Executive Chef Kenji Okumura is proud to introduce a host of exciting new Japanese creations to Takumi. Inspired to take a more modern approach to suit the local palate here, Chef Okumura has created a selection of dishes with a contemporary touch. The new menu features dishes from the restaurant’s famed sushi, robatayaki and teppanyaki counters and also showcases the freshest gourmet produce, some of which are exclusively sourced direct from local farms and ports throughout Japan.
Guests will enjoy dishes with a uniquely continental flair. Chef Okumura melds an Italian classic with Japanese touches. Burrata Cheese is given a Japanese twist with sweet diced Japanese tomatoes and a shiso dressing in place of the traditional basil pesto. A dish of Charcoal Grilled Lamb Chops is marinated in roast garlic, rosemary, thyme and parsley in what appears to be a typical western preparation. Chef Okumura chooses to enhance this dish with traditional Japanese cooking techniques, browning the lamb first on the Teppan Grill before finishing it off on the Robatayaki for a charred and smoky finish. The dish is presented to the table on your own personal grill, allowing you to cook your meat further to your preference.
Chef Okumura returns to Japan four times a year to personally meet with farmers, fishermen and producers to specially source for exclusive ingredients for the restaurant. He showcases just some of this unique produce in inspired creations on the new menu. Unagi is specially sourced from Shimanto and is prized for its natural, clean and sweet meat. Chef Okumura adorns the Unagi with a special unagi sauce from the Nagoya Prefecture which has been aged for 100 years before delicately grilling it on the robatayaki. It is served two ways for guests to enjoy- as Unagi Sushi and Unagi Kushiyaki.
Chef Okumura takes a lighter, fresher and healthier approach to his dishes and this is reflected in the new Takumi Healthy Salad. This salad showcases a special seaweed known as Akamoku which is exclusive to Takumi restaurant and sourced from the Mie prefecture. It is paired with grilled nori, fermented beancurd and laced with a wasabi dressing made with shoyu, black pepper, oil and mustard seeds. Another delicacy from the Mie prefecture is the Ise – Ebi (Japanese Spiny Lobster) and Oysters which are delicately steamed and served with a refreshing Ponzu sauce. Guests will also love a comforting Crab Hotpot served bubbling in a pot directly at the table. Chef Okumura steeps Queen Crab from Hokkaido in a miso stock enriched with grilled fish bones, shoyu and mirin. The hotpot is teaming with ingredients such as tofu, carrots and cabbage. Depending on the season, guests may enjoy the addition of bamboo shoots in Spring, watercress in Summer, mushrooms in Autumn or turnip and leeks in Winter, in their hotpot. Chef Okumura also provides thin raw slices of amberjack fish for guests to delicately dip and cook in the hotpot, shabu-shabu style.
Once a month, Chef Okumura and his team conducts a Tuna and Unagi cutting event within the restaurant where guests can enjoy a giant whole bluefin tuna and unagi being delicately cut and sliced right before their eyes. Chef Okumura takes Japanese dining to new levels, introducing diners to creative ways of enjoying Japanese cuisine and unique local Japanese produce. An inspired menu combined with friendly service and warm ambience makes for a truly memorable dining experience at Takumi.
Takumi is open for lunch and dinner from Monday to Sunday. In addition to ala carte and set dinner menus, the restaurant prides itself in offering one of the best value business lunch set menus on the island. An express lunch set menu priced from $15 per person comes complete with an appetiser, main dish of your choice, miso soup, chawanmushi, rice and dessert.
2 Keppel Bay Vista, #02-01 Marina at Keppel Bay Singapore 098382
Lunch 12 pm – 2.30pm (2pm Last Order)
Dinner 6.00pm to 10.30pm (10pm Last Order)