Takumi by Daisuke Mori (已結業)

今晚我喺一间铜锣湾日式酒吧感受到非一般嘅调酒享受，这里的cocktail玩味十足，而且每一杯都系专属于你嘅味道！爱媛蜜柑cocktail带点清新甜意，一啖落去就似神游诗意嘅日本果园。蕃茄cocktail𠮶个，岩岩好味到令人眼界大开，夹埋咸香嘅鲣鱼高汤同一挞挞小辣，真系饮得我心情都变得爽朗起来。最好玩嘅就系佢哋嘅cocktail游戏，真系聪明过人！朋友写低对我嘅第一印象，调酒师即刻就为我弄出一杯开心果嘅cocktail，甜美而又滑顺，完美展现出朋友嘅心思。反过来，我都为朋友设计到一款改良版嘅经典cocktail，系一杯既甜又带点力度嘅波特酒加混合浆果汁，简直系贴切得来又个性十足。总之，今次嘅体验真系令我百感交集，每一杯cocktail都系一个惊喜，让人欲罢不能。这个夜晚简直叹到呢啲调酒嘅灵魂深处，记住啦，揾我去铜锣湾，绝对唔止睇灯光呀！🙌🍀✨ 继续阅读

这间日法fusion餐厅确实是一场美味的融合飨宴。虾意粉以其口感丰富且风味独特的酱汁赢得人心，令人难以忘怀。鱼的新鲜度令人惊艳，入口即化的质感展现了厨师的高超技艺。更令人惊艳的是海胆，其丰润的风味带有令人愉悦的奢华感，让整体用餐体验更上一层楼。牛肉的味道更是令人赞叹，极佳的烹调技巧使其保持了肉质的鲜嫩与原汁原味。至于wine pairing，从未令人失望，与每道菜的搭配相得益彰，为整体用餐体验增色不少。这家餐厅不仅将日法风味淋漓尽致地呈现在菜肴中，更在wine pairing上展现出独到的品味。是一场融合美食与美酒的极致享受，绝对值得一试。Chef的认真执著一丝不苟，更是令食客敬佩 继续阅读

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. 继续阅读

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. 继续阅读

几年前都黎过食当时觉得呢间日法fusion菜系十分好食所以今次系非常期待每一道菜都觉得好有特色而且摆盘摆得好靓食落整体感觉每道菜都好好味呢间其实喺香港日法菜系里面比较出众的海胆海胆鲜甜 食落去好creamy 味道浓郁 继续阅读