A Meeting Between Worlds: One Michelin-starred Takumi by Daisuke Mori entices diners using French culinary techniques on premium Japanese ingredients.
Look & Feel: An intimate affair, the restaurant is cosy with only twelve coveted seats around an open kitchen. A dark marble counter wrap around the kitchen to offer front row seats to Chef Mori’s culinary wizardry. Pale grey wood panelled walls add a touch of French elegance.
On the Menu: Only tasting menus are on offer here, allowing the chef to take diners on culinary journeys that reflect the seasonality of ingredients. The newest autumn menu features samma fish, lightly charred and dressed in homemade sweet and bitter soy sauce over mint and cucumber couscous, bouncy Hokkaido scallop over chestnut purée, and seared fatty akamutsu fish over French barley risotto.
One of our favourites has to be the blue lobster, full of rich umami notes, served on a bed of meaty girolle mushrooms.
Another favourite is the Hida Wagyu, served in two ways ranging from a charcoal grilled, melt-in-your-mouth succulent tenderloin to a buttery thin slice cooked shabu shabu style, then wrapped around toasted seaweed and chopped green scallion. The crème brûlée with homemade ice cream, accented with tonka beans, anise, vanilla and a tiny sprinkle of truffle oil, smells like Christmas on a plate.
Jeng: Each dish is immaculately prepared to perfection, with premium ingredients that reflect the changing of each season.
Not So Jeng: The price isn’t for the faint of heart. Our tasting menu costs $2080, with options for degustation at an additional price. This will cost you a pretty penny, so make sure to savour each mouthful!
Meet the Chef: Having earned his stripes at Tokyo’s three Michelin-starred Chateau Restaurant Joel Robuchon, two Michelin-starred Restaurant Taillevent in Paris and one Michelin-starred Restaurant Signature at the Mandarin Oriental in Tokyo, Chef Mori brings his unique brand of fine dining in the form of seasonal tasting menus to Hong Kong.
Great For: A private event where you can reserve the entire restaurant or for dining with a view of the entire cooking process.
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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.