A joint project with 1957 & Co. Group, Sushi Ta-Ke was one of the earliest occupants of the gastro-centric Cubus building. It specializes in a variety of Edo-style sushi and sashimi dishes, with a dash of yakimono (grilled foods) to round things off.

Sushi Ta-Ke goes by a quirky credo of 4Ds: “Dedication, Delicious, Design and Details”—and it pretty much lives up to each D, although we think it merits a fifth (for “Damn” expensive).

The look here is sleek, with dark furniture, dim lighting and just the right amount of ambient noise to call it buzzing. Sushi Ta-Ke’s specialties are fresh fatty tuna sashimi, boiled golden-eye snapper head and Kagoshima wagyu beef, and with their $1,500 ta-ke (which means “bamboo” in Japanese) omakase menu, we had a chance to try two of the items: the tuna and the beef, both exquisite. The tuna was rich and smooth, with a vibrant red hue, while the grilled A5 wagyu was melt-in-your-mouth and finished with just the right amount of seasoning.

Other notables included the baby scallop and daikon appetizer and the simmered hamachi platter. And you can’t go wrong with the sashimi selection—fresh catches, top cuts and beautiful presentation are part and parcel here.

We enjoy the food here, we really do, but at the end of the day Sushi Ta-Ke is really giving us what we’ve come to expect from a quality Japanese restaurant—at double the prices. We’ll come back for sure though, if only for lunch.