The Upper West Side’s favorite sushi-ya may very well be Takeda. At the 8-seat L-shaped counter, chef Yukihiro Takeda brings over three decades of experience to his impeccable 17- to 20-course Edomae-style omakase, favoring tradition and technique. Don’t look further than the otoro and chutoro courses, perfectly aged pieces of silky-rich tuna that melt in the mouth.