Takumi | Lively Authentic Japanese Dining with Finest Gourmet Premium Ingredients Imported from Japan

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Executive Chef Kenji Okumura and his team

Helmed by Executive Chef Kenji Okumura, Takumi Restaurant brings the authentic Japanese dining experience to diners, placing meticulous consideration on the ambience to the slightest details of the ingredients.

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Against a picturesque backdrop of a photogenic cable bridge and unobstructed views of yachts, Takumi has been delivering a unique combination of three authentic Japanese culinary styles – Robatayaki, Teppanyaki and an amazing a la carte menu from the kitchen helmed by Chef Kenji Okumura – all under one roof at Marina @ Keppel Bay, since May 2008.

 

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At Takumi, a fun showcase of Japanese cuisine with a focus on impeccable craftsmanship awaits all diners. Experience Japan from the ambience right down to the finest details of the ingredients.

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Freshest ingredients sourced by the chef personally in Japan.

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Once a month, Chef Okumura and his team perform Japanese traditional craftsmanship technique through their enthralling Tuna live cutting show. Get to witness a 70kg tuna sliced delicately before your very eyes.

The freshest seasonal gourmet ingredients are sourced from local farms and ports throughout Japan, and served up with a medley of the chefs’ Japanese flair and indulge in the generous Japanese hospitality of Takumi.

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Fascinating décor, authentic Samurai swords and armor, impressive.

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Wide selection of Sake and Beer

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Dressed in earthy hues by Chanto Design, the Takumi space stays true to its Japanese origins, with warm, wooden elements such as lattice screens one would expect to find in Japanese homes, as well as Robata and Teppan counters made of Hinoki Cypress wood reminiscent of those in Japan’s restaurants.

A combination of delectable fresh Sashimi, Sushi, Robatayaki and Teppanyaki are available at the restaurant.

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Watch the Video:

 

 

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The Assorted Appetisers are presented in bright and colourful accents to reflect the approach of Winter. The presentation of the platter mirrors the changes in different seasons. Amidst the vibrancy, the dish consists of grilled, unagi, sushi, prawn, king crab, abalone, puffer fish and vegetables. Living up to its beautiful appearance, the different compartments is a perfect harmony of the diverse flavour profiles.

 

(1) ASSORTED APPETIZERS

INANIWA UDON served with scallop, truffle oil

Japanese parsley mixed with tofu goma topping, shiba ebi (prawn) , pomegranate

Queen crab with Jelly, puffer fish, fish maw in yuzu cup

Apple cup, wheat gluten, abalone

Chef uses the seasonal ingredients to put together this beautiful platters. It takes time to go through them and appreciate them one by one. Watch the video about to hear what was included in this platter.

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(2) Sashimi

Otoro, Akagai shell fish, Ise Ebi (lobster)

No authentic Japanese meal is complete without the offerings of fresh sashimi and expertly prepared sushi.

Featuring only the finest gourmet ingredients imported from Japan’s largest Tsukiji market, expect a wide range of over 20 sushi delicacies at Takumi.

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(3) Nimono

Maitake Mushroom, kyoninjin, shark fin, pumpkin soup

This hot soup served on a hot stove making it an excellent winter dish. Generous shark fin included and taste so yummy.

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(4) A5 Miyazaki Wagyu

“Wagyu” Japanese beef, deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid that makes us sense the savoriness, and a lot of oleic acid which is a component of flavor is  much contained in WAGYU. Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own.

Of the four unique Wagyu breeds raised in Japan,Miyazaki Wagyu is Japanese Black Wagyu, known as Kuroge Washu in Japan. This breed accounts for 90% of Wagyu raised in Japan. For it to qualify as Miyazaki Wagyu beef, the beef must grade A-4 or A-5.

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(5) Amberjack fish hot pot, giant oysters

This is a special way to experience shabushabu, a dish that has been part of Japanese culinary culture for a long time. Dip the Amberjack fish – so fresh you could eat it raw – in soup until it cooks. Enjoy it together with boiled vegetables and tofu.

The oyster is so large and delicious , rare to find it in Singapore restaurant.

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(6) Crab and Salmon roe  seasoned rice cooked in Japanese pot.

Generous serving of crab meat and salmon roe.

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(7) Dessert, Mocha, Vanilla ice cream, strawberry, Japanese rice cake

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To end off the perfect night by the sea, a decadent dessert masterpiece is essential. Takumi definitely does not disappoint with its beautiful and inspiring platter of assorted desserts. The platter features a gorgeous display of fresh seasonal fruits such as dried persimmon and strawberry, homemade black bean mochi and creamy green tea ice cream.

If you’ve visited Japan and crave cuisine made with the same obsessively detailed technique and truly exquisite ingredients, Takumi is well worth a visit.

Takumi : Highly Recommended by Luxury Asia Insider.

 

Location

2 Keppel Bay Vista, #02-01
Marina at Keppel Bay

Singapore 098382

T. +65 6271 7414

F. +65 6271 7152

View Location Map

OPERATING HOURS

Monday – Sunday
12pm – 2:30pm (Lunch)
6pm – 10:30pm (Dinner)

Last Order: 2pm (Lunch) / 10pm (Dinner)

 

For same day reservation, please call  +65 6271 7414 or email at rsvp@takumirestaurants.com

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