• Lunch 11:30-2:00, Dinner 5:30-10:00
  • 4600 Roswell Rd, E110, Sandy Springs GA 30342
Make Reservations

Menu

About Taka

Chef Taka Moriuchi

Chef Taka Moriuchi

Taka Moriuchi was born in Hiroshima, Japan in 1962 and as a teenager, he dreamt of coming to the US. After graduating from high school, Taka worked as a sales rep for a shoe retail company called “Ginza Esperanza”. He went on to become a manager and merchandiser for the company, designing pumps and traveling to Europe every six months.

Taka left the shoe company after 10 years and bought a convenience store in Tokyo.

He soon learned of an opportunity for a lottery green card from a friend living in Atlanta, GA. He applied and was fortunately selected out of 240,000 applicants. Taka realized his dream of coming to the US on February 15, 1995.

Taka’s first job on American soil was as the assistant manager at Kobe steaks, where his responsibilities ranged from washing dishes and bussing tables to greeting guests. He quickly realized that sushi was becoming a popular trend in America, so he left his management position behind to learn the craft of sushi-making.

Taka began practicing the art of sushi at Soto when Soto opened his sushi restaurant in August 1995. He stayed on with the flourishing restaurant for four years before partnering with Kevin Rathbun to open Bluepointe in 1999. In February of 2002, Taka started his own restaurant known as “Taka Sushi Café.”

Taka’s revered sushi restaurant took on the “sushiandpassion” tagline in 2007. What is sushiandpassion? It is inspired by Barry Manilow’s famous song “Copacabana” in which he sings of “Music and Passion.”

As an avid Barry Manilow fan, Taka felt that Manilow’s perseverance mirrored his own. During a concert, he was impassioned by the message the Manilow shared with the crowd: “You can give in, give out. But don’t give up.” Since becoming the sole owner of Taka Sushi in 2006, Taka’s restaurant has become a renowned Buckhead dining establishment with celebrity patrons from Hollywood actors and professional athletes to musicians and TV personalities: John Travolta, the Dixie Chicks, Kiss, Matt Kuchar, Ian Poulter, Luke Donald, Dallas Austin, Jake Gyllenhaal and more. Taka plans to enjoy his success on the beaches of Waikiki, where he plans to retire one day.

 

  • About Taka Slider
    “Sheltered from the local party scene by a row of upscale salons,
    this small sushi restaurant resembles a sleepy Gulf Coast seafood shack.”

    City Search

    Rated 5.0/5.0 star
  • About Taka Slider
    “I eat at Taka a lot because it is around the corner and I just can’t stand
    how pretentious Soto is. Tonight was darn good and I just had to write
    about it. We had the Thai style red snapper sashimi which came with
    pine nuts, cilantro, shredded daikon/shizo mixture, and peanut
    sauce..so tasty.”

    The Blissful Glutton

    Published by The Blissful Glutton on September 15, 2005 at 8:47 PM
  • About Taka Slider
    “In a world where oceans of fish dishes are done in paint-by-numbers style,
    Takao Moriuchi maintains a beautiful touch.”

    “Sushi As Artistry” By Meridith Ford, Access Atlanta

    Published by The Atlanta Journal-Constitution on October 26, 2004
  • About Taka Slider
    “Taste sushi as it was meant to be: pristine, pure, fresh.
    This intimate cafe from chef-owner Taka Moriuchi, a native of Hiroshima,
    specializes in sushi, but offers a wide range of hot and cold appetizers.”

    Gayot

    Rated 14/20
  • About Taka Slider
    “Taka takes his appetizer cues from his days at Soto.
    The list is extensive and the flavors unusual but mostly well-balanced,
    though I find I’m more taken with the sashimi
    and cold starters than I am with the hot.”

    Bill Addison, Creative Loafing

    Published March 5, 2003
  • About Taka Slider
    “Sushi in Atlanta = Taka Sushi Cafe for me. They have the freshest fish. Sashimi is really the best here, but the rolls are good too.”

    City Voter

  • About Taka Slider
    “This Buckhead sushi den attracts laid back locals (often toting mini sushi proteges).
    Remember where you are with a Home Depot or Diet Coke roll (flip the menu for translation).
    Go beyond creative names with noodles or a cold salad of snow crab and thinly sliced cucumber.
    Wall colors change annually to redefine the mood of the season, but the fresh food stays perfectly the same.”

    Black Book

  • About Taka Slider
    “A longtime fan of American music and culture, Taka Moriuchi was ecstatic when he won
    a lottery green card to come to the United States in 1995. While learning English,
    he worked his way up from being a busboy at Kobe Steaks
    to become the sushi chef at Soto Japanese restaurant, then BluePointe.
    Now, he’s the owner of this upscale sushi joint, located in the Buckhead building
    formerly occupied by Taco Mac.”
    City Guide AOL

    Rated 4.0/5.0 stars
  • About Taka Slider
    “Sushi chef has way with words
    Taka Sushi Cafe in Buckhead gets less of my business than I’d prefer.
    We’ve got sushi we like closer to home and are creatures of habit.
    But every time we visit, I am always reminded of what
    a thoughtful chef owner Taka Moriuchi is,
    both for his sushi bar creations and his hot food.”

    “What’s For Dinner?” By John Kessler, AJC Evening Edge

    Published by The Atlanta Journal-Constitution on April 03, 2008

Contact

Sign up to receive newsletters about fish, sushi, special events, health topics and more.

Your Name (required)

Your Email (required)

To Make Reservations

We are happy to accommodate parties of any size. To make your reservation, please email sushiandpassion@gmail.com.

If you would prefer to make your reservation online, you can do so through OpenTable.

Contact Information

Taka sushiandpassion of Atlanta is one of Georgia’s hidden treasures.

  • Lunch: Monday – Friday 11:30am to 2pm
  • Dinner: Monday – Saturday 5:30pm to 10:00pm
  • Sunday Closed

 

 

 

SushiandPassion

Taka update January 5, 2017

Taka Update January 5, 2017
Fish and More
Happy New Year! How is fish? Tokyo fish market was closed until January 3rd. We can get farm raised fish only this week. And everything will go back next Tuesday.
Domestic fish supply is getting normal. I have uni and oyster, these are not from last year. And Live scallop and clam are coming this afternoon.
Tuna is Indonesian blue fin. Chinese New Year is coming soon and tuna supply is related with this. I think I only can get yellow fin or Hawaiian big eye. Those are not my quality. So I decided to carry frozen blue fin tuna, and this is my best choice.
I have fresh wild caught kasago, Red Rockfish from New Zealand do far.
Winter storm is coming tomorrow night and not sure the business Friday and Saturday. I bring blanket and some clothes tomorrow. I might sleep over.

2 Draft beers
We carry Sapporo beer instead of Kirin. And we carry 3 Taverns from Decatur GA.

Seating is very bad for your life
1 hour desk work make your life 22minutes short. Can you believe it? And seating long hours is worser than smoking. You have to stand up and walk 5 minutes every hour if you have desk work. My desk work is 1-3 hours a day. I stand all day. I stretch sometimes.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
Instagram : sushiandpassion

Taka Update December 2016

Taka Update December 14, 2016
Fish and More
It is almost the end of 2016. Tuna is big change. I used to buy big eye tuna but I could not get good one. So I started to buy Yellow fin tuna. Do I like yellow fin tuna? Not much. And I buy Blue fin tuna from Asia now. It is frozen product but the quality is high. I am checking how my customers say about this tuna. Frozen tuna is very common in Japan. And this is the good way to keep same quality of tuna all the time.
Uni is not bad but very few from California. I get Maine uni most of the time. And I buy occasionally buy Japanese uni, actually it is from Russia.
Live scallop is fine in winter time. The quality is high enough.
I carry typical winter items. Namako, sea cucumber is our winter dish. I will carry it by the end of year. And shirako, cod testicular is available as usual.

New menu
We have Kids friendly menu now. It is because of our current location. Our main target is family now. We make ½ portion ramen, chicken and more.
We start to carry Sapporo Beer. And we will finish to sell Kirin beer. We installed a new Hoshizaki Beer server machine. This is new technology, we can keep beer keg in room temperature. Beer goes through the machine and cold beer comes out. The foam is same as Japan, you can enjoy creamy foam.

Holiday operation
It is same as usual. We are opened Christmas Eve, we are closed Christmas Day. We will close on 26th Monday lunch but will open dinner. We will close New Year Day. And we will close 2nd lunch but will open dinner. Please bring your families and friends.

New location
We opened our new location in Sandy Springs on May 23rd. 6 months passed and the business is very up and down. It is good sometimes and terribly bad sometimes. But I feel I find our new direction and am moving forward with positive thinking. Many customers ask me “How is the business? “ And my answer is very honest, “Yes, it is yes or no, up and down daily. “ I do not think all people in town know we are here. And we get new customers every week and this is a good sign to grow. I go to customers table more than ever and try to talk. Owner chef is a top sales person always.
Anyway, Thank you for using Taka Sushi in 2016. Have a wonderful holiday!

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
Instagram : sushiandpassion

Taka UPdate November 15, 2016

Taka Update November 15, 2016
Fish and More
The last newsletter was September 29, I was busy for Instagram daily. My followers are growing and more than 430 people now. I need to get 600 people by the end of the year. This is my target. What I need to do? I have to make good dishes, attractive dishes, surprise dishes and funny dishes and more. I do my best.
Let’s talk about fish. Tuna supply is 50/50. I get big eye tuna sometimes, and I get yellow fin tuna sometimes.
Uni supply is not bad. I get it from Maine, California and Japan. Japan means Russian uni actually. The price is high. And it was good in summer because of shortage. But I can get uni very constantly now and I don’t want to buy at high price.
Live scallop is finally coming back. It is autumn and early winter, scallop quality is really good now.
Japanese fish? Sawara, Spanish mackerel is in season. I buy this bi-weekly. I will start Ankimo, monkfish liver pate, very soon. Shirako, cod testicular season is also coming soon.
I started oyster in September. It sold well. I go with Japanese way. It is with light vinegar and pickles wasabi. I need to think of a new cook ways of oyster in winter.
Stone Crab season is also started. I just sold some last week. It was really good.
Kids menu is available now. This is not Buckhead anymore, yes we are in Sandy Springs. We carry kids friendly items. You can bring your little family before 7pm. I need to match Sandy Springs family needs.
Sandy Springs sales Tax is 7%, 1 % lower than City of Atlanta. You can save your money. And you get more volume than City of Atlanta. And the price is lower than City of Atlanta. This triple effect is good for customers.
Holiday is coming next week. We will close on 24th, Thanksgiving Day and Friday lunch on 25th, enjoy your family time and shopping. And please come to Taka if you are tired to eat turkey leftover. We are available Friday night and Saturday night.
Parking issue? Parking spot is really hard to find at weekend. Please go back to the restaurant. There are many spots just front of the apartment.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
Instagram : sushiandpassion

Taka Update September 28, 2016

Taka Update September 28, 2016
Fish and More
Tuna is yellow fin this week. We could get farmed blue fin from Japan but I did not buy it. Uni is available, Main uni is sweet and small, California uni is also sweet and medium size. We cut Canadian uni because of quality issue. They don’t know how to make uni there.
Hawaiian fresh sweet shrimp is on the way. I will get 10 lbs today. It will be fine next 3 days only. We had this a month ago, it was super delicious.
Akamutsu, black throat is not available this moment. We get many typhoons this year and we cannot get some fish. But it might come tomorrow.
Sawara, Spanish mackerel season is started. It will come next week. I normally don’t order but this Spanish mackerel caught in Japan Sea is really good.
Fresh salmon roe is also coming next week. The price is dropped and I can buy now. This fresh roe is available at the end of year.
Live scallop quality is still bad and I don’t buy next 2-3 weeks. I will see it until sea temperature is going down. Global warming kill fish business.
I dropped Nigiri sushi price. Oh toro was $17 before. It is $14 now. Hamachi was $7. It is $6 now. I only use center cut part of Hamachi. The reason of cutting price? I feel our economy is not great. We reached the peak and start to going down. And I am figuring out what is good for Sandy Springs location.

Saturday brunch plan is cancelled.
I was thinking Saturday brunch but cancelled. I am so tired to do this. I still go to shopping Saturday morning.

Study analyses reducing consumption of discretionary (unhealthy) foods and replacing them with core foods
New research presented at this year’s European Association for the Study of Diabetes (EASD) meeting in Munich, Germany (12-16 Sept) shows the impact that substituting energy intake from discretionary foods (including sugar-sweetened beverages and confectionary) with healthier, core foods, and reducing levels of added sugar in discretionary foods could have in the diet of the Australian population. The study is by Dr Tom Wycherley, School of Health Sciences, University of South Australia, Adelaide, Australia, and colleagues.
In western (high-income) countries the intake of discretionary foods is typically very high, in Australia they contribute over a third of energy intake. Discretionary foods displace core foods such as fruit, vegetables, dairy, lean meats, and whole grains. Reformulating discretionary foods to reduce energy density or improve their nutritional profile, or simply reducing their intake, has been suggested to reduce the population level of nutrient deficiencies, obesity and associated chronic disease. The aim of this study was to evaluate the potential impact of key discrete strategies to reformulate or reduce discretionary foods on the diet of the Australian population.
Food and nutrient intake data from 12153 people who provided information to the 2011-13 Australian Health Survey were population weighted and combined into food categories. Data modelling was conducted to simulate a range of scenarios about the potential impact of key discrete strategies to reduce discretionary foods in the Australian population (identified from a previously conducted scoping review of the literature). The modelled scenarios included: reducing the quantity (portion size) of discretionary foods; substituting non-caloric beverages for water based sugar sweetened beverages (SSBs); decreasing the sugar content of discretionary foods; and, decreasing the sodium content of discretionary foods. Modelling was conducted for the entire Australian population and a subset of people (4.7%) that self-reported having diabetes.
For the overall Australian population, a 25% reduction in the portion size of all discretionary foods reduced average per person daily energy intake by 9.0% or 766kJ (184 calories) compared to the original diet. To replace these discretionary foods with core foods would require an 8.3% increase in core foods and would result in a 310kJ (74 calories) (3.6%) lower energy intake, 2.1g (2.3%) greater protein intake, a 10.8g (20.6%) lower intake of added sugars and a 220mg (3.9%) lower sodium intake compared to the original diet.
Reducing sugar by 25% in discretionary foods within the food groups ‘biscuits’ (sweet and savoury) and ‘cakes/ muffins/ scones/ cake type desserts’ reduced total energy by just 0.4% or 36kJ (8.6 calories). Substituting water/non-caloric beverages to take the place of all SSBs reduced energy by 2.9% or 251kJ (60 calories) and added sugar by 14.3g (27.3%). Reformulation of grain based discretionary foods to reduce sodium by 25% resulted in a 69mg (2.9%) lower sodium intake.
The sub-population of people with diabetes reported a lower intake of discretionary foods compared to the overall population (2515kJ (604 calories) [32.4% total energy] vs. 3061kJ (735 calories) [35.8% total energy]). This subgroup had a similar magnitude of response to the overall population for the modelled scenarios.
The authors have not yet done a head-to-head comparison of different interventions, but one is planned for the future. But they say: “The effectiveness of a strategy will depend on how well it can be implemented and whether the appropriate sub-populations are targeted—for example high consumers of sugar sweetened beverages.”
They add: “Key discrete strategies, identified from the literature, to reformulate or reduce discretionary foods would in theory have small to moderate impacts on the diet quality of the overall Australian population and a subset of those who self-report having diabetes. The impact of these strategies in combination, or for sub-populations with proportionally higher discretionary food intake may be more substantial.”
While it is clear that most overweight individuals would benefit from consuming fewer calories, diet quality goes beyond total calories, and simply reducing food from the diet may result in nutrient deficits, and is usually not sustainable since people can experience hunger and subsequently reduce compliance. The authors say: “Replacing some discretionary choices with less energy dense core foods is likely to be a more sustainable option to improve diet quality and reduce daily calorie intake without resulting in increased hunger.”
They conclude: “The exception to this is calories obtained from sugar sweetened beverages; since we don’t tend to experience substantial changes in our feeling of fullness when we consume calories in the form of water-based SSBs, compared to consuming calories in solid or food form. Therefore simply reducing SSB consumption, for example by replacing them with water, may be a sustainable way to reduce calorie intake without affecting hunger.”
The point is very simple. 1) Don’t eat snacks, sugary drinks. 2) Eat more vegetables and fruits, fish. 3) Don’t eat too much.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
Instagram : sushiandpassion

Taka Update September 05, 2016

Taka Update September 05, 2016
Fish and More
I think this week is the slowest week of the year. Tuna supply is same as usual. I don’t expect good big eye tuna, just buy yellow fin.
I gave up Live scallop from Boston. The quality does not reach my standard level. Our supplier says it is because of high sea temperature. Nothing is good for sushi business!
I carry oysters now. Those are coming from LA or FL. I just do it with Tosazu, light vinegar sauce with wasabi pickles and shiso leaf. We don’t need to do it with heavy sauce. It kills flavor.
Thinking about uni, sea urchin? Maine’s small uni season is just started. And Canadian uni is still available. Japanese uni is also available but the price is high.
My special salads are getting better. I do Burn fat diet salad, Breast cancer prevention salad, Power salad, Beautiful skin salad. And I just added Diabetes prevention salad. So many people are struggling with diabetes and I want to fix it. I actually researched a lot of it and found some solution. Please let me know if you have problems. I am not a doctor but I can try with my food therapy way.
I was thinking Saturday lunch but postponed. I will try it in October.

Ginger, eat more ginger!
Ginger is a common ingredient in Asian and Indian cuisine. However, ginger has been used for its medicinal properties for centuries among many cultures.
Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.
Many studies have suggested that increasing consumption of plant foods like ginger decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight.
During cold weather, drinking ginger tea is good way to keep warm. It is diaphoretic, which means that it promotes sweating, working to warm the body from within. As such, in the wake of a cold, ginger tea is particularly useful.
It is easy to make ginger tea. I do it with citrus honey. You can use yuzu juice and honey, ginger. It really works. I will try this for my diabetes customer.
Ginger provides a variety of vitamins and minerals: Carbohydrate – 17.77 g Dietary Fiber – 2 g Protein – 1.82 g Dietary Fiber – 2 g Sugars – 1.7 g Sodium – 13 mg Vitamin B6 – 0.16 mg Calcium – 16 mg Iron – 0.6 mg Vitamin C – 5 mg Potassium – 415 mg Magnesium – 43 mg Phosphorus – 34 mg Zinc – 0.34 mg Folate – 11 mcg Riboflavin – 0.034 mg Niacin – 0.75 mg Iron – 0.6 mg (Figures above are per 100g of ginger)
I take this article from Medical news today.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
Instagram : sushiandpassion