Weaving stories of geishas and green tea - Takumi serves up one of Bali’s most astonishing Omakase, but there is much more to this authentic Japanese dining experience.
Omakase translates as ‘as you like’. The reality is that the freshest seafood and produce available that day make the menu. Chef Daijiro masterfully plans and executes an omakase at Takumi, which is one of the most captivating Japanese dining experiences you’ll find anywhere in the world.
Diajiro is a natural performer who takes his guests through the omakase menu each night, preparing the food as he entertains with stories of Geishas and Green tea and personal anecdotes about his travels and growing up in his family’s Osaka restaurant.
Takumi is part of the group behind Sushimi and Linglings, the atmospheric Seminyak restaurant is located next door to Linglings in Jl Petitengett. The partnership with Chef Daijiro, who is familiar to many diners for his years at KuDeTa, has raised the bar for the group best known for casual dining.
A stunning a la carte menu lets you put your own spin on the menu while set menus include the brilliant 6 and 12-course Kaiseki menus with both protein and vegetarian options. The tea cup sushi with nine beautiful bowls filled with different sushi selections along with traditional condiments is highly recommended.
On my first visit, my dining companion compared it to Sydney’s Tetsuya’s, considered among the best Japanese restaurants in the world. High praise indeed. The warm minimalist dining room is the perfect scene setter for the food, there is no clutter or fuss in the room or the menu.
Begin your adventure in the upstairs cocktail bar, Nikai, where one of the largest selections of Japanese whisky and premium sake in Bali is served along with some incredible signature cocktails. A sake tasting is also available in the bar before the 7 pm omakase seating. A welcome drink is included.
Chef Diajiro, together with his carefully trained chefs guides diners through the courses during the omakase, each prepared behind the bar as the dinner progresses. It begins with a special green tea, Sencha, made with young leaves and a brewing method that starts the day before. Here we learn about the chef’s grandmother, a geisha, who was taught to prepare the finest tea.
Ceremony plays a role throughout the meal and Daijiro is an experienced chef who creates culinary art every evening. The menu will change according to the freshest produce of the day. His team of local chefs have learned as much about preparation as they have about hosting. Their stories are different but their knowledge adds a unique flavour to the experience.
Unless you’ve grown up in Japan, or are an aficionado of Japanese food, many of the dishes will be a discovery. Aside from some of the freshest sushi and sashimi on the planet, some of the perfectly executed dishes on the menu will surprise you. My advice is to simply surrender, as course after course is prepared and placed in front of you.
Many are tiny, jewel-like presentations of vegetables, seafood and meat placed artfully on plates, as the chefs guide you through each course. Each mouthful is savoured as the play of textures and flavours reveals itself. Chef Diajiro tells us his strength is tempura and I have never encountered such a delicate version. He grew up in the restaurant business and has travelled extensively, and as he prepares each dish his conversation flows freely throughout the meal.
Having worked in various restaurants in Bali in the past, including creating the Japanese menu for KuDeTa, he is most passionate about sourcing ingredients, both local and imported, and sharing his knowledge with his team. The floor staff are the most knowledgeable and accomplished I’ve found in Bali, a testament to his passion and patience.
The meal ends with a presentation of artful traditional sweets, and a gift of kohakuto, the edible crystals created in Chef Daijiro’s Bali salon, Kohaku.
The night need not end there; as many diners want to linger in the inviting spaces at Takumi. Upstairs, in the atmospheric bar, a large selection of premium Japanese whisky, sake and innovative cocktails reflect the craftsmanship of Takumi’s menu.
Takumi is one of Bali’s finest Japanese restaurants; an experience that can be as casual or refined as the various menus.
More than simply a restaurant, this is a journey where culinary artistry is celebrated in a brilliant performance of skill, flavour, texture and the art of service, with a few tales; tall and true, to colour an evening that resonates long after the experience.
Check the menu here www.takumibali.com
