TAKA

TAKA Authentic Edomae Sushi served over a 300-year old Hinoki wood counter at The St Regis Kuala Lumpur

AWABI (ABALONE | 鲍鱼), slow-cooked until tender, served with a liver sauce that takes the better part of a day to prepare...
14/06/2026

AWABI (ABALONE | 鲍鱼), slow-cooked until tender, served with a liver sauce that takes the better part of a day to prepare. Dark, complex, and unmistakably Taka.

Sushi Chef Ishiguro's signature. The course guests return for, and the one they talk about on the way home.

They call it the black diamond of the sea; and once you've had it, you understand why.NODOGURO (BLACKTHROAT SEAPERCH | 黑...
12/06/2026

They call it the black diamond of the sea; and once you've had it, you understand why.

NODOGURO (BLACKTHROAT SEAPERCH | 黑喉) is one of the most prized white fish in the Edomae tradition.

Not for its rarity alone, but for what sits beneath the skin: a layer of fat so clean and generous that it needs nothing added to it.

Sushi Chef Ishiguro torches the skin; not to cook it through, but to wake it up. The char you see is intentional. The richness you taste is the fish doing exactly what it was always going to do.

Father's Day Omakase · 19 – 21 June
For reservations, please WhatsApp us at +6012 330 3600.

This is where the evening begins. When the guests are seated, Sushi Chef Ishiguro presents his neta box.Everything here ...
10/06/2026

This is where the evening begins. When the guests are seated, Sushi Chef Ishiguro presents his neta box.

Everything here is flown in directly from Japan, three times a week. The box determines the menu. Not the other way around.

For reservations, please WhatsApp us at +6012 330 3600.

SEKIAJI (SEKI HORSE MACKEREL | 関鯵), caught off the waters of Oita Prefecture and recognised as one of Japan's finest; is...
08/06/2026

SEKIAJI (SEKI HORSE MACKEREL | 関鯵), caught off the waters of Oita Prefecture and recognised as one of Japan's finest; is minced by hand and brought together with SHINTAMANEGI (SPRING PEARL ONION | 春洋葱), the season's sweetest allium, here only briefly.

Namerou is a specific preparation originating as a fisherman's dish, and is made with miso and aromatics. Humble in origin. Precise in ex*****on.

Savour this and more from our Father’s Day Omakase at the Taka counter · 19 – 21 June · The St. Regis Kuala Lumpur.

For reservations, please WhatsApp us at +6012 330 3600.

For the man who has always shown up, without being asked.He didn't make a fuss of it. He simply arrived; at the table, a...
04/06/2026

For the man who has always shown up, without being asked.

He didn't make a fuss of it. He simply arrived; at the table, at the hard moments, at the ordinary ones no one else bothered to mark. Tonight, we mark it for him.
The Father's Day Omakase at Sushi Taka is our way of saying: this one's for him.

· 19 – 21 June · The St. Regis Kuala Lumpur

Every piece begins long before it reaches the plate.The rice, seasoned and pressed with precision. The cut, drawn from a...
04/06/2026

Every piece begins long before it reaches the plate.

The rice, seasoned and pressed with precision. The cut, drawn from a single clean motion. And tonight; a crown of caviar, because some courses deserve to be remembered.

Sushi Chef Ishiguro composes his Father's Day omakase the same way he approaches every service: with full attention, from the first piece to the last.

Father's Day, at the Taka counter.This June, we've prepared a special omakase in honour of the fathers who have always s...
04/06/2026

Father's Day, at the Taka counter.

This June, we've prepared a special omakase in honour of the fathers who have always shown up; without being asked, without needing recognition.
Three days only. An experience composed entirely for him.

Father's Day Omakase · 19 – 21 June. For reservations, please WhatsApp us at +6012 330 3600.

Edomae sushi was never just about fish. It is about the season; and the chef's willingness to let it lead.This is the K...
29/05/2026

Edomae sushi was never just about fish. It is about the season; and the chef's willingness to let it lead.

This is the KEGANI (HORSEHAIR CRAB | 毛蟹) Nigiri. A reminder that at Sushi Taka, the counter follows nature's calendar; not the other way around.

The brush meets the nigiri just once.Measured. Unhurried. Exactly enough.Thousands of nigiri pressed with these hands, a...
26/05/2026

The brush meets the nigiri just once.
Measured. Unhurried. Exactly enough.
Thousands of nigiri pressed with these hands, and still — every piece receives the same quiet attention as the first.

Some dishes are not created. They are arrived at; through years of repetition, refinement, and an unwillingness to settl...
21/05/2026

Some dishes are not created. They are arrived at; through years of repetition, refinement, and an unwillingness to settle.

The steamed Japanese black abalone with liver sauce is Sushi Chef Ishiguro's signature for a reason. Tender, deeply savoured, and served with the quiet confidence of something that has never needed to announce itself.

This is where the omakase at Sushi Taka begins to reveal itself.

Address

Level 3A, No. 6, Jalan Stesen Sentral 2, Kuala Lumpur Sentral
Kuala Lumpur
50470

Opening Hours

Monday 12:00 - 14:30
18:00 - 22:00
Wednesday 18:00 - 22:00
Thursday 12:00 - 14:30
18:00 - 22:00
Friday 12:00 - 14:30
18:00 - 22:00
Saturday 12:00 - 14:30
18:00 - 22:00
Sunday 12:00 - 14:30
18:00 - 22:00

Telephone

+60123303600

Website

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