Celebrated for its creative take of French-Japanese cuisines, Wagyu Takumi has recently appointed Daisuke Mori as the restaurant new executive chef.

The Japanese-born chef honed his skills through classic French training, earning critical acclaim through during his tenure at Paris’ Restaurant Taillevant, Tokyo’s Chateau Restaurant Joel Robuchon and Restaurant Signature at Mandarin Oriental Tokyo. Mori’s French training ensures his prowess in the kitchen especially in blending worldly cuisines with unique personal touches. Chef Mori is presenting two new lunch menus and one dinner menus, showcasing the best seasonal produce from Japan.

Guests can indulge between a six or eight course lunch menu, priced between HK$680 to HK$2,080, with wine pairing packages starting at HK$580 or a 375 mlm Krug Grande Cuvee pairing at HK$1,080 per person. Dinner tasting menu comprises of eight courses, featuring chef Mori’s signature courses such as:

- Saint Jacques (Japanese scallop with Shungiku sauce and turnip confit)

• - Tako (Japanese octopus, pumpkin espume and truffle foam)
  - Barley Risotto (abalone and shimanto seaweed with lotus root)
  - Canard (Roasted Challandais duck with figs)
  - Homard (slow-cooked lobster with lemongrass flavor and seasonal vegetables)

The seasonal eight-course tasting dinner menu is priced at HK$2,080 per person, with additional wine or champagne pairing options available.

Wagyu Takumi, Shop 1, The Oakhill, 16 Wood Road, Wan Chai; +852 2574 1299