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7-min walk from Exit A3, Wan Chai MTR Station continue reading
Telephone
55998133
Introduction
The restaurant is led by Japanese chef Daisuke Mori and focuses on omakase. Dishes combine traditional French culinary techniques with Japanese flavours. The ingredients are mainly from Europe and Japan. You can watch the chefs cooking in the open kitchen. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2018-20)
Opening Hours
Today
Closed
Mon - Sat
18:30 - 22:30
Sun
Closed
Payment Methods
Visa Master Cash AE UnionPay WeChat Pay
Other Info
Wi-Fi
Alcoholic Drinks
Delivery
10% Service Charge
Review (13)
Level1 2020-07-01
2677 views
依間野我只可以用不知所謂嚟形容。食物本身份量非常之少都算,我都好懷疑點解佢會攞到米芝蓮一星。由前菜到甜品(9 個courses),我同屋企人都覺好難食因為我地發覺個日本大廚好似唔係好識利用食材同配搭令到成件事都好怪。(例如一個risotto都可以加啲檸檬汁落去又或者一個以shabu shabu方法煮一片和牛片裏面竟然可以包住紫菜。)當然我可能係孤陋寡聞啦。依間質素餐廳值唔值$2080/人真係見仁見智,我就覺得唔值。依個價錢其實好多其他日式法餐米芝蓮一星都可以好食過佢好多。我寫咗依篇野希望唔好再有人中伏。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-02-21
3674 views
上次來這家餐廳,大概兩年前,三個女生吃完後都異常滿意,所以這次的期待非常高。這次吃完整體感覺每道菜都很美味,不過有幾道食材和味道的搭配有些生硬,感覺融合度不高。但是味覺本身非常好,食材上乘的同時,可以還原食材本身的味道,仔細想想takumi還是香港日法菜系裡面比較出眾的。----------首先上來三件Amuse bouche。第一道Matsuba crab、 shogoin-turnip、 black truffle 松葉蟹蟹肉搭配京都的聖護院白蘿蔔(shogoin-turnip)和黑松露,蘿蔔和黑松露片包裹在蟹肉上面,味道不錯,但是三種食材味道的融合感不夠。Ma saba beetroot、tosazu jelly 鯖魚搭配紅菜頭泥和藤條沙丁魚著哩,這道很好吃,鯖魚肉質十分嫩,外表一層薄皮很清脆,搭配的著哩有著海洋一般的味道,很提味,喜歡。Blue lobster、pumpkin、nori藍龍蝦搭配南瓜泥和海苔,藍龍有一點不好咬爛,整體味道很不錯,但是和南瓜泥的味道還是分離的。就是兩個都好吃,但是不明白為什麼要放在一起。Black abalone、homemade tagliolini 自制意面,上面鋪著鮑魚片,再撒上黑松露片,味道沒話說,只是鮑魚和面的味道沒有結合,還是食材分離的感覺。吃完鮑魚和黑松露後,剩下的面味道好吃,但是質感偏乾。Challandais duck、cherry 法國鴨王CHALLANDAIS DUCK搭配澤櫻桃,鴨子肉質細嫩、味道鮮美,櫻桃甜膩多汁,這道菜搭配的妙。Hida wagyu beef飛彈牛兩吃先是shabu shabu ribeye肉眼切薄,shabushabu的形式烹飪,非常美味,佐醬汁解膩,很喜歡。第二吃是charcoal tenderloin碳烤牛脊肉,上一次來takumi就被這道碳烤牛肉俘獲。裝盤簡單,牛肉、烤蒜、一瓣蔬菜。牛肉非常的嫩,有豐富的肉汁,在嘴裡可以飽滿的化開。個人覺得除了有一點肥膩外,沒有任何問題,搭配wasabi解膩,整體還是非常好吃。Kinme shabu shabuichiban-dashi yuzu 金目鯛魚片放於碗中,澆上日式高湯,搭配柚子,味道清新鮮美,是牛肉後完美的收場湯肴。Lychee light mousse spicedice cream 荔枝慕斯搭配草莓和冰淇淋,因為有spiced過,所以甜而不膩。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-09-14
3999 views
由於同事介紹這是他吃過最印象深刻的日本fusion 餐廳,我立刻訂座跟好朋友試試。在訂座時,職員為我提供了Tasting Menu,我亦提出了一些更改菜式的要求,職員都熱心有禮地一一回應。到了餐廳時,那個一直跟我聯繫的manager立刻出來迎接我們,並友善地打了招呼和帶我們到已安排好的座位。當他知道我們當晚沒有打算喝酒後,就為我們推介了一瓶很特別的紅茶,說是跟我們吃的菜很配合的,會有citrus的味道,我們叫了那瓶紅茶,喝起來茶味挺濃,亦有果香,但沒有覺得很特別。當晚的 amuse bouche 有三款,各有特色:日本的番茄凍湯充斥着酸酸的味道,挺開胃;以魚子醬鋪面的小卷內有檸檬cream,正好平衡魚子醬的鹹和腥味;炸日本帶子,外脆內軟。接着來的是牡丹蝦刺身,沒想到它底層有濃濃的白粟米cream,白粟米來自北海道,味道清甜,跟蝦的鮮味很配合。這道菜的配搭很有心思和好吃!這個八爪魚刺身配risotto 還好,但味道有點普通,沒有甚麼特別印象。這個煙燻的魚配上煙燻的茄子挺特別,印象最深刻的是茄子有很嗆的木香味道。Blue lobster tagliolini是這家餐廳的名菜之一,所以我們充滿期待,更加錢額外配上新鮮黑松露。龍蝦汁的濃度是不錯的,但略嫌龍蝦肉有點少和「韌」。最令人失望的是黑松露,黑松露份量雖多,但主廚把它加在意粉上的時候就沒有聞到黑松露的香味,吃下去時也沒有,更沒有感受到它跟龍蝦汁的配合。之後的清湯太刀魚正好清清味蕾,湯裡有香香的菇味,而魚的質感有點像鰻魚。由於整個烹調過程都是在bar table 能看見的,我們看到廚師很早便把A5飛驒牛煎好了,其後他會切走頭頭尾尾的部份再裝飾上碟,所以吃的時候牛已經不熱了。但這個菜有點驚喜,因為一邊是煎好的和牛,另一邊是用Sukiyaki煮成的和牛,中間的蒜頭跟飛驒牛的味道很配合。甜品亦很有驚喜,主材料是日本當做的白桃,廚師把它以三種不同的形態呈現在碟上:左邊是用白桃汁混合champagne製成的沙冰,中間是放着新鮮的白桃肉,右邊是放着白桃purée加上北海道牛奶雪糕。由於原本已告知餐廳我和朋友來吃飯慶祝,加上餐廳一星期前突然告訴我主廚在我原訂好的用餐日期當天不在港,所以需要臨時改期。跟我聯絡的職員不斷地道歉,更安排了一個off menu的surprised dish 給我們吃,就是aka uni! 那個海膽十分新鮮,主廚亦加上了適量的豉油和其他醬汁調味,很棒!作為日法fusion菜,最後有 “petit three” 作結尾,非常有特色及好吃:茶味macaron、法式著名甜品Canelé和truffle chocolate。每人口味不同,truffle chocolate為我的至愛,選用dark chocolate,味道濃郁;友人喜歡canelé,外脆內軟。每款甜品的口感各有千秋,甜度亦很適中。整體來說,他的bar table 設計拉近了客人跟主廚的距離,但同時亦不會坐得太舒服。但如果你跟坐在我們旁邊的客人一樣很喜歡跟主廚交流、談天或閑聊,這個setting會非常適合。職員則很有禮貌和耐性地介紹每一道菜色,服務態度一流。主廚在好幾碟菜上都有驚喜的fusion配搭,但味道沒有令我們十分impressive! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
香港米其林ㄧ星Takumi by Daisuke Mori - 這是一家位於灣仔巷弄裡不起眼的小店,只有十二個位子,多數時候只接待十位客人,需要事先預定,多半只接待晚餐,星期天休息。更重要的是一星大廚當面做菜給你吃,這真是最好的學習及欣賞機會!有些資料將此地寫成日本料理,其實是日魂法餐,上好的食材從日本空運到港,以正統精緻的法式料理呈獻。週日我打電話預定時才被告知是休息的,對方很有禮貌的問我要不要改定週一,且又回答了我一些問題,我問需要訂金嗎?對方回答,要是真的不能來請提早告知,態度真的是好到不行~週一是個滂沱大雨的日子,撐著小傘濕漉漉的來到餐廳,正在摸不著頭緒時有人為我開了門,小巧一覽無遺的空間裡面正在準備著今晚的料理;經理人笑著說我先來先選位子,我選了一個側面遠離門口的位子。菜單只有一種十道式,港幣2080,酒水等其他費用外加。配合的酒單四杯酒是港幣880。說起來是比台灣請所謂米其林廚師來要便宜的多呀!這一餐我吃的非常滿意,點了一杯香檳當白酒搭配大部分的海鮮味,再點一杯聖愛美濃特級園配主餐肉食,兩杯通通喝完也剛好微醺~~吃到一半時,主廚拿出滿滿的赤海膽Aka Uni來問說要不要加點,這是極為難得又少見從北海道空運來的,當然要加點啦!這些菜色實在非常美,色香味俱全,當然要一一來看圖啦!有些菜的內容已經不太記得了,好吃才是重點!下回來港可以再度拜訪的好餐廳~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2018-10-12
5601 views
Takumi by Daisuke MoriIt was a very filling dinner with just the two of us. Apparently, all bookings were cancelled last minute. Now I understand why many restaurants are taking deposit. I guess now a days booking doesn’t mean much anymore... why is that? That’s a different topic. 這是一頓非常充實的晚宴,全餐廳只有我們兩人。所有預訂都在最後一刻被取消了。現在我明白為什麼很多餐館都需付押金。我想現在預訂的意義不像從前了......為什麼會這樣?那是一個不同的話題。Overall, loved the food especially how the chef have made the most out of the white truffle season! The wine pairing was nice. 總體而言,喜歡食物,特別是廚師如何充分利用白松露季節的優勢!葡萄酒配對合適。Ambience 👍🏻👍🏻👍🏻👍🏻No complains, it was nice quiet with lounge music and the two of us and overlooking the chefs working on our meal. 環境:沒有抱怨,這是一頓聽著lounge music安然的晚餐,俯瞰著廚師為工作我倆準備晚餐。Food 👍🏻👍🏻👍🏻👍🏻There wasn’t a ‘wow’ factor differentiating from other fine dining. French cooking technique applied using Japanese ingredients and seasoning style. However, I have to mention my favourite comes at the end with the white truffle ice cream (I wanted some more!) and white truffle macaron. 食物:與別的fine dining相比之下沒有太大“哇!”的驚喜原素。法國烹飪技術但採用日本食材和調味風格。然而,我不得不提到我最喜歡的最後是白松露冰淇淋(我想要更多!)和白松露瑪卡龍。Cleanliness👍🏻👍🏻👍🏻👍🏻👍🏻Chefs well groomed, the place was tidy and service was good. Again, we were the only customers there. 廚師整齊,整潔,服務很好。再一次,我們是那裡唯一的客戶。Amuse bouche 👍🏻👍🏻👍🏻👍🏻Lemon curd cream roll, fried ravioli, Hokkaido white corn mousse. Loved the lemon curd cream roll, refreshing and the textures gives a surprising as you bite into it. Well, it did for me. 檸檬豆腐奶油卷,炒餛飩,北海道白玉米慕斯。喜歡檸檬豆腐奶油卷,清爽和質地給你帶來驚喜。(對我而言)Sanma 👍🏻👍🏻👍🏻you could smell as it’s grilled with charcoal, Sanma was fatty (which I like) and fresh. But to be honest, there isn’t much to adjust the smell of Sanma as it’s natural flavour or smell is distinct and strong. 你可以聞到它用木炭烤,秋刀魚多脂肪(我喜歡)和新鮮。但說實話,用烹調改變秋刀魚的氣味並不多,因為它天然的味道或氣味是獨特強烈。Sakura Ebi tagliolini 👍🏻👍🏻👍🏻👍🏻Simple yet very tasteful. It’s not a very aldente pasta but the sauce tastes great. Sakura ebi is crunchy when first start eating. Then it softens up toward the end as it soaks up the sauce. 簡單但非常有味道。這不是一個非常粗糙的意大利麵,但醬汁味道很棒。開始吃櫻花蝦時脆。然後,吃到一半,當它吸收醬汁時,它會軟化。Tako👍🏻👍🏻👍🏻slow cooked to soften the octopus, goes great with the pumpkin purée sauce and grape. 慢煮熟軟化八抓魚,使用南瓜醬和葡萄調味。Kuro Awabi👍🏻👍🏻👍🏻slow cooked abalone in winter melon & shiitake mushroom purée soup. I tasted the soup before mixing in the purée, it clean and refreshing. Once mixed the shiitake purée it fills the dish with its smell and flavour. 慢煮熟鮑魚加冬瓜和香菇醬湯。我在搞入香菇泥前品嚐了湯,乾淨、清爽。一旦混合了香菇泥,會聞到香菇的氣味和味道。Homard👍🏻👍🏻👍🏻 It was well cooked, almost like a Thai dish with the lemongrass mousse added. 它煮得很好,幾乎就像泰國菜一樣添加了檸檬草慕斯。Wagyu tenderloin👍🏻👍🏻👍🏻👍🏻slow cooked for 45 minutes, it taste great with the garlic if that’s something that you like. Beef texture is tender, yet you can’t see any fat. 慢煮45分鐘,如你喜歡大蒜味道就很適合這樣吃。牛肉質地很嫩,但你看不到任何脂肪。Takumi curry👍🏻👍🏻👍🏻👍🏻A curry made with Wagyu beef with tonkatsu and rice on the side. Nice touch but already very full. 用和牛牛肉做的咖哩配日式炸豬排和米。咖喱微辣、豬扒脆皮博。Panna cotta👍🏻👍🏻👍🏻👍🏻👍🏻I just love dessert and this is one that I won’t forget. It really is a personal preference, I loved the fragrant white truffle ice cream paired with Panna cotta (which I love too) and homemade caramel sauce.可能我喜歡甜品,這是一個我不會忘記的甜品。(真的很個人)我很喜歡白松露冰淇淋的芬芳搭配Panna cotta(我也喜歡)和自製的焦糖醬。Black fig👍🏻👍🏻👍🏻It’s all about fig with fig mousse and coconut macaron. Overall what’s good about the desserts is the fact that they are not overly sweet. So despite how full you are, you can still make some room for the dessert!這都是關於無花果。無花果慕斯和椰子瑪卡龍。整體來說,甜點的好處在於它們並不過分甜美。因此,儘管你有多飽,但你仍然可以為甜點騰出一些空間!Petit four👍🏻👍🏻👍🏻👍🏻Can’t stop mentioning the white truffle macaron, coffee cannoli cake and soft centre chocolate. Absolutely love the white truffle macaron, it’s more fragrant than other white truffle macaron and probably less sweet. Cannoli, really depends if you like coffee I guess. It’s crunchy on the outside, soft and airy on the inside. 不能不提白松露馬卡龍,咖啡豆餅和軟中心巧克力。絕對喜歡白松露馬卡龍,它比其他白松露馬卡龍更香,也可能不那麼甜。 Cannoli,真的取決於你是否喜歡咖啡。外面是脆,內裡柔軟而輕鬆。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)