Overview
- Menu items
- 192
- Last checked
- Not extracted yet
- Address
- 811 Wilshire Boulevard, Los Angeles, CA, 90017
- Website
- https://www.takamisushi.com
Restaurant
CA
Derived from the current restaurant record.
1 menu source found.
192 menu items
Stella Artrois | Estrella Jalisco | Becks
Sapporo Light | Echigo | Echigo Stout | Widmer Hef | Red Trolley Ale | Michelob ultra | Elysian Space Dust
Layers of depth, bright tropical notes, crisp finish.
Junmai Daiginjo - Soft and sweet aroma with a robust body, layered and unique
Elegant on the palate with tropical flavors of banana, and steamed rice.
Aromatic, complex, and refreshing. Hints of fennel, fuji apple, and melon.
Junmai Daiginjo - Elegant, fresh and floral, Nuttiness with a hint of honeydew.
100% barley distilled gives this soju a full body and smooth vodka finish
Lemon peel, cocoa and creme brûlée with apple and citrus noted
Notes of lilac, lily, and jasmine with a creamy feel showing fresh pear.
Silky Texture, slightly rich & dry. Complex umami.
Balanced citrus, slightly sweet, mild
Clean, earthy and dry, hints of ripe plum with a crisp acidic finish.
Junmai Daiginjo - Extremely soft, luscious, melon, anise, slightly sweet
Daiginjo - Gorgeous, peach, pear, melon, elegantly dry
Junmai Ginjo - Soft, light, rose, mandarin orange, semi-sweet
Bright, ripe pears, sugar cane, smooth finish
Tokubetsu Junmai - Clean, spring fruits, muscat grape
Smooth, simple, pine, bamboo, slightly dry
Notes of oneydye, lemon peel, white flowers, and green apple.
Misty, bright, tropical fruits, slightly sweet
Junmai Ginjo - Clean, crisp, green notes, good acidity, medium dry
Tokubestsu | Creamy mild nigori. Notes of banana citrus, and floral.
Delicate, soft, flavors of apple, golden raisin, umami, earthy. No sulfites, additives, or preservatives.
Cloudy, refreshing, smooth, natural, sweet
Junmai Ginjo - Rich, floral bouquet, violets, lilacs, apple, sweet
Junmai Gingo - Crisp, mineral, clean finish, slightly dry
Light, mild, rice, sharp, slightly dry
Bright, fresh with hints of honeydew, ripe pumpkin, and radish.
Junmai - Robust, almonds, anise, citrus, medium dry
Spicy tuna, Kanikama crab, avocado, and sushi rice
Albacore dressed in an apple ponzu vinaigrette topped with crispy onion
Seared sliced Angus chuck steak, ponzu sauce, crunchy garlic oil
Mixed sashimi served with spicy aioli and ponzu sauce
Madai sashimi in ponzu sauce and truffle oil with Moniji & green onion
Salmon sashimi dressed in an apple ponzu vinaigrette topped with crispy onion
Spicy tuna, shrimp tempura and cucumber in soy paper, with eel sauce, spicy mayo and tempura crunch
Yellowtail sashimi served with sliced jalapeños with ponzu sauce
Homemade lightly covered in cinnamon powder, drizzled with walnut caramel sauce and served with vanilla ice cream
Homemade Belgian waffle "Churro style" served with warm maple syrup and vanilla ice cream
Made with espresso tequila, served with lady fingers and vanilla ice cream
Homemade Vanilla creme brulee served with fresh seasonal berries
Homemade Croissant Bread Chocolate Pudding with Vanilla Ice Cream and Caramel Sauce
Choice of Vanilla, Mango, Oaxacan Chocolate, Green Tea, Lychee Sorbet, Passion Fruit Sorbet
Homemade Green Tea or Coffee flavor Tiramisu with ginger crème anglaise, served with vanilla ice cream
Homemade warm chocolate center, served with vanilla ice cream & raspberry sauce
Avocado topped with Kani kama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce
Tempura shrimp tossed in spicy mayo with red onion
White miso broth with tofu, green onion, and seaweed
Sautéed light seasoned, topped with bonito flakes
Crisp-fried wild octopus leg, lightly seasoned and paired with a vibrant house-crafted chili-garlic sauce infused with citrus and herbs — a perfect harmony of texture and bold flavor
Crispy rice cakes, topped with spicy tuna and jalapeños
Soy beans sautéed in garlic, butter and soy sauce
Snow crab baked in butter with avocado wrapped in soy paper
Spicy albacore and shrimp tempura wrapped in soy paper, topped with avocado, kani, masago, and spicy mayo & eel sauce
Wagyu-wrapped roll with kanikama, ebi, asparagus, and avocado, finished with garlic sauce and ignited over coffee beans for an aromatic flourish
Salmon, eel, kanikama, ebi shrimp and avocado wrapped, deep fried, topped with special sauce, masago and green onions
Beef ribeye with peppercorn, veal stock and fresh basil sauce, garnished with crispy potato, bell pepper, onion & garlic
Premium Angus filet mignon, delicately seared and topped with a velvety black truffle sauce, accompanied by sautéed asparagus and broccolini
Japanese A5 Wagyu filet mignon, delicately seared and topped with a velvety black truffle sauce, accompanied by sautéed asparagus and broccolini
Bone-in, skin-on quarter chicken, marinated in sake koji — one of the sacred four imperial ingredients of sake — and roasted to a golden crispy finish. Accompanied by tender broccolini and a luxurious yuzu butter
Miso-glazed lobster, scallops, chilean seabass, and squid, delicately pan-seared and served with a medley of crisp seasonal vegetables, finished with a touch of truffle oil and garnished with microgreen
Delicate pan-seared seabass, perfectly complemented by a luxurious champagne yuzu cream sauce, resting upon a fragrant bed of Japanese couscous and accompanied by charred asparagus spears
Seared duck breast glazed with a delicate mustard reduction, paired with summer asparagus
Grilled salmon elegantly drizzled with a caper-infused sauce, paired with a medley of seasonal vegetables—sautéed zucchini, carrot, broccoli, and cherry tomatoes - finished with a fragrant chiffonade of fresh basil
Succulent baby lamb chops, delicately charred to perfection, paired with tender broccolini and enhanced by a refined yuzu-truffle soy glaze
A refreshing mix of Hakutsuru juicy yuzu liqueur, Blanco or Reposado tequila, agave syrup, and fresh lime juice
Jim Beam Black, pineapple juice, lime and ginger beer
White Rum, oranges, limes, agave syrup, topped with Dark Rum
Weber Ranch Vodka, Orgeat, Lemon Lime, Pomegranate Liqueur
Remy V, Cointreau, lime juice, simple syrup, lime wedge
Ruby-red color with bold, inviting aromas of cherries and spices. Fine, fresh and well orchestrated palate. Perfect complement to soups, cheeses, grilled meats, and spicy sauces.
Full-bodied with ripe notes of crème de cassis and black cherry jam, hints of red berry fruit, vanilla, licorice, and baking spice. Complex savory notes of cedar, tobacco leaf, and leather.
Blend of five traditional Bordeaux grape varieties. Softer, rounder expression capturing terroir characteristics and marrying multiple vintages.
Ruby color with medium intensity. Aromas of black currant, plum, black cherries, black licorice, black pepper and sweet spices of vanilla and cocoa.
Supple, dark and rich California-appellation Cabernet Sauvignon with signature hallmarks of Caymus, sourced from diverse vineyard lands throughout the state.
Distinguished by extremely fine, velvety tannins. Wine of structure with intense concentration of supple flavors and dark fruits. Honored twice as Wine Spectator magazine's Wine of the Year.
Expressive nose with notes of baking spices, cedar, fig, and black cherry. Soft yet structured palate with plush tannins, moderate acidity, and long finish with notes of black tea and bramble.
Intense aromas of black plum, blueberry, black currant, and dried rose petals. Creamy, satiny texture with fine-grained tannins. Dark fruit flavors, savory herbs, espresso, and cocoa with dark chocolate bitterness on the finish.
8-course set specially selected and created by Takami Chef. The courses are subject to change according to seasonality and availability
Japanese A5 Wagyu to be grilled on hot stone, serving with sukiyaki sauce
Sourced from Napa Valley vineyards with light gravelly soil and ideal growing conditions. Expansive dark berry flavors, fresh earthiness and smooth, leathery tannins.
Refreshing splash of Weber Ranch Blue Agave Vodka, fresh watermelon and mint leaves topped with ginger ale.
Bitter notes of Campari balanced with the smoothness of Renais Gin. Completmented by simple syrup, lemon, and muddled grapes for refereshing twist.
Casamigos Blanco tequila, Cointreau, serrano peppers, and lime all added to a fresh berry guava mix. Garnished with Tajin and a slice of serrano pepper over a large cube.
Hornitos Silver Tequila, stirred together with grapefruit juice and simple syrup. Topped with club soda, lime
Roku Japanese gin, Dassai 45 sparkling sake, a splash of lemon Takami's take on a classic French 75
Haku Japanese vodka a splash of Saint Germaine & fresh lychee juice Garnished with lychee fruit
Celaya Blanco Tequila, St. Germain, crushed Blackberries, Lime, and Grapes. Served with a large ice cube and good vibes.
Flor de Cafe Rum, rich liquor 43, a shot of bold Nespresso, and smooth Baileys, orange bitters, creating a decadent, coffee-infused treat with a creamy finish.
Siete Leguas Blanco combined with watermelon jalapeno base, lemon juice served with jalapeño and watermelon slices.
Roku Japanese gin with fresh lime juice, simple syrup, basil and muddled serrano chiles. Served up in a martini glass garnished with a slice of serrano pepper and a fresh orchid.
El Silencio mezcal, Cointreau, Dragonfruit syrup and lime juice. Garnished with black lava salt and a slice of dried dragonfruit fruit
Angel's Envy Bourbon, licor 43, and Nespresso shot.
A smooth blend of Kikori Whiskey, zesty Yuzuri Yuzu Liqueur, fresh lemon juice, and a touch of simple syrup, shaken to perfection for a balanced, citrus-forward twist on a classic sour.
Flecha Azul Reposado Tequila shaken with muddled blackberries, basil, Serrano peppers, lime juice, and a touch of grenadine. Served with a sugared rim for a perfect balance of sweetness, spice, and bold flavors.
Patrion Silver, Patron Cittronege Orange Liquor, splash of pineapple and lime juice, Tajin Rim and lime wedge.
A sugar cube soaked with both orange and angostura bitters is stirred down into a large pour of Suntory Toki Japanese Whisky. Served in a proper glass over a large cube, garnished a luxardo cherry and rubbed with an expressed orange rind.
Blackland Texas Pecan Brown Sugar Bourbon, Backland Rye, lime juice, Triple Sec, Orgeat, Demerara, and aromatic bitters.
Suntory Hibiki stirred together with Hakutsuru Ume Plum liqueur and a dash of orange bitters. Served over a large cube with a torched orange rind and Luxardo Cherry.
A5 Wagyu Tartare: Nori Chip, Wagyu, Asian Pear, Shallots, Uni, and Caviar. 2 Pieces OR A5 Wagyu Carpaccio: with Shiso Leaf, Uni, Caviar, and Ponzu Sauce. 2 Pieces Including Smoked presentation in a box with two glasses of a 1.5 ounce pour each of Fuji Single Grain Japanese Whisky. (No substitutions)
Complex nose with explosion of notes of white flowers, candied fruit and white pepper. Flattering aromatic freshness with precise flavors and beautiful balance. Sweet and fine texture, nice length in the mouth with sweet bitter touch.
Yellow colour with brilliant reflections. Intense and complex nose with notes of white fruits, citrus fruits, honey and white flowers. Ample and lively on the palate, very fresh.
100% Albariño grapes. Radiant lemon colour with seaweed reflections. Aromas of stone fruits like apricot and medlar fruit, along with almond flowers and subtle tropical salt notes. Saline character.
Aromas of Bing cherry, red raspberry, blueberries, roasted rhubarb, cardamom, and brown spice. Pleasing sensations of vanilla and spice with grilled meats, olive tapenade, and cedar. Perfectly balanced acid and tannin structure.
Powerful aromas of plum, black cherry, cola, and cocoa. Savory spices, white pepper, marjoram, and cardamon. Bright and persistent acidity with intense, fine-grained tannins.
Leviathan displays powerful aromas of plum, black cherry, cola, and cocoa. Savory spices, white
Ripe red cherry and toasty oak aromas overlie a layer of toasted marshmallow, mineral, and caramel. Baking spice and creamy flavors follow in a nod to both variety and choice oak barrels. The mouth is smooth and balanced, creamy, with acidity underpinning, as cherry flavors hold court in a complex mélange of fruit, spice, and savory notes. The finish is elegant, with balance and grace, classic flavors of cherry compote and toasted oak through the end.
Romaine, dried cranberries, pine nuts and shaved parmesan with miso Ceasar dressing
Mixed spring mix, cucumber, tomatoes red onion with soy maui onion dressing
Very expressive, displaying lemon confit and wet rocks with a touch of hazelnut. Bright, detailed, and nuanced. Minerally stone fruits on the palate with long finish. Pairs well with sushi, Asian dishes, or a simple cheese plate.
Cherry flavors with fruit, spice, and savory notes. Elegant finish with balance and grace, classic flavors of cherry compote and toasted oak.
Bright and lively wine with aromas of gooseberry, lime, white peach and tropical fruits. Succulent texture with citrus and melon flavors leading to a crisp, mineral finish.
8-course exclusive experience. Unique selections of fish and meat with presentation not available on our regular menu. Each course is given special creation and care. The courses are subject to change according to seasonality and availability.
A savory bowl featuring tender pork chashu, sweet shrimp, a perfectly seasoned egg and tree fungus