5
3
0
8-min walk from Exit A3, Wan Chai MTR Station continue reading
Telephone
25741299
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)
Opening Hours
Today
12:00 - 14:30
18:30 - 22:30
Mon
18:30 - 22:30
Tue - Sat
12:00 - 14:30
18:30 - 22:30
Sun
Closed
Payment Method
Visa Master Cash AE UnionPay
Review (9)
Level2 2018-10-12
2811 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 an user which does not represent OpenRice's point of view.)
Level4 2018-04-11
4868 views
之前有朋友吃過Wagyu Takumi,向我推薦說很好吃。但未來得及去吃,就聽說餐廳要改名;再仔細查問,才知道是餐廳的主廚要更換了。接任的是履歷也很耀眼的Daisuke Mori森大估。 森大佑 Daisuke Mori 森主廚曾在東京、法國、波蘭掌廚,擁有正統法菜的訓練,法式料理幾乎已是流在他的血液之吧。見菜如見其人,用上精美日本食材所做的日法料理,某程度來說,就等於是森主廚本人? 餐廳只有11個位置,每天只做一轉中午、一轉晚市,收費卻不算太離地。晚市10道菜是HK$2,080,已經可以選擇招牌和牛。午市則有3道菜或是4道菜,兩者分別是多一個前菜,價錢相差卻是HK$400。好似不合理?其實合理之極。如果想吃招牌的和牛,3道菜的菜單需另加HK$300的。吃哪個菜單比較好,就視乎自己比較想吃哪個主菜了! 自家製造麵包是難,但出來的效果一般都更窩心。小法包和牛油麵包幾乎是燙手的,非常好吃。本來看到牛油的時候覺得份量好多,但抹著吃著,最後驚覺自己吃了好多!皆因實在是太美味了。之後也追加了一次麵包,小法包外酥內軟的口感,真是百吃不厭。 Japanese octopus cooked with red wine, pumpkin espuma 前菜來說,如果有用上食材八爪魚的話,一般都會成為我的不二之選。非常棒的八爪魚,質感非常的柔,刀子切下去的時候我彷彿覺得它不是八爪魚!幾乎覺得自己在切,綿花糖?是我到現在吃過最柔軟的八爪魚無誤。不知道準備這食材時,八爪魚被搓揉了多久呢? 底下的南瓜泡沫充滿了空氣感,和綿柔的八爪魚配成一對。味道很甜,不是發膩的假甜而是蔬菜的天然甜。若不是用料上佳的話,也做不出這味道吧。好吃。 truffle 松露、薯仔,都是土地氣味的食材。放在一起在自然不過。薯蓉滑膩細緻,加上松露的高級香氣,效果夢幻。這一味本來不是在餐單之上的,難道是森主廚送上的心意? Kumamoto Pork loin with vegetable 前面提過主菜有招牌的和牛,另外還可以選熊本豬、或是龍蝦意大利飯。因為這一次我們是來初嚐手藝,我只選了3道菜,招牌和牛就下次來吃晚餐時,再結緣吧。 熊本豬扒其貌不揚,加上自己的拍攝技巧實在差,出來的效果更是令人不置可否。但是。這一個豬真的太好吃。豬肉雖然沒有牛肉味重,但容易有豬騷,吃起來會令人更膩。熊本豬扒味道卻是輕輕的,組織很幼細,一點渣都沒有。口感富有彈性,幾乎沒有脂肪感,肉汁卻是飽滿的。 有人曾經撰文,說森主廚很懂得選擇配菜。的確,餐廳的菜單主食材是預設的,要加入變化就只可以在配菜上下功夫。一個特定的組合走天下,莫說食客會悶,也不一定可以配合到時令的蔬菜呢?今次在豬扒旁的是白露荀,但更好吃的是碟邊的油浸蒜顆,又香又軟,超迷人。 Amaou Strawberry with Yuzu cream and coconuts melengee petite three 正式的甜點和三式小甜點比起來,我更喜歡吃三式。櫻花馬卡龍和檸檬蛋糕甜甜的,份量卻只是一口,叫人意猶未盡;松露朱古力卻是濃厚沉穩,是今天所吃的東西之中質感最重的。以此作結,實在是在合適不過。吃過這一頓午餐之後,個人覺得很有信心可以來吃一頓晚餐。相信晚餐的10道菜,更加可以顯露到森大廚的手勢吧!很期望下次再來臨呢。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-02-10
2756 views
牛油咸香,半軟硬,入口滆化需時。個牛油再靚都救唔到燶了的麵包廚師餐前小食三味,章魚莎莎,章魚彈牙,酸酸的莎莎開胃清爽,味道不搶戲亦適合本是淡味的章魚。魚子蟹肉薯蓉?不知是否薯蓉,mousse 狀甜甜的,魚子海水味溢出,清甜咸鮮的蟹肉,一口吃下去,好好吃!中間的炸魚未算脆,但魚肉嫩滑。本以為會係美好的一晚...松露,海膽,蟹肉,哩個組合本來就無得輸,只需新鮮食材,餐廳是絕對做到的。特別的是加配清淡的白蘿蔔片,令整個菜的口感變得有趣這道是我覺得開始出問題的菜,頭盤的章魚是彈牙的,這道配上南瓜汁醬的章魚腳卻軟到不用咬也能呑。章魚紅酒煮味道很好,但廚師說為怕章魚太難咬而拍到章魚全無口感,還真是第一次吃,可能是見識太淺了很喜歡的一道,餐廳自家的意粉,有著蕎麥麵的口感,彷彿也還吃到蕎麥味了意粉非常彈牙,煮得非常好!kimo sauce 味道亦很出色,很有興趣知道是如何烹調的。鮑魚彈滑,但味道已被完美的意粉完全遮掩鮮甜Razor clam 他他很配這道魚,魚煎得皮十分香脆,但肉身仍然保留半生熟,嫩滑無比,好魚好魚。再倒入鰹魚高湯,混和海苔粉,他他,魚,整個配搭舒適非常。舒適完,來一味豬又不高興了。豬味欠奉且牠應該是運動健將,肉心雖帶粉紅,但難切又難咬。反而伴碟,應該是炸白蘿蔔,有新意又好吃朋友的牛,大家都讚。我的鴨,鴨肉味道濃郁,肉質滿足,伴碟的煮蘋果解著膩,欲罷不能的一直切著吃栗子蛋糕前有個Panam cotta好好好好食,內有菠蘿及西米?不喜歡甜品的我直頭想食多個。蛋糕帶有淡淡的薑味,金橘味道夾在其中未懂欣賞最後的甜點,松露macaroons很特別也很好,皆因松露多數都是食鹹點,但這個也不會太甜。另外的不太是我的茶,忘了就算不是米之蓮餐廳,這個價位的餐廳中竟然有兩道不滿意的菜,還有猶豫的 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-11-04
3398 views
一直都想試下呢間法日fusion菜,今日一試先知中伏,中午12點半來到,餐廳細細有個open kitchen,睇咗menu得2個,一個係全日menu有成9道菜,另一個menu就有4course $780 or 6 course $980選擇,我哋揀咗個6course嚟試,第一道菜係有3個廚師精選嘅小食,有半隻quail egg,枝豆tart,同一個espuma,賣相一般味道普通。第二道菜我食ivory shell,朋友揀咗個ravioli。 ivory shell賣相精美配上green pea puree但shallot vinaigrette sauce味道唔太夾,主角同配菜各自各精彩。朋友個raviolis配咗個牛肉湯,睇落唔錯,但食落個皮好硬,好似雪咗好耐咁,失敗。第三道鐵板燒生蠔,賣相幾好,日本生蠔配用龍蝦汁打成嘅泡沫,加上coriander puree同番茄條,味道太複雜,完全蓋過蠔本身嘅味道,唔太夾。 跟住第四道菜係食sakura ebi risotto,呢道risotto係用薏米加蓮藕煮成嘅,味道同口感都好好,抵讚! 跟住食主菜,我食嘅係炭燒澳洲和牛配上shallot mustard puree,呢個要on top加$200,味道同口感一般,勝在有炭香味。個龍蝦(加$100)配white miso sauce,龍蝦本身煮得唔錯,非常彈牙同新鮮,但個miso sauce就好失敗,淡而無味。甜品係 pineapple薄片配北海道牛乳雪糕,呢個配搭唔錯,酸甜balance。總括嚟講呢餐係唔值嘅,本身個餐已經唔係平,前菜平平無奇,食牛同龍蝦都仲要加錢,非常搵笨!大廚好似黑臉神上身,沒精打彩,一副毫無自信嘅樣子,除咗一入坐同我哋微笑咗一下外就完全無同過我哋交流,open kitchen仿佛毫無意義,咁嘅經驗真係無下次。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
 Can a restaurant really ever shake off the ghosts of the past?One of my favourite meals in Hong Kong was at the (then) 2* Wagyu Takumi, helmed by renowned Japanese chef Mitsuru Konishi.  I simply loved the exquisitely executed Japanese French fusion style of cooking, and I'm not alone, it's a favourite of Hong Kongers in general.But as things go in a transient city like Honkers, Waguy Takumi lost one of its stars, then talented chef Mitsuru went on to do other things.But change is not always a bad thing; in this case, it meant a change of chef and a change of name.  As they say, the King is dead, long live the King.In this instance, the new King is Chef Daisuke Mori, a man with an impeccable pedigree that includes stints at the renowned 3 Michelin-starred Chateau Restaurant Joel Robuchon in Tokyo, as well as 2 Michelin-starred Restaurant Taillevent in Paris.I'm not gonna lie; I have a seriously strong penchant for Joel Robuchon restaurants, and I tend to gravitate to chefs that have trained under the culinary juggernaut.  There's something about their training that continues to produce incredible talent and astonishing food.  I also find the blend of Japanese precision with the French inventiveness as a combination that is impossible to fault.Yeah, I was keen to see what the new chef had.We were dining with regular eating pals Stephen and Gemma, whom I'd last shared a meal with at #Worlds50best restaurant, the Ledbury (see post here); a meal that had polarised us a little.  I was keen to see if Takumi by Daisuke Mori would stack up when compared to the world's best.When we arrived, we noted that the only change to the restaurant was the illuminated signage at the front door; obviously with the new name.  Inside was unchanged, with a small bar-style dining room wrapped around the open kitchen.  With a total of 12 seats, the restaurant is quite cosy, allowing each diner to get up-close and personal with the cooking in progress.Takumi by Daisuke Mori is a multi-course tasting menu restaurant; however, the big difference with normal tasting menus was the availability of three different options for the main component (more on that later).  We didn't waste too much time on the menu though, we pretty much all knew which main option we'd choose; so we just got on with the meal.We were immediately brought individual bowls that contained a generous amount of French salted butter, which went along with the lightly toasted French baguette.  Presented in a wire cone, the toasted baguette was the perfect way to commence the meal; even though the girl inadvertently used my butter, to begin with (leaving less for me!).  Once she'd realised the error of her ways, I was left to enjoy the remaining meagre amount....Thankfully though, we're all seasoned diners, and declined the offer of replacement bread; instead, we focussed our attention to the meal ahead.There was something quite special about our Amuse Bouche; the three little bites came delivered on a piece of slate with clear instruction of the order of consuming.  First was a little tart of edamame with caviar, the salty hit blending with the slightly creamy edamame.  It was really nice, but the sweet corn espuma was earth-shatteringly good, it was so light that it danced on the tongue as the flavour partied away in my mouth.  Lastly, there was an expertly cooked quail egg, topped with a little horseradish that left a warm feeling in the palate as it was quickly devoured.Sanma kicked off our meal, which was an interesting combination of mackerel pike (otherwise known as Sanma) and bulgur, a wheat-like cereal that texturally was similar to couscous.  The strong oily fish was sensational, but I found the bulgur to be just a little bland, especially on its own; however, when you combined the fish with the sweet bitter sauce that was dolloped across the plate, a perfect balance was achieved.While the first course was good, there was a noticeable jump when Canard Rouleau arrived.  The expertly prepared duck breast was rolled around spring onion and placed on smears of avocado puree and finished with slices of radish.  I loved the contrasting pink of the duck against the stark green smears and black bowl, but it was the rich gamey flavour of the duck that won me over.  There was a freshness to go along with the intensely flavoured duck that left me wanting more.I simply adored Oyster, which was a simple dish with an incredible depth of flavour.  What nearly drove me insane though, was the cooking process, which occurred right in front of me.  The oysters were lightly grilled in butter and the aroma emanating from the grill nearly destroyed me, it was so amazing!  Presented in an open shell, the plump French oysters were covered in a saffron foam and coriander puree, that when combined with the sweetness of the oyster was unforgettable.Our next dish led us to have an in-depth conversation about abalone diving, and the merits of sourcing the gastropod molluscs; ie, usually in shark-infested waters.  Ormeau was described to us as the restaurant's signature dish, and we could see why; it was superb.  The expertly pan-fried abalone again drove us nearly insane with the aroma emanating from the grill; it was presented in a perfectly clarified shitake consommé.  There was a richness to the consommé that really enhanced the abalone, which was sweet and delectable; I finished the dish in record time, then wondered if I could pilfer any of the Girl's (no such luck!)One of the benefits of sitting at a bar that wraps around the kitchen is that you get to watch the chefs work; there is nowhere to hide and it's quite illuminating how well prepared a good kitchen team is.  In fact, the Takumi team were so well versed in their work, there was hardly any talk at all.On the flip side, being so close to the action means that the aromas emanating from the cooking can drive you slightly mad.  There were many times where I simply stopped talking to inhale deeply and take it all in - this was the case with Risotto.  The preparation of the barley risotto involved using a sauce that smelled simply divine; so it was no surprise with the depth of flavour from the barley risotto with thinly sliced Japanese octopus.  There were layers and layers of flavour, enhanced by the slightly sweet and chewy slices of octopus; the dish really was not large enough!!The choices for our mains were Poulet (chicken), Homard (lobster) or Japanese Wagyu; it was no surprise that the majority of us selected the beef as our main, but what did surprise me is that the girl chose Homard as her main?!The French Blue Lobster was lightly poached in butter, then presented with a lemon fresh pasta and fennel salad; it was elegantly rustic in its presentation, helped with a light foam that covered for moisture.  Look, it was a nice dish, well executed and quite tasty, the pasta al dente and the fennel providing a nice contrasting flavour....But it wasn't the Japanese Wagyu!!Our thick slices of Wagyu had been ever so slowly cooked on the grill; with the aromas again driving me to distraction.  The incredibly tender beef could have been cut with a spoon; but was it tasty?  Oh-my-word yes!  The beef was served with a shallot puree and fricassee of mushroom, so there was a lovely umami hit that went along with the beef.  While the beef was good, dipping the wagyu into an accompanying side of salt just took the flavour to another level.  It was simply delicious and I think the girl made a terrible, terrible mistake by not ordering the dish!So far, everything had been superb, but I did struggle a little with the next dish; which felt a little like a 'filler' round.  In this instance, it was Kyuri Men, a cucumber noodle with beef consommé and sadachi.  I just found the beef consommé to be quite overpowering, and while there was a wonderfully beefy flavour to the dish, I didn't like it against the cucumber noodles.Pre-dessert was a punch of insanely delicious foam that was a lemon (or yuzu) and pineapple.  It wasn't big in size, but it was huge in flavour - I'd have died happy if I could have had a bucket-sized bowl!Dessert was also superb, even though it looked a little boring.  Called Black Figs, the bowl consisted of cinnamon ice cream and a coconut cream, with hidden Japanese grapes and of course the poached figs.  The lightness of the ice cream and coconut cream was a perfect foil for the sweet fig, acidity from the grapes keeping an even balance with the dessert.I'd gone into our meal at Takumi by Daisuke Mori pondering if the meal would have been as good as its predecessor; the answer was a resounding yes.  The question I'd put to Gemma and Steve....  Was it better than our trip to the Ledbury?  Yes for Steve and no from Gemma (and yes from me).Takumi by Daisuke Mori is no doubt a superb restaurant; however, I need to warn you, it's not cheap.  Tasting menu starts at HKD 2,080 and by the time you add the wine and other drinks, is about as expensive as a restaurant gets.  Of course, there is a Michelin Star premium in Hong Kong; and along with that premium comes excellent service and a wonderful meal.Perhaps not a place that you'd go regularly (unless you're loaded) but as a special occasion place, Takumi is definitely worth considering.Especially if you loooooove Wagyu beef!@FoodMeUpScotty continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)