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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Taka sushiandpassion of Atlanta is one of Georgia’s hidden treasures.
Taka Update June 27, 2016
Fish and More
Tuna is good one. I received Ecuador big eye tuna on Friday. And I am aging now. I sold some on Saturday. But Monday taste is better and Tuesday is also better.
Uni is Japanese only, it is small but sweet taste. Canadian uni season starts very soon. I believe the ocean temperature in Canada is still cold and it is good for uni.
I normally reduce buying fish this week but I just go as usual. Tuesday is Japanese fish delivery, and Thursday is also same.
Live scallop is not coming on Monday. It might be Tuesday.
Shiso leaf is from house. It grows in my garden and I pick it every 2 days. This is 100% organic. Shiso leaf is very strong and no fertilizer need. I just give water every 2 days. Beside shiso leaf, I make jalapeno and just start harvest. And myoga ginger is coming soon. This fresh ginger sprout is amazingly matches with fish.
July 4th is coming. We will be closed as usual. I just come to the restaurant and clean up some. I saw small spider web already. Light shade is getting un clear. So many things to do. It’s my baby and need to take care well.
Inside of Restaurant
Labor issue is almost gone. I hired 3 people. One of part timer sushi chef became full time. I can reduce my job. 3 of new people are great so far. And I have a bartender now and we can make more cocktails. They are still under training and takes 2 weeks to become servers. I was facing crisis of lunch staff. But this is fine now. We have enough staff after school start.
GA summer is really hot and humid. I cannot use patio even at night. We need to have lower temperature to serve sushi and sashimi. We only sell sushi below 80F outside.
We are serving Sangria for this hot summer. We have red and white with many kinds of fruits and I add shiso leaf, it gives sangria good flavor. And shiso leaf is healthy.
Gazpacho is also available. My gazpacho is really special. Fresh vegetables and I add beets
4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail email@example.com
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Taka Update June 14, 2016
Fish and More
Believe or not, fish price is going up. Tuna is OK and cannot get good one. And the price is 10% higher than before. Calamari is getting short. Our supplier said, “ If we have inventory, just buy more otherwise we don’t know next shipping. “ I read some articles about this. China is a big factor of this food shortage and price up. The demand of fish in china is huge. And there are 30 million fishermen in China. They go to all over the world to catch fish. There is no rule. They break rules. They catch all of them from baby to adult fish.
And another story is global warming is going on inside of the ocean. California uni is gone for a while. It is because of global warming. I wrote this before. Uni eat seaweed, kelp. And seaweed and kelp grow under cold temperature. Sea temperature is high in Sanra Barbara area recently and there is no food for uni. Uni is there but uni cannot grow. This is really sad thing. So, we get uni from Japan recently. And Maine uni season is over. We tried Chilean uni but it was bad quality.
Today is Tuesday and we can get Fukuoka fish market from Japan. Kinme-Dai, Aka-Mutsu, Aji, Hamachi are coming.
I feel I cannot get good tuna for a while. I opened a new location for 3 weeks. There was no good tuna at all. This is also sad.
We opened the place on May 23 and passed 3 weeks. Business is not bad. And Friday and Saturday are very busy. Please make reservation. We could not take walk-in customers until 8:30pm last Saturday.
We are facing short of staff. We don’t have enough servers now. We might close lunch after school start in August. This is really bad but no choice so far. I ony have 2 hands and 2 feet. I cannot do everything by myself.
We will open soon.
We are looking for May 23rd. Monday. Thank you for waiting a long time. I said it in April. So May is not bad at all.
4600 Roswell Rd. Suite E110, Sandy Springs GA 30342, It is at Windsor Pkwy. Gateway Sandy Springs Shopping Center. I will inform more later.
We are at3145 Peachtree Rd. Suite 101. We will be closed this location by May 14 Saturday. We close the place but Café At Pharr is opened as usual.
We will be closed current location on March 5th Saturday. This is the last day.
We borrow the space nearby our restaurant. Thank you so much for Café at Pharr. Our temporary location is 3145 Peachtree Rd. Suite 101 TEL 404-869-2802 is same. We open dinner only at this place. And we don’t sell alcohol, please bring your beer or wine or any alcohol. We will start this location on March 9th.
Sandy Springs location is under construction. If we can open at the end of April, we are lucky. But we are looking for it.