Hidden in plain sight, located within the Hauptwache subway station, lies this exceptional Japanese restaurant—Takahumi. This intimate spot might be easy to miss at first glance, but step inside, and you’re in for a nice surprise. Takahumi has a chic lounge-bar ambiance and an air of understated elegance, with dim lighting, and cozy seating for two or four.
Restaurant Profile
🏷️ Name of the Restaurant: Takahumi Sushi (incl. menu)
📍 Adress: Underground/Untergeschoss via U-Bahn-Haltestelle, An der Hauptwache 7 Allianzpassage, Laden 46-48, 60313 Frankfurt am Main
🍜 Style: Japanese Cuisine – sushi, sashimi, inside-out rolls, donburi (rice bowls), noodle soup (ramen & udon) etc.
💰 Price: around 30 – 70 EUR per Person (incl. Drinks and Tips)
If you grab a seat at the bar, you can watch the chefs slice, torch, and assemble the sushi – a captivating experience that builds anticipation.
Delicate and beautifully crafted sushi is nothing new, but few places take it to the level of Takahumi. Here, every plate is so exquisitely presented that it’s almost too beautiful to eat. Each sushi piece is like a little jewel, meticulously arranged with artistic precision and creative plating, transforming each dish into a visual feast.
Before we dive into the food, let’s talk about the drinks we often order—whether to cool down or warm up. For something refreshing, the Green Iced Tea is a good choice. Lightly sweet with a delicate yet distinct tea aroma, the fresh mint and lemon enhance its crispness and give it a bright, citrusy lift that balances the gently bitter green tea.
For those who prefer something warm, Takahumi also offers a variety of teas, from classic green tea to ginger tea and mint tea. You’ll also find Matcha Wako and Matcha Kinrin—both premium grades of matcha, known for their rich umami depth, balanced bitterness and smooth, creamy texture.
And for those in the mood for something stronger, Takahumi has an impressive selection of alcoholic beverages, including whisky, beer, wine, and champagne.
Now, onto the food—prepare to be amazed.
First up is the 7. Truffle Salmon Roll, a dish that defines indulgence. Wrapped in shimmering golden seaweed, this bite-sized treasure is almost too luxurious to eat.
The rich, earthy aroma of truffle is the first thing to hit, adding a deep, intoxicating umami note to every bite. The truffle essence likely comes from a delicate infusion of truffle oil, enhancing the flavors without overpowering the naturally buttery, silky-smooth salmon. Unlike truffle-infused creams, which can feel heavy, this roll remains light and balanced.
Each bite is an explosion ofvelvety richness, where the melt-in-your-mouth salmon meets the subtle crunch of the seaweed wrap. The glisteningsheen on the seaweed adds an air of exclusivity, elevating this simple sushi maki into a premiumdiningexperience.
For a pure, unadulterated seafood pleasure, nothing beats Moriawase, a beautifully arranged sashimi platter. At Takahumi, the prices range from €20 to €50, depending on the fish selection and portion. We usually opt for the 13. 15-piece mixed sashimi platter, which features thick, generous cuts of salmon, red tuna, white fish, cooked shrimp, and Arctic surf clam, accompanied by thinly sliced pickled ginger andcrisp white daikon radish strips.
The salmon is buttery and melting, its natural oils coat the palate with silky smoothness, leaving behind a delicate sweetness with a hint of the sea. The red tuna, in contrast, is leaner and meatier, with a deep, clean taste and a slightly iron-rich, mineral note. It’s firm yet tender.
The white fish is the lightest in flavor, mild and subtly sweet, with a slightly firmer bite than salmon. The cooked shrimp is plump, slightly chewy yet tender, with a natural caramel-like sweetness. The Arctic surf clam has a chewy and springy bite and a natural briny sweetness.
Each slice is thicker than usual, so you can dip it freely into soy sauce and wasabi and still fully appreciate its depth of flavor. The soy sauce enhances its deep-sea umami, while wasabi amplifies its freshness with a sharp, invigorating kick.
Beyond the classic sashimi cuts, Takahumi takes indulgence to the next level with its lineup of exquisite, premium creations. One highlight is a dazzling trio: 49. Argentinian red prawn, sea urchin, and two types of caviar—premium black caviar and bright red caviar (ikura) – crowned with a shimmering touch of edible gold.
The Argentinian red prawn is fat, plump, succulent, and bursting with natural sweetness.
Unlike regular shrimp, Argentinian prawns are known for theirintense flavor and almost creamy texture, making them a prized choice for sashimi.
Then comes the sea urchin (uni), a delicacy revered in Japanese cuisine. Harvested with extreme care, uni’s rarity and fragile nature make it one of the most expensive seafood ingredients.Its flavor is incrediblydeep and complex – milky, buttery, and oceanic, coating the palate with waves of briny sweetness and a lingering minerality – like the taste of the sea itself, distilled in a single bite.
Topping it off, the dish features two types of caviar. The small, dark pearls of premium black caviar are delicate, light in flavor, with a mild saltiness and silky texture. The red caviar, known as ikura, delivers bold bursts of briny richness, releasing its umami-packed juices with every pop.
A thin sheet of edible gold glistens on top. While gold has no flavor, it adds sense of opulenceto this extravagant dish.
At Takahumi, there’s another category of dishes worth highlighting—Donburi, the beloved Japanese rice bowl. One standout is D5. Una Don, with grilled eel, served on slightly tangy and sweet sushi rice.
The eel is super tender and buttery-soft, with a melt-in-your-mouth quality. It’s grilled to achieve a subtle smoky undertone that enhances its natural richness.
It’s draped in tare sauce—a luscious, slightly sweet soy-based glaze with hints of mirin and sugar, thickened to a glossy finish.
This sauce seeps into the eel, making each bite an indulgent blend of umami, sweetness, and deep, charred complexity. The eel’s naturally high-fat content adds to its juiciness even more.
Topping the dish are finely chopped scallions and sesame seeds, adding a fresh, nutty contrast.
The bowl itself is adorned with pickled carrots and ginger, which lend a bright acidity that cuts through the eel’s decadence.
Green seaweed adds an umami, briny depth, while the vibrant greens and edible flowers turn the bowl into a miniature garden, both stunning to look at and even more exquisite to taste.
Takahumi’s nigiri selection is not to be missed, and we’d like to highlight two in particular: Hamachi (Yellowtail) Nigiri and O-Toro Fatty Tuna & Premium Caviar Nigiri.
41. Hamachi Nigiri or yellowtail nigiri, is known for its delicate, slightly firm yet tender texture that offers just the right amount of bite. It has a mild, subtly sweet flavor with a hint of oceanic freshness – a great choice for those who like more balanced, nuanced fish.
This piece is finished with a drizzle of nikiri sauce—a traditional soy-based glaze that is lightly sweet and umami-rich, enhancing the fish’s natural, clean taste.
43. O-Toro Fatty Tuna & Premium Caviar Nigiri is a fine decadence. O-toro is the fattest, most coveted cut of the bluefin tuna’s belly, where the intricate marbling that gives it that signature silky, melting sensation.
This nigiri includes a generously thick slice of O-Toro, so soft that it almost feels like it’s puffed with air. With an extraordinarily high-fat content, O-Toro melts in the mouth, coating the palate with a buttery richness. Each bite releases waves of deep umami, subtle sweetness, and a velvety texture for a luxurious sushi experience.
It’s crowned with a spoonful of premium black caviar, with each pearl popping to release a refined, briny depth. A delicate sheet of edible gold rests on top, completing the visual and sensory spectacle.
Now we move on to Takahumi’s inside-out rolls—where creativity really blossoms. Prices range from around €20 to €90, with portions typically including 5 to 8 pieces. For the best of flavor, ingredients, and value-for-money, we’d recommend the following two.
The first is G1. Inside-out Special with Crunchy Tempura Prawns, Salmon, Salmon Tartare on Top, and Tobiko Yuzu Caviar.
At its core, a crispy tempura prawn delivers an irresistible crunch while sealing in the prawn’s natural sweetness. The golden tempura batter adds a delicate crispiness, subtly seasoned with a hint of savory spice, creating a delicious contrast to the creamy layers above.
Topping the roll is salmon tartare. This finely chopped, marinated salmon is intensely briny and rich, with a silky, smooth, buttery texture that amplifies the indulgence. The tartare carries a deep oceanic umami, a natural sweetness, and a lingering melting finish.
Drizzled over the roll is a slightly sweet sauce, complementing the dish’s briny, creamy, and subtly spicy profile. The final touch – Tobiko Yuzu Caviar – adds tiny, delicate pops of citrus, making each bite lively and dynamic.
The second is G2. Inside-Out Roll with Avocado, Tuna, Japanese Scallop & Tasty Ginger.
At the heart of the roll is buttery avocado. It provides a smooth, velvety base and enhances the natural succulence of the seafood. The tuna, a pink, lightly marbled cut of Chūtoro, offers a briny, firm bite, rich in oceanic flavor with a soft, yet substantial texture. Paired with Japanese scallop, the roll gains an extra sweetness, with the scallop’s delicate, milky texture dissolving in the mouth. It’s lightly flambéed, giving it a subtle smoky finish with a very mild, charred aroma.
Thin slices of red ginger on top, slightly sweet and mildly spicy, introduce a gentle warmth. Unlike traditional pickled ginger, this variety carries a pungent yet refined kick.
This creation is a nice mix of fresh, creamy, briny, and rich, elevated by a touch of sweet heat.
Before we finish, we should mention that Takahumi also offers a nice noodle experience where you can customize your ramen or udon bowl. Choose from whole grain or wheat noodles, a range of broths including the rich tonkotsu pork bone broth, a spicy chili oil and peanut butter version, or a simpler miso broth. Top it off with your choice of tempura veggies/shrimp, kimchi, chicken, pork, beef, or seafood (with extra charges).
Our chosen bowl features self-made tonkotsu broth (pork bone), which is rich and velvety with a mild heat. The yakiniku beef, lean, rich and slightly chewy, with a savory, umami note, pairs perfectly with the broth’s creamy depth.
Inside, pickled bamboo shoots add a sharp, tangy kick, though its strong, pungent aroma and slightly funky flavor might be unfamiliar or too much for some palates.
Some narutomaki, the flat, flower-shaped fish cake, brings a subtle seafood taste and a smooth, bouncy texture.
There’s also red ginger, slightly sweet and mildly spicy, crispy and umami nori (seaweed), and black strips of earthy wood-ear mushrooms.
The Japanese tofu slices are soft and slightly sweet, contrasting nicely with the savory elements, while the half-cooked egg with a perfectly runny yolk lends a creamy richness.
The ramen is sprinkled with sesame seeds and spices, rounding out the dish with a nutty, spiced aroma.
While we wouldn’t come here just for the ramen, we also notice that many guests at Takahumi order sushi or sashimi as a starter and enjoy a warm bowl of noodles alongside it. This combination makes for a cozy, complete meal—perfect for savoring Japanese cuisine on a chilly day.
After all, Takahumi is a sushi bar, and if you come here, you simply must try their sushi. The rice, perfectly tender yet firm, dances in your mouth like a lively party. Paired with their fish and seafood, so fresh it feels as though it was plucked straight from the ocean. Not to mention the colorful vegetables and accompaniments—reds, greens, yellows—that paint a rainbow on the plate, lifting the spirits just with their mere presence.
It’s impossible not to marvel at the chef’s craftsmanship, with every detail flawlessly executed. Even the way the sauces are brushed, each stroke deliberate and poetic.
Dining here is a multisensory experience, alive with energy. Just one bite of the freshness and you’re adrift in the vast, boundless ocean, carried away by the waves of flavor and artistry.
