Taku Das Haus Der Asiatischen Genüsse

The journey through Asia is always pure enjoyment

Upmarkets Chum Salmon (Keta) Roe, also known as Dogfish Salmon because of its frequent use for pet food as Caviar. Pedestrian design of dishes,...

We discovered this gem by accident after being denied service at Hanse Stube claiming they were fully booked but only had a few few tables that night as we...

TAKU is a one star gourmet restaurant in Köln, type of Asian fusion place. They have a chef choice menu and also a special Peking Duck menu which is pretty...

Before the second lockdown, I was in Taku with YouDinner. I was very happy. We haven't been in the restaurant since October 2020. Pick-up and delivery services in the city have convinced us more or less. Rare picking is not always so tingling for bus users. Delivery of finished dishes does not always bring the perfect results because parts regenerate or lose their consistency. I don't want to talk bad about the farms. You always tried. But at GG, I also saw attractive solutions from prefabricated products that had to be completed “only”. Certainly, these menus are not ready as fast as the “normal” collection or switching of services; because they must be rounded. This means in Neudeutsch: “Virtual Fine Dining” (virtuality is the property of one thing, not to exist in the form in which it seems to exist, but to equate in its essence or its effect of an existing thing in this form. it must have your own experience! Since “taku” is almost at the station, I can easily travel back and forth with the S train without change. The four courses are cold and only two of them have to be heated. This was very promising for the “experience”. There should be a leader. And – also very important – the dishes told us. Small changes were even possible. When I ordered it Tuesday and fog weather. Today when picking up it had snowed overnight – but it was not smooth for pedestrians. Buses and trains also drove and the paths were only muddy. That was good. Buses and S Bahn were barely occupied with passengers – even better. The schedules were also observed. So I was about two hours away from home. Service An order was actually well described on the homepage. Nevertheless, I don't want to order by email or fax and I had a few questions. I called. And the lady at the other end of the line was very attentive and not enthusiastic about my questions. She noticed all important parts of the conversation and read the order and the desired pick-up times at the end. In short, I also got a friendly email from the cook that everything goes clear. That was very pleasant to me. At the hotel there were three employees at the reception and picked up the boxes, packed them in my pocket and recited. That's how it went down. At home I then cooked for two hours, dressed and consumed the necessary things together with my wife. That happened. The preparation tips were clear and clear. They were small texts that were easy to understand. To make a few more steps, I would have to experiment for bread and meat. The hints were absolutely fitting, but my oven has its own ideas at the temperatures. In the future I would bake the bread longer or with a higher setting. And in meat, because of the insecure oven settings, you prefer to use a pan to optimize the cooking degree. I don't have a fast thermometer with a core sensor. But with butter that just becomes mother butter, I had good experiences and also gave this meat back into the pan. But then the optimal enjoyment was also possible for us. The food can – 69,00 € Bread and salt butter Wildlachs (as Tatar with avocado, Thai chili and limes Kroepek Beijing Ente Essenz with duck, mushrooms and spring onion Wagyu Flanksteak (Brust Keule with soybutter Sud, wild broccoli and “fried Rice” chocolate spreader with vanilla seeds and orange hazelnuts The sourdough bread came into the oven for six minutes at 175 degrees. This made the crust somewhat rough, but inside the crumb was still too cold and compact. Sure it's in our oven. I would have him work a little longer in the future – perhaps even warm water above the crust with some flour. But overall the bread was delicious and the butter was good. We have leftovers from both parts and will eat them for dinner. The Wildlachs Tatar was nicely costed and had compact notes of spices such as fine pepper. Avocado, chili, cream and the croepek flakes rounded off the dish wonderfully. That was a wonderful taste experience. We also only had to raise the Tatar from a box on a plate and decorate with the avocado cream and the lime croepek. Since the cream and the coarse flakes are still left, we can make an appetizer on Monday. Also the soup went slightly off the hand. The essence was heated in a pot and then mushrooms, meat and honey tans were added from small sacks. The plate was ready and there were some fresh herbs from another box. The heart also gave us a mouth. A rest will be adorned with Monday because we couldn't do anything. A little more time and attention had to be used for the main course. But the leader was small and therefore good to understand. In a hot water bath, broccoli (in bag, sauce (in bag and rice) were heated and at the same time finished in the bag. The meat had to cook in the oven and there. After the first experience, I would heat the meat in the oven only in a further attempt and then slightly brown outside in the pan with butter on medium heat (or soon buy a digital precision steak thermometer). We put the plates in the oven. The three ingredients from the water bath were poured into separate dishes and then prepared: meat pieces, sauce, vegetables and rice. The Broccoli had bites as we like. But the brew in which the vegetables were cooked was a lot of soy for us and seemed a little too brave. The butter sauce, on the other hand, was tasted discreetly. The rice had a perfect consistency for us. This fried variant was relatively new for us and convinced us. Freshly made in Wok, he could be more crisp – we will certainly try it at home. The meat was still “cold” according to the instructions; but as I said, this is certainly due to our oven and the lack of digital thermometers (the optimal temperatures for the possible cooking levels were naturally in the lead. The Lapstick was foamy, airy and light in all components. Below was a bright, thin round waffle. That's what the girl built up. It had several layers of bright, brown and very dark chocolate cream inside. The bright layer was a vanilla composition. Above were fine crumble pieces – formerly called scattering. Some no orange slices, some passion fruit seeds, chocolate chips and a high chocolate hemisphere with a cream cream were also attached to the surface. It's a great treat for Esspresso. My wife doesn't like dark chocolate and so she got a two-piece cheese cream cake with a coat of white chocolate. She was also enthusiastic about her small village. Then there were four chocolates. The dark types of honey hazelnuts and delicate bitters that we have exchanged with each other. You were pretty tasty. But the two bright variants (Champagner and Vanille were even better. They corresponded to our wishes. And the best thing: We didn't have to do anything ourselves. Just get out of the box. Whether we eat bread is in the stars, but bread tastes the next day. Conclusion 4 – again happy – also as a pickup menu in Corona times – even better (later a year – when? in the Taku on site. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of pickup: 17.01.2021 – noon – 2 persons. My pleasant experiences are also in [here link]