TAKA MARYLEBONE

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.