|Chef Kimijima Yukio with my minced toro handroll|
Overall, the raw food was more impressive than the cooked courses. In the beautiful season straddling the tail end of fall and beginning of winter, nature's gifts were in abundance.
|Sweet shrimp and white shrimp duo|
|Shirako or cod sperm sac|
|Duo of prawn and Maguro (back of tuna)|
|Matsuba crab with egg yolk vinegar|
In the cooked food segment, the wow! came from what Chef Kimijima called the egg dessert. Perplexed since we were hardly midway through, but we quickly realized what he meant.
After munching on tamago, we were too distracted to really pay much attention to the other cooked food. I just remembered the simmered dish being a tad too sweet for me, and the grilled fish wasn't my favourite, since I'm not a huge fan of sword fish.
|Grilled sword fish|
|Preserved radish, cucumbers, alfalfa and toasted sesame|
|Hamachi with a Yuzu pepper|
Ta-ke is probably some ways away from its Japanese inspiration of Ginza Sushi Koh Konten and isn't quite the Michelin star quality Konten is but it's a pretty decent alternative to the Japanese offerings in the Causeway Bay area.
1 Hoi Ping Road