Recommendation by jerry
So in the spirit of pre-X’Mas, and on the event of my darling Missus’s birthday and given that this is the only year that I can still claim to be a bloke in his 50’s who’s with a Bird still in her 30’s.... we venture the utterly delicious, wonderful experience and stomach stretching exercise that is TAKUMI BY DAISUKE MORI. Mori-San is still cooking up some utterly delicious food at this gem in Wanchai. His meticulous kitchen, displayed behind the counter where we perched, dished out food in a such a well rehearsed synchronised performance that I can’t recall seeing his sous, commis and him exchanging a word once between them. The evening began with some delicate amuse bouches of which the ingredients became a precursor to the wonderful flavours ahead: caviar in a cone filled with a delicate citrus mousse, white truffle slice sitting delicately on a ridiculously smooth Ube purée and a delicate piece of grilled Saba dressed with a tiny hint of shiso and other herby stuff. After this brief overture, copious toasting to the dear Missus’s health, handshakes with the chefs and multiple snaps of food porn for your enjoyment, the meal began. The next 10 courses (!) arrived at a steady metronomic pace neither too hurried nor slow: seemingly timed to the pace of depletion of the particularly fine bottle of Kistler I lugged along ( well not too well timed as I’m a dipso and needed the reinforcement or a couple glasses of red to reach the finish line). And it was all bloody good, with several standouts: I loved the beef as is my won’t. I normally will not eat fillet as I still have teeth and prefer more flavour, but through the way chef tantalisingly slow cooked the steak in front of us during the first hour of our meal, the flavours he managed to extract from just a little salt, oil and a piece of confit garlic was just astonishing. Never has something done so simply aroused me (my palate that is) so much. There is also a piece of rib steak done in a different way which was also just as tasty but given the marbling in rib cuts, so it should! The missus loved the pristine uni, no doubt from some virginal patch of Japanese water and collected, I’m sure, with mind blowing authenticity by loincloth wearing natives. And then there is the truffle perfumed ice cream... utterly delicious, not so much for the scent of the eponymous fungus but by the mouth feel which was more smooth than a freshly shorn full Brazilian. O there’s the house special curry course (yes punters, curry!) which was also fab: 2 tiny cubes of tonkatsu (no doubt from some noble animal that lived a more privileged life than a prince/princess- ling private bank intern,) cohabiting with a small dollop of rice and a smear of curry in perfect harmony. Yum All in all, brilliant stuff. Save up, brush up, starve for a day and go eat there.
Shop 1, G/F, The Oakhill, 16 Wood Road