Ta Vie

To put it simply: if you were to go to only one restaurant in your life, this should be the place. The service was flawless—perfectly attentive and thoughtful without ever being overbearing. It made the entire experience feel special, and the food is just on another level. We had the seasonal tasting menu, and every single dish was a standout. It's hard to pick, but the eggplant salad with "Mizu" octopus and Ossetra caviar was my absolute all-time favorite—just an unforgettable start. But every course that followed was just as impressive. The crispy blue lobster paella had such a deep, rich "Rouille" sauce. The house-made fresh pasta with Hokkaido uni was incredibly decadent and perfectly cooked. The "Taraba" king crab with brown butter sauce was a perfect pairing. The quail pie with porcini felt so comforting yet sophisticated. Even the signature flower tea was aromatic and felt like its own special course. To finish, the apple and pink guava sorbet was beautifully refreshing, and the crispy éclair with pumpkin cream was a dream. This is my first trip to Hong Kong and Ta Vie will be the highlight and live on forever in my memories.

Everything about this restaurant reflects what one expects from a place holding three Michelin stars. I’ve been here six times already, and each new menu is a perfect 10 out of 10 — consistently exceptional. The atmosphere is discreet and refined — it feels private, composed, and quietly elegant, without a hint of showiness. The service is of the highest standard, polished yet never intrusive. It’s particularly noteworthy that the Chef personally greets guests and genuinely seeks their thoughts on each dish — a rare gesture that speaks to true hospitality. The ingredients are rare and distinguished, brought together in combinations that reveal remarkable taste and restraint. This is not a place for casual tourists — it is unmistakably a destination for those who value depth of flavour, sophistication, and culinary integrity. Unreservedly recommended to true gourmets.

As seasoned gourmets and with Ta Vie holding three Michelin stars, our expectations were extremely high – and they were fully met. After a brief challenge finding the entrance inside The Pottinger Hotel, we were warmly welcomed by Ms. Hiromi Takano. Her kindness and attentiveness set the tone for the evening, and this spirit of hospitality continued throughout, both from Ms. Takano and from Chef Hideaki Sato himself, who personally visited our table several times to explain dishes and greet guests. The seasonal tasting menu, consisting of eight courses, follows a classical French sequence while highlighting Japanese product quality and refined craftsmanship. Each dish was impeccably executed, with a precise hand and subtle seasoning that allowed the outstanding ingredients to shine. The opening dish, geoduck, immediately showcased the restaurant’s philosophy: pristine product, delicate flavors, and perfect technique. The second course – a “paella” of blue lobster encased in an ultra-thin crispy rice shell – delivered the first true highlight: creative, textural, and delicious. The homemade pasta with Hokkaido uni followed, the sea urchin luxuriously creamy and of exceptional quality. “Crab and Corn” paired sweet Japanese corn with Hokkaido crab in perfect harmony – a simple yet brilliant combination. The meat course presented a classic Limousin veal, perfectly cooked, accompanied by confit carrots and fragrant truffle – refined, elegant, and deeply satisfying. Before desserts, we enjoyed a refreshing house-made flower tea, a thoughtful transition. The desserts were as memorable as the savory courses. The first, a combination of peach and guava in mousse, gel, and a delicate crispy peach “scarf,” was already a highlight. Chef Sato enhanced the experience further by presenting a basket of ultra-ripe pink guavas at the table, their intoxicating aroma underscoring the dish. The finale – pineapple with anise, mousseline cream, and pineapple sorbet – was highly complex and beautifully balanced, a fitting close to the menu. Service was flawless: discreet yet always attentive, striking the perfect balance. Instead of the wine pairing, we opted for a bottle of the house Champagne (developed in collaboration with Mumm) – a perfect start – followed by a well-tempered, fairly priced Burgundy. In summary, Ta Vie delivered an exceptional evening on every level: cuisine, hospitality, and overall experience. It is a restaurant that truly deserves its three Michelin stars, and we look forward to returning.

As we speak, food and everything in Hk is seriously pricey. Well the food here is Japanese - French~~ the location is in the pottinger hotel. The atmosphere is dark color and in oriental style. My opinion, it’s a little too dark but this is just my opinion. The service is amazing as you got served by Japanese servers and head chef. Very prompted services!🩷 For food, I love their 3 types of breads and butter. The butter is very light whipped. Food I love their 3 menu, Crispy Paella with Kegani crab, "Pot-au-feu" and fresh pasta with uni. I found them to be so comfort and heart warming. 😆😆

A bit pricey , costing around 3000 per person, but I think it's so worth it. It's not like a "wow" molecular gastronomy restaurant. From every dish I can really feel that chef Sato tries to bring out the intrinsic flavors of the highest quality ingredients, a bit like the "less is more" philosophy I guess. Everything from start to finish is great. Top notch. They serve you 3 pieces of sourdough bread (each tasting slightly different) too so you'll be 1000% full Even the water they serve is from Japan ... Would appreciate even more if the restaurant incorporates local ingredients.

One of the best meals I have in my life. By far the best 3 Michelin star restaurants that I have eaten. Food is top notch, everything is beautifully executed and it’s not just throwing expensive ingredients, but the flavours are wonderful. Service is top notch as well, I will definitely come back again!

Is good to be back to one of my favorite restaurants in Hong Kong. Chef Sato never fails to impress us and to be honest their desserts are getting better and better. Their food presentation is just simple and elegant nothing gimmick. Their homemade uni pasta is still one of the best I had ever had. Service wise they are friendly, professional in explaining each dishes, Chef Sato himself will even come out to present some of the dishes in person.

Had dinner here a few times. 1st time here was way before it gotten its stars and you can already tell the potential is high. A combination of Japanese and French with excellent execution, turned into something very unique that belongs to chef Hideaki. Attention to every details and the service was also impeccable. Love the sourdough and butter, btw. Should definitely put it on your itinerary.

Ta Vie 旅 means "Your Life" in French, "Journey" in Japanese, and with the ethos of both cultures in mind the Michelin 3* Restaurant from Chef Hideaki Sato focuses on premier ingredients prepared simply at the height of their season inside intimate confines. Embattled during the pandemic, and now operating with only six employees from kitchen to hostess stand, guests are seated at posh tables surrounded by polished black and tile while staff attends to every need from carefully selected Teas to housemade Butter alongside piping-hot Bread. Seasonal but not constrained by region, Chef Sato instead reaching to Japan, China and Europe for the best products available, December 23 offered only one menu beginning with premium Abalone atop tender Artichoke followed by hand-cut Pasta dressed by Seaweed Sauce and creamy Hokkaido Uni. Served several dishes by Chef Sato himself, a buttered Leek supporting abundant Caviar revealed beneath char the first, Blue Lobster followed amidst Whelks and Burdock before a grand finale of Bresse Chicken liberally showered by White Truffles. Paced appropriate to each diner, no lulls despite such a small staff, Hideaki emerged from the kitchen again to pour Champagne around his sugar-crystal "Pear" before rounding out the evening with complimentary sweet Tea, Strawberries with Pistachios and thick Chocolate Pudding kissed by Citrus.

We usually try to hit up a Michelin star restaurant when out of the country. This ended up being the spot I chose. Very intimate place. I think we were the only ones there with another table. The servers were very attentive, sweet, patient, and kind. Everything came out beautifully. The food was showcased by the plating. Unfortunately the food itself wasn't anything that stood out. For the price of this place I wanted my socks to be knocked off. It was good but not half a thousand dollar good.

1 Michelin star French - Japanese fine dining. One of my favorite fine dining restaurants. The food is excellent - the right balance of traditional and creative. Dishes are inspiring / unexpected but are executed well. Every dish from amuse bouche to desserts were fantastic. Strongly recommend. Service was very welcoming.