The Michelin-selected Sushi Taka serves Edomae sushi at KL’s The St. Regis, where chef Daichi Yazawa works only with fresh wild-caught seafood air-flown directly from Toyosu Fish Market in Tokyo. Settle in at the 300-year-old Hinoki wood counter seater to experience his 18-course omakase, which includes seasonal small plates of appetizers and sushi nigiri. Past standouts have profiled awabi served with a liver sauce; horsehair crab with tosazu jelly; and mozuku, a prized seaweed paired with ground ginger and tosazu vinegar. Don’t miss: the signature Taka Tamagoyaki. The humble tamagoyaki is elevated into a special treat here; it’s custard-like, not cake-y, with a melt-in-your-mouth texture, sweet from shiba ebi, eggs and honey.
Lunch omakase menus start from RM600. Dinner omakase menus start from RM1000.