Step into the world of TaKeEn, a culinary masterpiece crafted by the visionary genius of Chef Thomas Chan. Launched in January 2023, this dining sanctuary introduces the art of Kappo Omakase. Tucked away on Old Klang Road, TaKeEn invites you to embrace a Zen-inspired ambiance, where simplicity is the canvas for a gastronomic voyage that delights the five senses in colors, fragrances, flavors, texture and artistry.
In here, they have a private VIP room which is specially suitable for family group, and couples who require private space as well as corporate and private events.
With a culinary journey that spans across Japan, Hong Kong, and Shanghai, Chef Thomas Chan brings his global expertise to the forefront of TaKeEn’s dining theater. An innovator in the culinary world, Chef Thomas is poised to capture the hearts of connoisseurs once again. Guests can expect a symphony of flavors, carefully orchestrated using air-flown ingredients, masterfully crafted, and expertly cooked right before their eyes.
Walking into TaKeEn is akin to embarking on a captivating quest, where flavors unfurl like the pages of a captivating narrative. Beginning with delicate appetizers, the culinary voyage gradually reveals itself, layer by layer, culminating in an intricate tapestry of authentic Japanese flavors.
A Memorable Start
Our culinary adventure commenced with the Umei Soba, an opening dish that set the tone for an unforgettable meal. The soba, made with umei, was accompanied by a delightful apple sauce. The combination of sweet and sour flavors danced on our taste buds, bringing you refreshing and intriguing taste experience.
Next, we had the delicious Zensai’s Creation. Chef prepares a culinary journey that redefines the essence of tofu with Zensai’s exquisite creation – Zuwaigani Tofu. Crafted with meticulous care, this tofu is no ordinary fare; it is a masterpiece born from the essence of snow crab. The process involves a unique double blending of the snow crab, followed by a meticulous filtration. Not just that, the tofu is crafted using chef’s secret recipe. The tofu is then presented with the Spain caviar graces the crown of the tofu, while a rich bonito sauce forms the foundation.
At first spoonful, the dish might evoke the sensation of savoring chawanmushi. However, as the flavors unfold on the palate, a symphony of umami awakens the senses, revealing a depth of taste that is simply exquisite. The subtle hint of crab essence infuses each bite, elevating the entire experience to a level that transcends expectations.
Blue Fin Tuna with Karasumi
Dive into the delicate layers of blue fin tuna, thinly sliced and crowned with an exquisite topping of karasumi. The tuna, with its subtle sourish note, is beautifully contrasted by the rich, salted mullet roe flavor of the karasumi.
Accompanying this sumptuous pairing is a house-made marinated sauce, lending a harmonious blend of flavors that elevates each bite. To complete the dish, it’s garnished with marinated white radish and vibrant spring onions, both imported directly from Japan. This dish promises a melt-in-your-mouth experience, with every element thoughtfully curated to strike a perfect balance on the palate.
This exquisite sashimi platter showcases four distinct offerings:
1. Hokkaido Scallop – Transport yourself to the coasts of Hokkaido with a taste of the chilled scallop, paired gracefully with Murasaki uni. This pairing enhances the scallop’s flavors with the uni’s sweet nuance and a hint of tangy, orange aftertaste.
2. Red Snapper – The Red Snapper is being aged for two days, and the inherent sweetness of the fish is heightened. To add to its elegance, a delicate gold leaf adorns the fish, providing a touch of opulence.
3. Shima-Aji – Ensuring peak freshness, the shima-Aji is directly air-flown all the way from Japan. Those who sample it will discern its innate seafood sweetness, a taste that’s both delightful and authentic.
4. Otoro from Kagoshima – A true masterpiece of aging, the Otoro matures for 25 days, enhancing and deepening its flavors. Carefully presented atop apple wood, it absorbs the wood’s aromatic essence, which harmonizes beautifully with the fish. The experience is brought full circle with a light drizzle of white soya sauce, a sublime touch that binds the flavors together.
Hokkaido White Corn Soup
This soup features the pure essence of Hokkaido White Corn, seamlessly blended to a velvety consistency and delicately seasoned with just a hint of salt. To enhance the dining experience, the soup is accompanied by tender morsels of zuwaigani (snow crab meat), offering a sweet and succulent contrast to the soup’s creamy base.
Miyazaki Wagyu A5
The Miyazaki Wagyu A5 short ribs stand as a pinnacle of flavor and texture. Braised in a labor of love for an astonishing eight hours, these short ribs transcend the ordinary, achieving a tenderness that can only be described as sublime. Each morsel of meat is infused with a rich tapestry of flavors, creating a dining experience that leaves a lasting impression. Complementing this meaty marvel is a serving of nameko mushrooms, their earthy undertones perfectly balancing the luxuriant richness of the wagyu.
Chirimen Jyako Houbameshi
This dish is a testament to culinary innovation and tradition. The heart of the dish is the meticulously prepared Japanese rice, subtly enhanced with ingredients like tender baby sardines, shoyu, mirin, and the vibrant kick of arima sansho.
But what sets this creation apart is its final presentation: each portion of rice is carefully wrapped in a Houba leaf. When steamed, this leaf imparts a gentle fragrance, infusing the rice with its delicate aroma. This gastronomic delight is complemented by the crisp tang of pickled cucumber and the rich depth of fermented barley on the side.
The Raindrop Cake stands out. Crafted with meticulous precision using imported jelly powder directly from Japan, this dessert isn’t just a treat for the taste buds, but also a feast for the eyes. Its translucent, ethereal appearance tempts the diner, while its luscious taste proves irresistible. This dessert truly embodies the essence of sophisticated sweetness, ending the meal on a high note.
The meal gracefully concludes with the soothing embrace of matcha. Each sip transports one straight to the tranquil tea gardens of Kyoto. The matcha, abundant with aroma and depth, resonates with the very soul of the region, ensuring that even though the meal has ended, the journey lingers on in every lingering note of its rich flavor.
If you are looking for a delectable dine-in omakase experience, TaKeEn is definitely the place. Their lunch omakase starts from RM 238 per pax. For those who are concerned about the food products that are imported from Japan, do let them know so they can arrange for other options to cater your preference. Asides from that, they do provide no raw fish menu, meatless menu, non Japan ingredients menu.
Address: Lot 5-G, Wisma Elken, Lorong 4/137c, Bedford Business Park, 58200 Kuala Lumpur
Phone: 018-220 0352
Opening Hours : 12–2:30 pm, 6–10:30 pm (DAILY)
GPS Location : 3.0853927,101.6710304