Japan is a country that admires Western culture, which is reflected in the food, and the Japanese have a special love for French food, which is why they have created a unique form of Japanese French food. Especially in modern Hong Kong, Japanese and French cuisine is accepted by a wider range of diners, and its popularity is no less than that of kaiseki and sushi. Ta Vie is one of the most famous Japanese and French restaurants, with two Michelin stars and 16th in Asia's 50 Best Restaurants 2018, 38th in OAD Asia's 100 Best Restaurants 2018, and South China Morning Post's 100 Top Tables 2018 restaurant guide. The name of the store has a double meaning, "Ta Vie" means "your life" in French, and "Ta Vie" means "journey" in Japan.

Hideaki Sato, the head chef and partner of Ta Vie Travel, started cooking at the age of 19, and has more than 10 years of experience in French cuisine, and then became interested in traditional Japanese cuisine, so he joined Ryugini Restaurant in Japan as an apprentice to learn Japanese Japanese cuisine. Hideaki Sato rose to prominence in Ryuyin for only three years and was appreciated by Seiji Yamamoto. In 2012, Hideaki Sato was appointed as the head chef of the Hong Kong branch of Ryugin, which has received rave reviews in the restaurant industry in Hong Kong and Macau in a short period of time. In 2015, Hideaki Sato left Sky Ryugin, combined his experience as a French and Japanese chef, and set up his own business, and the Japanese French restaurant Ta Vie Brigade came into being.

"Pure, simple and seasonal" is Ta Vie Brigade's culinary philosophy, which is to use seasonal ingredients and present the original taste of food through simple cooking techniques. Ta Vie Tour's selection of ingredients revolves around the Asian region, such as Hokkaido scallops, peony shrimp, jasmine, tea, sesame oil and other ingredients unique to Asian food circles, and the cooking method is a combination of Western and Japanese cuisine. Therefore, compared with the heavy oil and meaty Western food, Ta Vie Brigade's dishes are lighter, rich in vegetables and fruits, less greasy, and more delicate in taste. At the same time, molecular cooking techniques are also used by Ta Vie Brigade, with unique combinations of ingredients and interesting demonstrations. In the words of Chef Hideaki Sato, it is to let diners discover the infinite possibilities of Asian ingredients and give diners an unexpected journey into Asian food. A complete set of 10 dishes at a price of HKD2080 per person and a 10% service charge.

The restaurant environment of Ta Vie Hotel is more Western, and there is almost no shadow of a traditional Japanese restaurant here, so many diners will classify Ta Vie Hotel as a Western restaurant. Ta Vie Hotel is open from Monday to Saturday for dinner, and the store is closed on Sundays, with a reservation required. The average quality of the waiters in the restaurant is high, with suits and leather shoes, and most of them are men, and the introduction of the dishes is very good, Cantonese, Mandarin, and English can be seamlessly switched, and the aura is even stronger than that of diners.