影片
更多
2018-07-13
313 瀏覽
Having always been a fan of Sushi Ta-ke at Cubus and knowing that they have invited Japanese Architect Kengo Kuma to design their new interior space, there is really no reason for me not to try their new location at Lee Garden Two. Besides its much more convenient location (yes with parking!), Ta-ke have expanded its menu into the realms of Teppanyaki, Tempura and Kaiseki, offering much more choices for pretty much anyone to enjoy.The interior of Ta-ke is much like a journey down a traditional J
The interior of Ta-ke is much like a journey down a traditional Japanese zen garden – dark and simple wooden walls at the entrance, white pebbles and rocks leading the way into the dining area, layers and layers of bamboo overcrossing the entire space… this could go on and on but before I get too deep about the interior I should probably stop, because we’re here to talk about the food.
Apart from my usual favorite sushi omakase I have decided to give it a try on its new teppanyaki lunch menu. To me with the amount of dishes included as well as the quality of the ingredients they offer, $480 is a bargain especially given the interior and location of the restaurant. We started off with Nagasaki Oyster accompanied with vinaigrette. Being currently the season of oysters it is no doubt it is both large in size and extremely fresh in taste.
Nagasaki Oyster
17 瀏覽
0 讚好
0 留言
The yellowtail carpaccio comes next and to my opinion this is as expected. Nothing surprising and nothing unpleasant.
Yellowtail Carpaccio
20 瀏覽
0 讚好
0 留言
After that we move on to our fish course – Red Tilefish with Sea Urchin in Fish Soup. By far this is my favorite dish of the afternoon. Served elegantly in a black ceramic plate, it tastes as good as it meets the eyes. Scales of the fish are fried carefully to create a crispy layer that complements perfectly with the silky smooth fillet. A homemade sea urchin and fish soup sauce adds that extra flavor and spice to the general taste of the dish. What surprises me the most though is the deep-fried risotto hidden underneath the fillet. Flavored with black truffle and crispy in texture, this is what I called a hidden gem.
Red Tilefish with Sea Urchin in Fish Soup
20 瀏覽
0 讚好
0 留言
The meat course uses A4 wagyu from Miyazaki and the first thing I noticed is its generous portion. You can expect around 6 dices and for those who are familiar with wagyu, even a small portion of this precious meat will be enough to fill your stomach because of its rich and aromatic taste. Soft in texture and not overwhelmingly greasy, this wagyu is exactly what I prefer personally as sometimes I get too filled-up with the super “melt-in-your-mouth” A5 grade wagyu. However it all comes down to personal preferences. Accompanied on the sides are mushrooms, deep-fried garlic flakes and a meat sauce.
A4 Miyazaki Wagyu
10 瀏覽
0 讚好
0 留言
As if they are afraid you will leave the restaurant half-full, another generous portion of garlic fried rice, assorted vegetables, miso soup and pickles come next. The rice is fried with small pieces of the same A4 wagyu we tried before, giving more taste and flavor.
Teppanyaki Assorted Vegetables
11 瀏覽
0 讚好
0 留言
To complete the entire set we are served with a small chocolate cake with cherry on the sides. I was probably too full at that moment to take any pictures, sorry!
The taste, service and interior of Ta-ke did not disappoint. Even with its high average check I think it is still value-for-money. I would expect the restaurant to continue to impress and it wouldn’t surprise me if they obtain any Michelin recognition next year.
張貼
