Freshest ingredients and aesthetic creations distinguish Sushi Ta-ke in Hong Kong

At this first-class Japanese restaurant, chef Adachi Seiji prepares seasonal omakase menus with premium assorted fresh fish such as fatty tuna, golden-eye red snapper and mackerel

PUBLISHED : Tuesday, 14 March, 2017, 12:35pm
UPDATED : Tuesday, 14 March, 2017, 12:57pm

This dimly-lit sophisticated Steve Leung-designed interior, with lighting by Tino Kwan, has a narrow hallway flanked with a faux bamboo grove and sake bottles, leading to the main dining space.

Chef Adachi Seiji prepares dishes with the freshest ingredients, presenting aesthetically pleasing creations on fine hand-painted porcelain Kyushu Arita ware and Kyoto kiyomizu ware. Must-tries are the seasonal omakase menus and a sashimi menu showcasing premium assorted fresh raw fish such as fatty tuna, golden-eye red snapper and line caught mackerel. Other choices include grilled sword fish belly, Miyazaki A5 wagyu and seasonal simmered dishes.

Signature dishes

Fresh fatty tuna sashimi from Oma

Grilled grade A5-12 wagyu beef from Kagoshima


Valet parking: no

Vegetarian: 5 dishes

View: no

Corkage: HK$350

Alfresco: no

Private rooms: 1 room, 10 ppl

Contact details

12/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong

2577 0611

Daily: Noon - 3pm,

6 - 11.30pm

See more of 2017’s 100 Top Tables here