Takumi: restaurant review
- The open kitchen puts chef Daisuke Mori’s skills in the spotlight as he prepares a seasonal nine-course menu of Japanese ingredients executed in French style
This hidden gem in the Wan Chai backstreets serves innovative French/Japanese cuisine. The teppan-style open kitchen, arranged around the 12 seats, puts executive chef Daisuke Mori’s culinary skills smack in the spotlight. An alum of Tokyo’s Mandarin Oriental and Le Chateau de Joel Robuchon, Mori offers a seasonal nine-course menu of Japanese ingredients executed French style.
Menu items include blue lobster with home-made tagliolini, sakura shrimp with barley risotto, and Hida Wagyu beef served two ways in grill and shabu-shabu style.
The sommelier can offer wine pairing, and a vegetarian/vegan menu is available on request, as is lunchtime dining.
Signature dishes
Hida Wagyu beef two ways (shabu-shabu rib-eye, charcoal tenderloin)
Black abalone home-made tagliolini, kimo sauce
Blue lobster – girolles, fricassê, lemongrass
Contact details
Shop 1, G/F, The Oakhill,
