01 / ABOUT THE PLACE
About this place
After enjoying sea bream rice, you can turn what is left into sea bream dashi ochazuke, rice served with a savoury broth. At fish hotpot TAKE, that second course makes the meal feel like more than simply finishing one dish. One diner particularly recommends the rice for its pronounced sea bream flavour, followed by ochazuke made with the leftovers. The menu also includes sea bream kamameshi, rice cooked in a pot, with soup; it is a tempting choice for an evening centred on a fish-and-rice dish.
For a meal built around fish, there is also the pleasure of asking the restaurant to put together an omakase selection. One group reported enjoying sashimi, simmered fish, sea bream shabu-shabu and fried dishes, with a focus on fish that had been caught. Another diner singled out sea bream eaten with salt and sesame oil, a selection of three simmered fish dishes and a selection of three sashimi dishes. Omakase may suit diners who would like to discuss the fish and how it is prepared with the owner. A diner also reported that the seafood selection changes from day to day, so ask when booking if there is a particular dish you hope to try.
Hot pots offer another way to share a meal. The menu lists motsu nabe, a hot pot with offal, and dango nabe, each in a single-person portion. Diners have also mentioned sea bream shabu-shabu and hamo hot pot; one recalled finishing the hamo hot pot with somen noodles. It is an appealing picture of an evening with a fish hot pot at its centre.
To begin with small plates and a drink, consider mino ponzu, blanched beef tripe with ponzu, simmered beef tendon or the savoury-spicy chicken wings. Asahi Super Dry is available as a small draft, a medium draft or a medium bottle, alongside shochu and sake. The menu can suit a group dinner over fish dishes as well as a more informal evening of choosing individual plates. Booking is recommended for dinner.
