SUSHI TAKI: An authentic and traditional omakase Japanese restaurant

There’s nothing quite like a Japanese omakase dining experience, which is why I was excited to hear about the recent opening of SUSHI TAKI in Tsim Sha Tsui. Their dishes are crafted using authentic flavors, traditional methods, and seasonal ingredients. The restaurant is intimate, service is prompt, and the entire dining experience will absolutely captivate you. If you love and appreciate Japanese food, you should definitely pay a visit to SUSHI TAKI.

Vibe at SUSHI TAKI

SUSHI TAKI is a small restaurant that seats 30 guests: 7 seats at the sushi bar, 17 in the main dining area, and 6 in a private room. If you’re going with one other person and are interested in an experience, I would highly recommend sitting at the sushi bar. I was completely captivated watching the chef create each dish; the time, patience, and dedication are truly commendable. While I do understand and appreciate the usual subdued, quiet atmosphere that comes with dining at the sushi bar (in most cases), I did wish it were a bit more lively.

Matsu Omakase Menu

SUSHI TAKI offers three different omakase menus: Matsu (HK$1580), Take (HK$1180), and Ume (HK$800). We decided to go all-out and order the Matsu menu, which features a starter, five types of sashimi, a grilled dish, three types of sushi, a fried dish, four types of sushi, a handroll, soup, and fruit. The one thing I found interesting here at SUSHI TAKI, which I haven’t experienced at other sushi restaurants when dining at the kitchen bar, was that the chef waited until we were finished each piece of sashimi or sushi before preparing and presenting us with the next one. On one hand, I felt a bit awkward that he was just watching and waiting for us to finish, but on the other it slowed things down and we enjoyed each piece that much more.

Starter & Sashimi (5 types)

Platter of seasonal dishes to start

The starter we began our Matsu omakase menu with was an absolutely stunning platter of seasonal dishes: Japanese cucumber miso, cod roe egg, Japanese edible seaweed, Ishikawa taro, and sea bream. Every piece was truly delicious and I loved how the chef used a variety of textures throughout the platter.

Rosy seabass
Tuna loin
Wild yellow tail
Thread-sail file fish

We began with a very thinly sliced flounder sashimi. The flavor was quite unique, given the homemade sauce of pomelo peel, sour sauce, and shiso flower that it was served with.

The rosy seabass was lightly roasted on the top in order to release more oil from the fish, which also gave it a bit of that delicious smoky flavor.

Next was the tuna loin from Nagasaki. I was impressed to hear that this tuna is actually shipped to Hong Kong chilled as opposed to frozen in order to ensure freshness and to maintain its original aroma. They served one piece of medium tuna and one piece of fatty tuna – it’s surprising what a stark contrast there is between the two.

We also tried the seasonal wild yellow tail from Hokkaido, and, finally, we had the thread-sail file fish, which was wrapped around the fish’s liver. The sweet flavor and creamy texture of the liver made for a unique sashimi dish.

Grilled dish & sushi (3 types)

The salt-grilled beltfish, also known as ayu, had the most beautiful flavor. Despite it being served with a slightly sweet syrup, I much preferred the fish on its own. The only issue I had with this dish was the numerous small bones I had to pick out.

Botan shrimp
Mackerel
Preparing the salmon roe sushi
Salmon roe sushi

We started with the botan shrimp, where we watched the chef butterfly each piece and take out the shrimp fat that is stored in the carapace. This fat is placed on top of the shrimp in order to give it a more rich, intense shrimp taste.

We were mesmerized as we watched the chef prepare the mackerel by carefully slicing the fish and putting the sushi together. The mackerel was cut into three slices to add more texture and was garnished with perilla leaf.

The salmon roe at SUSHI TAKI is quite unique in that the fresh roe is left to sit in a sauce for two days in order to balance the saltiness and bring out the sweetness. Unlike many other methods, the salmon roe here is served with its membrane intact.

Fried dish & sushi (4 types)

Sakura shrimp tempura

The sakura shrimp tempura was made with a 1:1 ratio of fresh sakura shrimp and bay leaf in order to preserve the aroma of the shrimp. I didn’t find the shrimp taste to be too overwhelming, although I think I would prefer a variety of simple vegetables instead (hello, sweet potato!).

Pacific Saury
Tuna loin sushi
Shirahige sea urchin
Abalone sushi

The Pacific Saury from Hokkaido used a dip made with its own liver, adding a richness to the overall flavor, and the tuna loin from Nagasaki was exceptional. Comprised of three slices, the finer cut adds a different texture and the combination of different cuts really heightened the flavor.

Although I’m not particularly fond of uni, the Shirahige sea urchin was truly fantastic. There was a generous portion of uni atop a bed of rice and I didn’t find the usual strong, overly rich flavor of uni present.

The last piece of sushi we tried was the abalone. Again, I’m even less of a fan of abalone than I am uni, so I can’t say I was particularly surprised that this was my least favorite sushi on the menu (though that doesn’t mean I didn’t like it!). The abalone was steamed, but still remained quite chewy.

Handroll, soup, & fruit

Tuna handroll
Sea bream soup
Cantaloupe

The tuna handroll was carefully prepared in front of us. Despite having had tuna twice already this evening, I welcomed the chance to have one last bite before the night was over.

The sea bream soup was an interesting take on the typical miso soup to finish and was prepared with sea bream bones and delicate chunks of sea bream.

To finish our omakase menu up, a juicy slice of fresh cantaloupe was served.

Verdict on SUSHI TAKI

I loved the entire omakase experience here at SUSHI TAKI. Everything from the service to the ingredients was exceptional. Although the atmosphere was a bit more quiet than I would prefer while dining out, I really enjoyed sitting at the sushi bar and watching the sashimi and sushi being made. It was also great to be able to converse with our chef and ask questions, although his English wasn’t that strong. If you’re looking for a new omakase restaurant to try in Hong Kong that is grounded in traditional dishes and seasonal ingredients, I would highly recommend SUSHI TAKI.

SUSHI TAKI 
17/F 17-19 Ashley Road
Tsim Sha Tsui 

Tel: 2706 2028

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