Takumi-Tei ALL NEW MENU ⛩️ Disney World EPCOT food review

Discover with a vegan disney foodie and theme park dining expert the exquisite culinary artistry at Takumi-Tei, nestled in the Japan Pavilion at EPCOT. Indulge in a variety of traditional, vegan, gluten-free, and vegetarian options, all meticulously crafted to delight the senses. Each dish is a testament to the beauty and precision of Japanese culinary traditions, ensuring a memorable dining experience for all. Takumi-Tei elegant EPCOT ambiance, inspired by natural elements like water, wood, earth, stone, and washi paper, provides the perfect backdrop for a refined meal. Whether you’re seeking traditional Disney World flavors or exploring vegan, gluten-free, and vegetarian EPCOT delights, Takumi-Tei promises an unforgettable journey through the rich tapestry of Japanese cuisine. Takumi-Tei will stop taking Walt Disney World annual passholder discounts on Sept 1st, 2024. ⛩️
00:00 Welcome to Takumi-Tei
00:29 Entering
00:55 Hand Washing and Water Service
01:22 First Course
Ichijyu-Sansai Hasu
Traditional one-soup-two dishes style (Vegan)
Bamboo shoots chirashi suhi (Vegan)
Deep-fried tofu in white miso soup (Vegan)
Tomato, avocado, and zucchini in an amber jelly topped with ginger (Vegan)
Ichijyu-Sansai Kiku
Traditional one-soup-two dishes style
Sea Urchin Chirashi Sushi (Pescetarian)
Deep fried tofu in white miso soup (Vegan)
Tune, avocado, and zucchini with ponzu jelly (Pescetarian)
09:08 Wine and Sake Pairings with Specialty Drinks
Sake - Fukuju Blue Label (Vegan, Gluten Free)
Wine - Rockblock Sauvignon Blanc (Vegan, Gluten Free)
Kami
Roku Gin, Nigori "Sacred Mist" Sake, Lychee calpico, and Lychee
12:55 Second Course
Hiyashihachi Hasu
Chilled fresh yuba and pickled dikon with assorted garnishes (Vegan)
Sashimi Kiku
Four varieties of seasonal sashimi with assorted garnishes (Pescetarian)
17:15 Wine and Sake Pairings
Sake - Tomoju Gohyakumangoku Junmai Daiginjo (Vegan, Gluten Free)
Wine - Pahlmeyer Jason Chardonnay (Gluten Free)
19:08 Third Course
Shiizakana Hasu
Bamboo shoot tempura with yuzu salt and sliced key lime (Vegan)
Grilled red konnyaku with yuzu miso (Vegan)
Spinach dressed with tofu paste (Vegan)
Pickled celery (Vegan)
Hassun Kiku
Seven seasonal small plates
32:21 Specialty Drink
Sakurajima (Vegan, Gluten Free)
Iwai Whisky, Lemon Juice, and Smoked Cherrywood
34:35 Fourth Course
Nimonowan Hasu
Chrysanthemum flower vegetable soup with maitake mushrooms, daikon radish, stick yuba, and chopped chives (Vegan)
Shiizakana Kiku
Deep fried Japanese A5 wagyu beef wrapped in shiso leaf topped with in-house yellow vinegar sauce, shiso flowers, yuzu salt, and sliced key lime
39:08 Wine and Sake Pairings
Sake - Dan “Junmai” (Vegan, Gluten Free)
Wine - Kenzo Estate "Asatsuyu" Sauvignon Blanc (Gluten Free)
42:10 Fifth Course
Onmono Hasu
Deep fried pumpkin with rice flour and 3 kinds of assorted vegetables in a soy sauce-based sauce, chopped myoga, and chives (Vegan)
Onmono Kikiu
Spiny lobster and bamboo shoots with tortoiseshell sauce, maitake mushrooms, chopped myoga, chives and dew ginger (Pescetarian)
46:54 Sake Pairing
Suehiro "Ken" Daiginjo (Vegan, Gluten Free)
41:31 Sixth Course
Gohanmono Hasu
Assorted 5 kinds of nigiri sushi made with colorful vegetables and red miso soup (Vegan)
Gohanmono Kiku
Cooked conger eel nigirizushi with gourmet unagi reduction, wasabi, gari, and red miso soup (Pescetarian)
52:11 Wine and Sake Pairings
Sake - Miyashita Honjozo Nigori Sacred Mist Sake (Vegan, Gluten Free)
Wine - Chateau Climents, Cypres de Climems Barsac (Gluten Free)
53:32 Green Tea ceremony
Seventh Course
54:08 Macha and Kanmi Hasu
Florida orange jelly with strawberry sorbet and chervil (Modified Vegan)
Japanese pumpkin blancmange with blackstrap molasses, whipped cream, and chervil (Vegetarian)
57:30 Overall Thoughts on Takumi-Tei

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