Taka Marylebone

TAKA in Marylebone takes its cue from the Japanese philosophy of Shun, which means ingredients are only used at their absolute best. The result is a menu that changes with the seasons, served in a dining room that feels a little fancy without being over-the-top. The cooking here is all about British produce prepared with traditional Japanese techniques.

Dinner changes frequently, so dishes come and go depending on what their farmers, foragers and suppliers bring in. You'll see everything from Nama Yasai's greens to Hachi Bakery's handmade loaves and Tajimaya's Kagoshima A5 Wagyu, which only a handful of restaurants outside Japan can offer. The style that's served stays consistent even as the ingredients change, with plates that make the most of whatever is in season. The bar follows the same approach with sake, wine and cocktails chosen to complement the food.

The menu works well for sharing but also suits a simple one-or two-dish visit. There are lighter options, such as salmon tataki or macadamia and yuzu asparagus, alongside heavier options, such as miso black cod, Wagyu sukiyaki rice, or popcorn shrimp tempura. Sushi and temaki cover all bases, from crisp salmon rice to chutoro with smoked daikon. Lunch is available on Fridays and Saturdays, and dinner is available Tuesday to Saturday. It all comes together as a relaxed, seasonal spot where the focus stays firmly on good ingredients treated with care.

Jessica Dellow