In addition to Kaiseki Den by Aotome and Sushi Masataka, which were previously on the list, Takumi by Daisuke Mori is a Japanese-French restaurant under the same group. Formerly known as Wagyu Takumi, Takumi by Daisuke Mori has been remodeled to become a high-end restaurant under the Lai Sun Restaurant Group, which is different from French cuisine and traditional Japanese cuisine.
The newly opened Takumi by Daisuke Mori is also known as the head chef, and Japanese chef Daisuke Mori has worked at the famous French restaurant Chateau Restaurant Joel Robochon in Tokyo, Japan, and the famous Taillevent restaurant in Paris, France. In terms of cooking, he has added his own understanding and creation of ingredients, using seasonal ingredients from Japan and France, and refreshing diners with unique cooking skills and exquisite plating.
Cooking top-quality ingredients is Takumi by Daisuke Mori's specialty. The signature Wagyu beef comes from Shiga, Sendai and other places in Japan, and is grilled and slow-fired at a low temperature of 70 degrees with Bincho charcoal, resulting in a rich Wagyu beef with a loose taste and easy to eat. The highly rare blue lobster is endowed with a richer flavor under the chef's cooking, with lemongrass and fennel flavors, accompanied by pasta, and the fragrant and slightly sour taste gives diners a different taste experience. Takumi by Daisuke Mori serves a 10-course Chef's Craft Set Menu for HKD2080 per person. There is also a wine set for 6 glasses priced at HKD880 for HKD1080 and 4 glasses.
Located on Wood Road in Wan Chai, Takumi by Daisuke Mori is recognisable with its limestone façade, which is adjacent to Kaiseki Den by Aotome and Sushi Masataka, which are also part of the Lai Sun Group. The interior of the restaurant is stylish and stylish, full of Western style, and the open kitchen brings the chef closer to the diners. Takumi by Daisuke Mori is limited to a maximum of 12 guests per dining session and does not accept walk in, so diners are advised to make a reservation in advance.
