Somewhat literally, “I humbly receive” in Japanese. Or, in more common terms, “Bon appetite!” or “Thanks for the food!”.
Or "I'm gonna smash food in my pie hole!"
I wished I’d known this phrase when I recently had the opportunity to dine at one of Disney’s more newly opened restaurants in EPCOT’s Japan Pavilion this past Fall- Takumi Tei... House of the Artisan.
I'm glad I didn't. Because then I'd be tempted to use it... and would have butchered it... and it would've come out to something like "Your mother is a hamster".
Also, Takumi-Tei translates to House of the Artisan? Cool! And appropriate.
It makes sense that I would time this chapter in tandem with Pkondz’s recounting the same elegant meal.
I can’t possibly compete with his writing and, for this chapter, his photos either.
Oh, piffle. Your writing was and is sublime.
there is a funky black area on the corner of almost every single one.
See? You have funky photos. Mine are just regular ol' pictures.
Oh well, Takumi Tei is a place for savoring with all of one’s senses, not necessarily documenting with pictures.
I actually considered
not taking photos. But knowing that most readers have yet to try this place, or may be curious or hesitant... I wanted to let people know what it was like.
I did Google thinking that those were also the 5 elements of Japanese Buddhism/philosophy but was mistaken. Those, in case you are interested are: Earth, Water, Fire, Wind, and Void (Aether), so close but not quite.
It has a clean, airy feel to it, yet is small and intimate in nature.
Well said.
I chose to focus on the meal itself and even during my one trip to the restroom, I didn’t bother to check out the other 4 rooms.
And while you were visiting the restroom and I was waiting for you, I didn't bother to check out the other 4 rooms either.
We need a do-over!
I do know from other sources the water room is a private dining area with a table for 8 that can be reserved for a chef’s table type experience.
Every table setting was the same, graced with a perfectly themed napkin fold. I loved this special touch!
I did too.
I love how you incorporated your "funky black area" and vignetted the entire photo. Nice.
As of note, we were served by 2 lovely young ladies, a head waitress and her assistant. Both were very attentive and at no time did we have to wait to order, get water refilled, ask questions, etc…
They were
very attentive. I was impressed.
I will admit, at times, it was a bit difficult to understand them due to the heavy accents.
Oh, really! I think I only missed one comment (I seem to remember saying to you afterwards "What did she say?" and you didn't know either.
), but I tend to follow accents better than some.
Just for kicks and giggles I googled a set of these and found you can buy a set of 2 for $33 off
Amazon
Interesting! Hmmm...
Soon after our amuse bouche arrived and this very well may have been my favorite savory of the meal.
I did know how much we
both liked this.
I did not take notes, but from the looks of it we were served tuna, toro, salmon, yellowtail, and uni. I loved all of them, but the yellowtail was a bit on the fishy side for my liking. I ate it, but the others outshined that one.
Your grasp of sushi is better than mine.
I deliberately didn't take notes. I wanted to enjoy the meal. Even taking photos was an intrusion. See previous comment.
In hindsight I do wish I’d taken at least a few notes, because while I DID ask what the sauces were to the right, I cannot remember what they were at all.
In hindsight... I'm quite pleased that I did not!
This thing was RICH! I was not able to finish it and sadly was getting a bit too full to really give my entrée its due justice.
That
was incredibly rich. Over the top rich.
It was tender and juicy but just too much. It could have easily sufficed as a stand alone meal.
We were both pretty full after that. With more courses to come!
Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. The trifecta of chiles, citrus, and salt come together in a powerful and distinctive flavor that enlivens a dish—anything from sashimi to braised short ribs and cookies—instantly.”
Interesting. Now we know what we ate!
I asked to speak with the sommelier to get a recommendation and to see a price list. 10 minutes after I made my request a large red wine goblet shows up on tray. Ummmm, how the heck much is THAT gonna cost?!
I remember that.
"Did you order that?"
"No!!"
I don't think it was overly expensive, though.
Hashiyasume, which means “put your chopsticks down.” (note it was served in a spoon...)
Cool! Didn't know that's what it meant.
But what I can say is that it was… very, VERY different. Salty, sharp, a bit sweet, and a bit shocking. One bite was definitely enough to do exactly what it was supposed to
You remember it better than I do.
Hello, my precious...
The difference between the 2 varieties of beef was… well, it was indescribable.
cooked to a medium rare as all steak should be!!
But of course!
The texture was vastly superior to its American cousin in every way possible and it’s no wonder that it will nearly bankrupt you should you choose it.
Well said.
The wasabi was NOTHING like a regualar Japanese restaurant serves, no bite or nose blowout, just a pefect mellow taste to add another layer of flavor.
Because almost 0% of Japanese restaurants outside of Japan don't serve you real wasabi. It's dressed up horseradish. This was
real wasabi.
It's like serving straw and calling it steak because you mixed in a little broth and molded it into a patty.
But once again, this course proved to be too much for my teensy tummy and sadly I had to leave a bit of the American wagyu behind.
I eyed that, too... but was too full to even consider asking.
I guess I’d have preferred another, lighter Japanese-style 1st main course in place of the huge portion of Osso Bucco. But I am of one opinion and I know my appetite is a bit smaller than most others’.
I think the Osso Bucco could have been... quartered and it would've been much better. Then again... I don't eat much either.
And yes, those are real gold flakes to garnish. I like me some bling
I have read many reviews of this restaurant now and this dessert has consistently gotten mixed reviews.
It's not chocolate cake. It's definitely
different. For some people, different is good... for others, bad.
While the real Tea Ceremony can last as long as 4 hours
Is that so?
I don’t remember everything, but one point did stick: When the cup is presented to the guest, it is always given with the design facing the guest so he or she can admire it.
I did remember that. And it is turned in
just a certain way, as well.
The tea was fine, nothing magical or amazing in and of itself, but even getting to see a small portion of the Japanese Tea Ceremony was a particularly wonderful way to end our evening at Takumi Tei.
I can't comment on the tea, not being a tea drinker. But I thoroughly enjoyed the mini show.
As a sweet parting gift, we were given a little gift of candies with a darling thank you note written on an oragami-folded paper.
I completely forgot about that.
Would I return? Yes, I definitely would, but would likely not order the tasting menu again.
Agreed. I am
very glad I had it, but it's just too much.
Heck, I'd go there JUST for the Water Cake.
I would not. But I
would have it for dessert.
The atmosphere alone is worth retreating to as the calm and traquility is a welcome oasis from the busy days of touring.
Exactly. I
loved it in there. Even if I hadn't had anything to eat.
It was a very different season of life then... so yes, I'm sure of that.
It's posted... tell me what you think!
I loved it!!
@pkondz, you clean up nice!!
Thanks, Jackie.
I can imagine the panic!
