Takumi Fine Dining Japanese Restaurant @ Grand Millennium Hotel, Kuala Lumpur

Barely after 2 months dropping by at Takumi Japanese Fine Dining Restaurant for their sumptuous array of authentic cuisine, here am I again, but back with a team of wondrous food lovers this time! ^_^

It’s much more surprise that Johnnie, the restaurant manager, still remember this patron vividly, who came not long ago and cheekily ask, “Had enough of photos previously?” And I pertly replied to him, “I guess my Lumix doesn’t mind coming over and over again if the place could feed it with great food! :P Moreover, its strategic location at The Grand Millennium Hotel making it very noticeable in any foodie’s radar :D

And the amiable gesture indirectly marks the official ice breaking session of our Japanese gastronomic session that night.


Rumbling tummy is firstly rewarded with some nicely boiled edamame. Saltish but decently gratifying.

Dining over at Takumi is always accompanied by the helpful and cordial committed crews, which consist of Ide Makoto, Andrew and Keong from the Kitchen Crew Chefs. Helping along the way are its dedicated Service Crew team that includes Chloe (Assistant Manager), Shervy (Captain), Siew Mun (Waitress), Albert (Waiter), Bond (Waiter) and last but not least, Bosco (Waiter), whom I remember that pamper us with its delicately crafted fruits platter, that you gonna feast visually soon :)

Some teasers :)

After sipping some warm ocha, Kani Salad (Small: MYR 18, Large: MYR 28), comes as our first hors d'oeuvre. It is a very delightful opening to the meal for the gardens salads are very fresh and crisp, crunchy Kyuri coupled with the moreish laces of Taraba Kani (King Crab), alongside its tangy gomaae (sesame dressing).

Don’t be fooled by its camouflagic appearance that resembles common crab stick filaments, for it is actually from a fresh crab, in this case;  King Crab. The subtle sweetness of the meat definitely justified for its speciality. It makes an ideal candidate to be paired with salad as it is high in protein and low-fat combination. Delish!

Oh by the way, the slices of  Japanese cucumber provides a very clean and crisp taste that pairs well with any sashimi.

Soon Nigiri Sashimi (MYR 180) awes us with the splendid arrays of thickly cut sashimi, served with gari (pickled ginger), water pepper, wasabi, accompanied by its little mystical dry ice garnishment pot. We have the opulent scallops, juicy maguro (red tuna), fleshy salmon, tender shime saba (cured mackerel), tai (red snapper) and Hamachi (yellowtail tuna).

I have always love the chunky meats of mackerel besides enjoying its amazing health benefits in its rich Omega-3 fatty acids and Vitamin E, albeit it is tad dry aftertaste. However, the freshly grinded horseradish, a.k.a. wasabi, helps to accentuate the flavor of cured saba fish, together with water pepper. In addition, the green shiso leaves (Japanese perilla) also lends some mild minty taste that further unleashes a plethora of unique scent in your mouth.   

The salmon sashimi also does a fantastic job too! Along with the daikon radish strings, it provides some texture to the rather soft slices of sashimi.

Surprise doesn't end here yet as the en route Lobster Mentaiyaki (Half- MYR 78), has caught everyone to be enamoured nem con. Glazily alluring on the top of the grilled Boston lobster is a layer of lusciously baked mentaiko with cheese. The lobster meat is very juicy, kinda bouncy and goes really well with the melted cheese mentaiko(cod roe). I find the cod roe very engrossing and somehow works wonders in sharpening every distinguished flavour in an appetizer. Bariuma!

Subsequently, Steamed Kawahagi (Seasonal price) joins our table with its salubrious offering of oceanic sweetness The sweet fish meat is served steaming hot with rehydrated dried shitake mushrooms that apparently pose some faint earthy flavor. Carrot and scallions are delicately sliced into a thin chiffonad, garnished on the steamed silky Kawahagi. Everything is keep to the simplest in order to showcase seafood freshness which is then ideally paired with Ponzu sauce (vinegar punch), that injects some appetizing tartness to this healthy fare. 

Then Chicken Katsu Curry Maki (MYR 30) greets us in the interlude as out taste bud ticklers :) The vinegared rice is compactly makisu-rolled up, wrapping in the chunky bites of crispy chicken katsu. The meat is properly breaded with dashi powder and then fried till golden brown. I personally would enjoy this futomaki more if the meat could retain some succulence in it, making it juicier. Nevertheless, it is still a pleasant-tasting fare when taken with some gari (Japanese pickled ginger) on top of the fragrantly drizzled curry relish.

Next up is another significant highlight of the day, Shabu Shabu!

This common Japanese dish that features thinly sliced beef boiled in water, shares some similarity with sukiyaki except that the latter is sweeter and less savoury than shabu shabu style. At Takumi, your palate is set to be pampered with top notch marbling beef selections, ranging from Angus beef, Wagyu beef or even Matsuza beef.

Angus Beef (MYR 88)

A5 Wagyu Rose (MYR 158)

A3 Wagyu Sirloin (MYR 180)

A5  Wagyu Sirloin (MYR 280)

Matsuza Beef (MYR 490) – 150g

Here we are, preparing the necessary utensils beforehand to first heat up the soup.

Once it is boiling, we then swipe the finely sliced meat in the sapid clear soup for about 20 seconds and then, tada, it is ready to be enjoyed.

The distinctive flecky marbled slice of Angus and A5 Wagyu is simply mollycoddling!

 Dipping the cooked meat in the Ponzu-shoyu, evenly mixed with the bed of radish creates a good marriage too. The mild acerbity from the sauce heightens up the overall zestiness especially when enjoying hot pot dishes.

Or another dipping alternative would be Goma sauce, that imparts some nutty aroma. The extra helping of white sesame is most welcomed too :)

Besides the meaty carte, this plate of assorted veges is equally pleasurable. The cabbage enhances the sweetness of the soup which after some boiling, cooks up a saporous soup. It is very flavouful even without adding the shoyu. I simply love it!

Awesome boiled soup!

Soon it’s time for our satisfied tummy to take a break by making ways for a lighter dessert, Takumi Fruit Platter.

Nicely carved bite-sized fruits as always, sweet and citrusy refreshing!

Thank you HGW team for organizing yet another terrific gastronomical night. Am sure everyone has enjoyed the marvelous session very much, besides a quick genial catch up over the table. Once again, domo arigato gozaimasta for the champagne feast!

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Till then, have many great days ahead and cheers folks!

Location:

Takumi Japanese Fine Dining
Grand Millennium Kuala Lumpur, No. 160, Jalan Bukit Bintang, 55100 Kuala Lumpur.