When the mercury rises, our palates crave cuisine that’s refreshing and invigorating. Celebrate the summer months at one Michelin-starred Takumi by Daisuke Mori, where seasonality always drives the menu. Acclaimed Executive Chef Daisuke Mori welcomes summer with a tantalizing menu that marries timeless French techniques with the finest Japanese ingredients which will cool the soul and inspire the taste buds. Whether you’re looking for an elegant lunch option or to book out the entire intimate 12-seat restaurant for a special occasion, Takumi by Daisuke Mori is the culinary destination of the season.
New additions to the summer menu include a selection of amuse bouche. Balancing the fundamental components of sweetness and earthiness, silkiness and crunch, the three bite-size servings include taro topped with rich black truffle; an innovative layered shot of Oscietra caviar and airy fennel cream touched with hints of curry oil; and a fried wonton of Japanese scallop and green olive, with a silky tomato condiment.
Summer is also the season of one of Japan’s most coveted delicacies, Aori Ika or Bigfin reef squid. The inherent sweetness of the squid lends itself to Japanese sugar tomatoes, and Chef Mori prepares the seafood mi-cuit, a traditional French cooking process in which heat and salt work in concert to create an unforgettable texture, matching the Aori Ika with homemade pasta and a lingering sugar tomato puree.
In a symphony of flavours and textures, the summer menu also includes Hairtail fish, which Chef Mori lightly breads with ground sourdough before slowly pan-frying it and served with Japanese baby bamboo shoots, French green peas, and a delicate basil oil. The result is a beautifully-balanced yet satisfying dish with a clean, earthiness offset by the fragrant vegetables.
Another new addition to the menu at Takumi by Daisuke Mori is premium milk-fed lamb from the heart of the Pyrenees, which is slow cooked to gently reveal its tenderness and rich flavour. Chef Mori accentuates with silky caviar d’aubergine and contrasts with crispy, deep-fried razor clam ravioli made from beetroot juice to give it a bold burgundy hue that adds a dramatic flair to the dish.
Finally, indulge in Hokkaido summer melon, which has been marinated in Sauternes, a revered French wine known for its lingering notes of apricot, peaches and honey. The delectable fruit is served with a melon soup and contrasted with a homemade basil ice cream, offering a refreshing yet luxurious finish to a summer menu that captures the essence of the season.
Behind a sober limestone façade that belies the restaurant’s luxurious interiors, the venue, hidden away on Wan Chai’s Wood Road, caters to just 12 guests at a time, offering a degustation experience that has its grounding in the intimacy of traditional Omakase. Here, the focus is on Executive Chef Daisuke Mori and the action of the restaurant’s show kitchen, where the culinary team adds a theatrical touch to the elegant setting.
The sumptuous nine-course tasting menu is priced at HK$2,080 per person while the six-course option is priced at HK$1,680. Top-notch hospitality and world-class wine pairing option complete the degustation and make the dining experience one to remember.
Executive Chef Daisuke Mori’s homemade pasta is served with mi-cuit Aori Ika and Japanese sugar tomato puree.
Pyrenees premium milk-fed lamb with caviar d’aubergine contrasted with crispy, deep-fried razor clam ravioli made from beetroot juice.