In an intimate space of just 12 seats, Chef Daisuke Mori serves a 10-course menu of French haute cuisine, based heavily on seasonal ingredients sourced from Japan.

PROFILE

Daisuke Mori began by taking a vocational training course at the Tsuji Culinary Institute in Osaka in 2001, and after that embarked upon a career in French cuisine, starting off at the Michelin three-star Chateau Restaurant Joel Robuchon in Tokyo. After that he went to Paris, then back to Tokyo at the Mandarin Oriental, and then to Poznan, in Poland, where he explored the potential of French-Polish cuisine. All this has conspired to make Takumi a highly interesting restaurant.

MUST TRY

Char-grilled Wagyu beef tenderloin.

AMBIENCE

An intimate space of 12 seats set around an L-shape, like a sushi bar, but with lots of black and grey marble and creamy-white paneling, rather than the traditional blond wood. As in an omakase restaurant, the kitchen is directly behind the counter, allowing chefs and guests to interact.

SERVICE

Service is directly across the counter, Japanese-style, with the chef explaining each course.

FOOD

The menu is 10-course French haute cuisine, based heavily on seasonal ingredients sourced from Japan, and with the addition of other items from France and Europe. Although the menu is set, diners can select from three kinds of main dishes: Wagyu, which is the signature dish; and poultry or seafood. The wine list is outstanding.

PRICING

HK$2,080 per 10 dishes; wine pairings add HK$880 (four glasses) or HK$1,080 (six glasses)

SUMMARY

Definitely a one-off, adventure, and those who appreciate French and Japanese cuisines will be intrigued. The menu is perhaps less expensive than might have been expected from a Michelin-rated restaurant. Just the place to take a companion or business associate who enjoys something a little different in terms of a restaurant experience.