The story
At taku, located in the Excelsior Hotel Ernst in the heart of Cologne, chef Mirko Gaul delivers an Asian-inspired fine-dining experience that has earned a Michelin star. His approach combines the meticulous techniques of East Asian cooking with the freedom of Western experimentation, resulting in compositions that are both refined and surprising.
Mirko Gaul, a Cologne native, began his career at local restaurants before joining taku in 2011. He regularly travels to Bangkok, Hong Kong, and Tokyo, bringing back inspiration that he translates into his signature dishes. His kitchen balances clarity and complexity—each plate is a study in form, color, texture, and temperature.
Diners choose between a four- or six-course degustation menu. Highlights include Felsen-Oktopus & Short Rib vom US Rind with celery, green tomato, and jalapeño; Balfègo Thunfisch with soy, wasabi, and chives; Icelandic Steinbeißer with brown butter, seaweed, and caviar; and Char Siu vom Iberico Pluma with black rice, lap cheong, and gailan. The wine pairings, curated by the restaurant’s sommelier, are carefully matched to each course.
The dining room offers an elegant setting where the kitchen’s quiet confidence is on display. Beyond the Michelin star, taku has been awarded 16/20 by Gault-Millau and 8/10 by Gusto. The restaurant also hosts special events like the Kitchenparty and Sommelier Battle, reflecting a spirit of conviviality and craft.
Recognition
Ambience
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High quality cooking
Head Chef Mirko Gaul combines delicate fine dining and an uninhibited enthusiasm for experimentation at the restaurant taku into exciting, Asian-inspired compositions. Directly opposite Cologne Cathedral.
Concept A destination for lovers of Asian-inspired fine dining. Cuisine Style For 15 years, Mirko Gaul has been captivating diners with delicate creations that blend Japanese, Chinese, and Thai flavors with European techniques. Clear structure, subtle intensity, and perfect balance characterize each course: The grilled unagi (Japanese eel) combines gentle smoke and sweetness with earthy notes of leek and beech mushrooms. A silky sake beurre blanc lends a fine acidity to the translucent Icelandic cod. The chocolate and banana dessert, refined with miso and coffee, provides a striking finale. Wine An extensive international wine list featuring a remarkable selection of sake. Expert pairings. Atmosphere Minimalist design and soft lighting create an almost meditative ambiance in the cellar of the Grand Hotel. Attentive yet unobtrusive service. Concept A destination for lovers of Asian-inspired fine dining.
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