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Sensational 8-Course Seasonal Dinner Menu at 1* Wagyu Takumi

Located in a nondescript street just off the main Wan Chai Road is Wagyu Takumi, a small and easy-to-miss French-Japanese concept that most recently announced the successful retention of its 1 Michelin Star. The restaurant's plain and minimalist facade is hardly representative of the food that is served here, which is vibrant, delicious and absolutely stunning, provided the French-inspired plating. The menu changes every 1-2 weeks, with a few key dishes staying the same (e.g. the melt-in-your-mouth signature wagyu), and has been designed by newly appointed Executive Chef Daisuke Mori, who replaced ex-Exec Chef Konishi. The French gastronomic techniques elevate each and every Japanese ingredient used, and you can really taste the years of Mori's experience in refined French dining establishments - which include impressive tenures in 3* Chateau Restaurant Joel Robuchon Tokyo and the world-renowned 2* Restaurant Taillevant in Paris.

The tasting menu is comprised of 8 dishes meticulously crafted before your eyes, all made with seasonal ingredients from the amuse bouche to the incredible white truffle dessert. The below are photos of my dinner experience last week, but of course, the menu might have changed by now save for the signatures. The dinner menu is priced at HK$2,080 per person, and an additional HK$1060 for a 6-glass wine pairing, or HK$ 880 for 4 glasses. Wine-pairing HIGHLY recommended, by the way. And just wait til you get to that steak.

This was the amuse-bouche with three kinds of seasonal items, changed regularly. The crunchy and warm prawn ball on the lower right was awesome, as was the kabocha.

“Uni” Hokkaido Sea Urchin with Lily Root and Caviar was a perfect mouthful - because really, what's not to like here?

Don't have the official name for this dish - but it was made up of shaved alba truffles on tender abalone and a beautiful dashi broth. Also had one of my favourites: ginkgo nut!

“Saint Jacques” Japanese Scallop with Shungiku Sauce, Turnip Confit

“Kinmedai” Japanese Snapper with Cabbage Compote and Salsify

Barley Risotto Abalone and Shimanto Seaweed with Lotus Root. This was one of the most memorable dishes of the night - never had risotto like this, and so good either (gives Italians a run for their money!). Incredibly flavourful and aromatic.

Japanese Wagyu Charcoal Grilled Tenderloin with Shallot Puree, Garlic Confit and Sucrine Lettuce. My. God. Words cannot even describe the texture of this steak, which was slow-grilled over Binchoutan charcoals, giving it that wonderfully smokey depth of flavour. Like I know I'm naturally a drama queen..but this was some next level steak.

Pineapple White Truffle Ice Cream with Caramel Pineapple and Maple Syrup Sauce. I'd heard about truffle ice cream, but didn't think I would be able to sample such a dish that night! And it lived up to every expectation. I was also really into the sous vide pineapple and the white truffle powder.

An intimate dining experience with Chef Daisuke Mori (left).

Wagyu Takumi - Restaurant Information

Tel: 852-2574 1299 *one day advance booking recommended

Address: Shop 1, The Oakhill, 16 Wood Road, Wan Chai, Hong Kong

Opening Hours: Lunch - 12pm-2:30pm (Tuesday-Saturday) | Dinner - 6:30pm-10:30pm (Monday-Saturday, Sunday closed)



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