Takashi

When seated in front of my favorite sushi chef, Takashi Gibo, the tendency is to dine with abandon, and throw caution to the wind, saying, simply, “feed me” (omakase). In a town crowded with Japanese restaurants and sushi bars, Takashi restaurant soars above the rest. I’ve said it before: I prefer Takashi even over the sacred Nobu. The reason is Takashi Gibo, an �ber-talented sushi master and so much more. For starters, he’s one of the nicest souls I know. But that alone wouldn’t make me love his restaurant. The exquisite food, the vibrant atmosphere, the stellar service—those are the things that bring me back again and again. The T&T roll (named for Takashi and his wife Tamara) is a lusty combination of albacore, yellowtail, salmon and scallions fried tempura-style and served with “Hotter Than Hell” sauce. The monkfish liver (ankimo) with shredded daikon, ponzu and yuzu is heaven. And don’t overlook the kitchen: cooked dishes like tender seared skirt steak with tempura Portabellas, green beans and ponzu sauce is terrific, and so are the clams in red curry-coconut broth. There’s also a top-notch sake selection at Takashi, wish simply adds to the fun.