Thursday 24th September will see acclaimed Japanese
restaurant TAKA open
at 109 Marylebone High Street. One of the most anticipated of just a
handful of Central London’s new restaurant openings, TAKA’s menu has been
created by Group Executive Chef Taiji Maruyama (Beaverbrook
and Nobu) alongside Head Chef Jonathan Dowling, with the two having previously
worked together at Beaverbrook Hotel. Taiji and Jonathan have carefully
designed a small plate led menu, focusing on hot and grilled dishes as well as
sushi, which will showcase the finest British produce through an entirely
The menu will have a strong focus on British ingredients, including vegetables sourced sustainably from Nama Yasai, a small family-owned organic farm in the UK specialising in Japanese produce. Taiji and Jonathan have combined their rich experiences of the Japanese philosophies of ‘Shun’ and ‘Chisan Chisho’, which focus on the importance of seasonality and locally-sourced food, in order to create a new and innovative menu for TAKA Marylebone.
Dishes created to be shared include a Yakitori Omakase, which will comprise of a whole Botterills chicken broken down into its different components and then grilled over hot coals to create a complete nose to tail eating experience, as well as the Spanish tapas inspired Kani Croquettes, consisting of fresh Cornish Crab sourced from day boat fishermen and the decadent Fried Chicken Wings stuffed with truffle and King Edwards potatoes. Nama Yasai Tsukemono will see the traditional Japanese pickle course interpreted through a selection of seasonal vegetables, preserved in a variety of ways and served as a salad, with mizuma and roasted sesame seeds. Another unconventional yet delicious addition to the menu will be the house-made mochi flat breads, perfect for eating alongside TAKA’s dips and small plates. This will all be accompanied by more traditional favourites such as Miso black cod and popcorn tempura.
The sushi offering will similarly focus on quirky adaptations of long standing favourites, such as Kagoshima A5 Wagyu sukiyaki with onsen eggs and Popcorn Shrimp with Daikon Salad. Designed to be eaten like a taco is the spicy scallop open maki with kimchi and yuzu tobiko whilst the Wagyu, caviar and truffle maki with gold leaf is sure to be a spoiling addition to the menu.
Taiji and Jonathan have worked collaboratively to ensure that all of TAKA’s suppliers are deeply knowledgeable and focused on local produce, with 100-day reared chicken from Botterill Farm in Lincolnshire, Loch Duart Salmon responsibly farmed in Sutherland, Scotland, and freshly caught day boat fish from Kernow sashimi in Cornwall who utilise the Japanese method of ike jime to enhance the quality. A focus on high quality sourcing, brought about by responsible and sustainable farming, fishing, foraging and hunting thus sees the talented chefs allow the ingredients to speak for themselves.
revolve around home-made ice creams and sorbets; a refreshing
Thai Basil sorbet with Lemonade can cleanse the palette whilst
the Deep Fried Malted Milk with Chocolate and Honey is truly decadent.
Weekends will see TAKA join the London brunch scene, offering firm favourites such as waffles and pancakes, but with a Japanese twist with the waffles served with Botterill’s chicken kare-age and Northumberland wildflower honey, whilst the light and fluffy gluten-free Japanese pancakes will be served with seasonal fruit and Dorset clotted cream. Joining the standout menu will be Miso glazed Wagyu sando, made with milk bread from Happy Sky Bakery, a London-based Japanese style bakery which uses British grown and milled wheat. This focus on ‘Chisan Chisho’ will introduce a new type of brunch to enjoy with bubbles, with the the philosophy-honoured approach also reflected in the ingredients, which much like the A La Carte menu, will be primarily sourced from the UK.
With the bar serving as one of most eye-catching features in the restaurant, the team have dedicated much time to creating a tailor-made beverage selection that will accompany the ethos of the food menu, as well as offering their customers an option to enjoy the team’s own creations. The cocktail list will have house cocktails such as bourbon mixed with honey infused black garlic for a more adventurous experience, or the very refreshing Roku gin cocktail with homemade edamame puree, yuzu and cloudy sake. The restaurant are also working closely with the suppliers of some of Japan’s finest Sake’s such as Kizakura Yamahai, BUNRAKU – Kimoto Junmai as well as some newer additions to include BIJOFU – Gin no Yume.
Not ones to disappoint, the wine list is set to be equally exciting with champagnes to include the crisp and refreshing NV Piper Heidsieck Brut and the NV Essentiel Blanc de Blancs, which is aged 40 months before disgorgement and is exclusive to TAKA Marylebone. Other standout wines include Clonakilla shiraz from Canberra, Australia which highlights the focus TAKA Marylebone will place on championing smaller vineyards including those across England, California and France. The soft drinks selection will be a highlight with a variety of juices, teas and non-alcoholic cocktails including Aloe Vera Lemonade with Jasmine tea, aloe vera, lime juice and lemon juice.
The 2,500 square foot space has been designed by B3 Designers (Roka, Hakkasan, Gymkhana), blending contemporary Japanese and European design with simple yet bold materials including oak, timbers and tan leathers that nod to of-the-moment ‘Japandi’ design. The dining area will be set across two floors with a basement kitchen. On the ground floor, the central bar will be stocked with their comprehensive collection of sakes and the banquette seating will be accented with a traditional umbrella light instalment that uses shade to create a striking wall feature and an inviting atmosphere. An exposed feature wall extending from the ground floor to the first floor will emphasise the continuity within the design, with the first floor seeing light oak furnishings and traditional low seating complemented by traditionally inspired bluish plaster walls. Outside, a number of brasserie tables, framed by shrubbery, will surround the entrance and allow for diners to enjoy the surrounds of the atmospheric Marylebone High Street. A welcome addition to the Marylebone restaurant landscape, TAKA will offer a stylish and refined dining option for locals as well as destination diners, and will also showcase an exciting weekend brunch menu.
TAKA Marylebone will open on Thursday 24 September 2020. Reservations can be made from Tuesday 15th September via firstname.lastname@example.org.