Ta-Ke is certainly a change from Wazzabi, the owner’s previous restaurant.

Ta-Ke couldn’t be more different, experientially. It is tiny, occupying the space previously held by Wilfredo’s, and the original location of Gargi’s. But its cozy dining room and small sushi bar, all tastefully decorated, are quite pleasant.

So was the sushi chef. I sat at the bar and when the chef noticed that the one server was busy he offered to take my order if sushi was what I had in mind. (In sushi bar etiquette one never gives the order to the chef directly, unless he or she asks, of course.)

I did have sushi in mind, and I ordered the Ta-Ke Combo #1, which includes seven pieces of nigirizushi and a spicy tuna roll.

And it was lovely. A beautifully presented array of fish — tuna, white tuna, salmon, shrimp — atop pads of rice; and perfect-sized coins of the tuna roll with pads of pickled ginger and wasabi. But it was all rather bland and unexciting. The nigirizushi all fell off the pad or rice when flipped for dipping into the soy, all with the exception of the surimi, which was lashed onto the rice pad with a strip of nori. The fish was also a bit too cold.

The tempura was a complete disappointment. With the exception of the asparagus, which has a nonabsorbent density, the assorted vegetables were soggy and greasy, quite easy to set aside.