Takumi Sum­mer Menu

Exquisite Taste - - Grapevine -

When the tem­per­a­ture rises our palates seem to in­stinc­tively crave food and drinks that both re­fresh and in­vig­o­rate, a fact not lost on ac­claimed chef Daisuke Mori at his one Miche­lin-starred restau­rant found in the heart of Wan Chai. Takumi by Daisuke Mori wel­comes sum­mer with a tantalising menu that mar­ries time­less French tech­niques with the finest Ja­pa­nese in­gre­di­ents de­signed to cool the soul and in­dulge the taste buds.

New ad­di­tions to the sum­mer menu in­clude a se­lec­tion of amuse bouche cre­ated to bal­ance the fun­da­men­tal com­po­nents of sweet­ness and earth­i­ness, silk­i­ness and crunch­i­ness. Sum­mer is also the time to en­joy some Ja­pan's most cov­eted del­i­ca­cies in­clud­ing aori ika (bigfin reef squid) and the light and tasty hair­tail fish. The menu con­tin­ues with dishes like Pyre­nees baby lamb with caviar and aubergine, home­made pasta with Ja­pa­nese sugar to­mato, mi-cuit aori ika and the suc­cu­lent Hokkaido melon with Sauternes wine, basil sor­bet. With just 12 seats, book­ing is es­sen­tial.

Takumi by Daisuke Mori

HOME­MADE PASTA WITH JA­PA­NESE SUGAR TO­MATO & MI-CUIT AORI IKA

HOKKAIDO MELON WITH SAUTERNES WINE & BASIL SOR­BET

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