What makes a Michelin-starred experience?

At first glance, Omakase might seem simple: a chef presents a series of seasonal dishes, and the guest sits back and trusts the journey. But in a Michelin-starred Omakase like TAKU, every movement behind the counter is deliberate. Every ingredient, placement, and interaction is shaped by years—often decades—of mastery.

So what exactly sets a Michelin-starred Omakase apart?

1. Uncompromising Ingredient Quality

Exceptional Omakase begins with world-class produce. At TAKU, the seafood we serve is sourced with precision from Japan and across Europe, including pristine waters off the coast of Spain, Portugal, and the Isle of Skye. Each cut is selected based on quality, seasonality, and freshness—ensuring it arrives at the counter at its absolute peak.

Our approach to sourcing reflects our belief in nature’s rhythm—ingredients that are at their best now, not simply available year-round.

Blue Native Lobster

2. Craftsmanship Refined Over Time

True mastery shows in the smallest gestures. At TAKU, the chefs’ techniques—how they slice a fillet, press a nigiri, or season a piece of rice—are rooted in years of experience.

This level of refinement is led by Head Chefs Long and John, whose training under Chef Takuya Watanabe and dedication to detail define the standard of every service.

3. Flavour Progression and Balance

An Omakase menu unfolds like a well-written story. The sequence of dishes is designed to move from delicate to bold, cool to warm, lean to rich—offering balance and surprise with each course.

Even garnishes are used with precision: sudachi zest, often mistaken for lime, adds a sharper, more floral acidity; our finely grated ginger removes the stringiness usually found in coarser preparations; and chive paste lends herbaceous brightness without overpowering. These elements are minimal, but they help fine-tune flavour and mouthfeel.

4. A Consistent Standard of Excellence

Earning a Michelin star is difficult. Retaining it is even harder. TAKU has been recognised with a Michelin star every year since opening—an honour that reflects not just quality, but consistency, hospitality, and innovation.

We’re also proud to be ranked among the Top 100 Restaurants by Harden’s, further reflecting the experience our guests and critics alike continue to value.

5. An Evolving Experience

To maintain the highest standard, our menus evolve. In April 2025, TAKU introduced a new two-tier format: a 17-course Tasting Omakase available at lunch, and the expanded 22-course Prestige Omakase served at both lunch and dinner.

The Prestige Menu focuses on showcasing the full depth of our culinary performance—from intricately aged fish to warm, umami-forward tsukemono and expertly timed hot dishes.

Discover It For Yourself

There is no script in Omakase. Each meal is shaped by season, technique, and instinct—guided by the chef’s hand and the guest’s experience. At TAKU, that spontaneity is grounded in discipline, and an enduring commitment to excellence.

Reservations are available for both our lunch and dinner services.
Book now to experience a Michelin-starred Omakase in the heart of Mayfair.