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If you sit at the sushi counter, the chef (one of the few female sushi chefs in new york) usually will present you with something as a amuse-bouche (usually it's marinated tuna) and that's great. Dynamite is a broiled clam appetizer (very similar in taste to the creamy spicy sauce at nobu). The sushi is usually spectacular. The sweet shrimp is always a favorite. I prefer to sit at the counter here. The chef makes her own dishes. The decor, is sadly, lacking. It feels like eating on a b-movie film set in a lot of ways, but the food always incredible. I've been on a mackrel kick lately, and Taka does that well.
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While the original chef, Takako, is no longer at the helm, the new chef, Makoto Yamada, holds his own quite well. His servings over the past couple years (since he bought the restaurant) have improved greatly to the point where I can highly recommend a visit. Go for the omakasse and it will be a great experience.
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Yes, the days when Taka would prepare the food and serve it to you on plates she had made herself are long gone, but tonight we had a lovely meal there.
The fish was fresh and very good, we had a few of our favorites and, on the friendly chef's advice, also tried the giant clam and white tuna. He was quite right on both counts. The spider roll was one of the best ever, with excellent, light and crispy crab inside.
Not like the old days for sure, as something is missing that may never be replaced, but what remains at Taka is very good nonetheless.
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This was by far my favorite place for sushi when the inventive Taka-san was owner and sushi chef. I was sad when she sold her business but I decided to give the new owners a chance and went there recently "for old times sake." Unfortunately, now it is just an average neighborhood sushi place -- no better or worse than dozens of others.
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Decor is spare in this small, hard to notice place.
I sat at the sushi bar, having a wonderful chat with the sushi chef, who was extremely friendly. My waitress was very polite and attentive.
Offered a complimentary appetizer of tuna wrapped in cucumber, I selected from there very small but excellent sake selection.
The seared bonito in ponzu was great. I asked for Kobashira, but the chef confessed he had eaten what they had hinmself.
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Taka-san sold her restaurant earlier this year. We discovered to our dismay in February, when her inventive but unquestionably Japanese menu was replaced by one featuring Indian "curry" Mexican "chili" fusion rolls. Her handmade dishes and artwork are gone. We didn't stay to order, so I can't tell you the quality of the fish. All I can say is, though the name Taka still hangs outside 61 Grove, it isn't really Taka. It's the passing of an era.
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Taka was one of my favorite restaurants in NYC. However the original chef, Taka, has retired and it's now under new ownership. It was wonderful to go and watch her make her sushi. She also did the artwork on the walls and made the pottery that they used in the restaurant. I'll really miss the place.
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This is one of my favorites in NYC -- excellent quality sushi, at a good value with a simple atmosphere. I felt even more strongly about Taka fter eating at Jewel Bako which was quite the opposite -- lots of attitude and overpriced. Taka is a gem in NY
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Taka delivers stellar sushi (and other cooked dishes) in a charming but small West Village spot. Expect to wait a little bit, but you won't be disappointed. Personally I think the decort is charming, as it's decorated with the chef's own pottery.
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