[Hong Kong] Wagyu Takumi**

A little background: Awarded 2 stars in Michelin Guide Hong Kong and Macau 2014-16, Wagyu Takumi blends the finest French culinary traditions with Japanese ingredients and sensibility to create a unique cuisine that is rarely found elsewhere in Hong Kong. Chef Konishi admired the refinement of French cuisine and has previously worked in two-Michelin-starred L’ATELIER de Joel Robuchon in Tokyo Japan as well as Michelin restaurants in France for 7 years including Taillevent, Michel Rostang and L’Hotel de Carantec in Paris.

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Seating 14 diners in a relaxing open kitchen environment, you can view the preparation of your dining experience as it unfolds before you. The set menu is inspired by seasonal ingredients which are mainly from Japan, France and Europe.

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Chef Konishi

My visit:  Wagyu Takumi has been on top of my bucket list  for a while now but was put on hold due to the many new restaurant openings recently. Sadly I found most of them quite disappointing which led me back to my list. I made a reservation for lunch where they served a 4 course lunch tasting at $680 and 6 courses at $980

Amuse Bouche

To start, we were served a trio of amuse bouche; wagyu beef tartare topped with a Bearnaise sauce, lemon cream roll with caviar and butan ebi tartare.  The presentation of these delightful small bites were stunning – almost like a little garden.

White Asparagus Salad

Next was the White Asparagus Salad with honey vinaigrette – a vibrant dish perfect for spring.  I especially liked how the asparagus snow delivered freshness and a nice temperature contrast.

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Barley Risotto

The stand out dish was definitely the Barley Risotto with abalone, shimanto seaweed and lotus root.  The abalone was tender and flavorful and it paired well with the perfectly cooked barley risotto.  The celery foam lent a background depth of flavor and savoriness, while the shimanto seaweed added earthiness and sweetness.  The combination and balance of these flavors created a harmonious taste.

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Japanese Azukihata

For our mains, we had the Japanese Azukiata.  The sauteed Grouper was moist and flaky with a nice crispy skin.  The tartness of the yuzu dressing added an instant complexity to the dish.  The hotaruika squid offered a pleasant elastic texture and the white wine brought out the rich taste of the intestines.

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Japanese Wagyu

How can one not order the wagyu when the restaurant name itself has the word ‘wagyu’ in it! The charcoal grilled tenderloin and beef tartare with monaka biscuit was an extra $200 supplement.  The Japanese wagyu was tender but I wouldn’t mind having a bit more marbling in the meat for a more complex and developed flavor.  The beef au jus was absolutely delicious and intensely flavored which helped enhance the dish.

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Creme d’Anjou

For dessert, we were served the Creme d’Anjou with madeleine, pink guava ice and mango sauce.  The meringue was light and airy and the exotic combination of guava and mango was a tropical delight.  However, the madeleine soaked in Cointreau was a little too strong and it detracted from the dessert’s refreshing flavors.

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Petit Fours

To finish off, we were presented a plate of petit fours with a choice of tea or coffee.

Verdict: Wagyu Takumi definitely met my expectations.  All the dishes were well balanced, creative use of ingredients and beautifully presented.  I look forward coming back to try their dinner menu.

 

Happy eating 🙂

 

Wagyu Takumi
Shop 1, G/F, The Oakhill, 16 Wood Road, Wan Chai
852 2574 1299
http://www.ginsai.com.hk/en/wagyu-takumi

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