32
7
1
5-min walk from Exit C, Hong Kong MTR Station
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Telephone
26686488
Introduction
Ta Vie is a Japanese and French restaurant that aims to delicately combine the two cuisines. They focus on making their handpicked ingredients shine through in the dish.
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Awards and Titles
Michelin 2 Starred Restaurant (2017-22), Michelin 1 Starred Restaurant (2016), Asia's 50 Best Restaurants (2017-2019,2021), Michelin 3 Starred Restaurant (2023-24)
Opening Hours
Today
Closed
Mon - Tue
18:30 - 22:00
Wed
Closed
Thu - Sun
18:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
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@ta_vie_hk As a michelin⭐️⭐️⭐️restaurant, we had high expectations for sure. Gladly, their food quality was still up to par but I must say I expected more because of its fame. Overall their food did not awe me and desserts were my least favourite. However, the chef was very friendly and even walked us out. 🥂Hotaru SquidThe padrón pepper and tabouli salad were pretty strong in flavour and slightly too overpowering. But the squid itself had no fishy taste.🥂Japanese Hokki ClamTopped with 36 months aged Parma ham, the clam itself was really fresh and sweet. The consommé beneath was very flavourful too that I ended up drinking from the shell. 🥂House-made Pasta with deep-fried Sakura ShrimpLiked how the sakura shrimp has added an extra crunch to the texture.🥂Ezo AbaloneThe broth was again very flavourful and the abalone was really tender after being slow-cooked. 🥂Japanese OysterThe oyster itself was tasty and the butter sauce was not bad but the Oscietra caviar didn’t add much to the flavour.🥂Pan-seared Brittany Blue LobsterWith Japanese whelk, burdock and white asparagus together in one dish, the blue lobster and whelk were really fresh with its own flavour stood out. Also loved the pair with the seasonal white asparagus here.🥂Birthday dessert Thanks for their birthday dessert. It’s nice of them that they did this for free but it’s just too sweet in general and my friend didn’t like their choice of the plate.🥂Japanese White Strawberry with Pistachio CreamThe pistachio flavour was not very strong and I’m not a big fan of white meringue.🥂Chocolate Crêpe Soufflé with Black Cherry Jam and Tonka Beans Flavoured Ice CreamNothing very unique here. They also provide tea and little snacks at the end.Also tried three different types of their sourdough and they were all delicious. Overall our experience here was not bad and we liked the spacious setting. It still worth a visit. .💰8-course Dinner Menu: $2980/person.Overall rating: 8/10jsv_foodie
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如何評價一間米芝蓮三星餐廳？中環“Ta Vie” (旅，法文則解作your life)，表面上是French，其實用上不少日本食材，包括生蠔、鮑魚和蛤蜊等，盛惠2980+10% 1位，另加酒水，埋單兩位超過七千😱。要評價餐廳是否值三星，一方面可以看最signature菜式是否驚為天人。例如Amber嘅Aka Uni，唐閣嘅焗蟹蓋，Caprice嘅和牛他他魚子醬等等，都係美食嘅天花板。Ta Vie卻走另一路線。所有dish都有星級水準，但沒有一個dish是三星水平(petit four和黑咖啡的pairing可算是)，不過有一樣嘢係最強 - 香味 - 所有dish都香到不得了。果然是日本人嘅手段！Dish方面不逐個介紹了。大約是，蛤蜊Parma ham，羊肚菌鮑魚雞，魚子醬長崎生蠔，燒半熟乳鴿，都係非常厲害嘅世界級菜式。而櫻花蝦意粉一食就欲罷不能。至於petit four更是驚喜萬分。當然，呢餐都有少少缺陷，來自新疆嘅白酒，質素實在麻麻，襯不上星級。最後要提提服務，是理所當然嘅好，事前溝通足夠(包括我要求換走一道菜😂)，chef佐藤秀明會親自上菜，和跟本人合照，都係理想服務嘅表現 (可能deposit都要二千有點嚇人) 。這個生日，不枉了。
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期待已久的三星法日菜，預約真的全靠緣份🫢。餐桌以木雕屏風和綠植隔開，私隱度頗高；主廚親自介紹每一道菜式，可見用心。餐前的酸種麵包真的很美味ʕ´• ᴥ•̥`ʔ…外脆內軟，充滿空氣感。微酸的酵母味一點點在口腔中散開，搭着香甜的自家牛油，小麥的味道顯得更突出了。這次的tasting menu包含七道菜，各有特色。印象最深刻的之一的是前菜的蟹肉啫喱，層次非常豐富。海膽闊條麵的調味剛剛好，海膽搭着青苔醬入口，味道更甘甜鮮美了。鵪鶉釀牛肝菌意大利飯是經典法國菜，小小鵪鶉內有乾坤，要先起胸骨再釀意大利飯，非常考功夫，是今晚的最愛♥。龍蝦湯也令人印象深刻，爽彈的蝦肉和湯汁伴着入口鮮甜無比，以貝殼盛着的奶油湯像海洋寶物，非常可愛。食材的搭配幾乎沒有重覆，細節也講究，貫徹日本的丈人精神。雖是美味盡興的一餐，但若算上星星的光環，又只能說是中規中矩🫢，大概是期望過高的緣故吧，建議佛系前往🙏🏻🙏🏻。
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每天上班健身去knockbox坐著喝咖啡 都會瞄到餐廳 開了很多很多年總結一句話就是一家可一不會再的米三 意中日fusion就餐環境和氣氛很合格 絕對適合約會 慶生 高級聚會 以及 開有紀念意義的酒 btw 開瓶費800港幣加一 可以開一免一所有店員都是日本人 通篇介紹食物的日式英文都沒怎麼聽明白還有一大堆不太會在米其林餐廳見到的神奇食材搭配 西藍花配北極貝 茄子配魚子醬 栗子榛子配鴿子腿包飯 還有實在吃不太懂的主菜牛蒡配小牛肉記憶比較深刻的有三:燙手的麵包 配還不錯的自製黃油不太甜的甜品 富士紅蘋果切片配石榴奶凍彈牙的籃龍蝦肉屬於 體驗一次就不會再來的餐廳 挺特別的但沒那麼驚艷。
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今年生日去了米芝蓮三星的 Ta Vie，此嚐味旅程每位收費$2980+10%。 由天空龍吟前主廚 Sato 佐藤秀明主理，法日融合菜，烹調理念是把優質食材的原味帶出至最高點。 八道菜皆組合皆有新意，味道協調，沒有喧賓奪主，選材優質，整體感覺清新，吃得舒適，服務到位，沒有投訴。全程最欣賞自製酸種麵包，吃過之中最好！清洗味蕾的果茶，極之清甜!論CP值，見仁見智，個人認為是一頓吃得心情平和、有點愉快的美味晚餐，唯欠至少一道叫好叫絕的菜式，與我期望的米芝蓮三星餐廳標準有些距離；環境不過不失，流程暢順，待客有禮，作為慶祝生日亦欠些氣氛！嚐味菜單卷起插在花瓶上頗有趣，背面已有主廚簽名。Fresh Bread自家製酸種麵包、牛油及芝士先送上，first impressions is impressive 給我的第一印象非常良好。 平日我不大愛酸種麵包，這夜 Ta Vie 的出品，非常新鮮，外脆內軟，即點即焗，水準之上，吃過之中最好，且可無限追加！ Marinated Eggplant with cured Japanese horse mackerel 第一道 鯵( 竹筴魚)與日本茄子相伴，添上魚子醬及少許菲達乳酪粒。魚先用薑汁處理過，茄子先醃漬。 配合得非常和諧，魚子醬的鹹鮮如把鯵魚帶回海洋，有助提味這點頗出色；茄子煮至完全軟滑亦似乎延長了咀嚼魚肉之口感享受，見心思之處。 Home made pasta with “Aonon” sauce topped with premium Hokkaido uni北海道海膽配自製意麵零失敗，驚喜在於新鮮紫菜醬汁，非常鮮美。 海膽份量十足，甘甜無比，不過淨吃相比混熟合在意麵中，因為紫菜醬汁有著另一種海洋之美味，蓋過了海膽；意麵柔靭有力，配合紫菜醬汁已經很好。 Grilled “Miru” geoduck and broccolini salad, with zucchini terrine象拔蚌與意大利翠玉瓜凍批、西蘭花，清新鮮美。 Roasted “free range” Bresse Quail, stuffed with porcini risotto 造型特別，脆圈套在鵪鶉腿上，配以牛肝菌及栗子。 法國布雷斯鵪鶉肚𥚃釀了雲南牛肝菌意大利飯，走地鵪鶉肉味濃、肉質細緻，牛肝菌香氣四溢，口感香惹豐富我喜歡。Crab & Corn北海道毛蟹肉與粟米，原來非常匹配，粟米的甜提升整道菜的食味。 這個真的好好味。 Roasted Averyron baby lamb來自法國的羊，肉質細緻，連皮及肥美脂肪同吃無膩感。 Orange Tea清洗味蕾的果茶，非常清甜，極之出色。 Birthday treat額外送上糖漿及慕絲造的壽包，漂亮甜美，味道不過不失。 Peach compote topped with peach resin crystal首道甜點特色在外層以糖膠做的的透明太空罩，敲碎吃，桃子混合了芒果及很香的椰子雪葩同吃。 Chocolate crepe soufflé 朱古力梳乎厘批夾餅造型，配香蕉雪糕皮米果占。 Mint Tea套餐包括咖啡或茶，我們點了薄荷茶，除了薄荷葉之外、加了香茅及香料，別於一般的清涼可口。更額外配上北海道牛奶布甸，真貼心。必需預先訂位及支付訂金。
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