季節の便り

深まる秋を、食後のひと口にも。

鮨竹半若槻では、季節の移ろいを食後の甘味でも感じていただけるよう、旬の素材を取り入れた「すしぃ〜つ」をご用意しています。

今回の秋のすしぃ〜つは、南瓜のあんをやわらかな求肥で包み、栗の甘露煮と、ふわりと香る酒粕クリームを合わせた一品です。

南瓜のやさしい甘み、栗の豊かな味わい、そして酒粕のほのかな香りと余韻。

それぞれの素材が持つ個性を大切にしながら、ひと口の中で調和するよう丁寧に仕立てました。

彩りには秋の葉を添え、見た目からも季節を感じられるひと皿に。

旬の魚介を味わう江戸前鮨のおまかせ。その締めくくりにも、季節ならではの小さな楽しみをお届けしたいと考えています。

動画はこちら
https://www.instagram.com/reel/DfWmOkCpmc6/?utm_source=ig_web_copy_link&vrfl=MzRlODBiNWFlZA==&srtk=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。

鮨竹半若槻のカウンターで、鮨の余韻とともに楽しむ「小さな秋」を、どうぞゆっくりとお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Autumn Sushi-Inspired Sweets — Pumpkin, Chestnut, and Sake Lees Cream

As autumn deepens, we bring the flavors of the season to the final bite of your dining experience.

At Sushi Takehan Wakatsuki, our seasonal sushi-inspired sweets, known as Sushi-Sweets, are thoughtfully created to reflect the changing seasons.

This autumn’s creation features a delicate pumpkin filling wrapped in soft gyuhi mochi, accompanied by candied chestnut and a gently aromatic sake lees cream.

The natural sweetness of pumpkin, the rich flavor of chestnut, and the subtle fragrance of sake lees come together in a harmonious balance.

Each element is carefully prepared to preserve its individual character while creating a delicate combination of flavors in every bite.

Autumn leaves add a seasonal touch to the presentation, inviting you to appreciate the beauty of the season as well as its flavors.

Just as our Edomae sushi omakase celebrates seasonal seafood, we believe the final sweet should also reflect the time of year.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to enjoy this small expression of autumn at the counter of Sushi Takehan Wakatsuki.

Reservations are available via TableCheck.

長崎・対馬から届いたクエ。

時間をかけて熟成させることで、クエ本来の旨みを丁寧に引き出し、一貫の握りに仕立てています。

今回、その繊細な味わいに合わせるのは「煎り酒」。

煎り酒は、日本酒に梅干しなどを加えて煮詰めた、日本古来の調味料です。やわらかな酸味と穏やかな風味が特徴で、素材の持ち味を引き立てます。

熟成によって深まったクエの旨みに、煎り酒のやさしい酸味が寄り添い、シャリとともに口の中でほどけていく一貫に。

魚の状態を見極め、熟成の時間や合わせる調味料にも心を配る。こうした繊細な仕事も、江戸前鮨の魅力のひとつです。

動画はこちら
https://www.instagram.com/reel/DfUFE9pJ3zw/?utm_source=ig_web_copy_link&srtk=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。

鮨竹半若槻のカウンターで、熟成クエの奥深い旨みと、煎り酒が生み出す繊細な余韻をゆっくりとお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

鮨竹半若槻

Aged Kue from Tsushima, Nagasaki — Delicate Umami Enhanced with Irizake

Kue (longtooth grouper) from Tsushima, Nagasaki, is carefully aged to develop its natural depth of flavor before being prepared as nigiri.

To complement its delicate character, we pair it with irizake, a traditional Japanese seasoning made by gently reducing sake with pickled plum and other ingredients.

With its subtle acidity and refined flavor, irizake enhances the rich umami of the aged fish without overpowering it.

As the kue and sushi rice gently come together, the flavors unfold, leaving a delicate and lingering finish.

Carefully considering the condition of each fish, the aging process, and the seasonings used is an essential part of the craftsmanship behind our Edomae sushi.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to savor the depth and delicate finish of our aged kue nigiri at the counter of Sushi Takehan Wakatsuki.

Reservations are available via TableCheck.

鱈の白子が美味しい季節を迎えました。

鮨竹半若槻では、鮮度の良いものだけが無洗浄で出荷される、選りすぐりの白子を使用しています。

白子そのものの持ち味を大切にするため、調理はさっと湯通しするだけ。ポン酢でシンプルに仕上げています。

口に運ぶと広がる濃厚でクリーミーな旨みと、なめらかな舌触り。余計な手を加えず、素材本来の味わいを楽しんでいただく一品です。

旬の食材の状態を見極め、それぞれに合った仕立てでお出しすることも、鮨竹半若槻が大切にしている仕事のひとつ。

動画はこちら
https://www.instagram.com/reel/DfB8_txRKSG/?utm_source=ig_web_copy_link&mdxt=MzRlODBiNWFlZA==&srtk=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。

季節の握りとともに、今の時季ならではの鱈の白子を、鮨竹半若槻のカウンターでお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Cod Milt — A Rich and Creamy Seasonal Delicacy

The season for shirako, or cod milt, has arrived.

At Sushi Takehan Wakatsuki, we carefully select exceptionally fresh shirako, of a quality suitable for shipment without washing.

To preserve its natural character, the shirako is briefly blanched and served simply with ponzu.

Its rich, creamy umami and silky-smooth texture create a delicate yet deeply satisfying seasonal experience.

By carefully considering the condition of each ingredient, we aim to bring out its natural qualities through thoughtful, understated preparation.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to enjoy this seasonal delicacy alongside our carefully prepared nigiri at the counter of Sushi Takehan Wakatsuki.

Reservations are available via TableCheck.

今年も「あん肝バーガー」の季節がやってきました。

濃厚でなめらかな味わいが魅力のあん肝に、みずみずしいシャインマスカットを合わせた、鮨竹半若槻ならではの一品です。

あん肝の深いコクと、シャインマスカットの爽やかな甘み。異なる味わいがひと口の中で重なり、互いの魅力を引き立てます。

それぞれを別々に味わうのではなく、ぜひ一緒にひと口で。

旬の食材が持つ個性を大切にしながら、組み合わせによって生まれる新たな味わいを楽しんでいただくことも、おまかせの醍醐味のひとつです。

動画はこちら
https://www.instagram.com/reel/DeWksVRJGsV/?utm_source=ig_web_copy_link&xtok=MzRlODBiNWFlZA==&srtk=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。

鮨竹半若槻のカウンターで、季節ならではの「あん肝バーガー」をお楽しみください。


ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Ankimo Burger — A Seasonal Pairing with Shine Muscat Graps

Our seasonal Ankimo Burger has returned.

Rich and creamy monkfish liver is paired with fresh, juicy Shine Muscat grapes, creating a distinctive seasonal combination at Sushi Takehan Wakatsuki.

The deep richness of ankimo meets the refreshing sweetness of Shine Muscat, bringing together contrasting flavors in a single bite.

Rather than enjoying each ingredient separately, we invite you to savor them together in one bite.

Exploring the unique character of seasonal ingredients through thoughtful pairings is one of the pleasures of our omakase experience.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to discover this seasonal creation at the counter of Sushi Takehan Wakatsuki.

東京湾へ、太刀魚釣り。

今回はスタッフみんなで、
カウンターを飛び出して海の上へ。

自分たちで釣り、魚に触れ、
改めて食材と向き合う一日になりました。

そして何より、
皆んなで一緒に笑って楽しめたことが最高の時間。

海での経験も、すべて鮨につなげて。

皆んなで頑張ります。

動画はこちら
https://www.instagram.com/reel/DeY7tt1J3Vf/?utm_source=ig_web_copy_link&vrfl=MzRlODBiNWFlZA==&srtk=MzRlODBiNWFlZA==

Hairtail Fishing in Tokyo Bay — A Day at Sea with Our Team

We headed out to Tokyo Bay to fish for hairtail.

This time, our entire team stepped away from the sushi counter and ventured out onto the sea.

Catching fish ourselves and handling them firsthand gave us a renewed appreciation for the ingredients we work with every day.

Above all, the best part was spending time together, sharing laughter and enjoying the experience as a team.

We hope to bring everything we learned and experienced at sea back to our sushi.

Together, we will continue to give our best.

秋の訪れを知らせる魚「秋刀魚」。

刀のように細長く、美しく輝く姿から、その名がついたと言われています。

秋に旬を迎える秋刀魚は、季節の移ろいを感じさせてくれる魚のひとつです。

鮨竹半若槻では、気仙沼から届いた秋刀魚を、その時々の状態を見極めながら握りに仕立てています。

秋刀魚ならではの脂の旨みと、口の中に広がる豊かな味わい。旬の魚を一貫の中で表現することも、江戸前鮨の楽しみのひとつです。

季節とともに変化する魚の味わいを大切にしながら、その時季ならではの一貫をお届けしています。

動画はこちら
https://www.instagram.com/reel/DeRYnH7JK2y/?utm_source=ig_web_copy_link&cplk=MzRlODBiNWFlZA==&srtk=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。

鮨竹半若槻のカウンターで、秋の訪れを感じる旬の秋刀魚をお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Pacific Saury from Kesennuma — A Seasonal Taste of Autumn

Pacific saury, known as sanma in Japanese, is one of the fish that heralds the arrival of autumn.

Its Japanese name is said to come from its long, slender, silvery appearance, resembling a sword.

Reaching its peak season in autumn, sanma beautifully reflects the changing seasons.

At Sushi Takehan Wakatsuki, we carefully prepare Pacific saury from Kesennuma as nigiri, taking into account the condition of the fish.

Its rich, flavorful oils and distinctive taste capture the essence of autumn in a single piece of sushi.

Expressing the character of seasonal seafood through each piece of nigiri is an essential part of the Edomae sushi experience.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to enjoy the seasonal flavors of autumn at the counter of Sushi Takehan Wakatsuki.

鹿児島から届いた車海老。

鮮やかな色合いと、すらりと伸びた美しいシルエットも魅力のひとつです。

鮨竹半若槻では、車海老の状態を見極めながら、茹で時間を細かく調整しています。

本日の茹で時間は65秒。

身の食感と甘みを大切にしながら火を入れ、海老味噌を忍ばせることで、車海老ならではの濃厚な旨みを一貫に閉じ込めました。

火入れのわずかな違いによっても変化する食感や味わい。素材の持ち味を引き出すための繊細な仕事も、江戸前鮨の醍醐味です。

そして、握りに仕立てた車海老の美しいシルエットも、ぜひ楽しんでいただきたいところ。

動画はこちら
https://www.instagram.com/reel/DeL4UfxR1TM/?utm_source=ig_web_copy_link&obrf=MzRlODBiNWFlZA==&srtk=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。

鮨竹半若槻のカウンターで、一貫に込めた車海老の旨みと、丁寧な仕込みから生まれる味わいをお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Kuruma Prawn from Kagoshima — 65 Seconds of Precise Cooking

Kuruma prawns from Kagoshima are admired for their vibrant color and beautifully curved silhouette.

At Sushi Takehan Wakatsuki, we carefully adjust the cooking time according to the condition of each prawn.

Today’s cooking time is precisely 65 seconds.

Gently cooked to preserve its delicate texture and natural sweetness, the prawn is prepared with a touch of its rich, flavorful tomalley, bringing together its distinctive umami in a single piece of nigiri.

Even a slight difference in cooking time can influence the texture and flavor. This attention to detail reflects the craftsmanship at the heart of traditional Edomae sushi.

Beyond its flavor, we also appreciate the elegant silhouette of the kuruma prawn, beautifully presented as nigiri.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to enjoy the delicate sweetness and rich umami of kuruma prawn at the counter of Sushi Takehan Wakatsuki.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to enjoy the delicate sweetness and rich umami of kuruma prawn at the counter of Sushi Takehan Wakatsuki.

秋の訪れとともに、日本酒「ひやおろし」が美味しい季節を迎えました。

ひやおろしは、春に搾ったお酒をひと夏じっくりと寝かせ、秋頃に出荷される日本酒。
熟成を経ることで角が取れ、まろやかで落ち着いた味わいを楽しめるものが多いのが特徴です。

鮨竹半若槻では、おまかせの流れやその日の料理に合わせて日本酒をご提案しています。

この季節なら、脂がのった「秋刀魚」や「戻り鰹」、秋の香りを楽しむ「松茸」などと、ひやおろしを合わせて。

旬の食材と季節の日本酒を一緒に味わうことで、ひと皿、一貫だけではなく、お酒との重なりからも秋の深まりを感じていただけます。

江戸前鮨の仕事を施した旬の魚と、それに寄り添う一杯。季節によって変わる組み合わせも、おまかせならではの楽しみのひとつです。


ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

恵比寿・代官山エリアで江戸前鮨と日本酒を楽しみたい方へ。鮨竹半若槻のカウンターで、秋ならではの味わいと日本酒のペアリングをゆっくりとお楽しみください。

日本酒担当　唯

動画はこちら
https://www.instagram.com/reel/DeBr0UBpNY8/?utm_source=ig_web_copy_link&stkn=MzRlODBiNWFlZA==

Autumn Sake “Hiyaoroshi” — A Seasonal Pairing with the Flavors of Autumn

With the arrival of autumn comes the season for hiyaoroshi, a style of sake especially enjoyable at this time of year.

Hiyaoroshi is sake that is brewed in spring and allowed to rest and mature slowly through the summer before being released in autumn. This period of maturation softens its edges, often giving it a smooth, mellow, and well-rounded character.

At Sushi Takehan Wakatsuki, we recommend sake to complement the flow of our omakase course and the dishes served that day.

In autumn, hiyaoroshi pairs beautifully with seasonal ingredients such as richly flavored Pacific saury, returning bonito, and aromatic matsutake mushrooms.

Enjoying seasonal ingredients together with seasonal sake allows you to experience the deepening of autumn not only through each dish or piece of sushi, but also through the harmony between the food and sake.

Seasonal fish prepared with traditional Edomae techniques, accompanied by a carefully selected glass of sake—the pairings change with the season, adding another layer of enjoyment to our omakase experience.

For those looking to enjoy Edomae sushi and Japanese sake in the Ebisu and Daikanyama area, we invite you to experience the flavors of autumn and seasonal sake pairings at the counter of Sushi Takehan Wakatsuki.

Sake Specialist — Yui

秋も深まり、今年も生いくらの季節となりました。

この時期に届く生いくらは、まだ粒が小さく、若々しいフレッシュな味わいが魅力です。

鮨竹半若槻では、いくら一粒一粒の膜を丁寧に取り除き、醤油漬けにして仕込みます。繊細な食材だからこそ、その時々の状態を見ながら手をかけ、いくら本来の味わいを引き出していきます。

季節が進むにつれて、粒の大きさや味わいにも変化が生まれる生いくら。今だからこそ楽しめるみずみずしさと、口の中でほどけるような食感を味わっていただきたい一品です。

鮨竹半若槻では、生いくらをはじめ、その時季に届く旬の魚介に合わせて江戸前の仕事を施し、おまかせの中でお出ししています。

動画はこちら
https://www.instagram.com/reel/Dd_DqbopGzF/?utm_source=ig_web_copy_link&stkn=MzRlODBiNWFlZA==

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。秋の移ろいとともに変化する旬の味わいを、鮨竹半若槻のカウンターでお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Fresh Ikura — A Seasonal Taste of Autumn, Carefully Prepared

As autumn deepens, the season for fresh ikura has arrived once again.

At this time of year, the roe is still small and delicate, offering a particularly fresh and vibrant flavor.

At Sushi Takehan Wakatsuki, we carefully remove the membrane from each cluster of roe before marinating the ikura in soy sauce. Because it is such a delicate ingredient, we prepare it with close attention to its condition, bringing out its natural flavor and character.

As the season progresses, the size and flavor of the roe gradually change. Its freshness, delicate texture, and gentle burst of flavor are qualities that can only be experienced at this particular time of year.

At Sushi Takehan Wakatsuki, we select seasonal seafood such as fresh ikura and apply traditional Edomae techniques according to the character of each ingredient, serving them as part of our omakase course.

For those seeking an Edomae sushi omakase experience in the Ebisu and Daikanyama area, we invite you to enjoy the flavors of autumn and the subtle changes that come with the season at the counter of Sushi Takehan Wakatsuki.

本鮪の希少部位「ノウテン」に、細かく刻んだたくあんを合わせ、大葉で香りづけした鮨竹半若槻のトロたく。

まぐろの濃厚な脂、たくあんの食感、大葉の爽やかな香り。それぞれの味わいがひと粒の中で重なり、若槻ならではの一品に仕立てています。

仕上げには山わさびをたっぷりと。爽やかな辛みが、本鮪の脂の余韻を引き締めます。

恵比寿・代官山エリアで江戸前鮨のおまかせをお探しの方へ。旬の握りとともに、鮨竹半若槻ならではの「トロたく」をカウンターでお楽しみください。

ご予約はこちら
https://www.tablecheck.com/shops/wakatsuki-sushi-takehan/reserve

Wakatsuki-Style Toro-Taku

Our signature toro-taku is made with noten, a prized cut of bluefin tuna, combined with finely chopped takuan and aromatic shiso.

The richness of the tuna, the crisp texture of the pickled daikon, and the refreshing shiso come together in a distinctive bite, finished generously with Japanese horseradish.

Enjoy this unique expression as part of our Edomae sushi omakase experience in Ebisu.

Reservations are available via TableCheck.