Taka Mayfair combines both locally sourced produce with traditional and innovative cooking techniques to bring a unique and innovative Japanese cuisine to the table.
Executive Chef, Taiji Maruyama, and his team use their classical training to capture the essence of Japanese tradition and create a menu that is unique, seasonally changing and focuses on utilizing local ingredients and flavours. By supporting local and sustainable produce and having a farm-to-table approach, the menu combines traditional Japanese techniques with the best of British produce such as aged Ikejime fish from Scottish and Cornish fishermen and local Japanese wasabi from Hampshire.
Maruyama’s renowned homemade creations bring an unrivalled taste to the dishes on the menu. From yohei red vinegar made by a three-year fermentation, Sake Lee, home-made soy sauce and own blended Japanese rice for Sushi all for a truly unique dining experience.