Lunch features a 4-course progression blending French technique with Japanese seasonal ingredients. Courses typically include a delicate appetizer, soup or light starter, one non-beef main (fish or vegetable), and a Wagyu course. The meal emphasizes refinement over richness, with smaller portions allowing appreciation of technique. Reviewers praise lunch as excellent value — fine dining quality at mid-range pricing.
Tips from diners
At HK$680 for 4 courses including Wagyu, this represents excellent value for French-trained chef technique and A5 beef quality.
Lunch is 75-90 minutes. Fits midday business schedule while delivering refined dining experience.
A more elaborate lunch option expanding to 6 courses, incorporating additional appetizers and richer preparations. This version offers more indulgence while maintaining lunch pacing. The progression includes multiple Wagyu preparations — charcoal-grilled loin and teppanyaki-seared sirloin — showcasing different heat applications and textural results.
Tips from diners
The 6-course lunch includes two distinct Wagyu preparations — one grilled, one teppanyaki-seared. This demonstrates Chef Konishi's mastery of different cooking methods.
A non-beef course, typically featuring seasonal white fish or seafood prepared with French technique — pan-seared, light sauce, elegant plating. This course balances the beef-focused menu, offering textural and flavour contrast. The French training of Chef Konishi shows in sauce refinement and plate architecture.
Tips from diners
This course showcases Chef Konishi's European training — the sauce complexity and plate composition reflect fine dining French technique, adapted for Japanese ingredients.
A signature course featuring Miyazaki A5 wagyu loin — sourced from Japan's premier wagyu region — grilled over charcoal. The high heat renders the fat layers, developing char flavour while preserving tender, buttery interior. Served with sea salt and light condiments, allowing the beef quality to shine. The charcoal smoke adds aromatic complexity. Reviewers consistently cite this as the meal's standout course.
Tips from diners
Miyazaki A5 is considered one of the world's finest wagyu. The charcoal-grilled preparation — avoiding heavy sauces — lets the beef's quality speak.
Another Wagyu course featuring Kagoshima sirloin (slightly less fatty than Miyazaki loin) seared on a hot teppanyaki griddle. The direct heat creates a crust while the interior remains medium-rare and tender. The teppanyaki technique differs from charcoal-grilling, producing different flavour and texture profiles. This course demonstrates Chef Konishi's mastery of multiple cooking methods.
Tips from diners
Comparing the charcoal-grilled Miyazaki with the teppanyaki-seared Kagoshima side-by-side demonstrates how cooking method affects flavour and texture — a lesson in technique.
Wagyu Takumi blends French culinary traditions with premium Japanese ingredients under Chef Konishi, who trained at Michelin-starred restaurants in France for seven years and later perfected techniques at Tokyo's 2-Michelin L'ATELIER de Joel Robuchon. The restaurant specializes in Miyazaki A5 wagyu beef — grilled over charcoal and seared on teppanyaki. Seasonal kaiseki courses complement the beef focus, offering refined French-Japanese presentation and technique.
Book 1-2 weeks for dinner weekends. Weekday lunches available with 2-3 days notice. Sundays closed for lunch.
Located at The Oakhill, 16 Wood Road, Wan Chai — an 8-minute walk from Wan Chai MTR Exit A3. The building is on a quiet side street away from main traffic.
This is one of Hong Kong's best Wagyu-focused restaurants without being exclusively yakiniku. The fusion approach offers variety alongside beef mastery.
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