in the TOP 50 Sommeliers 2024 by Harper's—brings exceptional expertise in sake and wine. Bowie curates our wine and sake list to perfectly complement each dish, ensuring that every meal is a truly unforgettable experience. This combination of traditional edomae methods with modern twists, the intimate setting, and Bowie’s expert curation have set us apart from the rest. It’s this dedication to excellence that led to our Michelin star just four months after opening and why our guests continue to choose us for an unparalleled omakase experience.
Book here to discover what makes us truly unique and indulge in a dining experience that is as exceptional as it is memorable.
Sommelier - Haruka, Richard Geoffroy and Head Sommelier - Bowie respectively