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2018-10-12
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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.
It 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）
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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。
Sanma
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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。
Sakura Ebi
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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。
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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。
Kuro awabi
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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。
Homard
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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。
Wagyu tenderloin
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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。
Takumi Curry
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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。
Panna Cotta
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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！
Black Fig
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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。
Petit four
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