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TA-KE

Ta-ke has long been a popular Japanese restaurant in town, known for its quality ingredients and refined fare. Its coveted status

received a further boost when it relocated to Lee Gardens two years ago. We were tempted by its teppanyaki Course special offer and decided to pay a visit.

The 6,000-square-foot outlet, which seats 120 guests, is spacious and aesthetically appealing. 1957 & Co., Ta-ke's operator and a well-known restaurant group in the city, spared no expense in its design. Three renowned designers were involved: Kengu Kama from Japan, Steve Leung, an award-winning local star, and Tino Kwan as lighting consultant. The result is a masterpiece – five distinct zones that evoke a traditional and tranquil setting treated with a contemporary and sophisticated approach.

Ta-Ke serves sushi, sashimi, teppanyaki and tempura, each expertly prepared. Ta-Ke also showcases an excellent collection of Japanese liquors: premium sake, shochu and prized Japanese whiskies.

Our dinner choice was the Ta-ke Premium Seasonal Teppanyaki Course ($1,880/person). Ta- ke is running a buy-one-get-one-free promotion for the Teppanyaki Course when you join the 1957 & Co., loyalty programme.

The 11-item course started with 3 Kinds of Seasonal Appetiser – Parma ham salad, mussels in sake, and deep-fried squid, followed by 3 Kinds of Sashimi – tuna, hamachi and scallop. The sashimi is fresh, tender and sweet.

The teppanyaki courses were next. Clams with Daikon Radish and Ponzu Sauce was excellent – the clam is sliced into juicy morsels and heated in a large clam shell, seasoned with the ponzu sauce. Iwate Iwagaki Oyster with Chinese Sauce, in which the oyster is halved and cooked in cheese sauce and served on oyster shell, is another delicious treat.

Live Lobster with Butter Sauce is another mouthwatering treat. The live lobster is split in two and cooked in butter and lightly seasoned. Two beef dishes came next. First was Australian Wagyu Beef Tongue, served with vegetables and deep-fried garlic chips. The teppanyaki style well captures the flavour and tenderises the meat. Diced Teppanyaki “4% Miracle” A5 Satsuma Wagyu (80g) was next. The beef is first grilled and set aside to allow the marble of the meat and its flavour to come through more fully. After which the beef is re-grilled and diced into serving pieces with garlic chips – we savoured each piece of the tenderloin.

As a wrap, Sea Urchin Fried Rice, with Japanese rice and large Japanese eggs stir-fried on the grill and topped with top sea urchin from Hokkaido, was just the ticket. A Lobster Miso Soup, Japanese Vegetables, and a yummy dessert of Green Tea Ice Cream Puff and Japanese Melon ended our exquisite meal. Along the way we enjoyed a bottle of aromatic and refreshing Jumai Daiginjo - Born - Tsuya from Fukui ($780) sake.

Our Teppanyaki meal at Ta-ke was a wonderful gastronomical experience. If you are on the look-out for top-notch Japanese food, do give Ta-Ke a try.■

Shop G01, Lee Garden Two, Yun Ping Road, Causeway Bay, Hong Kong

2577 0611