TAKA

14/05/2026

This is the part that cannot be replicated anywhere else.

The counter at Sushi Taka is where the evening truly begins; where you watch each piece take shape in Sushi Chef Ishiguro's hands, placed before you with quiet intention, one at a time.

No menus to deliberate over. No distance between the counter and the guest. Just the chef, the craft, and an evening that belongs entirely to you.

For reservations, WhatsApp us at +6012 330 3600.

12/05/2026

Some moments from the weekend are worth revisiting.

The KEGANI (HORSEHAIR CRAB | 毛蟹) Chawanmushi — steamed egg custard with hairy crab — served as part of our Mother's Day Omakase. Warm, delicate, and deeply considered. The kind of course that holds the whole meal together quietly, without asking to be noticed.

Much like the person it was made for.

08/05/2026

KATSUO (BONITO | 鰹魚)
Depth of flavour. Depth of feeling. This Mother's Day, only the finest will do.

Mother's Day Omakase | 8 – 10 May | Sushi Taka, The St. Regis Kuala Lumpur. For reservations, WhatsApp us at +6012 330 3600.

07/05/2026

Every omakase begins before the first guest is seated.

It begins here with the neta box, and the quiet decisions it demands. What is ready. What is not. What the season is saying today.

For this Mother's Day, Sushi Chef Ishiguro has listened carefully. Each cut chosen with the same attention she has given to everything in your life; without announcement, without compromise, simply at its best.
Mother's Day Omakase | 8 – 10 May | Sushi Taka, The St. Regis Kuala Lumpur

For reservations, WhatsApp us at +6012 330 3600.

05/05/2026

HIRAMASA (AMBERJACK | 黄条鰤)
Gentle. Luminous. Unhurried.
Just the kind of evening she deserves.

Mother's Day Omakase | 8 – 10 May | Sushi Taka, The St. Regis Kuala Lumpur

For reservations, WhatsApp us at +6012 330 3600.

29/04/2026

Ten years. Still the closest thing to Tokyo in Kuala Lumpur.

27/04/2026

A decade acknowledged by those who know.

23/04/2026

Sushi Chef Ishiguro's signature. Steamed Japanese black abalone, with its liver sauce. The dish that defines where we are now.

21/04/2026

Our 300-year-old Hinoki counter has held ten years of service. The wood is the same. The craft has only deepened.

18/04/2026

17/04/2026

From Taka by Sushi Saito to Sushi Taka. Michelin Selected, four consecutive years. A decade of Edomae sushi at The St. Regis Kuala Lumpur.