Minato City, Tokyo, Japan｜Teppanyaki "Takumi"

A teppanyaki restaurant located on the first floor of the Hotel InterContinental Tokyo Bay, located about a 12-minute walk from Hamamatsucho Station. Visited for anniversary lunch. I ordered a 16,000 yen course for lunch with a private room guaranteed plan. Based on the concept of healthy, beauty, and fresh, we cook with olive oil. The service is as good as you would expect from a hotel. Since it's a private room, the chef in charge will prepare your meal from start to finish. ----- [Amuse: Grilled tomato] A dish made by peeling sweet Momotaro tomatoes, sautéing them in olive oil, flambéing them with orange liqueur, and sprinkling them with garlic chips. Sauteing brings out the sweetness even more, making it very delicious. [Today's appetizer: Conger eel tempura, Yuba cold appetizer] This was my first time trying tempura on a teppanyaki restaurant. When you coat it and bake it, it really becomes tempura. It's crunchy and sweet, like something between tempura and frites. The yuba appetizer is made into a jelly with dashi soup, and can be eaten as is or with the conger eel dipped in it. [Today's fresh fish: Teppanyaki sea bass with corn sauce] Thick pieces of sea bass are sautéed, served with corn puree sauce, popcorn made on a griddle, and summer vegetables such as eggplant and edamame to add color. Although the salt added to the sea bass may seem a bit on the low side at first bite, the sweetness of the sauce leaves you with just the right after-meal sensation. [Today's grilled vegetables] Vegetables such as willow matsutake, red daikon radish, lotus root, and black bean sprouts all have a nice texture and crunch. [Taste comparison of Wagyu beef fillet & loin] Taste and compare 40g of fillet and 50g of loin. The fillet is very tender, and even though the loin is fatty, it's not greasy and very delicious. As for the seasonings, there are original dipping sauces such as ponzu jelly and sesame and black pepper jelly, and there are also three types of salt, so you can enjoy a variety of flavors. [Taste comparison of garlic rice & whitebait and plum fried rice] Two types of rice dishes are also available. The garlic rice that soaked up the flavor of the meat was of course delicious, but the rice stir-fried with whitebait and plums in butter was also delicious and a satisfying ending. [Seasonal fruits, pear and passion fruit sorbet] Dessert and drinks will be moved to the hotel lounge. I was guided to a large sofa seat. A luxurious yet relaxing space. The fruit platter and sorbet are refreshing and perfect after meat dishes. With the free birthday plate, you can write a message in chocolate on a separate plate and give it to them. Drinks can be refilled. [Wagon dessert] Having a wagon dessert will get you excited. Cakes, canelés, macaroons, and other small after-meal sweets are luxurious, and each item is well made. ----- All in all, it was a very satisfying lunch. I think it's for people who want to eat a variety of meat rather than a ton of meat. It was a feast.

We decided to try out this place in my recent Japan trip as we were staying at the Intercontinental Tokyo Bay. Upon arrival, walking into the restaurant - my first impression was that it was immaculately presented and staff were very warm and welcoming. Me and my wife had our very own chef serving us - Keisuke. We were very surprised to have 1 Chef between two people. Looking around the restaurant, there were another 3 couples dining here and each pair had a dedicated chef. Keisuke was extremely accommodating and the fresh food was amazing. We ordered the Lobster and Wagyu menu and were presented with high quality and fresh ingredients which was also very well cooked. Wait staff were very attentive to clear our plates, help us take photos etc Be mindful that this restaurant isn't a cheap teppanyaki - our bill came up to over 50000yen. However, this is expected from a dedicated chef and quality ingredients. Thank you for the great service guys and keep it up. Expect to have a great time and feel well looked after if you come here. One point of feedback - It was hard to figure out whether this is a Michelin starred restaurant or not. One website stated - "Teppanyaki Takumi: Executive Chef Taguchi has created healthy teppanyaki cuisine, and uses his skill and experience at this Michelin-starred restaurant to choose the best ingredients." Might be good to advertise your star better for the growth of your business!

Very pleasant evening. We didn't consider to eat at the hotel, but we're a bit tired and lazy to go out, so looked for options here. The prices are what they are, but this is a hotel restaurant and that can be expected, nothing too horrible as it's good quality wagyu (for the beef) plus Kobe option. As it comes out, this place also has a Michelin star and we were pleasantly surprised, the food was great, service very attentive and most of all, we got fed very quickly but nothing was rushed. The chef, Keisuke, was fun and very good at what he does. Also had suggestions on how to combine different things on the plate together - they worked. All in all, I was satisfied with everything and have 0 negative marks.