Often, the best stuff is hidden in plain sight. Taka 18, a Japanese Western (dare I say haute-fusion?) restaurant, stands as a pearl among the giant oyster filled with the endless crowds, neon lights and shopping malls of Jordan, Kowloon. Nestled on the first floor of a quiet street behind the Prudential Centre, its distance from street level keeps the atmosphere all the more exclusive.
Luckily, I was able to book with EZTABLE App, which is quite convenient for a place like Hong Kong where long queues at restaurants always seem to take precedence at around lunch and dinnertime.
The owner, an affable guy dressed in a black suit, greeted me as though we’d known each other for years. Striking a conversation with me after walking me to my reserved table seating, he was quick to explain that Monday nights are slow, with the busiest times always around lunchtime, pointing to the lunch specials.
Having a moment to take in the contemporary interior, I found the minimalist, less is more appeal to be very easy on the eyes. Its particular advantage was in the lighting, using recessed lighting and low-lighting chandeliers to create a warm ambience. Seating options, which range from counter seating to standard tables and booths, all come with neutral colored cushioned seating.
What caught my eye in particular was the large window in place of a fourth wall, allowing for natural light while adding space to the room.
Like the restaurant’s interior design, the table setting was also done with deliberate execution. The tableware, which included black ceramic teacups and small serving plates reminiscent of a shell, paired well with the restaurant’s seafood menu. Of course, this all came complete with dinner napkins embroidered with restaurant logo. As is typical with Japanese eateries, the chopsticks were placed parallel to the near edge of the table and supported by a chopstick rest.
Positioning itself as a Japanese Teppanyaki Western restaurant, the menu boasts all kinds of seafood prepared in endless ways, as well as high-grade meat like Wagyu and U.S. Prime beef. It’s got something to satisfy every palate--ideal for the picky eater, but a killer for the indecisive.
Like traditional multi-course Japanese dinners, there’s a particular order and aesthetic to the delivery of the food, making the whole experience very involved. Having company to share, we ordered two dinner sets and two appetizers; the more, the merrier. Making sure we got it all, we ordered the scallop and prawn teppanyaki dinner set, along with the Hana sushi set, which as you may guess, consists of mostly seafood.
As our waiter poured soy sauce into our dipping containers, we received our first item within minutes: the appetizer trio. Coming with dried salted fish, pickled vegetables, and marinated burdock root, it provided a few tasty nibbles before the whirlwind of dishes arrived.
Up next came a bowl of sliced cucumber and crab roe, coated with a mayonnaise dressing that gave the cucumber a soft, noodle-like texture.
Soon after arrived the sashimi set--a colorful sliced dish of salmon, yellowtail, and tiger prawn.
It wasn’t before long before the first of many hot dishes arrived-- the teppanyaki scallop in large shell topped with roe and spring onions. Keeping with the seafood theme, the shell was also served on a similar-sized seashell plate.
Next up, came the yummy sushi trio on a wooden serving tray-- a set of tuna, yellow-tail, and crab roe and cucumber wrapped in seaweed.
In the middle of savoring all the delicious platters, we received the long awaited teppanyaki prawn. Grilled and coated in a thick sauce, each bite was a delicate combination of chewy and creamy.
Though the scallop and the prawn were the stars of the teppanyaki dinner set, in my opinion they were overshadowed by the deep fried oysters served with Japanese mayonnaise. Freshly fried, the lightly battered texture really helped bring out the oyster flavors.
Taking the owner’s recommendations into account, we ordered the blackened cod as part of the dinner set. Garnished with the outer skin of the cod and oil drizzle, the cod was browned on the outside, and a crispy white on the inside.
The grilled eel, an appetizer not included in our dinner set, arrived to join the other sea creatures on our table. Glazed and topped with sesame, it tastes even better than it looks.
Enjoying all the surf we could possibly imagine, we forgot about the turf until the U.S. Prime rib came, cooked medium-well and cubed on a piece of white toast. Unexpectedly, the buttery toast (with Taka 18 stamped on it!) made a great starchy complement.
These dinner sets are no joke. Up next came the grilled mackerel, garnished with a lemon wedge and salt for flavoring.
Suddenly, the stir-fried vegetables arrived to the table, topped with Benito flakes crawling about the plate from the heat. The veggies packed a crunch and their light flavoring made a great filler for all the seafood and meat.
Just when we were reaching our threshold, more food arrived! Two pieces of well-done beef tenderloin stuffed with garlic.
Having literally more on our plates than we could chew, our long-awaited kimchi pork belly appetizer arrived. Save the best for last? I guess. The mixture of the kimchi, scallions, sesame, and pork were mouthwateringly good, but we had all wished they had come a bit earlier than later.
As the order goes, soup comes last. Having two dinner sets with udon noodle soup, the chef thought it would be in our best interest to serve one with traditional noodles and inaniwa, much thinner noodles with a smoother texture.
As a closing, we ordered chocolate cake coated with powdered sugar and strawberry syrup glaze.
With the bill coming down to less than $400HKD per head for a meal as quality as this, the value for money is unbeatable. I would DEFINITELY recommend this to anyone who wants a high-quality restaurant experience with supreme hospitality, especially for groups with many different appetites.
Address: 1/F, 18 Tak Hing Street, Jordan, Kowloon, Jordan
Opening Hours: Mon-Sun: 12:00-00:00
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