Takumi Tatsuhiro Shinjuku: Michelin Lunch Omakase Review

🍣 Takumi Tatsuhiro, a Michelin 1-star sushi restaurant in Tokyo Shinjuku.
Lunch omakase review with prices, reservations, and comparison info all in one place!
Experience authentic Edomae sushi in a quiet Shinjuku location.

Unlike the bustling Shinjuku Station area restaurants, this place is located on the first floor of a quiet alley in Shinjuku 1-chome.

It’s a great location to combine with a Shinjuku Gyoen stroll for lunch or dinner, famous as “a Shinjuku sushi omakase where you can experience dinner-level quality at lunch."

1. Shinjuku Michelin 1-Star Sushi Restaurant, Takumi Tatsuhiro

Shinjuku has many conveyor belt sushi, 24-hour sushi, and value-for-money sushi restaurants - there are really many Shinjuku sushi restaurants.

Among them, on days when you think “I want to try proper sushi today,” the place local food lovers visit is

Shinjuku Michelin Sushi ‘Takumi Tatsuhiro (匠 達広 / Takumi Tatsuhiro)’.

• Michelin Guide Tokyo 1-Star (★)
• Rating: “Excellent Cuisine”
• Genre: Sushi / Japanese Cuisine / Seafood
• Google Rating: 4.4 (161)
• Tabelog Rating: 3.64 (Sushi Top 100 2021·2022)

A verified Tokyo Shinjuku Michelin Sushi Restaurant with hundreds of reviews accumulated.

2. Takumi Tatsuhiro Operating Information & Location

When planning your Tokyo Shinjuku travel course:

• Morning/afternoon Shinjuku Gyoen stroll
• Lunch or dinner at Takumi Tatsuhiro sushi omakase
• Followed by shopping around Shinjuku Station, Kabukicho night views

This creates a very clean flow.

✅ Reservation Required Book Takumi Tatsuhiro↗

⏰ Operating Hours

• Lunch: 12:00 ~ 14:00 (L.O 13:30)

• Dinner: 17:00 ~ 22:00 (L.O 21:30)

• Regular Holidays: Sundays, Public Holiday Mondays

• Seating: Counter approximately 10 seats / Private room 1 (4-6 people, max 8)

• Payment: Credit cards accepted

💰 Budget (per person)

• Lunch Omakase: approximately 19,800 yen

• Dinner Omakase: approximately 29,700 yen

• How to Get There 📍 Google Maps↗ 📍

Tokyo Metro Marunouchi Line Shinjuku Gyoenmae Station Exit 2, approximately 3 minutes on foot

3. Lunch Omakase Course Review (20 Courses, Actual Order)

‘Takumi Tatsuhiro’ follows the characteristics of the prestigious ‘Sushi Sho (すし匠)’ lineage:

• Tsumami (dishes) and
• Nigiri (sushi)

alternate in style, making it a traditional Edomae sushi omakase perfect for enjoying with sake.

The lunch omakase (19,800 yen) course I experienced will be introduced in the actual order served.

Course 1. Tsumami – Sea Grapes and Seaweed

Okinawa specialty sea grapes (umibudo), served with fresh seaweed and vegetables. The popping sea grapes and tangy sauce refreshingly open the sushi course.

Course 2. Nigiri – Splendid Alfonsino (Kinmedai)

Beautiful red-tinted white fish nigiri. The skin side lightly seared for both nuttiness and chewiness. The yellow powder (oboro) sprinkled on top adds umami.

Course 3. Tsumami – Mozuku Seaweed

A seaweed dish following right after the sushi. Okinawan mozuku seaweed enjoyed with tangy vinegar sauce, refreshing the palate once more. The ginger on top enhances the aroma.

Course 4. Nigiri – Bigfin Reef Squid (Aori Ika)

Bigfin reef squid (aori ika), called the ‘king of squid.’ Fine scoring maximizes its soft and chewy texture. Combined with red vinegar shari, the squid’s unique sweetness pleasantly lingers.

Course 5. Nigiri – Flounder (Hirame)

Well-aged flounder (hirame). Lightly brushed with soy sauce for a glossy appearance. The subtle yet umami-enhanced flavor through aging pairs well with red vinegar shari.

Course 6. Tsumami – Grilled Butterfish

Tsumami time again. Grilled butterfish (ebodai) with just the right amount of fat. Skin crisped lightly, flesh cooked moist inside. Grated daikon with ponzu sauce cuts through any richness.

Course 7. Nigiri – Horse Mackerel (Aji)

Representative blue fish, horse mackerel (aji). The contrast between silver skin and red flesh is vivid, showing freshness at a glance. Red vinegar shari slightly visible through the scoring, leaving only nutty oil flavor without any fishiness.

Course 8. Koburi-don – Salmon Roe (Ikura)

A small rice bowl (koburi-don) style, not nigiri. Salmon roe (ikura) marinated well in soy sauce sits jewel-like on red vinegar shari. The salty, rich flavor bursting in the mouth pairs perfectly with the rice.

Course 9. Nigiri – Yellowtail Belly (Buri Toro)

King of winter fish, yellowtail (buri), especially the fatty belly (toro) section. Upon entering the mouth, nutty oil flavor different from tuna melts softly with red vinegar shari.

Course 10. Tsumami – Steamed Spanish Mackerel (Sawara)

Warm tsumami of steamed Spanish mackerel (sawara). The mackerel in a blue bowl is very tenderly steamed with a soft texture. The sauce on top adds umami, serving as a good break between sushi.

Course 11. Nigiri – Kuruma Prawn (Kuruma Ebi)

The flower of sushi, kuruma prawn (kuruma ebi) nigiri. Boiled fresh upon order with warm body heat (hitohada) remaining. The bouncy texture and prawn’s intense sweetness were explosive combined with red vinegar shari.

Course 12. Nigiri – Tuna Belly (Toro)

Fatty tuna belly (toro) with appealing richness. Fine scoring maximizes soft texture. Soy sauce flavor well absorbed, one of “today’s highlights” memorable pieces.

Course 13. Nigiri – Lean Tuna (Akami)

Not marinated in soy sauce, lean tuna akami in its pure form. Unlike the previous toro, acidity and iron taste clearly felt, showing another charm of tuna.

Course 14. Gunkan-maki – Sea Urchin (Uni)

Shari wrapped in nori (seaweed) topped with generous fresh sea urchin (uni) gunkan roll. No bitterness or fishiness, rich and sweet ocean aroma fills the mouth. Quality was definite, befitting Tokyo Michelin sushi.

Course 15. Soup – Miso Shiru

Warm rest in the middle of the course. Miso soup with rich dashi stock, green onions and aosa seaweed. Warms the stomach comfortably while preparing for the upcoming nigiri.

Course 16. Nigiri – Gizzard Shad (Kohada)

Symbol of Edomae sushi, gizzard shad (kohada). Fine scoring on the silver skin looks like a small work of art. Perfectly pickled in vinegar, no fishy taste at all, only kohada’s unique umami and aroma remain cleanly.

Course 17. Nigiri – Sea Eel (Anago)

Warm sea eel (anago) nigiri signaling the course’s latter half. Brushed with sweet tare sauce and tenderly grilled. Upon entering the mouth, it dissolves like cotton candy, becoming one with shari in exquisite texture.

Course 18. Tsumami – Egg Custard (Chawanmushi)

Warm Japanese egg custard, chawanmushi. Not pudding texture but soup-like texture mixed with grated yam (tororo). Thanks to yuzu zest on top, aroma is refreshing, taste very smooth.

Course 19. Grilled Egg – Gyoku

Grilled egg (gyoku) signaling the course’s end. Densely and moistly grilled with castella-like texture. Umami from what seems like ground shrimp and subtle sweetness allow it to be enjoyed like dessert.

Course 20. Dessert – Black Bean Ice Cream

The real last of lunch omakase. Black bean (kuromame) ice cream praised in many reviews. Nutty without being overly sweet, it was the perfect finish to the long sushi course.

🍣 Dinner Omakase Brief Info

• Time: 17:00 ~ 22:00
• Features: More abundant tsumami than lunch, great composition for enjoying with sake & natural wine
• Price: approximately 29,700 yen

If you want to properly enjoy Tokyo sushi omakase in the evening, dinner course is also a good choice.

4. Comparison with Other Shinjuku Sushi Restaurants

Shinjuku already has famous Shinjuku sushi restaurants, conveyor belt sushi, 24-hour sushi. For example:

• Value conveyor belt sushi like Shinjuku Sushiro, Sushizanmai, Kurazushi
• Local conveyor belt sushi & standing sushi like Himawari Sushi, Uogashi Standing Sushi
• All-you-can-eat sushi, sushi buffets that compete with quantity

Compared to these places, Takumi Tatsuhiro is completely different in direction.

✔️ “When you want to eat memorable sushi just once in Tokyo Shinjuku” ✔️ “When you want to properly enjoy Shinjuku Michelin sushi at the counter” ✔️ “When you prefer a quiet, focused space over touristy feel”

At such times, choose this high-end recommended Shinjuku sushi omakase course.

5. Especially Recommended For (Shinjuku Sushi Recommendation Points)

• During Tokyo/Shinjuku travel, “I want to eat proper sushi omakase for one day”
• Want to solve Shinjuku Gyoen stroll + Shinjuku restaurant lunch/dinner at once
• Rather than value conveyor belt sushi, prioritize sushi master’s touch, shari-neta balance
• Foodies wanting to check out at least one Shinjuku Michelin sushi place

➡️ If these conditions fit, ‘Takumi Tatsuhiro’ will be among the top choices on your Shinjuku sushi restaurant list.

⭐ Related Shinjuku Travel Guides

After enjoying sushi omakase:

• Shinjuku Gyoen running/strolling
• Shopping around Shinjuku Station
• Sunset viewing at Tokyo Metropolitan Government Building Observatory
• Golden Gai & Kabukicho night views

You can complete a full day course.

🌿 Full Shinjuku Day Course: Shinjuku Things to Do Complete Course Guide↗

🍁 Walk: Shinjuku Gyoen Opening Hours, Autumn Leaves, Picnic↗

🏙 Night View: Tokyo Metropolitan Government Free Observatory Light Show & Shinjuku Night View Tips↗

🌃 Night Streets: Shinjuku Golden Gai vs Omoide Yokocho Perfect Comparison↗