Ta Vie

The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience.

• Three-Michelin-star kitchen led by Hideaki Sato with a stated 'pure, simple and seasonal' manifesto.
• Many ingredients are sourced from Japan, but presented through an experimental, contemporary tasting format in Hong Kong.
• Daily in-house sourdough and cultured butter are signature parts of the experience.
• Beverage program reaches beyond classic European labels to include notable Asian wines and sake.

• Japanese seasonal ingredients (core sourcing focus)
• House-made sourdough
• House-cultured butter

Tasting Menus

• Lunch (6 courses): HK$2,380
• Dinner (7 courses): HK$3,080
• Wine Pairing: HK$1,980 (lunch), HK$2,580 (dinner)

Signature Dishes

• Foie Gras: HK$528
• Wagyu Beef: HK$1,288
• Japanese Matsutake Mushrooms: HK$498