G/F, Oak Hill, 16 Wood Rd, Wan Chai /
+852 2574 1299
From the team behind Sheung Wan’s celebrated Japanese fine-dining private kitchen Wagyu Kaiseki Den comes the newly opened Wagyu Takumi, an even smaller eatery focusing on the fusion of French technique and Japanese cuisine.
Tucked away in a quiet, residential pocket of Wan Chai, Takumi is a warm, intimate neighbourhood nook boasting but 12 counter seats surrounding a spacious open kitchen, where all eyes are on head Chef Konishi-san as he waves his culinary wand and produces his seasonal 10-course omakase menu.
In his inaugural menu, Chef Konishi begins with a melt-in-your-mouth scallop carpaccio with lobster and caviar, followed by his miniature but flavour-packed version of a savoury seaweed soup with clams and turnips. Deep fried frog legs with watercress risotto, crispy king crab roll, Ochazuke-style eel rice (from a stone pot and topped with seafood broth), and teppanyaki abalone with chorizo are equally delectable dishes, but the undisputed standout here is of course the Wagyu.
Charcoal-grilled to pinkish perfection and served with French pigeon roast and eggplant puree, the beef is divine on its own or with any of the accompanying sauces (black pepper and soy, minced onion and soy, or wasabi and salt). Simply exquisite and worth seeking out, but note you will need to book ahead for a prized perch.