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#414 of 1,398 Japanese in Hong Kong
#3,216 of 12,507 Restaurants in Hong Kong


US$32 - US$129
Seafood, Sushi, Japanese
Lunch, Dinner
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Reviews (23)
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Reviewed 5 weeks ago

Came for a birthday day celebration and we were able to get room and enjoy the private space. The teppanyaki restaurant is nicely decorated in Japanese style. The staff were friendly and the quality of food was good where I've enjoyed every dishes throughout the...course. Although teppanyaki isn't a new thing, I've always find it fascinating watching the chefs preparing the food with their skillful maneuvers. The lobster and abalone were my favorite dishes from the course and I'm more than happy to return just for them.More

Date of visit: August 2021
Reviewed 1 September 2021

4 of us took took 2 x special Kaiseki lunch set on 31 Aug. we found the starter salad lettuce leaf was old & rusty, portion of each course was very tiny, kitchen tended to cook the same course in one go as a result...some tables who started earlier (ours) would had to wait for quite a long while until the other tables to finish, service was not attentive too. the meal costs $2,350 for 4 person which we all feel we will not come back again. Not a good dining experience at all.More

Date of visit: August 2021
1957&Co., 行銷 at Ta-ke Japanese Restaurant, responded to this reviewResponded 3 September 2021

Dear EH613, Thank you for taking the time to share your feedback with us. We are deeply concerned to learn of your unpleasant experience and appreciated for bringing this to our attention. Rest assured that your feedback has been shared with our management and culinary...More

Reviewed 27 February 2021 via mobile

Very spacious & cosy interior design! Services, however, were slack & inattentive which was a big big disappointment. For the special set of buy 1 get 1 free, it looked cheap but the food portions were very small like tapas & quality was below average....Not recommended for this price even after discounted.More

Date of visit: February 2021
Reviewed 26 October 2020

If you are craving for some teppanyaki in Causeway Bay, TA-KE is a great idea for you. We chose the TA-KE lunch set coming with Sakura shrimp salad, miso soup, streamed egg, foie gras, abalone, A5 Wagyu beef, fried rice, vegetables and dessert. The quality...of the food is fresh and delicious, which honestly justify its price. The abalone is extremely fresh and flavourful. The highlight of the set is the foie gras, it is perfectly grilled to give a semi-crispy texture, while on the inside remain extremely juicy and fatty. The Wagyu beef is undoubtedly satisfying as well, the pinkish interior is the most beautiful proof of how appetizing it is.More

Date of visit: May 2020
Reviewed 29 November 2019

This Japanese restaurant is located in Lee Garden Two, with the name meaning bamboo in Japanese, and as you would imagine, the decors have many elements featuring bamboo, and in fact the design came from the unprecedented of three master designers, including the world famous...Kengo Kuma. The overall ambiance is cozy, warm and comfortable, supplemented with soft lighting. I am particularly impressed with the use of bamboo on both the ceiling and partitions in different parts of the restaurant. The restaurant is exceptionally large for a high-end Japanese restaurant, separated into five zones. We were seated at the sushi bar section Niwa, which can accommodate 17 diners and is also one of the largest I have seen in HK. Serving us on the day was Chef Kingsly, a friendly chef from HK. We ordered the Chef's Special Omakase Menu ($1880 each), and was served the appetizer, beautifully plated, which comprised of a peanut tofu, whelk, and a mushroom that resembles more like bamboo shoot on texture. The tofu got a nice intense peanut taste and smooth on texture, while the whelk was cooked in broth to infuse with great flavors. The mushroom was crunchy and I would not believe it was mushroom if the staff did not tell me in advance. A good starter. Next were the sashimi, with the first being Isaki. The chef had aged the fish overnight to make it more tender, and with a bit of vinaigrette and seaweed to add complexity to the flavors. Delicate in taste. The second sashimi was Hokkigai. The chef cut a generous piece of the clam and then smashed it on the chopping board, with the fresh clam meat immediately retracted, showing how fresh they were. Seasoned with a bit of lime juice, it had a great umami note, a crunchy bite, and was really great. Next the chef brought out from the chiller a wrapped crab shell, and then put the picked Crab meat on a piece of shiso, with a big piece of claw meat on the side. On top of the crab meat there were a few pieces of uni too. The crab meat had been pre-mixed with the crab yolk, creating an intense taste with also a creamy texture. The sea urchin was of a lighter note, so not masking any of the great flavors of the crab. Personally I would prefer skipping the sea urchin and focus on the crab, which on its own was already perfect in taste. To ensure we were not feeling hungry, the chef started some sushi straight after, with the first being Tai, with a great sweet taste, supplemented by a bit of mashed radish and chives. Very tasty indeed. The next was one of my all-time favorite, Shiraebi. The small shrimps were essentially melting in the mouth, with a nice soft mouthfeel that was simply irresistible. The third sushi was Scallop with Uni, with the chef cutting in half a large, fresh scallop, then further cut in halves to spread it out. On top there was some sea urchin, and upon tasting this sea urchin was quite different than the earlier one, much more intense on the taste, and the overall complementary effect of the two was quite nice. Still I had to admit I am still more inclined to have just the scallop to have a pure taste of that. The fourth sushi was Shima-aji, another premium fish that had a great crunchy texture, with a delicate and sweet flavor. The chef had added some seaweed on top which I found highly complementary on taste. The fifth sushi was Chutoro, the portion of the tuna that is near the skin of back and belly. Personally I prefer this to Otoro as I always found the latter too fat and oily for my liking. The chutoro was great in the combination of having the intense note of the otoro but a leaner meat, and this piece also delivered that perfect blend. Taking a break in the sushi, we were served two slices of the marinated and aged Buri, the fish that was best in winter season. Intense on flavors, I think it was not yet in the best time with the meat not sufficiently fat. Still very good however. Next was the signature of the restaurant, the Monkfish Liver with Crispy Wafer. The liver was very nicely done, with a creamy and soft texture, very intense on flavors, and I would say it was a better option than foie gras. The wafer was shaped like a shell, and between the wafer and liver was a paste also made from monkfish liver. A very good and a must-try in this restaurant indeed. Following was the Grilled Wagyu Beef with Maitake Mushroom. I was not a big fan of wagyu beef and generally think they were too fat and oily. This one was not too bad in that respect, but still would not be my favorite. The mushroom was a bit of a surprise because of the serving temperature, which was not even warm. Not sure that was the intent or the right way it should be done, but that would not be my preference. Returning to the sushi, the Kinmedai was prepared specially, with the chef using two sheets of kombu and then aged for two days, infusing the flavors of the seaweed into the fish. On the initial bite I could not detect any noticeable difference, but on the aftertaste there was an interesting umami note which could be associated with the kombu. Interesting and tasty. Next was a type of fish I craved for, Sanma. The silvery fish got many bones and was difficult to keep fresh, and so was seldom made into sushi because of those challenges. Near the end of the season, this one was still quite nice, with the fishy note not overpowering. But probably would still be better earlier. Aji, which had nothing to do with the Shima-Aji served earlier, was the second last sushi served. The fish was torched to liven up the oil, making it more vibrant and intense. Pretty good. The last sushi was Akami, the lean tuna, with the chef marinated the fish meat in soy sauce for a short while, and then adding a bit of chopped onion on top. The soy sauce helped to reduce the slight bitterness of the taste, and the onion was a good match, a nice finish on the sushi. Then the chef prepared something extra for us, taking the muscle attaching the scallop to the shell, as well as the 'skirt' of the scallop, he skewered them and grilled for a short while, with the resulting became a nice side dish good for beer or sake. Another example of how the good chef would make use of all the ingredients to prepare food for customers, without leaving them to waste. Next was another of the restaurant's signature, Abalone Risotto with Sea Urchin and Dried Mullet Roe. Prepared right on the spot, the chef took the mullet roe out from the fridge and then mixed with the sushi rice to form the risotto base. After blanching the abalone, he cut them open and then served together with some sea urchin. The abalone was very tender, without any chewy issue, and also very flavorful . Then the Soup was served which was a clear soup, prepared with a fish meat ball. The broth was clear and very umami, plus extra fragrance from the coriander and lime juice. A comfortable and smoothing sensation while drinking the soup, it was a perfect finale for the meal before dessert. Dessert was rather mediocre unfortunately on the idea, with pear and melon, plus a green tea pudding. The fruit was not too sweet and flavorful, but the pudding was quite good on the contrary. Service was good, with the chef explaining the individual pieces to us, and striking some conversation especially after we showed interests on the seasonality of the seafood. The overall bill was $4,136 and a point to note was that the receipt also got a $500 coupon, good for the next dinner bill if it exceeds $1,000.More

Date of visit: November 2019
Reviewed 7 May 2019 via mobile

Ta-ke in Lee Garden II represents the modern chic style Japanese restaurant nowadays. With Tappanyaki, Kaiseki, and sushi counter in one big open horizon venue overlooking each other yet separate, dining there feels accompany yet privacy. Food, as expected, fresh and tasty especially on the...hands of skillful chefs. Highly recommended!More

Date of visit: April 2019
Reviewed 7 February 2019 via mobile

It’s my first (and will most likely be my last) visit to Ta-ke. I only booked Ta-ke for lunch today (the third day of the Chinese New Year) after knowing that the several Japanese restaurants in Central or Causeway Bay which I’d in mind would...be closed during the Chinese New Year public holiday. The decor of the restaurant was nice. It’s hardly surprising given that it’s done by the world renowned Japanese architect Kengo Kuma. Sadly, it’s the only good thing about Ta-ke. I took the sushi set lunch (10 pieces of sushi, appetiser, salad, steamed egg, miso soup, dessert). The food was on the whole forgettable. Not one single thing stood out. The sauce on the steamed egg was way too salty even though I’m used to eating strong flavoured food. The size of each sushi was a little too small. Some of the ingredients (e.g. some kind of white fish) was not fresh. I didn’t even bother to ask the staff the name of that fish since I gathered I wouldn’t go to Ta-ke anymore. HK$348 for the set wasn’t excessive at all. But at this price, I’m sure I can find many other better alternatives in the area during the non-holiday period. The worst thing about my meal had actually happened before I stepped into the restaurant. The time of my reservation was 12:30. To my dismay, the staff called me at 10:15 (yes, i did check the time of my iPhone) this morning in order to confirm my reservation. I went to bed very late last night and was still asleep when she called. Naturally, I wasn’t happy after I’d woken up by the call. Nowadays, many restaurants (even the upscale ones) forget or don’t understand the importance of their first point of contact with the customers (i.e. the reservation staff). Their failure to properly train their reservation staff often make the staff do something which antagonises their customers even before their visit to the restaurants. Did the staff of Ta-ke not know it’s public holiday period and chances were the costumers went to bed late last night? They could or should have called to confirm my booking either yesterday or say after 11:00 this morning. All they cared about was their own business and didn’t step into the shoes of the costumers. Such lack of sensitivity or anticipation was absolutely deplorable. I did express my dissatisfaction to a lady (seemingly a manager) when I dined at the restaurant. She’s apologetic enough but her so-called explanation was BS to me. I was even angrier after I’d noticed that there’re quite a few empty tables around mine. I therefore couldn’t see why they should call me so early. On the whole, a terrible experience especially in terms of service.More

Date of visit: February 2019
1957Customerservices, Guest Relations Manager at Ta-ke Japanese Restaurant, responded to this reviewResponded 26 February 2019

Dear Egon70, Thank you for bringing your comments to our attention and we regret to hear that our food and service did not live up to your expectations. We would like an opportunity to learn more about your dining experience so that we could improve...More

Reviewed 16 January 2019 via mobile

Ta-Ke definitely is one of the kind restaurant where you looking for a high-end Omakase dinner. Fresh ingredients and the creation by the chef is fantastic. The atmosphere of the restaurant make you feel comfortable. The location of the restaurant is in the heart of...Hong Kong Island's shopping area.More

Date of visit: December 2018
Reviewed 24 December 2018 via mobile

Sushi was alright and service was good, I just didn’t like how the sushi chef used his hands to prepare the food. While I completely understand and am alright with sushi being prepared by hand, the chef prepared our mixed sashimi rice by squishing the...ingredients through his fingers in a way that was disgusting.More

Date of visit: December 2018
1957Customerservices, Customer Service at Ta-ke Japanese Restaurant, responded to this reviewResponded 27 December 2018

Dear Ms Flora Wong, Thank you for choosing to dine at Ta-Ke. Please accept our sincere apologies that your dining experience was not up to your expectation. Please know that your comment is important to us for our improvement. We hope you would choose to...More

Reviewed 17 August 2018

Been to Ta-ke after it moved to Lee Garden II. This was the first time we sat in front of the tempura counter, witnessing the chef bringing us the mouth-watering crispy dishes one at a time. We were told that the Omakase Tempura set, has...been available for long, only served to tempura counter guests, 6 seats encircling the tempura counter is maximum, so advance booking definitely is a must. Since one of my friend doesn't like sitting on high chair, so that led us to main dining area in the past visits, no wonder we didn't realized such a value for price omakase tempura set(dinner set also available) until now. This time, while my friend was enjoying each dishes according to the menu (we were told that certain items change with seasons accordingly),as a plant-base eater, I was literally expecting a surprise meal, so I really appreciated Chef Hara and team for specially arranging all those creative, good looking yet yummy vegetarian dishes for me. Therefore, the whole dining experience yesterday was thoroughly enjoyable. We had a good time, after eating that so filling 9 courses meal, we were so full (with good food and good mood) that I need to walk more and keep standing yesterday.More

Date of visit: August 2018
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Ta-ke Japanese Restaurant is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 4.5
  • Service: 4
  • Value: 3.5