Takumi opened in 2017 after gaining experience at a Michelin-starred restaurant in France. Here, you can enjoy modern gastronomy that incorporates the seasons and ingredients of Japan, all based on traditional French culinary techniques. This restaurant allows you to appreciate the logic behind the dishes, asking questions like "Why this combination?" and "What is the intention behind this composition?"The atmosphere inside is elegant, with white tablecloths reminiscent of a grand hotel banquet hall. I noticed a couple at the table across from me celebrating a special occasion, making it a perfect place for memorable celebrations where guests can leave satisfied.【Special Dinner Course including the signature puff pastry 】◾️ Amuse-Bouche (4 varieties)1. Toast with anchovy and Japanese radish Cream flavored with olive oil2. Tartlet with edamame and aged pork Seasoned with black pepper3. Parmesan cheese sablé with ripe mango Presented with a bouquet of special herbs4. Horse meat with grilled green onions Crispy Achilles tendon chips◾️ Appetizer 11. Awaji Island conger eel with tarragon 2. Sauce made from conger eel broth and green yuzu 3. Sautéed cepe mushrooms 4. Cepe mushroom sauce◾️ Appetizer 21. Pan-seared foie gras 2. Choux pastry with corn and tonka bean aroma 3. Fermented cream and balsamic vinegar sauce◾️ Fish Dish1. Grilled striped jack 2. Saffron-flavored pasta 3. Paprika and sun-dried tomato paste 4. Artichoke and lemon◾️ Palate Cleanser1. Arugula sorbet 2. Sheep's cheese◾️ Meat Dish1. Puff pastry with French pigeon 2. Madeira wine and foie gras sauce 3. Seasonal vegetables◾️ Avant-Dessert1. Rose blancmange◾️ Grand Dessert1. Granola and cream cheese 2. Light vanilla mousse 3. Blueberries and their sauce◾️ Four types of tea sweets1. Vanilla-flavored macarons 2. Orangettes (chocolate-covered orange peels) 3. Kiwi confit and chartreuse jelly 4. Raspberry pâte de fruit◾️ Birthday plate【Overall Evaluation】Every dish was delicious, surpassing anything I had ever tasted before, with combinations I had never even imagined. The standout dishes were the Awaji Island conger eel with tarragon and the pan-seared foie gras. The conger eel was thick and had an irresistible smoky aroma reminiscent of charcoal grilling, complemented by a sauce that tasted as if it had been seasoned with butter. The pan-seared foie gras was firm, and when bitten into, it released a burst of meat juices and the rich flavor of the foie gras in my mouth. The sauce beautifully enhanced the umami of the foie gras, making it a remarkable dish.
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