Café Takahashi (Closed)

Ebi Furai BurgerThis is a breaded prawn burger, unlike the conventional chicken patty one. The prawn has been nicely fried till golden brown and then drenched with tonkatsu sauce. The prawns is really fresh and juicy, with the crispy skin done just nice! Then they are also paired with pineapple ring, lettuce and greens alike, to spice up the fare, giving it a rise of fresh crispness of vegetables wholesomely. And the best part is, I also get to enjoy my favourite cheese! It helps to shed some mi

Blueberries BurgerYes, you heard it right! It’s blueberries burger this time, at my favourite spot again for some creative fusion mealThis Japanese fusion burger is indeed extraordinary, as the bun is made from blueberries and beetroot, that’s where the color comes from. It’s very eye-catching and reach much of ‘hu ha hu ha’ in no time after I posted in on my blog, hehe. Fret not of any weird taste as the flavor of both fruits are quite mild, so you could still enjoy it deliciously. The bread i

Cafe Taka is located at Level 6, Tokyo Street in Pavilion. Easy to locate as i only taking up the escalator and direct me to level 6, and Cafe Take is just on my left side. There are quite number of customer who dine in even during weekdays in the afternoon. many nice food in their menu.Neapolitan Spaghetti worth RM 18.90. Few tiny pieces of chicken sausage, tomatoes and green pepper. Portion is just nice for one person, spaghetti perfectly cook and the sauce is nice. But for the price of RM 18

Spicy Tuna Boat Although the meal is considered quite delish, I still couldn’t decipher why ‘boat’ is being used as its name, haha. This bread is actually toasted with some cheese on top of tuna mix fillings. The mayonnaise is evenly mixed with the chunky tuna flakes so it’s much more moist and zesty. It is then laid on he bed of fragrant sesame baguettes, topped off with some pickles, before doused with some chilli sauce and then oven baked till fragrant and slightly crispy at the bread crust.

Udon soupNow it’s time to savour this Udon soup from Café Taka heartily It’s a dish with Japanese rice noodles cooked that are cooked in a bonito-based stock with tamagoyaki and wakame. I actually enjoy the side ingredients very much, haha. First its wakame is very silky and holds some subtle sweet flavor which get me enticed for more. It’s much more chewy that the normal seaweed that makes me love this more. As for the dashimaki (Japanese omelette), it’s fluffily soft and sweet, that helps to a

Blueberry CoffeeThis remains one of the best cup of coffee that are being creatively blended well with some creativity. It’s my first time to have the blueberry flavor of cuppa and it does surprise me amusingly The fruitiness of the berries flavor is not overpowered by the coffee aroma itself, but they actually make a good cross-over marriage which still intrigues me till now. It’s very smooth and creamy at the same time that also let the diner enjoy it’s full-bodied aroma that I just can’t hel

YakitoriNext to greet us is this succulent grilled delights, Yakitori!By just the sight of it already enough to get one drooling, hehe. This is actually a dish of skewered teriyaki chicken that are grilled with leeks. The chicken meat is very juicy and tender. The meat cutlets are also nicely glazed with the savory teriyaki sauce that is not too heavy while serving it with some leeks, so as to balance off the meaty meal. Apart from the slices leeks which could have been done more delicate, othe

Hooray! Am back at my favourite spot again! Café Taka, the chic and cozy place to hang out, but for mid-afternoon dining this round, keke.So far, they really has drilled in the idea of food marriage where varieties of food elements are combined to create another new refreshing feast, thus allowing them to blend in well together, and pleasant to the taste bud. So before our main course arrives, we are treated with some appetizers first. Edaname! Am pretty sure this is quite common among the fans

这道照烧酱鸡肉比萨有让我惊艳的感觉。独特风味照烧鸡肉片铺在被芝士覆盖的比萨上还有那酥脆的饼皮。虽然美乃滋看起来是装饰用的可是我觉得它其实扮演着重要的角色，搭配着带点风味的美乃滋，风味极佳。

这里虽然是日本餐厅，但吃的可不是正宗的日本料理，走的是混合式料理路线。点了一份蘑菇汤当前菜。单看卖相还有汤的颜色就知道这是浓的蘑菇汤。奶香味很浓烈，菇味很清香。上头的面包也有锦上添花的感觉。

在抵挡不住邪恶的三文鱼诱惑底下叫了这道三文鱼奶油意大利面。这道料理真的是要趁热吃，不然奶油遇冷会变得比较粘稠。不过奶油味道不够浓烈，我还是喜欢多汁的奶油意大利面。

A very quiet environment which is suitable for people to relax. I am the only customer in their restaurant during dinner time. They have a creative interior design while putting all the fake foods out and stick some of it onto the wall. These are the foods and beverage that I had ordered. The Guava Ice, Mushroom Soup and Oreo Ice-Cream does not have any special, while the Seafood Spaghetti brought a very amazing taste for me. It is a little sweet and sour but not too much of spicy, if the spaghe

I think Fruit mocktail makes one of the best appetizer drink before you embark on any gastronomic experience The citrusy of the drink somehow would help boost up your appetite for any meal to come Scrumptious Grilled Lamb ShoulderIt’s quite a big portion of this Lamb Steak. The meat is nicely well done, not too hard and is succulent. It is decently paired with the inhouse sauce which gives out some mild piquancy flavor, which helps to subside the goatish taste .Besides, the accompanied potato we

With its comfortable and casual airy setting, no wonder it keeps drawing customer back for more of their new menu creation such as these three courses Japanese-Fusion Meal. They were very delish indeed. As usual, we would start off with a bowl of flavorful soup. This time round, the soup texture is much more concentrated with stronger taste of cream and mushroom in grinded asparagus. Thus, it’s full of herbs spices and very appetizing indeed. Guess another fruitful lunch for the day to kick off

We have heard of Potato Au Gratin, what about Salmon Miso Gratin then? ^^This is only a tip of the iceberg of the many creative menus by Café Taka. I have always love gratin dishes, so this time is the Japanese way, hehe.Salmon Miso GratinInitially am a little bit sceptical on how it would turn out with the addition of miso. For me, more often than not, miso is always akin to the soupy version. Now that it is being boldly used as the paste itself on the fish, wow! And it doesn’t taste weird afte