關於 taka by sushi saito ，我們在網路上蒐集到這些相關的討論、資訊與評價

Apparently, even【Sushi Taka 鮨 孝】uses Bluefin Tuna supplied by the reputed Yamayuki from Toyosu, just like its Sushi Saito siblings. Even counting in the different tuna gradings, the Chutoro & Otoro this night performed well with both a slightly iron meaty taste and also right amount of oiliness.. The Anago 穴子 with Tsume was also fluffy yet marbled, it is now shipped in without vacuum compression which helps a lot with its texture. Last but not least, the Sushi Sets are only HKD $228, $328 & $468 ~ and u can order Take Away to carry on board too. Menu attached!
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Slight catch here is that Sushi Taka at airport does not provide any Kohada 小肌 or Tamago Egg despite doing Tokyo Edomae style sushi, albeit they still do the famous Futomaki 太巻き. It is understandable, due to both airport customers demographic & also kitchen space equipment available. Wished this shop was outside & easily accessible anyday 😜😍 @ Sushi Taka

/ #美食專欄 /

「鮨さいとう」的店主-「斎藤孝司」先生，並不單單只是位連續10年獲得米其林三星的壽司主廚，他更是一位相當傑出的餐廳團隊經營者，除了東京六本木的「鮨さいとう」外，斎藤先生還經營兩間海外餐廳，吉隆坡的「Taka by Sushi Saito 」與去年剛開店就拿下米其林二星的「鮨·齋藤(香港)」，並且也提供已經獨立開業的弟子們後端管理上的協助。

雖然有人稱斎藤孝司先生是新一代的「壽司之神」，但我還是覺得與其說是受人膜拜的大神，「鮨さいとう」的大將更像是在現今無國界之隔的飲食圈中，揮舞著劍、領導更多才華洋溢的新秀們奮力向前的王者。

這一次撲了個空，本想嚐嚐 Taka by Sushi Saito 的一絕滋味，奈何師傅放年假（一年放假一次你想怎樣）Omakase泡湯，吃和牛海膽飯，也真的⋯
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超級好吃。
和牛和海膽是本宮最愛吃排行榜前三名，加在一起就不得了。全馬唯一一間serve Ozaki beef的餐廳，還有米其林三星的加持（下次再來吃壽司好了），牛肉的油花在口中散開，海膽的buttery更是濃郁得讓人說不出話來（我是在錄節目嗎？），每一口真的有那種：
「我以後吃不到這樣的飯怎麼辦？」的不捨感覺⋯

#illbeback
#bestmealin2018
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#weshoulddoitmoreoften