Santyokuya Taka
Tokyo
Japanese: Izakaya
Seafood: Grilled Fish
Santyokuya Taka Description
The concept of Santyokuya Taka revolves around simplicity and the appreciation of the ocean's bounty. Their menu features a variety of dishes centered around fresh seafood, prepared in a way that allows the natural flavors to shine. From sashimi to grilled fish, each dish is carefully crafted to showcase the quality and freshness of the ingredients.
One of the standout features of Santyokuya Taka is their omakase-style course menu, where guests can leave their dining experience in the hands of the skilled chefs. This allows for a truly immersive and personalized culinary journey, as the chefs select the best seasonal ingredients and create a sequence of dishes that highlight the flavors and textures of each ingredient.
The restaurant's interior is cozy and inviting, with a traditional Japanese aesthetic that creates a warm and intimate atmosphere. The attentive and knowledgeable staff are always on hand to guide guests through the menu and offer recommendations on sake pairings, ensuring a memorable dining experience.
Whether you're a sake enthusiast or a seafood lover, Santyokuya Taka is a must-visit destination for those seeking an authentic and elevated izakaya experience in the heart of Tokyo.
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Nearby Stations
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Shinsen Station
Operating Hours
Mon: Closed
Tue: 7:15PM-9:45PM
Wed: 7:15PM-9:45PM
Thur: 7:15PM-9:45PM
Fri: 7:15PM-9:45PM
Sat: 7:15PM-9:45PM
Payment Methods
Restaurant Features
Reservations Accepted
Non-smoking
Sake Selection
Santyokuya Taka Reviews
Santyokuya Taka Google Average Rating
5
We are from Malaysia and we are the only 2/4 foreigners out of 16 customers on that day i think
Its sort of omakase style where there is no menu for you to choose , for 11000yen per pax , chef would prepare seafood dishes to serve you and serve sake as service , absolute heaven for seafood and sake lover ! there are certain rules that you need to follow which are stated in the website and before the meal
there were 9-10 sake available that night but by the speed we drink we only managed to taste 7 of those , and we really liked all of those sake
there is a no photo policy which allows you enjoy the night even better !
we sat at the counter seats and could watch chef prepare some of the dishes at the chef table
there were several dishes that we really enjoyed like the hamaguri , abalone dish , uni , jellyfish and my fav of the night the shirako milt ( first time i had it and loved it instantly )
getting a reservation is difficult eventhough its done online
100% would come again when I revisit tokyo
10/10
5
1. Hamaguri clam aburi in dashi served on a scallop shell. Really tender clam which I find typically chewy. The preparation also removed all the bitter portions which made the best parts of the clam shine.
2. Bite sized abalone, stringy mucusy konbu, tobiki, ikura - a slimy and tasty sampling of the sea. I felt like I was eating a little ocean and the different textures contrasted nicely. Crunchy tobiki against the chewy abalone in a mucusy medium
3. Shishamo smelt - a small grilled fish that was grilled so well. Head, body, and tail each had their own unique flavors/textures and just having a hot crispy preparation was a nice showcase of different ways of preparing seafood.
4. Uni - that’s it just uni and it was juicy and firm. Not at all mushy or decomposing, just plump, sweet, velvety, ocean kisses, almost like a fruit
5. Kurage/jellyfish and saba
Yuzu jellyfish provided a nice crunch. The toasted sesame was a reminder of how nice things are when they are freshly toasted.
6. Kawahagi + liver
7. Smoked herring (komomso nishin) - which was almost like beef jerky. This felt like a snack, a smokey chewy bar snack that paired nicely with a sake.
8. Shirako
Similar to the uni preparation, it was just the thing itself, and the ingredient spoke for itself. Incredibly rich, creamy, with an irony liver taste. The membrane is a subtle reminder that you are indeed eating an organ.
9. Ikura rice
I love ikura and rice and this was just high quality classic. Rice, a comforting way to finish the meal.
10. Maguro rice
Similar to above, a high quality classic. Pure and simple. Rice, a comforting way to finish the meal.
Unorganized notes on sake:
Domainetake
Heiwashuzou - Clean instant finish
Nigata-o-c
Kankikumeicho@ monochrome sake
Hakurakuse
Biden sake unfiltered - like Calpis creamy
Bidoju junrei tama label
Asamayama ashi (50 percent milled)
4
Can't post dishes on the internet.
To make a reservation, you need to get invited by someone who already know this place first hand.
Let me know if you want to be! Haha
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