Ta Vie

Is good to be back to one of my favorite restaurants in Hong Kong. Chef Sato never fails to impress us and to be honest their desserts are getting better and better. Their food presentation is just simple and elegant nothing gimmick. Their homemade uni pasta is still one of the best I had ever had. Service wise they are friendly, professional in explaining each dishes, Chef Sato himself will even come out to present some of the dishes in person.

Cozy atmopshere, jazzy music, nice service but do not expect several amuses bouches, mignardises nor any "wow-effect". Chef Sato sticks to his motto "pure, simple, seasonal". 3 types of bread with butter or ricotta in olive oil, very well executed french cuisine with a personal twist, and after the meal & dessert to conclude a pandan pannacotta.Chef Sato himself will come on several occassions and present dishes himself which is a great touch.

Impeccable service and phenomenal food - a place that actually lives up to its 3 stars. Only minor complaint is that our table for 2 was on the corridor by the kitchen and to the main door and so there's a bit of shuffling when people were leaving or using the toilet. The table positioning is something for the restaurant to reconsider.

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.

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.

Ta Vie 旅 means "Your Life" in French, "Journey" in Japanese, and with the ethos of both cultures in mind the Michelin 3* Restaurant from Chef Hideaki Sato focuses on premier ingredients prepared simply at the height of their season inside intimate confines. Embattled during the pandemic, and now operating with only six employees from kitchen to hostess stand, guests are seated at posh tables surrounded by polished black and tile while staff attends to every need from carefully selected Teas to housemade Butter alongside piping-hot Bread. Seasonal but not constrained by region, Chef Sato instead reaching to Japan, China and Europe for the best products available, December 23 offered only one menu beginning with premium Abalone atop tender Artichoke followed by hand-cut Pasta dressed by Seaweed Sauce and creamy Hokkaido Uni. Served several dishes by Chef Sato himself, a buttered Leek supporting abundant Caviar revealed beneath char the first, Blue Lobster followed amidst Whelks and Burdock before a grand finale of Bresse Chicken liberally showered by White Truffles. Paced appropriate to each diner, no lulls despite such a small staff, Hideaki emerged from the kitchen again to pour Champagne around his sugar-crystal "Pear" before rounding out the evening with complimentary sweet Tea, Strawberries with Pistachios and thick Chocolate Pudding kissed by Citrus.

We usually try to hit up a Michelin star restaurant when out of the country. This ended up being the spot I chose. Very intimate place. I think we were the only ones there with another table. The servers were very attentive, sweet, patient, and kind. Everything came out beautifully. The food was showcased by the plating. Unfortunately the food itself wasn't anything that stood out. For the price of this place I wanted my socks to be knocked off. It was good but not half a thousand dollar good.

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.