See the chef in action at Takumi by Daisuke Mori

The wagyu tenderloin and blue lobster are must-tries

PUBLISHED : Friday, 16 March, 2018, 6:02pm
UPDATED : Friday, 16 March, 2018, 6:01pm

Tucked away in a quiet residential street, this gem of a restaurant, previously known as Wagyu Takumi, serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills. Mori, who previously worked at the Mandarin Oriental Tokyo and Restaurant Joël Robuchon in Tokyo, offers lunch and dinner sets with signatures such as wagyu tenderloin with shallot purée, garlic confit and sucrine lettuce, and slow-cooked blue lobster with caramel spices along with seasonal dishes. The menu is omakase and offers daily seasonal ingredients. A vegetarian menu can be made on request. 

Contact Details

Shop 1, G/F, The Oakhill, 

16 Wood Road, Wan Chai

2574 1299 

Mon-Sat: noon-2.30pm, 

6.30-10.30pm

Signature Dishes

Charcoal-grilled Japanese 

wagyu beef 

Blue lobster

Overview

menu

HK$400 

12 L-shaped counter seating

See more of 2018’s 100 Top Tables here