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At Takumi, diners can select from an 18-course omakase, six- or nine-course kaiseki, vegan kaiseki or dishes from the a la carte menu. That is complemented by an intensive drinks menu with artistic Japanese-inspired cocktails, plus basic cocktails, sake, whisky, wines, spirits and tea.
You’ll be able to’t go incorrect with the omakase or kaiseki menus, which change commonly based mostly on seasonality. As for the a la carte menu, must-order dishes embrace the crispy yuzu shrimp tempura, jet-fresh fish carpaccio, moreish black cod saikyoyaki and melt-in-your-mouth wagyu suteki. The last word chef’s suggestion, although, is the kamo-shabu (duck shabu shabu) – after making an attempt the 2 omakase menus, in fact.
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