White Rock · Since 2006
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WHITE ROCK, BRITISH COLUMBIA

Sushi, seasonal seafood & omakase.

Established in 2006

Call to reserve View menu & order

15208 Pacific Avenue · White Rock

Taka’s full Japanese knife display beneath a mounted fish skeleton, with uni box lids on the counter

Wednesday–Sunday

Lunch 11:30am–3:00pm

Dinner 4:30pm–9:00pm

Monday & Tuesday closed

Sekogani, Japanese female snow crab, prepared with its roe and citrus at Taka’s
SekoganiセコガニJapanese female snow crab, served with its roe and a touch of citrus.A past seasonal preparation · December 2025

THE OMAKASE EXPERIENCE

At the
chef’s counter.

Take a seat at the sushi bar for a meal guided by the chef. Please call or email to discuss your reservation.

Call about omakaseEmail an inquiry

STARTING FROM

CAD $275

per person minimum

When you inquire, let us know your preferred date, party size and any dietary needs. We’ll confirm availability and details with you.

Taka’s flame-seared aburi sushi arranged on a black ceramic platter
A selection of Taka’s signature aburi sushi.
Engawa aburi, flame-seared flounder fin-fringe nigiri on a long brown ceramic platter
Engawa aburiFlounder fin fringe, gently flame-seared.

A WHITE ROCK ABURI PIONEER

Aburi.
Finished with flame.

A pioneer of aburi in White Rock, Taka’s built a loyal following around exceptional flame-seared sushi. Across two decades of Taka’s history, our aburi remains a favourite remembered by long-standing guests.

A careful finish with a torch brings out aroma and texture. Engawa, the meat along a flounder’s fins, is one of the distinctive selections shown here.

Browse the current menu

ON YOUTUBE

Visits to Taka’s.

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SEASONAL AT TAKA’S

Through the
seasons.

Seasonal ingredients.
Lasting relationships.

Our seasonal menu changes twice a week, guided by quality, seasonality and longstanding relationships with reputable suppliers in Japan. These trusted connections help us source exceptional seafood from Toyosu Market.

Ask us about seasonal selections such as uni and sanma (Pacific saury). Find our arrivals on Instagram, or call to check today’s dishes and availability.

@takasushi_whiterock
Taka’s colourful chirashi arranged in a wooden serving bowl, with seafood, roe and green garnishes
Seasonal chirashiA colourful presentation from our seasonal menu.
Oma bluefin tuna from Aomori, Japan, for Taka’s omakase, displayed on a wooden stand with its original Oma label
Ōma bluefin tunaFrom Ōma, Aomori, one of Japan’s most prized tuna origins. A special selection for omakase.
Three portions of Miyazaki A5 wagyu beef with fine marbling on a patterned ceramic plate
Miyazaki A5 wagyu宮崎牛Japanese beef selected for its fine marbling.
Shima-aji striped jack sashimi arranged like rose petals with green leaves and purple blossoms
Shima-aji · Striped jackシマアジSashimi arranged like rose petals.
Iwashi sardine nigiri, finely scored and served on a blue-patterned ceramic plate
Iwashi · SardineイワシCareful knife work brings out the beauty of each piece.
Thinly sliced Hōbō gurnard sashimi fanned across a patterned plate beside the fish’s head
Hōbō sashimi · GurnardホウボウThinly sliced fish, arranged with care.
Fish fillets and seafood resting in a wooden box before preparation
The chef’s selectionFish and seafood selected for the sushi counter.
Whole fresh wasabi roots beside a traditional grater on a wooden board
Fresh wasabiわさびWhole wasabi roots beside a traditional grater.
Kitchen staff carefully preparing small plated courses behind the sushi counter
Behind the counterSeasonal courses, prepared with care.
A chef at Taka’s holding two richly marbled tuna cuts at the sushi counter
Tuna, up closeA closer look at the marbling in these tuna cuts.

These photographs show past ingredients and preparations. Please ask about today’s seasonal menu.

Golden uni in a wooden tray beside its lid and a yellow 01 label, shared by Taka’s Sushi
‘01’ auction uni · Shared March 2024 · Original post

SELECTIONS FROM JAPAN

‘01’ uni.
The day’s top selection.

‘01’ identifies the auction house’s highest-rated uni selection for that day. It is a distinction for exceptional quality at the daily auction.

These prized selections reach Taka’s through our trusted suppliers and longstanding relationships in Japan.

These photographs show past arrivals. Please call to ask about today’s uni and seasonal dishes.

Rishiri uni from Hokkaido in a wooden tray, shared by Taka’s Sushi
Rishiri, Hokkaido
Shared June 2024
Aomori uni in a wooden tray with blue Japanese labels, shared by Taka’s Sushi
Aomori uni
Shared May 2024
Michael visiting the uni displays at Toyosu Market in Tokyo, Japan
Michael at Toyosu Market · Tokyo, Japan
豊洲市場
Inside Toyosu MarketAn 18-second visit with Michael.

FROM MARKET TO COUNTER

Selection
starts in Japan.

Michael’s visit to Toyosu Market brings him closer to the uni and seafood behind our seasonal selections. His time in Japan and our longstanding supplier relationships connect that market knowledge with the sushi bar in White Rock.

Quality and seasonality guide our choices, from prized uni and Japanese tuna to the fish we prepare as sashimi, nigiri and aburi.

Nova Scotia bluefin tuna loin and belly cuts on the preparation board at Taka’s, featured in September 2026
Photographed at Taka’s · September 2026

A RECENT FEATURE · NOVA SCOTIA

Bluefin
from Nova Scotia.

On September 24, 2026, we shared a Nova Scotia bluefin arrival and a look at its richly marbled cuts. Akami, chutoro and otoro were featured in that arrival.

Past feature. Please call to check current availability.

Ask about today’s fishSee the original post
Sanma, Pacific saury sashimi at Taka’s, with silver-skinned slices, green leaves and three garnishes on a dark ceramic plate
Sanma sashimi · Pacific saury （サンマ） · November 2025

A PAST SEASONAL DISH

Sanma.
Pacific saury.

Silver-skinned Pacific saury sashimi, carefully arranged on a dark ceramic plate. A past seasonal preparation at Taka’s.

Ask about today’s fish
Sayori, Japanese halfbeak sashimi, with curled translucent slices, silver skin, shiso leaves and the fish’s long beak on a blue-and-white plate
Sayori sashimi · Japanese halfbeak （サヨリ） · A seasonal preparation at Taka’s

SEASONAL SASHIMI

Sayori.
Japanese halfbeak.

Fine curls of Japanese halfbeak, presented with their silver skin and fresh shiso leaves on a blue-and-white ceramic plate.

Past feature. Please call to check current availability.

Ask about today’s fish

AT THE TABLE

Champagne, wine
& sake.

Exceptional wines.
By the glass.

Enjoy selected premium Champagne and Burgundy wines by the glass, using Coravin preservation technology. Each pour is served in specialist glassware chosen for the wine.

Explore Champagne and Burgundy alongside Japanese wine and sake, including Pinot Noir from Hokkaido.

Our Mini Krug selection brings Grande Cuvée to the table in a special 375 ml half-bottle format.

Please ask about today’s by-the-glass selection, vintages and prices when you reserve or visit.

Ask about our selection
Dom Pérignon Rosé Vintage 2006 bottle beside a glass of rosé Champagne against a charcoal background
Dom Pérignon RoséVintage 2006 · Champagne
Roses de Jeanne BO/R18 Champagne bottle with its 2022 disgorgement label beside a glass against a charcoal background
Roses de JeanneBO/R18 · Disgorged 2022 · Champagne
Nana-Tsu-Mori 2024 Pinot Noir bottles by Domaine Takahiko Soga, with labels identifying Hokkaido, Japan
Domaine TakahikoNana-Tsu-Mori 2024 · Pinot Noir · Hokkaido, Japan
Nabeshima sake in a grey bottle resting in a presentation box lined with blue fabric on a charcoal surface
NabeshimaSake · A closer look at the presentation
Leroy Bourgogne Aligoté 2017 bottle beside a glass of white wine against a charcoal background
LeroyBourgogne Aligoté · 2017 · Burgundy, France
Mini Krug Grande Cuvée Champagne in 375 ml half-bottles, photographed with gold foil and labels
Mini Krug · Grande Cuvée375 ml half-bottles · A special format for the table
Kokuryu Nizaemon and Ishidaya sake bottles in their wooden presentation boxes
KokuryuNizaemon & Ishidaya · Sake
Michael working behind the sushi counter during his apprenticeship at the original Taka’s
Michael during his apprenticeship at the original Taka’s.
Taka’s illustrated artwork featuring a chef, a large blue tuna and sushi
A piece of Taka’s history. The address shown is our former location.

ABOUT US · ESTABLISHED 2006

From small beginnings.
A new chapter.

Taka’s began in 2006 as a takeout restaurant run by chef Taka-san and his wife, Megumi. With four seats at the counter and two small tables, it was a modest beginning in White Rock.

With grateful hearts, Dylan and Michael took ownership on November 1, 2015. Under their management, Taka’s has transformed beyond its humble beginnings with exceptional standards for ingredients and preparation, omakase at the sushi bar, and a distinctive Champagne and Burgundy wine program created by Dylan.

While we strove to bring an exclusive dining experience to the community, a fire at the back of the original building in May 2016 forced Taka’s to close. The setback and the redevelopment of our temporary location on Johnston Road only made us more determined to serve our guests with passion and excellence. It also taught us to cherish each of you and what we have, as we finally settled into our current home at Five Corners.

Today, our intimate restaurant welcomes our guests with ten seats at the sushi bar and five bar tables. Join us for a casual lunch or an evening of omakase.

VOGUE

Vogue highlighted Taka’s aburi sushi and Hokkaido uni in A Sushi Crawl Through Vancouver, July 6, 2017.

Read the feature
DISHED

Chef Rob Feenie’s Pick 6

Selected by Chef Rob Feenie in Dished Vancouver’s Pick 6 restaurant interview, September 2026.

Watch the interview

THE PEOPLE BEHIND TAKA’S

Dylan

Co-owner & Wine, Champagne and Sake Director

Dylan leads Taka’s business direction, growth and strategy. He crafted our wine, Champagne and sake menu, drawing on extensive business experience, a WSET Level 3 qualification and deep knowledge of Champagne and Burgundy as a collector.

Michael

Head Chef & Co-owner

Michael brings 20 years of culinary experience to the sushi bar, where he leads Taka’s omakase and shapes our changing seasonal menu. His experience in Japan prior to taking ownership in 2015 continues to shape his approach to ingredient selection and preparation.

A PIECE OF TAKA’S HISTORY · 2017

Our bluefin.
A lasting story.

In 2017, Taka’s purchased a 1,200-pound wild bluefin tuna from Nova Scotia, Canada. Its preserved skeleton is displayed in our restaurant today.

Michael at the original Taka’s preparing a large bluefin tuna head with a knife
Michael preparing a bluefin tuna head at the original Taka’s.
The preserved bluefin tuna skeleton mounted on the grey wood wall inside Taka’s Sushi
The bluefin skeleton on display at Taka’s.
Kevin Ting (a former Taka’s team member), Dylan and Michael, from left, standing behind a large bluefin tuna cut in 2016
From left: Kevin Ting (former Taka’s team member), Dylan and Michael.
From our bluefin archive ·

FROM OUR ARCHIVE

The original Taka’s takeout sushi storefront in White Rock, with its former 15214 door number
The original takeout shopWhere Taka’s story began. This is our former storefront.
Michael holding a large bluefin tuna cut at Taka’s former Johnston Road location
Our Johnston Road chapterMichael with bluefin tuna ·
Dylan serving guests behind the counter at Taka’s on September 1, 2016
Dylan serving guests
The former Taka’s team photographed on February 27, 2018 outside the Five Corners restaurant
At Five CornersOur team at the time ·
Dylan, Taka-san, Megumi and Michael with flowers at the original Taka’s restaurant
Founding and succeeding ownersFrom left: Dylan, Taka-san, Megumi and Michael.

FRIENDS AT TAKA’S

Visits from
fellow chefs.

Chef Pino Posteraro and Chef Sam visiting Taka’s Sushi.

Chef Pino Posteraro visiting Taka’s with its co-owners, including Head Chef Michael
Chef Pino PosteraroA visit with Chef Pino Posteraro and the Taka’s co-owners.
Chef Sam visiting Taka’s Sushi at the counter beneath the bluefin tuna skeleton
Chef SamFormer Executive Chef of Dynasty Restaurant in Vancouver, now retired.

A SEASONAL FINISH

Fruit from Japan.

Carefully selected fruit is part of our seasonal ingredient story. These past selections include Shizuoka Crown melon and Miyazaki’s Taiyo no Tamago mango.

Selections vary with the season. Please ask about today’s menu.

Shizuoka Crown melon with its stem and original label resting on a small plate
Shizuoka Crown melon静岡クラウンメロン
Miyazaki Taiyo no Tamago mango with its original label and a sliced golden cheek
Taiyo no Tamago mango太陽のタマゴMiyazaki, Japan

VISIT TAKA’S

White Rock,
British Columbia.

15208 Pacific Avenue
White Rock, BC V4B 1P7
Get directions

Opening hours

Fall vacation break
Closed October 28–November 8, 2026.
Reopening Wednesday, November 11.
Monday & Tuesday remain our regular closed days.

Wednesday–Sunday
11:30am–3:00pm
4:30pm–9:00pm
Monday & Tuesday
Closed

Get in touch

(604) 538-8587takaswhiterock@gmail.com

For reservations, omakase inquiries and dietary questions, please contact the restaurant directly.

BEFORE YOUR VISIT

Planning
your visit.

What kind of menu does Taka’s offer?

Our deliberately small menu focuses on quality sashimi, nigiri, flame-seared aburi sushi and rolls.

How do I reserve omakase?

Call (604) 538-8587 or email takaswhiterock@gmail.com with your preferred date, party size and dietary needs. Omakase starts from CAD $275 per person minimum. The restaurant will confirm availability and details.

Where can I see current dishes and prices?

Browse our Lightspeed online menu for dishes and prices. For seasonal features, please call the restaurant to check availability.

How often does the seasonal menu change?

Our seasonal menu changes twice a week, guided by seasonal ingredients carefully selected through our suppliers in Japan. Please call for the latest dishes and availability.

Can I ask about allergies or dietary needs?

Please contact the restaurant before your visit or order so we can discuss your needs and what may be possible.

When is Taka’s open?

Wednesday–Sunday: lunch 11:30am–3:00pm and dinner 4:30pm–9:00pm. We are closed on Mondays and Tuesdays.

For our fall vacation break, we will be closed October 28–November 8, 2026, and reopen Wednesday, November 11. For a special-date visit, please confirm with the restaurant.

Do you serve teriyaki, teppanyaki or other kitchen dishes?

No. We do not serve teriyaki, teppanyaki, noodles, deep-fried dishes or cooked kitchen meals. Our menu focuses on quality sashimi, nigiri, aburi sushi and rolls.

Do you have high chairs?

No, high chairs are not available at Taka’s.

Order onlineCall Taka’s