OUR PHILOSOPHY
We base all our food-related decisions on the Japanese philosophy of Shun - meaning that ingredients should only be harvested at the height of their season and only be eaten when they are at their absolute best. Because of this, you may find signature dishes at TAKA undergo seasonal changes, whereas others are relatively unchanging.
Dinner at TAKA evolves with the seasons, and just like the rain and sun, some dishes come and go. We aim to create special moments within the "here and now" that even when replicated will feel unique - moments that will have their own time and place.
Combining British ingredients with Japanese techniques and food philosophies, TAKA introduces a dining and bar experience that focuses on delicious food, good fun, and social eating. But none of it would be possible without our amazing suppliers. Our approach is guided by our sourcing of great British produce.
HACHI BAKERY
London England
Hachi means eight in Japanese. Yet beyond the number, a tilted 8 becomes an infinity symbol. Illustrating the continuous renewal of the relationship between baker and customer day after day. We bake by hand with natural ingredients.
Based on Japanese gift-giving art and Ochugen or Oseibo traditions (two main seasonal gift- giving traditions in Japan), this signature bread loaf is perfectly crafted for a ritualised gift and to show special attention to loved ones.
TAJIMAYA WAGYU
Kagoshima Japan
Supplying us with some of the best beef in the world, Kagoshima A5 “Sakura” Wagyu and the world-famous Kobe Wagyu beef (basically the royalty of cattle), not much needs to be said about the quality of the produce, with its reputation doing more than enough! What we will mention though (and maybe brag some) about is that not many restaurants outside of Japan can offer Kobe to their guests. We are a part of that fortunate few and are very honoured to bring to you the best there is!
GINGER PIG BUTCHERS
Yorkshire England
The Ginger Pig farmers were originally based in North Yorkshire and specialized in the sustaining of rare breed sheep, cattle and pigs. Today, Ginger Pig has shifted to sourcing from like-minded, small livestock farmers that all focus on animal welfare and responsible farming practices.
NAMA YASAI
Sussex England
Nama Yasai are Natural Agriculture™ growers of English and Japanese vegetables herbs and fruit.They produce vegetables so good it will challenge everything you thought you knew about eating your greens
KITANISHI SAKE BREWERY BUNRAKU
Saitama Japan
Bunraku sake has been made in Saitama for 127 years and is characterized by its light taste. Aiming for the highest standard of sake, Bunraku Sake is made by carefully brewing sake rice which has been closely scrutinized for the highest quality.
UMENOYADO
Nara Japan
Umenoyado has been making traditional high polished quality sake at the base of the Katsuragi Mountain for 120 years. Yet, that has not stopped them from embracing the future and creating a range of sakes that suit every palate and occasion.