Takahashi is a small place tucked away inconspicuously on the second floor of a modern building. And it also has that personal touch that comes from a hands-on owner-chef dedicated to detail. However, the style and approach are considerably different.
For more than two decades, Yuji Takahashi had his own upscale French restaurant, La Primeur, in Setagaya Ward. But it was always his dream to run a boutique-scale yakitori counter. When he realized that ambition three years ago with the opening of the eponymous Takahashi, he carried over with him both his expertise in French cuisine and his love of wine.
One corner of the small dining room — a stripped-back space, just an L-shaped counter seating 10 around an open kitchen, plus a small table with high bar stools for six more — is occupied by a large wine refrigerator and an impressive array of stemware. The wine list is compact but well selected to match the cuisine.