After graduating from a prestigious national university, a young chef who trained in many Michelin-starred restaurants in France creates dishes that are both enjoyable and delicious. His logical combinations of ingredients and impeccable cooking techniques produce a completely new deliciousness. The restaurant, which naturally earned a Michelin star in its second year of operation, serves a lunch course consisting of three appetizers. The highlight is the dessert course, featuring 8 different desserts, showcasing the skills of the young pastry chef. The main dish is roasted Challans duck, cooked to perfection and served with a side of coconut, spelt wheat, quinoa, and pine nuts. The menu also includes delicate appetizers like veal sweetbreads in green pea soup, eel with balsamic vinegar and foie gras, and lamb leg meat. The wine pairings are carefully chosen to complement each dish, ensuring a delightful dining experience. The restaurant's attention to detail and the friendly atmosphere created by the chef, sommelier, pastry chef, and service staff make it a truly special place. The logical and modern French cuisine presented here is already well-established, making it easy to imagine the restaurant earning more Michelin stars in the near future. The set lunch course costs 6,500 yen and includes a selection of dishes like pea soup, eel with balsamic vinegar, lamb leg with black garlic and mustard sauce, and grilled sablefish with cheese. The dessert course offers a variety of sweet treats, such as kataifi with white chocolate cream, coconut with gianduja, and apricot calisson with honey cream. The emphasis on quality ingredients and thoughtful combinations results in a dining experience that is both enjoyable and satisfying.

Roppongi Michelin 2023 1-star restaurant. Chef Otsuki, who graduated from Kobe University, trained in France for 3 years before returning to Japan. He opened this restaurant in 2017. - Dinner Course - Fruit tomato semi-dried and fresh cheese / Country-style pate Millefeuille / Green olives from Spain / Parmesan cheese choux pastry / Salad tart with vermouth / Princess bamboo shoots and tarragon rice bran cream with hairy crab / Foie gras pie baked with horse meat tartare and beet puree Long pepper / Pan-fried swordfish with basil butter sauce Sauteed turban shell with herbs / Roasted lamb loin with chickpea puree sauce and cumin and thyme / Arugula sorbet Sheep cheese mousse / Apricot Crepe Suzette Marinated loquat and almond mousse with ginger Lemon tartlets Hazelnuts and chocolate Rose blancmange Mango pudding and passion fruit Sparkling wine jelly and cassis mousse Fruit tomato semi-dried and fresh cheese The strong salty taste of dried tomatoes blends with the rich cheesiness of fresh cheese, reminiscent of a Margherita pizza. Country-style pate Millefeuille A rich pate that pairs well with mustard puree. The crispy Millefeuille pastry provides a light texture. Green olives from Spain Fragrant olives combined with grapefruit for a refreshing taste. Parmesan cheese choux pastry A dish featuring aged ham and ginger cream sandwiched between choux pastry. The strong ginger flavor gives way to the fatty ham and nutty aroma, creating a wonderful gradient of flavors. Salad tart with vermouth, infused with herbs and complex scents of vermouth reminiscent of perfume. When paired with seafood and bearnaise sauce, the flavors combine to offer complexity and a lingering aroma of seafood. A well-structured dish. Princess bamboo shoots and tarragon rice bran cream with hairy crab Another fragrance-focused dish. The mild sweetness of rice bran gently enhances the sweetness of bamboo shoots, leaving a gentle aftertaste. The hairy crab complements the dish with its gentle sweetness, creating a dish reminiscent of Japanese cuisine. Foie gras pie baked with horse meat tartare and beet puree Long pepper A traditional foie gras pie that showcases the rich flavor of foie gras spread from the buttery pie crust. The horse meat tartare, with its moderate fat content, enhances the richness when paired with the pie. The assertive acidity and accents of long pepper add a sexy touch. This dish highlights the straightforward deliciousness of foie gras in a meticulously crafted manner, reflecting the chef's high level of skill. Pan-fried swordfish with basil butter sauce, Sauteed turban shell with herb Notes: Fish dish featuring fatty swordfish. The butter perfectly harmonizes with the fat, enhancing the sweetness, while the basil adds a refreshing touch. The full-bodied yet gentle lingering of the fat on the palate is excellent. The turban shell is skillfully balanced with eggplant and olives to mellow out the bitterness, transforming the flavors into a harmonious and unforced deliciousness. The firm and robust texture of the meat is complemented by the herbal aroma and spreads to the herbs as you chew, creating a subtle flavor. The harmonious overlap of taste and flavor resulting from the addition and contrast of the ingredients was impressive. Roasted lamb loin with chickpea puree sauce, cumin, and thyme A Mediterranean-inspired roasted lamb loin dish. The milky flavor spreading from the fat perfectly harmonizes with the chickpea, cumin, and thyme accents. The herbal aroma and rich jus sauce enhance the lamb, and the exotic richness fills the mouth.

Located a 10-12 minute walk from Roppongi Station, Takumi is a French restaurant known for its Michelin one star rating for 5 consecutive years. It has been featured in the French Tokyo Top 100 list from 2021 to 2023, as well as selected for the Tabelog Bronze award from 2018 to 2020. The restaurant accepts online reservations, making it easy to book even at short notice when looking for a nice atmosphere. The beautiful interior with a white theme and the excellent customer service add to its high reputation. I recently tried the chef's choice dinner course, starting with a variety of amuse-bouches including a semi-dried fruit tomato and fresh cheese caprese, country-style pate mille-feuille, green olive and citrus jelly, and ham and ginger cream sandwiched in choux pastry. The course continued with dishes like crispy eel with a unique beer and hop-based sauce, softshell turtle cooked with blood sauce and artichoke, foie gras pie, and flavorful horse meat tartare. Each dish featured various ingredients and flavors that I couldn't list them all. The main course was a succulent roast lamb loin with lemon-flavored sauce, cooked perfectly to retain juiciness and tenderness. The dessert of buttercream, semi-dried Kyoho grape, and chocolate sorbet with cardamom and clove was a delightful combination of sweetness, bitterness, and acidity. Overall, the dining experience was highly satisfying, making it a recommended French restaurant for special occasions. Bon appétit!

Senior and I came to the restaurant for a dinner course at night. The courses included: 4 Amuse-bouche dishes, 3 appetizers, a fish dish, a meat dish, a cheese dish, dessert, and tea sweets. The amuse-bouche dishes were small but packed with rich flavors, perfect with alcohol. Among the appetizers: Grilled eel, Frog leg wrapped in pastry, Foie gras in pastry, the Foie gras pastry was the most impressive with its hot pastry and cold tartare contrast, and the Long Pepper added a fantastic touch. The fish dish was Pan-fried cutlassfish with bitter Sazae liver, eggplant puree, and black olives that matched wonderfully. The meat dish was Roti of lamb loin with mild meat and chickpea puree, spiced with cumin and turmeric. The cheese dish with rocket sorbet and sheep cheese mousse was like dessert and incredibly delicious. Personally, I loved it. All 5 tea sweets were delicious, from refreshing to sweet, well balanced and good. Despite the dishes being small, I left very full. Thank you for the feast! Wonderful food and very satisfying!!

I went for lunch. Three appetizers, fish, meat, palate cleanser, dessert, and sweets for 10,000 yen. The content was very satisfying, with a simple and chic interior. Each plate had a key ingredient sample for a sensory experience with smells and explanations provided.

The meal was absolutely delicious (^o^) High-class atmosphere and a quiet interior. The beauty of each dish, the unique combinations of ingredients and textures I've never had before. It was a blissful moment. I would definitely love to visit again.

The dinner course with wine pairing, including service charge, costs almost 40,000 yen per person. The dishes are luxurious with high-quality ingredients and unique yet absolutely delicious flavors. The menu includes 4 amuse-bouches, 3 appetizers, a fish dish, a meat dish, a cheese palate cleanser, a peach dessert, and 5 tea sweets. The wine pairing includes 7 glasses of wine, showcasing a variety of choices with creative twists. The selection includes a dry champagne, a Bordeaux Sauvignon Blanc, a 1996 Burgundy Pinot, an Amarone, a bold Northern Rhone Viognier, a 2015 Bordeaux Pauillac red, and a Hungarian Tokaji.

A friend took me out for my birthday celebration, and everything we had was delicious, but the foie gras pâté en croûte was especially amazing... my cheeks almost fell off... ♡ The presentation was delicate and lovely. The birthday plate was beautifully decorated and made me happy, even though I couldn't eat it... (laughs) It had the birthdate design on it, which felt special. What I really liked was that there was a card with detailed information about each dish, and they placed it in front of each dish before serving it. In other restaurants I've been to, they only verbally explained the dishes, and honestly, it's hard to remember everything when it's all said at once. But here, having a card for each dish with ingredients, details, and serving suggestions allowed me to think about the food as I ate - like "oh, this part uses this ingredient." I felt like I could appreciate the flavors more deeply than usual.

We visited Takumi for a special anniversary dinner as a couple. The restaurant was selected as one of the top 100 restaurants in 2023. We were excited to enjoy the French cuisine created by the talented young chef. We started with a full course meal, beginning with appetizers. We had stylish salads, turtle dishes, and I was delighted to see my favorite foie gras on the menu. I was very happy to try the first combination of foie gras and horse meat. The fish menu featured a dish made with swordfish. The crispy and fluffy texture of the swordfish was incredibly delicious. The meat dish was a roasted lamb loin. It was tender with no gamey taste, and very satisfying. We would love to visit again on another occasion. Thank you for the wonderful meal.

It was a delicious and happy time. It was the most exciting French dining experience I have ever had. The chef Takumi even came to our table to greet us. Before the food arrived, a sample of some of the ingredients used was brought to us, enhancing the excitement. I opted for the wine pairing, and the sommelier was knowledgeable and answered all our questions, making it a wonderful experience. I definitely want to go back.

I celebrated my birthday in a very serene atmosphere of the restaurant. Each dish was prepared with great care and attention, and I was impressed by the detailed menu for each item. I would love to visit again when I have more time.

I thought the chef, who is a graduate of Kobe University, was innovative and I felt their intelligence through the lunch. The menu was like a picture story, with each new dish being written over as it was served, allowing you to enjoy the flavors while also seeing what ingredients were used and the thoughts behind the creation. It was also new and exciting to enjoy the aromas.

About a month ago, I made a reservation and visited a restaurant. The course included 3 types of appetizers, a fish dish, a meat dish, dessert, and petit fours. We started with champagne for a toast, then switched to wine pairing from the middle of the appetizers. The appetizers were plentiful and offered a variety of flavors and textures. Especially, the final appetizer of foie gras wrapped in baked pastry was delicious, with the pastry, foie gras, and horse meat complementing each other well and pairing nicely with red wine. The dish of cheese before dessert was also unique, using rocket lettuce for a creative twist. Overall, I was very satisfied, and felt that the price of ¥60,000 for two people was quite reasonable. The chef seemed young and his innovative techniques, like separation and reconstruction, were impressive, making the restaurant truly one of a kind.

This is a French-based creative cuisine restaurant in Roppongi called Takumi. It's the first time I've experienced a restaurant that conveys the content of the dishes and the chef's intentions so clearly. It was fun to delve into the world view of Chef Otsuki, who is a two-pronged sword in management and as a chef. Thank you for the wonderful meal. #takumi #RoppongiGourmet #MichelinOneStar

This is a French restaurant in Roppongi. The interior is very modern in design, with a tranquil atmosphere like that of an art museum. There is no visible kitchen, only table seating. They seemed willing to do wine pairings, but on this occasion, we opted for by the glass (sometimes half-size) and indicated our preferences. The food was excellent. Each dish came with a description card, and it was interesting how they let you sample key ingredients' aromas. It's strictly forbidden to wear strong perfumes, scented hand soap, or hand cream. The meal started with a greeting from the chef. While the cooking techniques are classic French, the ingredient selection felt fresh. The dishes had a light spring-like taste, but there were plenty of small sweets to leave you feeling full. The atmosphere, service, flavors, and wine were all top-notch. It was a fantastic dining experience.

I have never experienced a meal being like an attraction as much as I did here. The food is delicious, but what makes it even more enjoyable is that they first present you with the ingredients they will be using, which makes the wait for the next dish even more appealing. I definitely want to come back again.

Semolina-fried whitefish with bottarga pisandrito and citrus salad (sunshade dandelion), new onion and anchovy sauce, seafood and béarnaise sauce, Kajitani Farm's herb salad, saffron-scented turbot with crumble and dry vermouth sheets, bamboo shoot and rice bran cream, imitation sasakusa with tarragon, foie gras pastry bake, seasonal bean mimosa style, horse meat tartare, natural sea bream and butterbur sauce, radish and cherry shrimp calf roti, reedvoe sauté with hazelnut flavor, morel mushroom cream sauce, meat essence sauce, arugula sorbet, light mousse using sheep cheese, lemon tart, hazelnut and chocolate rose blancmange, chestnut mousse and Kyoto tea jelly, apple carbonated jelly and caramel mousse.

I visited for lunch via hometown tax payment. It was a fantastic course meal as expected. I'm actually not a fan of deer or lamb meat, but I decided to trust Takumi-san this time and gave it a try. It was the best I've ever had, with no strong taste and truly delicious. Especially the lamb main dish was superb in both appearance and taste. Due to my afternoon plans, I only ordered a champagne toast for alcohol. Next time, I definitely want to enjoy the course with wine pairing. The calm atmosphere inside the restaurant and the well-spaced seating were also great.

I was a bit nervous during the service, haha. The beautiful dishes paired with wine helped me relax. Uni is so delicious, I was reminded once again! The atmosphere and the friendly service were also wonderful. It was a lovely dining experience! ♥♥

【Nishiazabu】"Takumi" French restaurant. Revisited after 2 years. Awarded 1 Michelin star for 5 consecutive years. The menu comes with detailed descriptions for each dish on paper, which are handed over to you each time, and the verbal explanations are very concise. I really like this style. This day's course featured ingredients from Shiranuka-cho, Hokkaido. You can enjoy both fish and meat dishes even in the lunch course. The first dish was "Steamed White Shiro San Tsubugai in White Wine". The Uni sauce intertwines with the resilient, crunchy texture, along with cauliflower puree. It also has a dill plant jelly called “Inonndo” on top. Next was the "Sautéed White Shiro San Venison". It's game meat, but there is absolutely no gaminess, and it's cooked moistly with a mild heat. The aroma of edamame beans is also strong. The main fish dish was "Pan-fried White Shiro San Salmon". It's actually cooked plumply. It came with a tomato Bearnaise sauce, which was delicious. The acidity of the tomatoes was well accentuated in the sauce. The main meat dish was "Roasted White Shiro San Lamb Loin". It was cooked low and slow, and of course, there was no gaminess at all. It was served with homemade mustard sauce. The accompanying White Shiro San potatoes were also nice. They must have been cooked slowly and thoroughly because the potatoes themselves had a rich and delicious flavor. The first dessert was "Rose Blancmange". I was impressed by the chef's work to highlight the goodness of the ingredients. The prices have gone up a bit, but I'm still worried that they might not be making a profit, especially with the lunch course… Reservations are easy to get and highly recommended. It deserves more recognition, don't you think? Definitely check it out now!

Takumi, another visit! I'm delighted to see the detailed explanation cards for each dish. It's great to be able to know what's in each dish right away when enjoying the food and feeling the care that Chef Otsuki puts into each dish, like raising his own child. The interior of the restaurant is clean and calming, making it a favorite spot for my wife and me. Here are the dishes that left a lasting impression this time: - Herb Salad: The beauty of the presentation and the delicious taste were both impressive! The fresh herbs arranged on a transparent sheet looked radiant, with a flan in the center, a generous portion of sea urchin in the front, along with seafood and salmon roe, creating a vibrant and fulfilling dish. Mixing and enjoying the various flavors together was incredibly delicious! - Cobia: Cobia aged for about 10 days, cooked to perfection and bursting with flavor. Chef Otsuki's grilling technique for fish is truly exquisite. The sauce made with essence of prosciutto was also very delicious. The radish as a side perfectly balanced the flavors in the mouth, creating an outstanding seafood dish. - Roast Veal: After being amazed by the previous cobia dish, I thought it would be hard to surpass it with the next meat dish, but to my surprise! It easily exceeded my expectations!! The tender veal with the aroma of straw was incredibly flavorful. It felt like savoring a delicious Chardonnay with a strong oak essence. It wasn't just a simple straw grilling method, but a smoking technique to intensify the aroma of the straw. This straw-grilled dish was truly delicious, showcasing Chef Otsuki's expertise! The wine pairings were superb too! The desserts were also outstanding, making this another unforgettable dining experience! I will definitely visit again!!