The menu has a strong focus on British ingredients, including vegetables sourced sustainably from Nama Yasai, a small family-owned organic farm in the UK specialising in Japanese produce. Taiji has utilised his rich experiences of the Japanese philosophies of ‘Shun’ and ‘Chisan Chisho’, which focus on the importance of seasonality and locally-sourced food, in order to create an ever-evolving and innovative menu for TAKA Marylebone.