WAGYU TAKUMI

It is blatantly decadent but like card carrying disciples of Thortsein Veblen's doctrine of 'Conspicuous Consumption' we were caught in the act, again. Within days after SANKA we were sitting in front of Head Chef Konishi Mitsuru at WAGYU TAKUMI, a direct competitor to the former, also recently opened under the Ginsai Group in Wanchai.

They may come with more or less the same pedigree from Tokyo, and pitching at more or less the same theme, but what we encountered could not be more different. Sanka is very traditional, a carbon copy of her parent per our friends who dined at the Ukai-Tei in Tokyo. Takumi, however, is deliciously French biased notably because of Chef Konishi's wide exposure to Michelin establishments in both Paris & Tokyo, including L'Atelier de Joel Robuchon in Tokyo.

While I have no doubt they will generate their own followings, my personal preference is Takumi as it offers out-of-the-box thinking with the same ingredients, which are right at the top end for both venues.  There are only 12 seats in an L-shape and diners can watch the impressively staged, cool, and rhythmic delivery of creative French-Japanese contemporary cuisine.  Needless to say the price tag is right up there too at $2,380 per head but for a 9-course extravaganza it is Value-for-Money in my book.

* Marinated Scallops & Caviar with Sudachi Jelly
* French Chanterelle & Deep Fried Artichoke with Fresh Almonds
* Hokkaido Sea Urchin, King Crab in a Cold Salsify Soup
* Abalone with Shimanto Seaweed & Wheat Risotto
* Teppayaki Lobster with Fennel & Fresh Tomato Sauce
* Roast Bresse Chicken Breast with Tempura Mushroom
* Duo of Grilled Kagoshima Tenderloin & Teppanyaki Oumi Flank Steak
* Sweet Corn Tempura in Udon
* Peach Soup, Compote Jelly & Earl Gray Ice Cream

I shall return!

WAGYU TAKUMI : www.ginsai.com.hk
GF The Oakhill 16 Wood Road, Wanchai @ 2574 - 1299