French cuisine is prepared to a Japanese intensity of style, with fine ingredients brought in from Tokyo. Chef Hideaki Sato offers creative and new interpretations with molecular techniques to serve unique combinations.

PROFILE

Sato was born in Nagano prefecture and started cooking in French restaurants before transferring to Japanese cuisine. He worked at the three-Michelin-star Nihonryori RyuGin in Tokyo, and then moved to Hong Kong, first with Tenku RyuGin. Ta Vie opened in 2015, and quickly gained two Michelin stars.

MUST TRY

Civet braised abalone with abalone shell.

AMBIENCE

Located on the 2nd floor of The Pottinger boutique hotel in Queen’s Road Central, Ta Vie has an understated décor in brown and cream and white, with fat stripy seating and overhanging lamps that together create an air of comfort and intimacy.

SERVICE

Service is gentle, respectful, and thoroughly well-informed as to the ingredients and to the highly intellectual collection of French and Asian wines, and Japanese sakes from small artisanal breweries.

FOOD

Chef Sato believes that only the pure taste and flavors of ingredients make the strongest impression, and he coaxes their purity and original flavors through simple cooking, seasoning, and presentation. He fuses together Japanese and French techniques, using Asian ingredients, and serves an eight-course tasting menu of seasonal ingredients.

PRICING

An eight-course tasting menu is served at HK$2,080

SUMMARY

French cuisine is prepared to a Japanese intensity of style, with fine ingredients including fish and shellfish brought in from Tokyo. This focused attention is brought also to the cocktails, which are made with seasonal fresh fruits and herbs, and to the teas, brewed and bottled in house using selected leaves and Asian-origin water. The wine list thoroughly explores the best of the Asian vineyards.