Welcome to Takumi by Daisuke Mori
Awarded 1 star in Michelin Guide Hong Kong
and Macau 2017, our mission is to blend the
finest French culinary traditions with Japanese
ingredients and sensibility to create a unique
cuisine that is rarely found elsewhere in Hong Kong.
Seating 12 guests in a relaxing open kitchen
environment you and your friends can view
the preparation of your dining experience
as it unfolds before you. The set menu is inspired
by seasonal ingredients which are mainly from
Japan, France and Europe.
Please be advised to make reservation at least
one day in advance to allow us to serve you the food of top quality and ensure the freshness of the produces, sending elegant and nuanced flavors to your tastebuds.
Our Executive Chef
With a unique international culinary background that
reflects his penchant for blending cuisines,
Daisuke Mori currently heads the kitchen of 1
Michelin-starred and highly acclaimed French-Japanese
restaurant Takumi by Daisuke Mori in Hong Kong.
After completing an intensive vocational training
course at the famous Tsuji Culinary Institute in Osaka,
Japan in 2001, Mori set his sights on some of the
finest French dining establishments in the world,
kicking off his career at none other than 3 Michelin-starred
Chateau Restaurant Joel Robuchon in Tokyo.
Mori’s love for fusing French culinary traditions with
fresh Japanese seasonal ingredients grew,and led
to his impressive stints in world-renowned
2 Michelin-starred Restaurant Taillevent in Paris and
1 Michelin-starred Restaurant Signature at the Mandarin
In 2010, Mori took part in a successful promotion
of Restaurant Taillevent in Tokyo Kaikan, cooking
within a hand-selected representative team under the
celebrated Head Chef Alain Soliveres. From 2010 to
2014, Mori spent time in Poznan, Poland to lead fine
dining restaurants such as Restaurant Jadalnia and
5-star boutique hotel Blow Up Hall 50/50, and perfected
his craft of French-Polish cuisine – which lends
subtle hints to his unique signature imprint at
Takumi by Daisuke Mori today.