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Takah Sushi Restaurant Review: This hip Japanese restaurant is always chock-block with locals hanging out at the lively bar hoping for a seat at the sushi counter or at one of the big wooden booths in the back room. The menu showcases chef Leda Brewer's Asian cooking skills, with a specific nod toward umami, or a person's fifth sense, which combines the four basic tastes---hot, sour, sweet and bitter---into a combustion of flavors. Our favorite starters include the warm salad of ponzu-marinated honshemeji mushrooms with spicy tofu croutons and vegetables dressed with a truffle-soy vinaigrette, or small plates like the ginger-braised Amish beef short ribs and the miso-marinated black cod. Large plates include seasonal fresh whole fish, grilled or tempura fried; crispy whole duck with house-made scallion pancakes; pad thai; and macadamia nut-encrusted halibut sided with rice studded with lobster and red curry butter and sweet Thai chili dipping sauces.