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  3. [Finished]Takashi Sano in hakkoku
[Finished]Takashi Sano in hakkoku's images1
[Finished]Takashi Sano in hakkoku's images2
[Finished]Takashi Sano in hakkoku's images3

[Finished]Takashi Sano in hakkoku

Chuo-ku, Tokyo Sushi

Takashi Sano has been a sushi chef for 32 years. There is no one in Sydney who does not know him. His counter, which holds the title of "Hat," the equivalent of a Michelin-starred restaurant in Australia, is so popular that reservations have not been taken for over a year. Now, for a limited time of about a month, he will open one of his counters at Hakkoku for a dream pop up event!

Please enjoy the high-end sushi of "Sydney Mae" (not Edomae) that can only be found here, while taking advantage of the fresh and wonderful ingredients of Japan.

August 1 - August 27, 2022

■Location: Hakkoku
Ginza, Tokyo 104-0061
3F Lape Building, 6-7-6 Ginza, Chuo-ku, Tokyo

■Visiting Hours


Chef's Tasting Course

JPY15,000 (tax and service charge included) /guest(s)

*Please note that the price may vary depending on market conditions.

*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.

Restaurant information


6 seats

Operation hours


Regular holiday Sunday,Public Holidays

Infants and toddlers are allowed.

Payment methods

Cash, credit card


5,500 yen (tax included)/ bottle


Not Allowed

Address 3F, 6-7-6, Ginza, Chuo-ku, Tokyo
Nearest station


Stay tuned Sign up or login to book
Reservation fee (390JPY /seat) is charged upon completing a reservation.
Reservation rules
Current reservation period To be announced
Next round opens TBD
Maximum frequency unlimited
Cancellation policy
5 days prior to the day 10%
4 days prior to the day 20%
3 days prior to the day 30%
2 days prior to the day 40%
on the previous day 50%
on the day 100%