Newsletter
-
Takeda’s Upper West Side Chapter Comes to a Close
A Message to Our Guests Thank you very much for your continued support. We are deeply grateful to everyone who has visited and supported Takeda during our time on the Upper West Side. Please note that Takeda will temporarily close its Upper West Side location after service on December 27, as we prepare to relocate.…
-
The Essence of Dashi — A Taste of Osaka in New York
At Takeda in New York, our philosophy begins with a single, simple idea: flavor comes from harmony. Chef Takeda, originally from Osaka, brings with him the city’s deep culinary tradition—one centered around dashi, the clear, umami-rich broth that forms the soul of Japanese cuisine. Dashi: The Quiet Strength of Japanese Cuisine Made from kombu (kelp)…
-
Shichi-Go-San — A Celebration of Growth and Family
As autumn deepens in Japan, families across the country celebrate Shichi-Go-San, a traditional event that honors the healthy growth of children. Around November 15, shrines fill with families dressed in beautiful kimonos, marking one of the most heartwarming scenes of the Japanese fall season. What Is Shichi-Go-San? The name Shichi-Go-San literally means “seven, five, and…
-
Takeda – Notice of Relocation
We would like to express our sincere gratitude for your continued support of Takeda. Due to various circumstances, our current location will close during the first week of January 2026 as we prepare to relocate. The reopening date for our new location has not yet been determined. We are deeply grateful to all of our…
-
Discovering Sake: Junmai vs. Ginjo, What’s the Difference?
Sake is the signature drink of Japanese cuisine. From elegant omakase dinners to casual meals, it pairs beautifully with food. But what do labels like Junmai Daiginjo or Ginjo actually mean? Let’s explore the basics of sake types—especially junmai styles—and how they differ. Two Main Types: Junmai and Ginjo Sake is divided into two main…