• LUNCH m-f 11:30 am - 2:00 pm
  • DINNER m-sat 5:30 pm - 10:00 pm
  • 375 Pharr Rd. Atlanta, GA 30305
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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

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To Make Reservations

We are happy to accommodate parties of any size. To make your reservation, please call 404-869-2802 or email sushiandpassion@gmail.com.

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

*NOTE: Please call 404-869-2802 to make reservations for parties of 6 or more.

Contact Information

Come visit our restaurant located in Buckhead, Atlanta, Georgia. With a beautiful restaurant and patio, 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
  • Happy Hour Specials
  • Daily from 5:30pm to 7pm
  • Special prices on beer, wine and sake.

 

SushiandPassion

Taka Update August 31, 2015

 Taka Update August  31, 2015

Fish delivery and more

☆Tuna is Big eye but no toro in it. I carry Blue fin toro and the prices is down.

☆Uni is not available. It will come on Wednesday from Peru.

☆ Live scallop is not available. Bad weather? Maybe

☆ Fresh Ikura, Salmon roe season is started. It will come on Thursday.

☆ Walu, Kanpachi and King Salmon are coming tomorrow.

☆Japanese fish supply is back to normal.

☆ Premium Mushroom, Matsutake Mushroom is coming today. It is in season.

 

Closed Info.

We will be closed on September 7th Labor Day.

 

A Man’s Meat Intake Might Influence His Fertility: Study

Attention, men: Your favorite meats might be helping or harming your fertility, a new study suggests.

While the research can’t prove cause and effect, it shows that men involved in fertility treatment who ate a lot of processed meats — bacon, sausage and the like — had poorer success, while those who ate more chicken or other poultry had better outcomes.

“Many studies have shown that diet can affect human fertility, but our diets are so complex that it is difficult to tease out how particular food types may affect reproductive outcomes,” Dr. Rebecca Sokol, president of the American Society for Reproductive Medicine, said in a society news release.

“This study suggests that the type of meat a man consumes may influence his sperm’s ability to fertilize an egg,” she said. “Eating a healthy diet is an easy change to make, and worth making for reproductive health as well as overall health.”

Another expert agreed.

“Decreasing processed-meat consumption can now be added to the list of recommendations — such as to stop smoking, decrease alcohol consumption and lose weight — that we can offer to men prior to fertility treatments to optimize outcomes,” said Dr. Natan Bar-Chama, director of male reproductive medicine and surgery at the Mount Sinai Hospital in New York City.

A team led by Dr. Wei Xia, of the Harvard T.H. Chan School of Public Health in Boston, published their findings online Aug. 5 in Fertility & Sterility.

In their study, Xia’s team tracked outcomes for 141 men from couples undergoing in vitro fertilization (IVF) at Massachusetts General Hospital. The men provided information about their diet, including total meat intake and the types of meat they ate.

The researchers found no association between men’s total meat consumption and the rate of successful fertilization through IVF, either with or without the use of another technique called intracytoplasmic sperm injection (ICSI).

However, the fertilization rate for both types of IVF was 13 percent higher among men who ate the most poultry, compared with those men who ate the least amount of poultry (78 percent versus 65 percent), the study found.

And the fertilization rate for IVF without ICSI was 28 percent higher among men who ate the least amount of processed meat — such as sausage, bacon and canned meat products — than among those who ate the most processed meat (82 percent versus 54 percent).

Processed-meat consumption did not affect success rates in IVF with ICSI, and there was no association between men’s total meat intake and embryo implantation, pregnancy or live birth rates, according to the study.

So, should men hoping to help their partner conceive avoid bacon and other processed meats?

While it seems “sensible” to at least try the tactic, Dr. Elizabeth Kavaler, a urology specialist at Lenox Hill Hospital in New York City, said that the study can’t prove a direct link between certain meats and male fertility.

“One of the reasons the study may have found more successful outcomes in the men undergoing fertility treatments who ate chicken over bacon is that chicken-eaters may have an overall healthier diet and lifestyle than bacon-eaters,” she reasoned.

“Perhaps it is not the meat that is the problem, but the dietary choices that men who eat bacon make. Healthier dietary choices usually correlates with a healthier lifestyle, which may overall increase fertility outcomes,” Kavaler said.

For his part, Bar-Chama said that “red meat intake is [already] associated with increased cancer risk, and now with decreased fertility in men.”

He believes more research is now needed to focus on the “biological mechanisms” that might cause a high level of processed-meat intake to lower men’s fertility.
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Taka Update August 18, 2015

 Taka Update August  18, 2015

Fish delivery and more

☆New tuna is coming today. It is with low fat toro.

☆Uni is fine. It is available. We can get CA uni today.

☆ Live scallop isalso coming today.

☆ Japanese fish Omakase? I skip again.

☆ Walu, Kanpachi and King Salmon are coming this afternoon.

☆Less Japanese fish is coming today because of a big holiday in Japan.

 

Secondhand Smoke Increases Stroke Risk by 30 Percent for Nonsmokers

Nearly 800,000 people in the U.S. suffer a stroke each year. Stroke is responsible for one out of every 19 deaths in the U.S. and it is a leading cause of disability. A new study published in the American Journal of Preventive Medicine found that secondhand smoke (SHS) increases the risk of stroke by about 30 percent for nonsmokers.Using data from the Reasons for Geographic and Racial Differences in Stroke (REGARDS) study, a national, population-based, longitudinal study investigating cardiovascular disease events and mortality endpoints among white (55 percent) and African American (45 percent) adults aged greater than 45 years, investigators found that even after adjustment for other stroke factors such as hypertension, diabetes, and heart disease, the 30 percent risk for nonsmokers remained.The current study included almost 22,000 participants (38 percent African American, 45 percent male) with 23 percent reporting SHS exposure in the past year. During the period of April 2003 to March 2012, 428 strokes were reported. A further analysis of the type of stroke (ischemic vs. hemorrhagic) was performed and showed that most strokes were due to blockage of blood flow to the brain (352 ischemic, 50 hemorrhagic, and 26 strokes of unknown subtype).The literature concerning adverse health effects of SHS is becoming clearer, although not all studies have replicated the association between SHS exposure and stroke. According to lead author Angela M. Malek, PhD, of the Department of Public Health Sciences, Medical University of South Carolina, Charleston, “Previous studies suffer from limitations in that few were prospective, adjustment for potential confounders has varied, stroke and SHS exposure have not been consistently defined, measurement and sources of SHS exposure have differed, stroke subtypes have not always been assessed, and some studies have been underpowered due to small sample size.”The strengths of the current study result from the use of a population-based sample of a large, prospectively followed, well-characterized group of people that includes a large proportion of African Americans and physician-adjudicated incident strokes.“Our findings suggest the possibility for adverse health outcomes such as stroke among nonsmokers exposed to SHS and add to the body of evidence supporting stricter smoking regulations. Future research will need to investigate the role of cardiovascular disease risk factors in the association and explore potential exposure to additional environmental variables, such as ambient air pollutants, in relation to stroke.” explained Dr. Malek.
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Taka Update August 11, 2015

Taka Update August  11, 2015

Fish delivery and more

☆I had really good tuna last week. And I will get big eye tuna today. We will see it.

☆Uni is not available so far. CA? No idea, Peru? No idea. Japan? Sure on Thursday.

☆ Live scallop is available but limited supply.

☆ Japanese fish Omakase? I skipped it, was not great last 2-3 supplies.

☆ Walu, Kanpachi and King Salmon are coming this afternoon or tomorrow.

☆Not much fish from Tokyo Fish market next week because of a big Holiday there.

 

Breast-Feeding May Have Dental Benefits, Study Suggests

The more babies breast-feed, the less likely it is that they will develop any kind of misalignment in their teeth later on, a new study shows.

But pacifiers can negate some of that potential benefit, even if the children are breast-feeding, the Australian researchers said.

“While most benefits of breast-feeding can be attributed to the breast-milk, this study highlights one of the ways that the actual act of breast-feeding imparts its own benefits,” said Dr. Joanna Pierro, a pediatric chief resident at Staten Island University Hospital in New York City.

“While it is well established that exclusively breast-fed babies are at a decreased risk of dental malocclusion [misalignment], this study revealed the differences between those exclusively breast-fed versus those who are predominantly breast-fed,” said Pierro, who was not involved in the study.

“Since many breast-fed babies today are partially fed breast-milk from a bottle, this research reveals how this difference affects the oral cavity,” she added.

The researchers, led by Karen Peres at the University of Adelaide in Australia, tracked just over 1,300 children for five years, including how much they breast-fed at 3 months, 1 year and 2 years old. The study authors also asked how often the children used a pacifier, if at all, when the kids were 3 months, 1 year, 2 and 4. About 40 percent of the children used a pacifier daily for four years. When the children were 5, the researchers determined which of them had various types of misaligned teeth or jaw conditions, including open bite, crossbite, overbite or a moderate to severe misalignment.

The risk of overbite was one-third lower for those who exclusively breast-fed for three to six months compared to those who didn’t, the findings showed. If they breast-fed at least six months or more, the risk of overbite dropped by 44 percent.

Similarly, children who exclusively breast-fed for three months to six months were 41 percent less likely to have moderate to severe misalignment of the teeth. Breast-feeding six months or longer reduced their risk by 72 percent.

The findings were published online June 15 in the journal Pediatrics.

 

Vegetarians who eat fish have lower cancer risk: Study
Most people have heard by now that increased consumption of meat can be a major risk factor for cancer development – especially when it comes to cancer of the colon. And despite loud protests by the meat industry itself, evidence continues to mount that there is indeed a link between a diet high in meat and the onset of this disease. And not all meats are created equal – red meats such as beef and pork constitute the highest risk. Vegetarians are quick to point out that, apart from environmental or ethical issues, this health risk is yet another good reason to follow a plant-based diet. However, it appears that matters are not quite so simple as that. While recent research indicates that a vegetarian diet does in fact lower the risk of colon cancer, it appears that the risk is reduced even more significantly if that diet includes the consumption of fish.
This latest study on the relationship between diet and colon cancer was recently published the Journal of the American Medical Association (JAMA). Some of the results were not surprising and confirmed the findings of other studies in regards to the relationship between cancer and meet consumption: Vegetarians have a 22 percent lower risk of all forms of colorectal cancer than non-vegetarians, a 19 percent lower risk for colon cancer development and a whopping 29 percent lower risk of developing cancer of the rectum.

The first part of this study did not particularly come as a shock to researchers. They speculate that this kind of diet is associated with lower colorectal cancer risk for many reasons. First, vegetarians tend to consume higher levels of fruits and vegetables than other Americans: Many of these foods contain powerful antioxidants with known cancer-fighting properties. Also, vegetarian diets tend to be high in fiber and a fiber-rich diet has repeatedly been associated with better colon health and less of a chance of developing colon cancer.

What surprised scientists who were participating in this study was that, while the vegetarian diet was good for preventing colon cancer, a pesco-vegetarian diet was even better. In other words, a diet that is largely plant-based but does include regular consumption of fish was found to be the best for warding off this particular form of cancer.

Taken by numbers, pesco-vegetarians had a 27 percent lower risk of developing colorectal cancer than strict vegetarians and an incredible 42 percent lower risk than those who eat meat! Scientists suspect that this difference is due to the presence of omega-3 fatty acids that fish are so rich in. These fatty acids have, in multiple studies, shown to decrease cancer risk due to their anti-oxidant and anti-inflammatory properties.


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Taka Update July 28, 2015

 Taka Update July 28, 2015

Fish delivery and more

☆I have bigeye tuna. And I will get new big eye tuna with light fat tomorrow.

☆Uni is available and from Peru. Peru’s Uni is not bad at all.

☆ Live scallop and Aoyagi Clam are available. KinmeDai is not available.

☆ Japanese fish Omakase? Just arrived.

☆ Walu, Kanpachi and King Salmon were also came from Hawaii

 Instagram

Sushisandpassion Instagram is available. Search at sushiandpassion. I update daily. I shoot whatever I make and post. It’s fun to see it. 121 people follow right now. It is growing. I am looking for 300 followers.

 

Chamomile tea lowers thyroid cancer risk

The tiny, daisy-like flowers from the chamomile plant have long been valued for their medicinal properties. At least as far back as Roman times, chamomile was used in teas and extracts to promote relaxation and restful sleep as well as to support the health of the digestive system. Topically, it was used to even skin tones and to bring out highlights in blonde or light-colored hair. It is a popular treatment for the conditions mentioned above even today. However, apparently the healing power of chamomile goes far beyond promoting digestive function and sound sleep. Modern research is also discovering that the bio-active compounds in these tiny, sweet-smelling flowers can also help to reduce the chances of thyroid cancer. While this form of cancer can often be treated successfully with either surgery or radioactive iodine treatment (or both), it is even better to prevent it in the first place! Let’s look at the research.

 

Top 4 natural remedies that help diabetes

Nigella sativa

Nigella sativa, also known as black seed, has been valued for its medicinal properties for around 2,000 years. It has been shown that some of the active compounds in black seed can have an anti-diabetic effect. In order to take advantage of this, use the oil made from the seeds and use it in water or a juice daily to help modulate the effects of diabetes.

Cinnamon

This is perhaps one of the best-known (and widely-researched) treatments for diabetes. Research has found that many of the bioactive ingredients in this popular spice are able to mimic the action of insulin. In other words, they make it easier for glucose to travel from the bloodstream to the cells (where they are needed for energy). This, in turn, prevents high blood sugar and all the problems that can go with it.

Grape seed extract

Many people are not aware of this, but the liver (like the pancreas) plays a big role in regulating blood sugar levels and keeping them in a range that is safe for the body. Grape seed extract can help because it is able to protect and rejuvenate liver tissue and support healthy liver function. This is a very important factor to consider for diabetics.

Bitter melon

Despite the off-putting name, bitter melon is a popular Indian remedy for diabetes and has been used in Ayurvedic medicine for thousands of years for this and many other conditions. It is believed that compounds in bitter melon mimic the action of insulin in the body and can help with natural blood sugar regulation and control.

Website : takasushiatlanta.com  E-Mail sushiandpassion@gmail.com

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Taka Update July 14, 2015

 Taka Update July 14, 2015

Fish delivery and more

I have a good tuna. It came yesterday. It is with chu-toro, medium fat.

Uni is available and from Chile this time. CA uni is gone.

Live scallop is available but no live Aoyagi clam is available.

Japanese fish Omakase? It is coming today.

Walu, Kanpachi, King salmon come today from Hawaii.

 

NEW TAKA

Just finished renovation 2 weeks ago. New wall and décor are available. Feel fresh, it’s always good.

 

Instagram

Sushisandpassion Instagram is available. Search at sushiandpassion. I update daily. I shoot whatever I make and post. It’s fun to see it. 94 people follow right now. It is growing. I am looking for 300 followers.

 

Trans Fat Consumption and Memory

Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.

Researchers evaluated data from 1,018 men and women who were asked to complete a dietary survey and memory test involving word recall. On average, men aged 45 and younger recalled 86 words; however, for each additional gram of trans fats consumed daily, performance dropped by 0.76 words. This translates to an expected 12 fewer words recalled by young men with dTFA intake levels matching the highest observed in the study, compared to otherwise similar men consuming no trans fats.

“Trans fats were most strongly linked to worse memory in men during their high productivity years,” said Beatrice A. Golomb, MD, PhD, lead author and professor of medicine at UC San Diego School of Medicine. “Trans fat consumption has previously shown adverse associations to behavior and mood—other pillars of brain function. However, to our knowledge a relation to memory or cognition had not been shown.”

After adjusting for age, exercise, education, ethnicity and mood, the link between higher dTFA and poorer memory was maintained in men 45 and younger.

The study focused predominantly on men because of a small number of women in this age group. However, including women in the analysis did not change the finding, said Golomb. An association of dTFA to word memory was not observed in older populations. Golomb said this is likely due to dietary effects showing more clearly in younger adults. Insults and injuries to the brain accrue with age and add variability to memory scores that can swamp ability to detect diet effects.

Trans fatty acids have been linked to negative effects on lipid profiles, metabolic function, insulin resistance, inflammation and cardiac and general health. In 2013, the United States Food and Drug Administration issued a preliminary determination that trans fats were no longer generally recognized as safe. According to the Centers for Disease Control, reducing dTFA consumption could prevent 10,000 to 20,000 heart attacks and 3,000 to 7,000 coronary heart disease deaths per year in the U.S.

“As I tell patients, while trans fats increase the shelf life of foods, they reduce the shelf life of people,” said Golomb.

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