Restaurant Taki

A dish combining natto (sticky fermented soybeans with a strong odor) and an assortment of raw fish. A unique texture experience rich in umami.

Assortment of raw fish served with a soy sauce enhanced with Japanese mustard (karashi). The spiciness of the mustard complements the freshness of the fish.

Fresh tuna sashimi accompanied by a mixture of soy sauce and Japanese mustard. The tender tuna flesh is enhanced by the spiciness.

Assortment of seafood and vegetables marinated in a mild and light Japanese vinaigrette. A refreshing dish to start the meal.

Firm textured octopus pieces marinated in a Japanese vinaigrette sauce. Tangy flavor and pleasant texture.

Wakame seaweed salad seasoned with a mild Japanese vinaigrette. An oceanic and fresh taste with a crunchy texture.

Grilled Japanese dumplings stuffed with chicken. The dough is golden and crispy on one side, and soft on the other.

Grilled Japanese dumplings filled with a vegetable mixture. Served hot, often accompanied by a vinegary soy sauce.

Selection of Japanese marinated vegetables. These pickles serve as a palate cleanser, offering savory and tangy flavors.

Grilled tuna steak, highlighting the rich flavor of the fish. The cooking process adds smoky notes.

Simply grilled salmon, often with salt to enhance the natural flavor of the fatty fish.

Grilled salmon fillet coated with a shiny sweet and savory teriyaki sauce. The sauce caramelizes slightly on the fish.

Grilled white fish. A light dish with a delicate flavor and flaky texture.

Eel prepared in the kabayaki style, grilled and glazed with a sweet soy sauce. Tender and rich flesh.

Bowl of white rice topped with glazed grilled eel fillets. A classic comforting and flavorful dish.

Assortment of tempura fritters including various ingredients such as shrimp and vegetables. The batter is light and crispy.

Selection of seasonal vegetables fried in tempura batter. Crispy on the outside while preserving the taste of the vegetables.

Shrimp fried in tempura. A light and airy batter envelops the juicy shrimp.

Pork cutlet breaded with panko breadcrumbs and fried until golden. Crispy and tender, often served with a special sauce.

Rice bowl topped with a breaded pork cutlet (tonkatsu) stewed with eggs and onions in a mild broth.