Ta Vie

Had dinner here a few times. 1st time here was way before it gotten its stars and you can already tell the potential is high. A combination of Japanese and French with excellent execution, turned into something very unique that belongs to chef Hideaki. Attention to every details and the service was also impeccable. Love the sourdough and butter, btw. Should definitely put it on your itinerary.

Excellent place, and worthy of it's price of admission. Comes across as less pretentious as some other similarly priced places, but food and service definitely up to par. The Chef came out a couple of times to introduce himself and the food, and overall dining experience was very, very good. Wouldn't hesitate to come again.

The devil in the details. From the presentation of cutlery, plating, bread, complementaries, and main dishes, I can tell the effort paid by the chef. I love the setting and every single dish on the menu and would strongly recommend you to have a go. If you are a bread lover, this is the place for you to go to apart from their fantastic tasting menu.

a menu full of surprise. very creative, making unexpected matching of taste, color and food. beautiful presentatiin, quantity is excellent, just as we needed and the service was very good. price is reasonable compare to other restaurants at this level. no wonder Michelin listed it as one of the best in town.

Ta Vie is a culinary voyage where East meets West. Drawing from his native Japanese heritage and French cuisine, chef Hideaki Sato presents a unique intersection between two worlds. What I really appreciate is how the chef preserves and lays bare the natural, authentic flavors that stem from each seasonal ingredient. You’re really able to tune into the simplistic depth and details that the dishes embody. To start off, I loved the pairing of the fresh sourdough with cultured butter and ricotta made daily in house, followed by the lobster which couldn’t have met a better duo than the pied blue mushroom. The service was also impeccable– the waiter kept asking if I wanted more bread, but I had to hold back the third time in order to make my way to the dessert 😂. The mont blanc was perfect…As it’s chestnut season, I noticed that the chef experimented with various ways to cook the ingredient, such as deep-frying it to complement the roasted pork, as well as, of course, the mont blanc itself. What a way to end the week! For more reviews: @whatssizzlinn

Excellent for the food, but the point is that it seems that Italian and Japanese rather than French & Japanese especially what the pasta shows. On the other, their English level is enough to offer the service and help consumers solving any kind of issues, but I hope that next time when I come they can show that they have already improved their English. However, good for anything and will go there again as a customer rather than a teacher.

Dining on my own was a mesmerising experience at this small and completely unpretentious restaurant. A warm greeting from the host, the most incredible Bellini like champagne with chefs seasonal cordial and some of the best food I’ve had in years. And that’s not mentioning the in house bread, the most exquisite of which was a 50%flour 50% water blend sourdough reminiscent of the dough the mandarin oriental’s pizza bar in Tokyo makes, but with a centre that’s so light and fluffy it should be illegal. The food itself is a triumph of flavour that Japanese chefs seem to be able to bring out in ingredients as if they are concentrates. Slivers of zucchini in an entre or a side of 3 snow peas with lamb have such an intense clarity you do a double take. Premium ingredients are used all around but there is no ostentatious use of caviars, truffles and the like which you might want to expect for a meal of this expense (yet you don’t feel cheated). That Michelin has awarded it 3 stars is a testament to the guide’s discernment.

One of the top five meals of my life. Definitely a three star experience in ingredients, creativity and wow factor! I had my doubts since I know the Hong Kong michelin guide is controversial. But this is up there with any three star in Paris or Tokyo and a whole league above other three stats of Hong Kong. Food, service and ambience. All are top top!

Had dinner here a few times. 1st time here was way before it gotten its stars and you can already tell the potential is high. A combination of Japanese and French with excellent execution, turned into something very unique that belongs to chef Hideaki. Attention to every details and the service was also impeccable. Love the sourdough and butter, btw. Should definitely put it on your itinerary.

Excellent place, and worthy of it's price of admission. Comes across as less pretentious as some other similarly priced places, but food and service definitely up to par. The Chef came out a couple of times to introduce himself and the food, and overall dining experience was very, very good. Wouldn't hesitate to come again.

The devil in the details. From the presentation of cutlery, plating, bread, complementaries, and main dishes, I can tell the effort paid by the chef. I love the setting and every single dish on the menu and would strongly recommend you to have a go. If you are a bread lover, this is the place for you to go to apart from their fantastic tasting menu.

a menu full of surprise. very creative, making unexpected matching of taste, color and food. beautiful presentatiin, quantity is excellent, just as we needed and the service was very good. price is reasonable compare to other restaurants at this level. no wonder Michelin listed it as one of the best in town.

Ta Vie is a culinary voyage where East meets West. Drawing from his native Japanese heritage and French cuisine, chef Hideaki Sato presents a unique intersection between two worlds. What I really appreciate is how the chef preserves and lays bare the natural, authentic flavors that stem from each seasonal ingredient. You’re really able to tune into the simplistic depth and details that the dishes embody. To start off, I loved the pairing of the fresh sourdough with cultured butter and ricotta made daily in house, followed by the lobster which couldn’t have met a better duo than the pied blue mushroom. The service was also impeccable– the waiter kept asking if I wanted more bread, but I had to hold back the third time in order to make my way to the dessert 😂. The mont blanc was perfect…As it’s chestnut season, I noticed that the chef experimented with various ways to cook the ingredient, such as deep-frying it to complement the roasted pork, as well as, of course, the mont blanc itself. What a way to end the week! For more reviews: @whatssizzlinn

Excellent for the food, but the point is that it seems that Italian and Japanese rather than French & Japanese especially what the pasta shows. On the other, their English level is enough to offer the service and help consumers solving any kind of issues, but I hope that next time when I come they can show that they have already improved their English. However, good for anything and will go there again as a customer rather than a teacher.

Dining on my own was a mesmerising experience at this small and completely unpretentious restaurant. A warm greeting from the host, the most incredible Bellini like champagne with chefs seasonal cordial and some of the best food I’ve had in years. And that’s not mentioning the in house bread, the most exquisite of which was a 50%flour 50% water blend sourdough reminiscent of the dough the mandarin oriental’s pizza bar in Tokyo makes, but with a centre that’s so light and fluffy it should be illegal. The food itself is a triumph of flavour that Japanese chefs seem to be able to bring out in ingredients as if they are concentrates. Slivers of zucchini in an entre or a side of 3 snow peas with lamb have such an intense clarity you do a double take. Premium ingredients are used all around but there is no ostentatious use of caviars, truffles and the like which you might want to expect for a meal of this expense (yet you don’t feel cheated). That Michelin has awarded it 3 stars is a testament to the guide’s discernment.

One of the top five meals of my life. Definitely a three star experience in ingredients, creativity and wow factor! I had my doubts since I know the Hong Kong michelin guide is controversial. But this is up there with any three star in Paris or Tokyo and a whole league above other three stats of Hong Kong. Food, service and ambience. All are top top!

1 Michelin star French - Japanese fine dining. One of my favorite fine dining restaurants. The food is excellent - the right balance of traditional and creative. Dishes are inspiring / unexpected but are executed well. Every dish from amuse bouche to desserts were fantastic. Strongly recommend. Service was very welcoming.