Epcot‘s new signature dining experience, Takumi-Tei is a phenomenal culinary and sensory experience that offers exceptional service, refined flavors, creative touches, and, in my opinion, some of the most delicious bites in all of Disney World.
Disney describes it as a “flower that blooms in the springtime, Takumi-Tei celebrates moments of perfection in nature through Japanese art. Each room tells the story of a natural element – from water, wood, or earth, to stone and washi paper – and features beautiful, handcrafted works of art just waiting to be discovered.”
See Photo Tour Below!
Takumi-Tei is located in the Japan Pavilion in Epcot’s World Showcase next to the Mitsukoshi store. Wander down the small corridor to the right of the main doors and keep going, even though it looks like it should say “Cast Members Only” and a few steps more will bring you to a little Japanese rock garden in front of the hostess stand.
The Omakase Tasting Menu starts at $130 per guest, with wine and sake pairings available for an additional $75. The full experience includes sushi, wagyu steak (Japanese and American styles are showcased side-by-side), and a traditional tea ceremony featuring Matcha Green Tea.
We had the Omakase tasting menu and a few additional selections that we couldn’t resist (includes the Dashi, Teien, and Maki Sushi).
Maki Sushi- Mozaiku – tuna, yellowtail, asparagus, Tobiko, red shiso rice, lemongrass ponzu
Dashi – Furikake white rice, toasted nori
Teien – compressed watermelon, tuna sashimi, frisee, grapefruit, Daikon and watermelon rind, Tsukemono, yuzu dust, watermelon vinaigrette. This dish was gorgeous and cleverly done. It was nearly impossible to distinguish the watermelon from the sashimi until you took the first bite. There were a few perfect bites, generally involving the grapefruit, but I felt that the flavor didn’t match its vibrant appearance.
Otoshi – imagined daily by the chefs of Takumi-Tei. I discovered a love of micro wasabi with this little dish of tofu and black sesame, garnished with micro greens.
Temari Sushi – chef-selected assortment of oceanic delicacies. This included toro, sea urchin, toro, yellow tail and tuna.
Nikomi – Wagyu roasted bone marrow, braised Jackson Farms wagyu shortrib, yuzu kosho, wasabi shiso bavaroise, and warishita. This was fantastic, so rich and full of favor!
Hashiyasume – palate cleansing course. Tonight it was a pickled ginger sorbet — and one of the best bites of MY LIFE. It was a fresh little flavor bomb of palette-boosting zingy-ness! And half a grape.
Wagyu Tabekurabe –Japanese A5 wagyu strip steak paired with Jackman Farms wagyu strip steak, roast cippolini onion, curried potato, seasonal mushroom, yuzu kosho, fresh grated wasabi, arima sansho pepper reduction. This was the other standout dish of the night, and a dish that truly deserves the adjective sublime.
Suiren Dani – Japanese water cake, rose, Kuromitsu, Kinako crumb — this was gorgeous — but looked WAY better than it tasted.
Tea Ceremony – traditional ceremony featuring matcha green tea