Takumi by Daisuke Mori

營業中

休息中

My last visit to this restaurant was already six years ago, and it was called Wagyu Takumi then. Located on the same spot in Wanchai Wood Road, I return this evening on the new year eve to experience the wonders from Chef Daisuke Mori again.The restaurant has not changed much, with the counter seating surrounding the open kitchen so each diner can witness first-hand the preparation of the dishes, the skills and techniques of the chef during the meal. On the night there is a special Festive menu ($2,680 each) with each course highlighting a specific Japanese ingredient. I also go for the 6-glass wine pairing ($1,180). The first course features Botan-Ebi, or spot prawn, using the chopped up raw prawn to make a tartare, then placing a slice of persimmon, pickled with kombu to infuse with a delicate umami note on the seasonal fruit. The fennel cream sauce and fennel oil further enhanced the complexity in flavours, and nicely integrated everything together. A very good starter.The second course features Ma-Saba, or chub mackerel. The chef skewers the large fillet before grilling it over charcoal, to give a bit of char to the skin and vitalizing the fish oil, while retaining the inside raw and soft in texture. On the surface he puts on daikon puree and beetroot slices, further decorated with edible flowers. Paired with a bit of spices and raspberry sauce, the rich flavours of the chub mackerel are surprisingly complementary with daikon and beetroot.The third course features Hotategai, or scallop. The chef pan sears the large, meaty scallop, caramelized the surface while keeping the flesh moist, and then put a Tenkeiko shiitake on top. The shiitake mushroom is from a famous grower, unique for its thickness, which reminds me of portobello, and flavourful. Paired with a Champagne sauce to give a bit of acidity to the dish, the slight earthiness of the mushroom is a good match with the umami of the scallop. The fourth course features Kinmedai, or splendid alfonso. The prized fish has been nicely charcoal-grilled, turning the skin to crispness but not over-cooking the flesh, and served on a bouillabaisse, with the fish stew highly flavourful coming from the assorted seafood used to prepare the broth, paired with some artichokes and a puree made from shungiku, or Japanese crown daisy, with the stronger flavoured vegetable puree interestingly in harmony with the rich stew.The fifth course features Awabi, or abalone. We have requested to have the white truffle addition ($550 each) as well. Cutting the wonderfully braised abalone to pieces and putting on top of the barley risotto, the chef then shaves some white truffle on top. We can smell the great fragrance of this treasure in the forest from a distance. The best piece to me, however, is the risotto itself, with its amazing bite, and each kernel of barley having absorbed the flavours of the stock. A must-try with or without the white truffle.The sixth course features Tako, or octopus. The large tentacles have been braised to softness, easily cut through with the knife and not rubbery. On the side is the truffle espuma, or foam, with also a rich and smooth pumpkin puree underneath to go along. The sweetness from the pumpkin puree connects with the red wine used to braise the octopus, while the truffle foam adds the signature aromas to make the overall experience more luxurious on palate.An additional, not on menu, course which we also order features Uni, or sea urchin ($300 each). As a dish to transition before the beef, the chef has scooped up a nice portion of sea urchin into the glass bowl, with some nagaimo puree in it, and sprinkled with chives and shallot to give further fragrance. The sea urchin is fresh and sweet on its own, and the chef also provides a nori sheet to wrap the sea urchin together for a different eating experience. The seventh course features Hida Beef. The prized tenderloin is beautifully charcoal grilled to medium rare, very tender, and juicy, nicely seasoned. On the side is napa cabbage, poached and then glazed, retaining the sweetness of the vegetable. Able to witness how the chef grills the beef to perfection is a treat on its own, maximizing the quality of the meat to its greatest level of enjoyment in my opinion. I want to have another piece!The eighth course features Kuruma-Ebi, or Japanese tiger prawns. The clear soup has intense flavours, with the large, meaty tiger prawn very sweet in taste. On the bottom of the bowl is a carrot puree. After drinking the nice clear mushroom soup, we mix together with the puree, and the whole taste changes, becoming thicker in body and even more complex in flavours. The ninth and final course is Black Sesame Flower. A crisp and thin sesame wafer has been moulded to look like the petals, with a hole in the middle to show the lemon yogurt sorbet. Underneath is custard and strawberries. Dusted with icing sugar and some silver flakes on top, it is a festive dessert both pretty and delicious. While we can see the actions from the open kitchen, I believe the staff can introduce each course in more details, so we can all appreciate better the ingredients, the techniques, and other elements which always make the whole dining experience more interesting and complete. The bill on the night is $9,172 and is expensive because of the white truffle and sea urchin additions. But I will definitely come again as I enjoy the food very much. 繼續閱讀

Takumi fell very short of our expectations. We were looking forward to this meal for French Japanese cuisine. The decor was fine, the space was small, but most importantly the meal didn't justify the HKD$2280 per person price tag. Beyond the price tag they were upselling the uni and truffle dishes as well. The dishes weren't memorable and the portions were so small that I had left hungry. Of all the Michelin starred restaurants in Hong Kong, this has been our least favorite by a distance. There are much better fine dining options in Hong Kong that provide a better value and a better meal.One peeve that the restaurant should take note also: the restaurant was not upfront about pricing. I expected around the price we paid, but it's literally not shown anywhere on the website, on the booking, or even the menu at the restaurant. I don't think it's appropriate to require your guests to ask for the price or assume they're okay with it. 繼續閱讀

幾年前都黎過食當時覺得呢間日法fusion菜係十分好食所以今次係非常期待每一道菜都覺得好有特色而且擺盤擺得好靚食落整體感覺每道菜都好好味呢間其實喺香港日法菜系裡面比較出眾的海膽海膽鮮甜 食落去好creamy 味道濃郁 繼續閱讀

廚師係open kitchen 都無戴口罩煮野，有七個人但係最後一份和牛三文治因為唔夠分唔係切一半竟然切左三份，fine dining 黎講，安排食物竟然唔夠又唔同客人講。連個蒸蛋都係比其他五人枱少。waitress 話佢跟據牛重量meanwhile 我睇住prepare 既牛肉係已經一樣重量。The food was so average as fine dining. A lot of techniques were applied but the taste can be quite subjective I guess. A lot of the mix and match didn’t put a lot of thoughts in it and you could tell from the dish, which fresh ingredients were paired with heavy seasoning and we questioned the freshness of the ingredients. The table next to us had a bunch of really noisy ladies talking so loudly and when you thought a fine dining could be less of a hustle, don’t expect it at this open kitchen experience. Open kitchen is expected to see how the chef works, most of the time the chef was NOT wearing a mask, drinking wine nor trying to make the slightest interaction. Also, we could see how our portions were served so much less than the “ladies” next to us, including the eggs and the wagyu sandwiches. We had seven of us, the chef cut one set of wagyu sandwich into three instead of prepare one more set into half, so we got 1/3 of the supposed to be the most expensive dish which seems very stingy and unorganized as a fine dining restaurant. The waiter came and explained that they weighed the beef meanwhile I was witnessing the chef had the exact same cut, counted and just cut the last set into three portions instead of half. This is a very low quality fine dining experience, the waitresses were nice and explained the dishes well but the chef and how he handled the dining experience is extremely disappointing. 繼續閱讀

🍽 Seasonal Tasting Menu💰 HK$1980 (dinner, 10% service charge)A wonderful dinner night with @chefdaisuke is always enjoyable. Takumi by Daisuke Mori is a MICHELIN ONE STAR restaurant ⭐ which they served high quality food. In the seasonal tasting menu of Chef Mori, he mixed Japanese and French cuisines. Seating 12 guests in a relaxing open kitchen. You are able to look at him while he is cooking in front of you. 繼續閱讀