01 / ABOUT THE PLACE
About this place
Start with a few kinds of obanzai, then add a fish dish that catches your eye. At Takada, you can build your meal one small plate at a time. One family ordered the chef’s assortment of 5 kinds of obanzai and shared the little dishes around the table. You can choose an assortment of 3 kinds for a smaller group, or 5 kinds if you’d like a wider selection.
Sashimi is another option for enjoying fish. One visitor recalled ordering an assortment of 5 kinds, appreciating the yielding texture of the squid alongside the flavours of tuna and white fish. The menu lists a three-kind sashimi assortment, as well as tuna, flounder, lightly blanched pike conger and seared cuttlefish. Try a selection or choose a particular favourite; octopus or squid tempura adds a fried dish alongside the sashimi.
For something more substantial, there’s potato salad or rice balls. One family enjoyed the potato salad, made with coarsely mashed potatoes, and rice balls whose generous layer of seaweed stood out. Mentaiko ochazuke—rice with tea and spicy cod roe—is also available to finish. There are options both for a meal built around small plates and for those who want to end with rice.
Drinks include draft beer, chūhai and a selection of recommended local sake. Eikun from Kyoto is listed as a special junmai nama genshu, an unpasteurised, undiluted sake; Kitayama no Shiki is described as junmai sake. The range offers a straightforward way to pair sake with the food.
