Consummate blend of refined Japanese and French cuisines at two-Michelin starred restaurant
March 30th, 2016
One of Hong Kong’s celebrated fine dining destinations, Wagyu Takumi serves a unique interpretation of Japanese and French cuisines within an intimate 14-seater restaurant – set on a quiet corner of Wanchai. Since opening in 2013 the restaurant has, under the direction of Executive Chef Konishi, been awarded two Michelin stars for three consecutive years (2014 – 2016). Celebrated for his masterful blending of traditional French cuisine with his Japanese culinary heritage, Chef Konishi creates innovative combinations of exotic seafood, premier wagyu beef, and premium fresh seasonal produce into a series of monthly 8-course tasting menus. And curated wine pairings by the glass from the exceptional cellar, or bottle selections from the superb compilation of vintage French and premium international labels, offer the perfect complement to the cuisine.
Design Embedded into the understated granite block and bronze accented facade, a discrete sliding door entrance delivers guests into the intimate space comprising a Japanese teppan-style kitchen and dining counter. A restrained yet elegant decor of warm timbers and brown granite counter evokes a refined Japanese sensibility, while the gleaming stainless steel kitchen articulates a utilitarian efficiency. Seating a maximum of 14 guests at plush leather seats facing into the open kitchen, the dining experience Wagyu Takumi delivers is that of sumptuous culinary theatre.
Cuisine Solidly grounded in classic French culinary technique with extensive cooking experience at leading Michelin-starred restaurants in France, and the two-Michelin-starred L’Altelier de Joel Roubuchon in Tokyo, Executive Chef Konishi has developed his own innovative cuisine that deftly combines a Japanese culinary heritage with the refinement of well-executed French cuisine. Serving seasonal tasting menus, guests can experience the full culinary repertoire of Chef Konishi with a tantalizing procession of dishes created from the daily selections of the freshest premium produce. Signature dishes include the Charcoal Grilled Wagyu Beef; and Abalone & Shimanto Seaweed with Barley Risotto. Highlights from the Spring 2016 tasting menus included Poached White Asparagus in Smoked Butter with Iberico Ham and Comte Cheese Espuma; Sea Urchin with Spring Onion Mousse & Onion Chips; and Japanese “Hirame” Pan-Fried Flat Fish with Turnip Stuffed with Brittany Crab in White Wine Sauce.
Wagyu Takumi opens daily except Sundays, serving lunch from 12pm, and dinner from 6:30pm – advance bookings are essential.
Lunch Tasting Menus offer either a 4-course selection at HK$680, or 6-course at HK$980; with the 8-course Dinner Tasting Menu priced at HK$1,980. Optional wine pairings range from HK$720 for 4 glasses to HK$980 for 6 glasses.
Wagyu Takumi interior
Wagyu Takumi – selected dishes Spring 2016
(food images courtesy Wagyu Takumi)
