TAKU chose Mayfair as its home because it represents the pinnacle of luxury dining in London—a district where only the best of the best thrive. With the city’s food scene evolving rapidly, there was a gap for Omakase in London, a restaurant that could redefine expectations, blending authenticity with innovation. Chef Takuya Watanabe and the Leong family saw this as the perfect opportunity to introduce a world-class Edomae sushi experience to London, showcasing the artistry of Japanese cuisine in an intimate yet ambitious setting. Today, TAKU is recognised among the top destinations for the best sushi in London, offering an unparalleled Omakase experience.
TAKU Mayfair began as a dream shared between Chef Takuya Watanabe and the Leong family, renowned restaurateurs in London. The journey started when Lucas Leong, one of the co-founders, visited Jin, Chef Taku’s Michelin-starred Omakase restaurant in Paris, in December 2021. Lucas was struck by the attention to detail in every bite, particularly Chef Taku’s refined approach to seasoning rice and enhancing flavours through traditional Edomae techniques. Recognising the lack of truly exceptional Omakase restaurants in London, Lucas and Chef Taku formed a partnership, and TAKU was born. The restaurant opened its doors in November 2022 and quickly made its mark, earning a Michelin star just four months after opening and ranking among the UK’s top five restaurants in the Harden’s Top 100 in 2024.
What sets TAKU apart is not just the quality of its sushi but its bold approach to Omakase. While traditional sushi counters in London, such as Endo at The Rotunda and Sushi Kanesaka, cater to smaller groups with a single sushi master at the helm, TAKU’s 16-seat counter challenges convention. This scale is rarely seen in high-end Omakase, requiring multiple sushi chefs to work seamlessly together while maintaining the same level of precision and personal engagement with each guest. By pushing these boundaries, TAKU is changing the landscape of Omakase in London, proving that an immersive, high-calibre sushi experience can exist on a grander scale while still maintaining the intimate chef-guest connection that defines the tradition.
Edomae sushi has a long history rooted in preservation techniques developed during the Edo period, a time before refrigeration. Methods such as kobujime (curing fish between sheets of kombu seaweed) and shime (curing fish with salt or vinegar) were essential for enhancing both flavour and texture. TAKU honours these time-tested methods while embracing modern innovations, such as dry-ageing fish in a controlled environment. By removing excess moisture, this technique intensifies the umami flavours and results in a silkier, more tender texture—similar to how ageing beef enhances its depth of flavour. Though dry-ageing fish is not yet a widespread practice in sushi restaurants, TAKU embraces this method to elevate the dining experience, ensuring each piece of sushi delivers maximum flavour and refinement. This careful balance between tradition and modern craftsmanship is at the heart of TAKU’s philosophy.
At TAKU, the dining experience extends beyond the sushi counter. Led by sommelier Bowie Tsang, with a diploma in sake and wine, our wine list has been carefully curated to enhance the flavours of our Omakase. Collaborations with renowned names such as Egon Müller, Richard Geoffroy, and esteemed sake breweries ensure each pairing elevates the journey, from rare champagnes to artisanal sakes. Additionally, TAKU sources premium seafood from European waters, including Portugal, Spain, and the Isle of Skye, ensuring that only the finest ingredients make it to the counter. By focusing on the best produce available in European waters rather than importing from Japan, TAKU guarantees exceptional freshness while also showcasing the unique offerings of regional ingredients. This approach means that while the menu follows a structured format, there are small changes daily based on the finest catch available. Bigger seasonal changes allow the chefs to incorporate the very best ingredients at their peak. This dedication to quality and innovation cements TAKU’s place as a leader in London’s ever-evolving fine dining scene.
Sustainability is also at the core of TAKU’s approach. We are committed to reducing waste wherever possible by utilising every part of the fish or vegetable in our kitchen. Fish bones and offcuts are transformed into rich broths, ensuring that nothing goes to waste. This resourceful approach not only minimises our environmental impact but also allows us to create bold, flavourful dishes that highlight the depth of our ingredients. By combining traditional Japanese techniques with a commitment to sustainability, TAKU continues to push the boundaries of what a modern Omakase experience can be.