Menu to Taste

Taku

Japanese Sushi · London · Michelin One Star · Chef Takeshi Sherwood

Exclusive 16-seat omakase counter from Chef Patron Takuya Watanabe (formerly Michelin-starred Jin Paris) and Head Chef Long Ng. Earned a star within 4 months of opening. English oak counter, daily-changing menu with ingredients from UK and Spanish waters. Three sittings: 12:25pm, 5:55pm, 8:30pm. Pure omakase - no menu choice.

36 Albemarle Street, Mayfair, London W1S 4JE, London

  • One Michelin Star

Menu

Tasting Menu

  • 17-Course Tasting Omakase (180) — Lunch omakase featuring fresh seasonal ingredients. Available Wednesday-Saturday lunch. Pure omakase - chef's choice.
  • 22-Course Prestige Omakase (380) — Ultra-premium evening omakase with exceptional ingredients. The pinnacle of Taku's offering.
  • 19-Course Evening Omakase (280) — Standard dinner omakase. Source: takumayfair.com
  • Prestige Omakase (380) — Twenty-two-course prestige omakase
  • Signature Omakase (280) — Twenty-course dinner omakase
  • Lunch Omakase (180) — Seventeen-course lunch omakase

Wines

  • Champagne by Glass (22) — Premium selection. Source: takumayfair.com
  • Premium Sake by Glass (25) — Curated selection. Source: takumayfair.com

Dishes

  • Aji Nigiri — Horse mackerel. Source: takumayfair.com
  • Aged Bluefin Tuna Nigiri — 10-day aged bluefin tuna - signature course
  • Amberjack Nigiri — Fresh amberjack from European waters
  • Orkney Scallop Nigiri — Premium Scottish scallop prepared as delicate nigiri
  • Mushroom Tempura — Seasonal mushroom in light tempura batter
  • Sustainable Risotto — Burnt sushi rice with pickled shallots, samphire, and ginger
  • Toro Hand Roll — Fatty tuna in crispy nori wrap
  • Tamagoyaki — Sweet Japanese omelette to finish
  • Charred Irish Oyster Nigiri — Fresh Irish oyster lightly charred and rolled into nigiri
  • Chawanmushi with Lobster — Japanese savoury custard with lobster claw and seaweed sauce

Cocktails

  • Japanese Whisky (28) — Premium selection. Source: takumayfair.com

The Experience

An intimate and minimalist room built around the chef's counter. The meal is structured around an omakase experience.

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