taku

In Japanese mythology, there is a floating bridge that connects heaven and earth: the Ame-no-ukihashi. How do you imagine such a bridge? Perhaps luminous, glass-like and spherical, a pale blue? In any case, with such a passage in the form of a luminous gangway, taku evocatively leads you from one plane to another: from the bustling cathedral square into a world of clarity, tranquility, and culinary brilliance.

Since 2012, Executive Chef Mirko Gaul has presided over his multi-award-winning East Asian-inspired gourmet restaurant, which has made a name for itself on the international gourmet scene primarily through its spirit of experimentation, a deliberate play on contrasts, and a vibrant event culture.

Located at the Hotel Excelsior am Dom

As the in-house restaurant of the Excelsior Hotel Ernst, taku features a modern, minimalist interior—inspired by traditional Japanese interior design—within the walls of Cologne’s grand hotel, built in 1863. A beautiful and harmonious contrast, right next to Cologne Central Station, just steps away from Cologne Cathedral.

Sometimes delicate, sometimes opulent: creations inspired by travel

With great clarity, culinary finesse, outstanding ingredients, and above all a passion for experimentation, Mirko Gaul creates complex compositions of form, color, texture, and temperature: sometimes light and airy, sometimes opulent—a deliberately staged interplay between power and delicacy.

To find inspiration for his menus, the chef travels to Asia at regular intervals. He deconstructs and reinterprets the recipes he brings back from Japan, China, Thailand, Vietnam, Indonesia, and Malaysia, drawing on a variety of techniques—including those from Western cuisine—in their preparation. All of this gives taku a broader stylistic range than many top gastronomies—which, for example, focus solely on Japanese cuisine—and keeps the restaurant consistently at a Michelin-star level.

Regularly venturing into other “spheres”

Unlike other gourmet restaurants, taku offers a wide range of specials rather than just regular menus. As a result, taku consistently presents special events such as the Kitchen Party/taku & friends, the Sommelier Battle, truffle dinners, four-hands dinners, winemaker dinners, themed weeks, and a summer pop-up.

Executive Chef Mirko Gaul: A Cologne Native and Traveler

A native of Cologne, he began his career in the city of the cathedral. After completing an apprenticeship at the “Graugans” restaurant and a stint at “Da Damiano,” he has been enriching taku with his signature dishes since 2012.