The ocean-view restaurant at the Conrad Hotel has changed things up completely since last season, becoming Takato, a Japanese & Korean fusion establishment offering 100 outdoor seats, overshadowing its 60 indoors. Careful to keep the best details of its interior, Takato was renovated to showcase its line-up of sushi chefs constantly making edible art from seafoods like salmon, tuna, octopus, shrimp and blue crab.
Above: Breezy, “socially distanced” dining overlooks the Atlantic.
With a menu built on the “small dish” concept, Takato is overseen by Chef Taek Lee, formerly executive sushi chef at Zuma in Miami and Makoto in Bal Harbour. Lee has organized a line-up of talented sushi chefs along the west wall, while diners feast on a terrace cooled by sea breezes.
Goyza dumplings — a house specialty.
Salmon tataki is as delicious to look at as it is to eat.
On a recent visit, we began with appetizers that included a garlic-laden Edamame, crispy Brussels Sprouts with a Kimchi vinaigrette, as well as Duck Bao Buns. The Dragon Roll, an artful preparation of tempura-style shrimp, eel and avocado was my main event, while my dining partners raved over the grilled Korean Short Rib, sprinkled with scallions and sesame seeds, as well as the Wagyu Skirt Steak, served with a wasabi chimichurri so good it was pretty much assured the plate would return to the kitchen cleaned of every morsel.
A welcome addition to our barrier island, the foodies at ISLAND give Takato two thumbs up!
551 N Fort Lauderdale Beach Blvd. Fort Lauderdale, FL