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White Truffles, Autumn Flavors

~>  White Truffle ecstasy

Even a small whiff of the aromatic truffle can send us into ecstasy, especially the rarest and most luxurious, the white truffles from Alba, Italy.
From now until December, embrace the season’s finest white truffles at one Michelin-starred Takumi by Daisuke Mori, where the most refined French-Japanese degustation experience awaits.
The most prized of Autumn’s ingredients, from Japan and across Europe, will be showcased in the nine exquisite dishes of acclaimed Executive Chef Daisuke Mori’s New Autumn Tasting Menu, accentuated by white truffles from Alba.
Each of the tasting menus include up to four antipastos, one pasta dish, two secondi and one dessert, ensuring each guest fully satisfied.

Kuro awabi, in which the highest grade of abalone is paired with winter melon and a heart-warming consommé made from French shiitake mushrooms.

To showcase the distinctive, lingering fragrance of white truffles from Alba, Chef Mori has paired them with lighter dishes laced with sophisticated flavors and contrasting textures. First, enjoy an array of delectable amuse-bouche as the perfect prelude to the Autumn Tasting Menu.

Then allow white truffles to lend a more refined aroma to the Tako (Japanese octopus) with pumpkin espuma. The house-made pumpkin espuma lends a light and airy texture to the al dente Tako, which has been cooked in red wine and pan-fried to a slightly crisp perfection. Together with white truffle foam and freshly-shaved white truffles, this dish is simply irresistible.

The house-made pumpkin espuma lends a light and airy texture to the al dente Tako, which has been cooked in red wine and pan-fried to a slightly crisp perfection. Together with white truffle foam and freshly-shaved white truffles, this dish is simply irresistible.

With the arrival of fall comes another quintessential delicacy – Sanma (autumn swordfish), which Chef Mori serves charcoal-aburi style for a richer flavor. Other highlighted dishes to enjoy with white truffles include the sakura ebi with house-made tagliolini and the kuro awabi, in which the highest grade of abalone is paired with winter melon and a heart-warming consommé made from French shiitake mushrooms, renowned for their strong earthy flavour.

As for mains, one tempting choice is the Homard with artichoke and lemongrass emulsion touched with freshly-shaved white truffles. The contrasting textures of the slightly-firm European lobster and the herbaceous lemongrass emulsion with artichoke makes this a tantalising dish for the season. Alternatively, opt for the Wagyu tenderloin, served with endive salad and Aomori garlic confit.

Other highlighted dishes to enjoy with white truffles include the sakura ebi with house-made tagliolini.

The silky pannacotta served with decadent white truffle ice cream.

The tasting menu starts at HK$2,080 per person, while selected dishes can be paired with white truffle for HK$300 per dish.

Complete this exclusive culinary event with world-class wine pairings for HK$880 for four glasses. Combined with impeccable hospitality, this Autumn is set to be one grand gastronomic celebration.

Shop 1 – The Oakhill

16 Wood Road

Wan Chai

TEL (+852) 2574 1299

Executive Chef Mori Daisuke

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