When Chef Hideaki Sato announced his leaving from the much-acclaimed 2-Michelin Star restaurant Tenku Ryugin there was a lot of eyebrows raised. But it was a decision made by Chef Sato to start his own favorite restaurant Ta Vie. It means “Your life” in French and in his farewell letter to his staff in Tenku Ryugin that the reason for leaving is to start his dream project of combining French cuisine with Asian ingredients to create a unique dining experience. So when you step into Ta Vie, you can expect a menu list that combines both French and Asian cultures.
Located at the Pottinger Hotel that formerly housed the popular Holytan Grill, the location has gone through a complete overhaul for Ta Vie. The interiors come with a dark shade to add to the dramatic impact of the décor and the seats are shaped like cocoons. Ta Vie means “Journey” in Japanese and hence in the Ta Vie you can go on a magical culinary journey to discover some of the best food created by using some of the finest Asian ingredients and combined with some innovative French techniques.
To experience the ultimate dining experience at Ta Vie, you need to definitely go for the eight course seasonal menu that comprises of delicious dishes including Chef Hideaki Sato’s signature dish, the Sweet corn puffed mousse with aburi botan shrimp in shrimp broth jelly along with other items including the abalone with green asparagus puree and onsen egg, almond tofu with peach compote, fresh lychee, peach sorbet and oolong tea jelly and cauliflower puree with risoni and uni. The beverage offerings comes with a wide variety of selection including French wines, choices from many Asian vineyards along with cocktails and sake.
Chef Hideaki Sato.
Even though Chef Hideaki Sato was born in Japan, he started his culinary career with French cuisine. After 10 years of hard work in French kitchens, he was slowly getting drawn towards his regional cuisine and finally decided to shift towards it. This decision landed him a job at the renowned 3-Michelin Star restaurant Nihonryori Ryugin in Tokyo. Under Chef Seiji Yamamoto’s supervision, Chef Sato worked there for 3 years and mastered his culinary skills to a great extent. As an appreciation for his growing skills, the management of the restaurant chose him as to lead its new restaurant, Tenku Ryugin to be opened in Hong Kong in 2012.
Within just months after its launch in Hong Kong, Tenku Ryugin received a lot of critical acclaim among the culinary masses along with receiving 2-Michelin Stars. The restaurant also made it to the much acclaimed S Pellegrino’s list of Best Asian Restaurants in 2014. And within a year, it claimed onto the list reaching the 24th position and soon the restaurant was seen as one of the best restaurants in Hong Kong.
- Michelin Guide Hong Kong - Macau 2018: Two Stars ☆☆
- Asia's 50 Best Restaurants 2018: #16
- Asia's 50 Best Restaurants 2017: #33
- Asia's 50 Best Restaurants 2016: #48
8 course tasting menu: HKD 1'880+
Dress code: Formal and smart casual outfits are recommended. For male customers, please refrain from wearing shorts, half pants, tank top and sandals.
Children policy: Children under 11 years of age are not allowed in the main dining room.
Corkage Fee: We charge corkage fees to all customers. Corkage fees are 300HKD per half bottle of wine and sparkling wine, 500HKD per regular bottle of wine and sparkling wine and 720ml bottle of sake, and 1,000HKD per magnum bottle, spirits and other kinds of alcoholic beverage. Each reservation can bring maximum 2 bottles of wine, sake, champagne or any other spirits. In any case, please inform us in advance.