Chef-patron Hideaki Sato was professionally trained in classic French cuisine and started cooking Japanese food in 2009 while interning at the coveted Nihonryori RyuGin in Tokyo. He established Tenku Ryugin in Hong Kong which received a prestigious accolade in 2014, before building Ta Vie in 2015. With those kind of credentials, you just know that there’s a special dining experience on offer.
For Sato, the most important three words in running Ta Vie are “pure, simple and seasonal”, putting the ingredients and the purity of the flavours on centre stage. To achieve this, Sato applies simple cooking and seasoning, as well as presentation.
While the menu changes depending the seasons, the ever-popular house-made pasta with Aonori seaweed sauce topped with Hokkaido uni can be found year round. The contemporary cuisine is in contrast with the restaurant’s colonial feel on a cobblestone street.
HIGHLIGHTS
- Pasta with Aonori seaweed sauce and Hokkaido uni
- Charcoal-grilled Nozaki beef rib eye smoked with hoba leaf
- The exciting seasonal menu
Ta Vie
tavie.com.hk
