Newman Takarai has become even more bustling as it opens up.
Located in a prime location, just 10 seconds away from Exit A2 of Sekinoyu Station.
This restaurant offers an innovative Japanese cuisine centered around "soups". You can enjoy a truly unique dining experience at "Taku" here.
Ascending to the second floor of the building, one finds a non-traditional space where heavy stone walls harmonize with the warmth of wood.
And yet, it also offers a comfortable experience where you can enjoy it without feeling strain on your shoulders or elbows.
At the counter, the charm lies in the live experience that allows one to enjoy all five senses: the sound of cooking, the aroma, and the sense of temperature.
Standing in the kitchen is Chef Takei, who has honed his skills in a wide range of cuisines, including Japanese cuisine, innovative dishes, and Italian cuisine. He has been in this field for 25 years.
Based on "yuzuku," or broth, these dishes embody a unique and artistic worldview that reveals a delicate elegance beneath the surface.
Every dish carries deep emotions, and the aftertaste lingers on your tastebuds.
Currently, it is managed by a single chef.
In an innovative world where creation continues, what a surprise is the changing of the course content every month.
That perseverance and curiosity are precisely what shape the charm of this restaurant, I really feel that way.
“Next month, what kind of menu will it have?” I couldn’t help but wonder about this and decided to visit again. Such a fascinating restaurant.
Please go and learn about it a bit first✨
----------주문----------
【ご注文いただくコース（18,000円）】
■梅のお粥
■ Only from Makoko-mo: Sauces with the broth’s essence
■Eggplant Kinu Katsugi and Crab Pancake with Tuna Miso
■ Aged Japanese potato chips and mashed yam; dried persimmon root
■銀杏と栗の白和え最中 栗渋皮揚げ
■Sakura莲根与道明寺的馒头，搭配菊花馅料
■ 금산 직송의 오조리
■Shinuda Spring Onion Tenders with Beef Stubbs Braised Sauce, Roasted Eggplant sliced
■マゾイと芽蕪のお椀
■ Grilled charcoal-baked scallops with Echigo wakame, served with little butter
■Black beef steak with a smooth sauce from Jyogi Gobo. Produced in Shimane Prefecture, Tuyahime
■ホッケと新鮮な牛蒧の炊き込みご飯
■峰岡豆腐と宇治抹茶のテリーヌ お茶の泡
【 さまざまなドリンク 】
■都農ワイン ハヤクジ エクストラ・セック カーボネイティッド NV
■電照菊 純米大吟醸 おりがらみ生原酒
■Hanagena Ripple × Fermie FUSION 2025 “Wild”
■Beau Michelle
----------리뷰----------
■梅のお粥
Firstly, its gentle sourness and sweetness help to prepare the stomach for the meal.
A taste that everyone knows, which brings comfort and healing.
■ Only made by Makoko – Espuma of the broth
■Miso-fried Lobster and Potato Curry with Eel
■ Aging Japanese potato chips and shredded choyutai, along with persimmon tree mushrooms
■ Silver acacia and chestnut white stew with chestnut skin fried
After that, the meal began. First, four types of appetizers were served.
Along with the ingredients, 【まこもだけ】 brings out the texture and umami of bitterness with its simple broth.
The 【Eggplant】 served with a hand-picked dish is infused with tuna miso. The fluffy crab pancake and miso enhance the flavor of the sake, making it an ideal pairing.
The appearance is truly captivating—this【aged potato】has been stored for a full two years. Its sweet, sticky flavor is enhanced by the use of yacon and kudzu root, which add seasoning to this dish.
The【最中】served on a char koji dish has a mild sweetness with sesame and lacquer, which serves as an accent. It's interesting to combine it with acorn.
■Sakura莲根与道明寺的馒头，搭配菊花馅料
Not crunchy, but firm and slightly sweet. This sakura lotus root is produced by just one individual in the world.
It's also a pleasant impression to see someone who is committed to supporting their producers.
The chrysanthemum filling not only looks stunning, but its gentle taste of the broth also enhances the dish's flavor.
■ 금산 직송의 요리
The sashimi served with driftwood decorations is a sight that is unforgettable the moment you see it.
The Japanese cuisine, with its simple impression of "material superiority," is gracefully transcended in a good way.
・ヨコシマフエフキ
・カンハエラ
・タカノハダイ
・アカハタ
The seasonings consist of soy sauce that has been aged in barrels, and homemade sake for dipping.
This meal was truly outstanding; it brought out the delicious flavor of the fish, to the point where one could drink a whole glass just from it.
With the aroma of direct-fire cooking, it was a memorable dish.
■Shinuda Spring Onion Tempura with Beef Shredded Stew Sauce and Roasted Eggplant
The Kanaiko dressed in a light and airy wrapper is creamy and sweet, while the eggplant gently blends with the sauce.
And the beef marrow stew is truly outstanding, making one crave a red wine just to enjoy it.
It is precisely because of this strength that the sweetness of the scallions is further highlighted, making them a true star dish.
■マゾイと芽蕪のお椀
The foundation of this restaurant lies in a special broth made from kombu and salmon, which takes 8 to 9 days to extract the maximum umami flavor.
This broth is perfectly utilized.
“Souce… it’s able to highlight the umami flavor without any impurities at all,” I felt deeply moved.
It's understandable that some people actually say they want to buy the broth.
A mere hint of thin soy sauce helps to define the contours of the dish, while the fluffy noodles further enhance its delicious taste.
■ Grilled scallops cooked over charcoal fire, served with Echigo wakame shredded. Served with little flowers.
It doesn’t seem like a seasoning consisting merely of broth and salt. First, I am impressed by the soft, sweet taste of the wisteria.
Root vegetables can truly become so expressive, I feel that there is a whole world of possibilities just waiting to be explored.
Sawa is fluffy and mild in taste, yet it combines the fragrant aroma of the charcoal fire, resulting in a concentrated umami flavor.
Fish and grilled vegetables—both serve as main ingredients, creating an excellent balance in the composition of the dish.
■Black beef “Shintama” – Delicious grilled sauce from Shimane Prefecture’s “Tsuyahime”
It's been a long time since I've been moved by a dish with meat like this.
鳥取県産黒毛和牛「オレイン55」のシンタマを1ヶ月熟成し、
By being cooked slowly over a charcoal fire, the rich flavors of the meat are perfectly concentrated on the surface.
The exterior is fragrant, while the interior is moist. This contrast is truly remarkable. The moderate dryness and the rich umami of the red meat are enjoyed directly.
The side dish, yubano sauce, combines a soft sweetness with a subtle earthy aroma. This combination serves as a perfect complement to the meat's flavorful essence.
If we add "tsuyahime" from Shimane Prefecture to this dish, it will bring not only taste but also a sense of happiness that satisfies both the senses and the heart.
■ホッケと新鮮な牛蒡を加えた炊き込みご飯
The fluffy texture of the hoki, the crispness of the brown mustard, and the sweet taste of the snow pea.
A perfect balance among the three elements—a truly exquisite clay pot rice.
This is my first time enjoying Hokkaido cuisine in this way. It's really interesting to discover such a combination of ingredients. It was a new discovery for me.
The accompanying pickled vegetables were surprisingly delicious, making it hard not to eat more.
! 주의: 너무 많이 먹지 마세요.
The leftover rice can be turned into onigiri, making it a pleasure to take home the meal as well.
The onigiri received the next day had a more muted flavor, but still tasted delicious.
■峰岡豆腐と宇治抹茶のテリーヌ お茶の泡
The white sesame Peijiao tofu is prepared with espresso, making it fluffy and light in texture.
It's a dish that I really like, but this way of eating it was particularly what I preferred.
Terineu is rich and the crispy texture of the accompanying dark brown sugar caramel serves as an accent.
Additionally, oranges are paired with tea bubbles to create a delightful combination of "oranges and tea" in the "kotatsu" setting.
These small touches of playfulness scattered throughout the space were also very pleasing.
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Overall,
A technique of Japanese cuisine that is meticulous, combined with modern ideas and a sense of playfulness.
A groundbreaking innovative Japanese-style restaurant where you can have a truly unique "experience".
Each dish is truly beautiful.
It's a pity to eat it. It's also a pity not to eat it.
Such a small dilemma... yet it was a delightful dish, both for the eyes and the taste buds.
Thank you very much for your hospitality✨
Thank you very much for taking the time to read this!
Today, this concludes the event!!
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Thank you for reading this submission!
If you're interested in this restaurant,
If you can save this restaurant review from the "Save" option below, I would be very happy♪
I hope this serves as a reference when choosing your important meal ✨
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