We're all familiar with the ritual of eating sushi and sashimi: It's as simple as dipping the raw seafood into a soy sauce and wasabi sauce. Only two weeks ago, this sushi joint opened up as perhaps the only Japanese place in town where patrons brush the condiment onto the raw fish dishes. Each table has a little earthenware pot full of soy sauce and a brush so patrons can savour sushi in this fashion. TAKU claims this was how it was done centuries ago in Japan, including Edo-era sushi joints at the Osaka Fish Market.
Other than that, everything else is what you'd normally expect from a quaint little sushi joint. TAKU's styled like it's an eatery off somewhere in Osaka, complete with lanterns, kimonos, and a comforting space decked out in wood. The menu is stocked full of traditional Japanese fare, from salmon, tuna, sweet shrimp, sea urchin and everything else you'd expect in a sushi and sashimi platter. There's also yakitori, tempura and udon options, plus their home made tofu dishes. The chef uses soybeans, spring water and Nigari (seawater minerals) to produce deep fried, silken or firm and just-fresh 'farm house' tofu variety.
35 Elgin Street, SoHo, Central. Tel:+852 2545-9966; email at soho@taku.com.hk
