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Taka, Sushi & Passion Restaurant Review: Chef-owner Taka Moriuchi, a native of Hiroshima, specializes in sushi, but offers a wide range of hot and cold appetizers, and has added an izakaya menu to his offerings. Moriuchi likes to go “global” with his approach to Japanese food. Thus, there’s a slow-cooked short rib presented with a seafood fork, and pork belly that’s slow-cooked, sweet and tender. Calamari comes lightly dusted with seasonings only---no flour---and is served with a zippy wasabi mayonnaise. Sushi nigiri is equally inventive, with a version that incorporates lobster salad and sprouts girdled with seaweed. There is also “vegetarian sushi,” such as a steamed veggie gyoza (dumpling) and agedashi tofu with scallion-ginger sauce. Good, cold sakés are the drink of choice, although the wine list offers a trio of Rieslings that might work with this food. Still, we would like to see more adventurous selections. The menu changes every month, with surprising new dishes at every turn. Bring a pal and do the omakase tasting dinner, or stop in after work for a sampling of the izakaya menu.