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    #CHENEATSNY Omakase at Takesushi (Queens, NY)

    So. Much. Heaven.
    So. Much. Heaven.

    Woah, 2 posts in one week? What the heck Eileen? Yeah, yeah. For a totally good reason! I wanted to share my latest omakase experience at my favorite sushi restaurant in Queens, Takesushi. If you follow me on Instagram or Snapchat, you’ve probably seen my sushi posts from here. I seriously love coming here for affordable omakase and lunch specials. See my Yelp review here. Omakase means chef-selected courses. You leave it up to the chef and he or she will try to make you happy, usually selecting the freshest or best stuff they have on hand.

    I usually come here for the $65 sushi omakase. It comes with 1 appetizer, 1 miso soup, 12 pieces of nigiri (fish with rice), and 1 roll (usually a free small dessert too!). It’s fresh. Super filling. And affordable (even though I do omakase for special events like birthdays). Swoooon as mouth waters. I’m actually trying out another omakase spot in the city this Friday that I’m super excited for. We made reservations last month, ha. Can Friday come any sooner?

    I brought my parents here for my dad’s birthday recently; my mom likes hot food, and the head chef suggested us to do the omakase kappo (chef selected sushi and kitchen foods) for $80 a person. It wasn’t busy that night, so the head chef and us had great conversation throughout the night. I always try to sit at the sushi bar for omakase, as it just adds to the experience. Eating omakase here before, I’ve always sat at the sushi bar, and the head chef did talk to us, but definitely not as much as this night. Overall, I thought the sushi was awesome, per usual, and the kitchen foods were good, but I’ve had better (specifically, at Nobu 57) — but if you’re looking for that affordable sushi + kitchen food omakase experience, I’d absolutely recommend this place. For me, I’m way crazier about the fish than the kitchen food so I’ll stick to my nigiri omakase. Service, here, is almost always very pleasant. Fun fact I learned that night from the chef – in Japan, a kitchen chef is actually more skilled/valued than a sushi chef.

    Here’s a food diary of what I ate – 12 courses!

    Monk Liver
    Monk Liver
    Horse Mackerel, Toro, and Clam
    Horse Mackerel, Toro, and Clam
    Bonito
    Bonito
    Uni (Sea Urchin), shucked that day
    Uni (Sea Urchin), freshly shucked that day
    Blowfish Tempura
    Blowfish Tempura
    Salmon Skin
    Salmon Skin
    Grilled Scallop with Mayo
    Grilled Scallop with Mayo
    Grilled Spanish Mackerel
    Grilled Spanish Mackerel
    Miso Soup
    Miso Soup
    Otoro, Mackerel, Amberjack Nigiri
    Otoro, Mackerel, Amberjack Nigiri (first half of a 6 piece plate)
    Clam, Jack Fish, Sweet Shrimp Nigiri (other half of plate)
    Clam, Jack Fish, Sweet Shrimp Nigiri (other half of plate)
    takesushi-omakasekappo-10c
    Deep Fried Sweet Shrimp Head
    Toro Roll
    Toro Roll
    Homemade Red Bean Jelly
    Homemade Red Bean Jelly

    Yum yum yum. My favorites included obviously the fish – (fav from this lot was uni, toro, sweet shrimp), but the grilled mackerel was HELLA GOOD. The chef said it was only in season that month, and I could tell as I usually don’t like mackerel as much. Shoot. Is it Friday yet?

    xoxo Eileen

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