Takaoka san will always have my utmost respect and admiration. A true shokunin that dedicates his life into elevating Chiba's sushi to that of 'Tokyo Standard'. Most fish used is exclusively from Chiba, weather it is from Tokyo bay or the 'outer sea'. Water from a nearby well is used to cultivate his own rice and that very same water is used as well to prepare his own dishes. A part of me want to keep this gem a permanent secret but Takaoka san really deserves more credit.
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Takaoka san will always have my utmost respect and admiration. A true shokunin that dedicates his life into elevating Chiba's sushi to that of 'Tokyo Standard'. Most fish used is exclusively from Chiba, weather it is from Tokyo bay or the 'outer sea'. Water from a nearby well is used to cultivate his own rice and that very same water is used as well to prepare his own dishes. A part of me want to keep this gem a permanent secret but Takaoka san really deserves more credit.