Ramen (Choice of Shoyu, Tonkotsu and Spicy Tonkotsu)
Chef choice tasting course
Price available upon request
Popcorn Okra Japanese Style
Green Bean Tempura with Sea Salt
Crispy Fried Vegetable Gyoza
Vegetable Spring Roll
Grilled Brussel Sprouts
Japanese Style Gyoza Dumpling
Crispy Fried Beef Shumai Dumpling
Tonkatsu, Crispy Fried Pork Tenderloin
Ebi Syumai Dumpling
Pan Fried Spicy Calamari
Grilled Black Cod
Grilled Chilean Sea Bass
*Some bones might be in grilled fish. Please be careful of it.
Daily specials are available. Please ask your servers.
Consuming raw or undercooked raw meats, poultry, seafood, shellfish and raw eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
*The price will change seasonally.
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.
“Sheltered from the local party scene by a row of upscale salons, this small sushi restaurant resembles a sleepy Gulf Coast seafood shack.”
“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
The Blissful Glutton
“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
“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.”
“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
“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.”
“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.”
“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
“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
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Today is Tuesday and we can get Japanese fish. Kinmedai is coming from NZ. I dropped the price of it. Japanese Kinmedai is high price but NZ is not bad. Shima Aji is also coming from NZ but not this week.
Tuna is same as usual, Indonesian Bluefin. This is frozen tuna and I treat as zuke way and make delicious. I buy big eye tuna when I get good one.
Uni is available. It is from California. There is no uni delivery until Thursday. Japanese uni is coming on Thursday.
Live scallop is coming today. This is from Boston.
I start premium Hamachi, yellow tail. It is from Japan. Better taste and affordable price, you have to try.
Friday and Saturday business are not easy. People come one time around 7-8pm. We added tables recently and tried to solve this issue. The seating time is getting shorter than before. But this is a good thing. 6-7 months passed after opened and people finally understand what is Taka Sushi. Thank you so much.
Black Garlic Power
I give my black garlic to the customers who are struggling with diabetes. It works well. And pollen season is just started. I am really bad. But it is not bad after I take black garlic. I think it works maybe. If you want to try this fermented garlic, please let me know. Everybody needs to be healthy! This is my goal.
Top 10 Alkaline Foods That Flush Toxins from Your Body
Most people don’t realize how getting rid of toxins can improve their health. It can lower risk of diseases, fight inflammation and make it easier to lose weight.
Incorporating some alkaline foods in your daily life can help flush out toxins from your body. The foods below support the main cleansing organs – liver, kidneys and colon. Toxins can’t build up in the body when these organs are functioning optimally.
Blue vervain, Soursop, Cabbage, Cucumber, Tila tea, Avocado, Oregano, Peaches, Key limes, Sarsaparilla are good.
Our body is same as iron. It is strong but it rusts. We need to take care of it.
This is from Natural News.
Taka Update January 25, 2017
Fish and More
Atlanta Falcons is doing very well this season and finally they can go to Houston. We will see it. Our business is same as Falcons. If the weather is nice and Falcons win, people mind is very positive and try to go out and spend money.
Tuna? I carry Indonesian blue fin. This is the best for me now. I almost give up big eye tuna and tasteless yellow fin. I do zuke, marinated with sake, soy sauce and dashi broth. And I can make tuna taste better.
Monday is bad day? It is not bad. I get Kasago, Scorpion from New Zealand. I get Uni from Maine and live scallop from Boston.
What is freshness of fish? It does not matter. I feel it is getting same as beef. Aging is important sometimes. I saw TV show in Japan. 18 days aging wild caught yellow tail or 14 days aging wild caught blue fin tuna are good examples. I used to buy big eye tuna and was good taste after 7 days.
This week fish supply is not bad. I have all fishes so far.
Black garlic can save many people.
It is not black garlic, it is fermented garlic. And the color is like black and call it black garlic. From a nutritional point of view, Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic. But that is not the whole story.
Black Garlic also contains an additional very specific compound called S-Allycysteine (SAC) in very high concentrations, compared to White Garlic which is water soluble and thus absorbed easily within the body. S-Allylcysteine has been shown to assist with the absorption of allicin. This makes Black Garlic much more effective than White Garlic for all the benefits mentioned above and additionally it is well tolerated by the digestive system so the chance of gastric distress is completely minimised.
I make this black garlic at home. I use rice cookers. I just leave is as warm temperature for 2 weeks and that’s it.
I save at least 4 people who are struggling with diabetes. And I am very happy with this result. Garlic is the top of food pyramid and black garlic is 10- 50 times more powerful than white garlic. Eat it daily even you are in healthy condition. And If you have troubles with health condition, please let me know. Black garlic might works.
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.
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.
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.
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.
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!
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.