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
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.
Fresh fatty tuna sashimi from Oma
Grilled grade A5-12 wagyu beef from Kagoshima
Valet parking: no
Vegetarian: 5 dishes
Private rooms: 1 room, 10 ppl
12/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong
Daily: Noon - 3pm,
6 - 11.30pm
See more of 2017’s 100 Top Tables here