Sushi Taka

Sushi Taka sits on level 3A of The St. Regis Kuala Lumpur, sharing a floor with its sister counter Ushi. Guests sit at a 16-seat counter cut from 300-year-old hinoki, with private rooms behind lacquered doors. The restaurant opened in 2016 under the Sushi Saito name and is now run by sushi chef Daichi Yazawa.

The menu is Edomae sushi built on seafood flown in from Japan twice a week. Rice is seasoned with one of two aged vinegars depending on the fat content of the fish, and the tamagoyaki comes in two versions, one fluffy and one custardy. Tsuki, served at lunch only, costs RM600 for two appetisers, eight nigiri and a roll; Hana is RM1,000 and the full Taka Omakase is RM1,600, before tax.

Taka suits diners who want classic Tokyo-style sushi in a hotel setting with a deep sake list. Dinner runs in two seatings, at 6pm and 8pm, and the restaurant is closed on Tuesdays. Book through the online system or by phone; private rooms can order from both the Taka and Ushi menus.