Taikun Unveils New Look & Japanese, Caribbean Fusion Menu

By Stuart Wilson

The Taikun Restaurant at the Ritz Carlton, Grand Cayman recently hosted a special ‘namakai’ evening as part of its reopening; introducing a new menu and unveiling a reimagined concept.

The Taikun restaurant has always been a favorite among the local community, according to organisers. 

With the redesign of the concept, representatives said they wanted to ensure that they kept some of their favorites while enhancing the ‘beautiful’ setting and the menu to reflect the new refresh of Taikun.

“Taken has always been more than a restaurant and really has been an experience. When you come here for dinner in the evening, it is definitely a fabulous journey that the team takes you on here.

“We invite you to step into this new world inspired by high-powered glamorous Tokyo of the 1980’s; a time when the City hosts with energy and elegance,” noted Ritz Carlton representatives.

They explained that ‘Tai’, the Cat depicted in pictures around the restaurant, is more than a mascot and represents a mood; the mood of Taikun.

“He represents the sign of luck and prosperity,” noted a spokesperson, who joked that Tai and his unlikely friend ‘Coy’; the Coy fish - had swapped the Saki and the boardrooms of Tokyo for Rum and the offshore opportunities of the Cayman Islands.

Organisers said Tai’s legacy now lives in every perfect ‘nigeri’ (hand-pressed sushi), in every elegant booth and the fabulous artwork on the wall.

“It represents a place of luck where tradition is touched by swagger and where fortune smiles with those who embrace the experience,” he explained.

Taikun Head Chef, Ramesh Murugesan said though some of the menu has changed, many of the signature dishes that guests know and love have remained.

“The main thing is that you can choose from the first course to seven courses,” he said, adding that in addition to sushi, there are cooked dishes such as shrimp tempura.

An element of indulgence on the menu includes salmon foie gras, truffle nasu nigiri and Wagyu beef nigiri, according to Chef Ramesh, who will also be featured at Cayman Cookout during the French-Japanese fusion evening in January, 2026.

Executive Chef at the Ritz Carlton, Grand Cayman, Frederic Morineau touted the upcoming Cayman Cookout, explaining that there were only a few tickets left, in addition to pointing out that extraordinary chefs will also be coming from Portland Oregon, New York and Mexico for the event.