See the chef in action at Takumi by Daisuke Mori
The wagyu tenderloin and blue lobster are must-tries
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.
Shop 1, G/F, The Oakhill,
16 Wood Road, Wan Chai
12 L-shaped counter seating
See more of 2018’s 100 Top Tables here