Taizu Restaurant

Since it launched six years ago, Taizu has treated guests to a diverse selection of Asian dishes prepared with true expertise. The menu was created based on a comprehensive study conducted by chef Yuval Ben Neria, undertaken in kitchens across China, Cambodia, Vietnam, Thailand and India.

The restaurant has been praised as the city’s number-one restaurant by multiple well-known Israeli magazines, and many of my followers have told me I HAVE to review it.

So, with high expectations, I went out to explore the truth behind all the restaurant’s hype. What did I find? Read on!

the place:

The design concept behind Taizu draws inspiration from Chinese mythology, incorporating elements of water, wood, fire, earth and metal.

The restaurant is divided into three parts:

  • You’re greeted by a lounge at the entrance, featuring an innovative beer- and wine-refrigerator across the wall
  • Taizu’s second, central part is home to an impressive bar with varied alcoholic drinks and a view of the street outside; you can watch the chefs cooking in the open kitchen too.
  • The third part is an outdoor terrace, offering a more intimate dining experience far from the bustling heart of the restaurant

Score for place: 9/10.

the TASTE:


The menu consists of five categories: wood, water, earth, fire and metal.

I recommend you go for the “tastings meal” (which you can assemble yourself or with input from a waiter), which includes a combination of starters and main courses.

This way, you can enjoy more than a few dishes at a price agreed with the waiter in advance (based on your tastes).

Our waiter was very knowledgeable about the menu and ingredients, and helped me choose four openers.

The first one to come out of the kitchen was Shanghai Dumplings. This contained Veal Cheeks, Beef Soup, Pistacchio Masala and Pomegranate Broth. The dumpling dough was crisp and well made, and the hot soup was an excellent complement to the delicious cheek.

I recommend you drink the soup first — this is special in both its presentation and taste.

Score: 9.5/10.

The second opener was Shrimp Salad, containing Vietnamese Herbs, Crispy Shallots, Tamarind, Shrimp Crackers and a Soft Boiled Egg. This is ideal for shrimp lovers, as it was juicy and tasty, but in all honesty it felt fairly average compared to the previous dish.

Score: 7.5/10.

The next dish to arrive was two pieces of Nems: spring roll made from a netted rice shelf, wrapped around chopped root vegetables, spring chicken, peanuts and tapioca peel. All this had to be rolled in the lettuce and dipped in a sauce.

The spring chicken was crunchy and tasty, and — together with the lettuce and the dip-in sauce — tasted exquisite.

Score: 9/10.

And last but not least, we ordered Lobster Dumplings. This contained Cherry Plum Tomatoes, Thai Chili, Tapioca Pearls, and Bergamot.

Firstly, the waiter suggested we make a tiny hole in each dumpling and drink the liquid inside before actually eating it. With this dish, the first bite gives the biggest impact: when you feel the dumpling dough melt in your mouth (combined with juicy lobster meat topped with cherry tomatoes and Thai chili), you know that chef Yuval Ben Neria considered this dish with intricate care.

The taste was unique — definitely not something you eat everyday.

Along with the Shanghai Dumplings, the Lobster Dumplings are the most delicious dumplings I’d had in a long time. And that’s not something I say lightly. They really are that good.

Score: 9.5/10.

Main course:

For the main course, I ordered a Beef Fillet Skewer, containing Purple Bok Choi, Carrots, Mini Zucchini, Brown Butter, and Nori Seaweed.

The fillet meat was well made, crispy as a fillet should be, and a little salty (just as I like it). The texture of the carrots and brown butter only added to the delicious package, inspiring me to leave a clean plate!

Score: 9.5/10.

The second main course was Sea Bass Fillet which had Red Curry, Coconut Milk, Soft Boiled Egg, Peanuts and Kaffir Lime. The dish looked great and rich with color, but about the taste?

Well, after the perfect beef fillet I’d devoured seconds earlier, this was simply no match. But at the same time, I would still recommend it to fish lovers  — especially fans of sea bass. The fish was fresh, cooked perfectly and tasty.

Score: 8/10.


I ordered a Pears Concord dessert, following an enthusiastic recommendation from our waiter. This contained a yogurt mousse, meringue sticks, honey ginger and a delicate licorice cream.

Although I’m not fond of pears, I was pleasantly surprised by the refreshing flavor, especially the combination of the Pear Concord with yogurt mousse.

A sweet ending to a special meal.

Score: 8.5/10.

service and price:

Our waiter was the most professional I’ve ever encountered — and that’s no exaggeration.

In a restaurant home to so many unique dishes beyond my usual tastes, the waiter’s knowledge proved critical, helping me choose based on my preferences and dining habits. His recommendations made an essential contribution to my evening, and his expertise shows Taizu’s management chooses its staff well.

Score for service: 11/10.

As mentioned above, definitely give the ‘tastings meal” a try: you’ll get to try a large number of dishes at an agreed price. The dining experience and special flavors were worth every shekel — I mean, I wouldn’t complain if the dishes were a little bit bigger, but hey: that’s how it works in such high-end restaurants.

Score for price: 9/10.

a quick summary:

Taizu is one of the most special restaurants I’ve visited — not just in Tel Aviv, but further afield too. It clearly demonstrates Yuval Ben Nerya’s talents as a chef, showcasing an admirable attention to even the smallest details in each dish.

Almost all of the creations I tasted surprised me, with flavors unlike anything you come across often.

My Total Score for Taizu is 9/10!



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This Post Has 5 Comments

  1. Looks awesome! will visit there soon as well

  2. Very expensive restaurant but indeed you get there food that you don’t get to eat anywhere else..

  3. Thanks for this post David 🙂

  4. Fillet looks tempting! Love your review bro!

  5. I’ve been there 3 times already. Worth every penny.

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Derech Menachem Begin 23, Tel Aviv-Yafo



opening hours:

Sunday-Thursday: 12PM-3:30PM, 6:30PM-11:30PM. Friday: 6PM-11:30PM, Saturday: 12:30PM-3:30PM, 7PM-11:30PM

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