Takumi

Step into Takumi for intimate omakase and kaiseki journeys crafted by head chef Daijiro Horikoshi. With limited seats available, each dish is a delicate work of art that combines taste, texture and presentation using only the finest ingredients sourced from Bali and Japan. Not too hungry? Order from the à la carte menu where you can get sushi rolls like smoked hamachi or the chef’s special wagyu dark curry. Head upstairs to the whisky bar for a pre- or post-dinner tipple.