Tabelog ratingsushi takahashi kousuke (すし高橋宏輔) is a small, six-seat counter in Nishiazabu that has built a reputation on a few unmistakable signature dishes and an unconventional approach. Chef Kousuke Takahashi serves a creative omakase that stands out for its steamed black abalone, served two ways with a rich liver sauce, and a dense, umami-rich dashi futomaki. The experience is also defined by its bold sommelier pairings, which notably include red wine with fatty tuna.
Guests consistently praise the restaurant's key creations. The ritual of mixing leftover abalone liver sauce with freshly cut shari (sushi rice) is a highlight for many. Other frequently mentioned favourites include a layered construction of otoro, a rich dish of nodoguro (blackthroat seaperch), and inventive small plates like a custard of karasumi (cured mullet roe) and cod milt. The wine and sake pairings selected by the sommelier are a major part of the appeal for many diners.
However, visitors should be aware of some practical issues. The restaurant can be hard to find, located on the 3rd floor of the Barbizon92 building with only a sign for '長谷川稔Lab.' at the entrance. It is only open three nights a week (Saturday, Sunday, Monday) with fixed seating times, making reservations very competitive. Some reviewers note the atmosphere can be young and noisy, and a few have reported an uneven service tempo. This is not a quiet, traditional sushi experience.
Reviewers in 2024–2026 report the omakase costs between ¥23,000 and ¥27,500. Drink pairings are extra, with one guest noting a pairing cost around ¥16,000. With service charge and tax, a full evening can cost up to ¥45,000–¥50,000. It's considered good value for those who prize creative, ingredient-focused sushi and wine pairings, but less so for those seeking a classic, serene environment.
- Booking: Reservation is mandatory and must be made well in advance, as the restaurant is only open three nights a week and seats are limited.
- Getting There: Located in Nishiazabu, a 12-minute walk from Hiroo Station (Exit 4) on the Hibiya Line. The entrance is on the 3rd floor of the Barbizon92 building and may be signed as '長谷川稔Lab.'.
- Seating: There are only 6 counter seats.
- Payment: Credit cards (VISA, Master, JCB, AMEX) are accepted. Electronic money and QR code payments are not. A 10% service charge and 10% tax are added to the bill.
- Atmosphere: The space is stylish but can be lively and noisy.
- Dress Code: Guests are asked to be considerate and avoid strong perfumes or fabric softeners.
- Smoking: The restaurant is non-smoking, but there is a designated smoking area outside.
