This Friday 17 July, Taka Mayfair in Shepherd Market will reopen its doors unveiling a brand new menu from celebrated Executive Chef Taiji Maruyama.
The dishes expertly combines a farm-to-table approach with 'shun', the traditional Japanese concept that food should only be eaten in season and when it is at the peak of its flavour.
Having closed in March due to the COVID-19 crisis, Taka went on to launch their highly successful contemporary Japanese cuisine to homes across Central London.
Now, the team are happy to announce their reopening with a new a la carte menu and Taka signature tasting menu, whilst diligently adhering to the government guidelines towards safety, bringing their outstanding service and food to guests once again.
Against the backdrop of one of Mayfair’s oldest piazzas in the historic Shepherd Market district, Taka’s contemporary and bold interiors are the setting for a unique Japanese dining experience from Chef Taiji Maruyama, previously of Beaverbrook in Surrey, Nobu London and one of Tokyo’s 3 Michelin-starred restaurants, who joined Taka at the beginning of 2020.
Capturing the essence of Japanese tradition, the new menu is unique and seasonally changing with a focus on local ingredients and produce.
Chef Maruyama’s renowned homemade creations bring an unrivalled taste to the dishes, from yohei red vinegar made by a three-year fermentation with Sake Lee and home-made soy sauce which is added to his own blended rice for Akitakomachi and Koshihikari, and house pickled ginger creating a truly unique dining experience, not to mention his own home-made crafted plates.
The new menu focuses primarily on sushi and sashimi with the concept revolving around Aged Tuna and Ikejime fish from Cornish fishermen, together with speciality hot dishes focusing on the 'shun' philosophy. Guests can expect to enjoy Japanese staples such as A5 Kagoshima Wagyu or Maitake Mushroom, paired with shun vegetables, produced by NamaYasai farm in Lewes.
The new Taka Tasting menu will follow traditional 'kaiseki' principles which focuses on seasonal ingredients portrayed in natural harmony. Utilising shun produce, Taiji tells the story of British ingredients using traditional Japanese philosophy.
The menu will include Yellowtail with smoky aubergine and yuzu soy, snow crab temaki with truffle followed by cactus-fed Turbot broth made with Ikejime turbot and kinome herbs, alongside Cornish Monkfish, marinated in den miso, and Maruyama’s house pickled ginger.
For dessert, there's Duck egg Meringue ice cream, Japanese salt mist and charcoal or Chocolate Nemesis Monaka with crispy rice cracker, Amazon cacao and shun fruit compote to finish.
The extensive selection of drinks will include classic cocktails and a wide range of select wines from respected appellations throughout the new world and old world. Carefully tailored to provide a unique dining experience when paired alongside the kaiseki menu.
The drinks menu will also include Taka’s bespoke sake list which incorporates artisanal companies headed by master brewers chosen by Taka for their specific flavour and aroma. Japanese beers and whiskies will also be available alongside a selection of spirits and mixers including the Japanese Gin & Tonic selection.
