BYOB is not all that common in Tokyo’s sushi restaurants. And while you’re likely coming for the fish, not the drinks, the staff at Sushi Takahashi is happy to open whatever you bring along for a corkage fee. For diners who aren’t all that psyched to bring a bottle of wine with them, chef Jun Takahashi is a sake connoisseur. The bar is generously stocked with unusual varieties of room-temperature and ice-cold sake that go well—almost too well—with the sushi or the chef’s especially good otsumami plates (Japanese bar snacks). Image courtesy of

You may also like