Guests looking for one of the most refined dining experiences at EPCOT have a new seasonal menu to explore. Takumi-Tei, the signature dining restaurant located in the park’s Japan pavilion, has unveiled its new spring omakase menu, bringing fresh flavors and beautifully presented dishes inspired by the season.
Takumi-Tei offers a unique dining concept centered around omakase, a Japanese phrase that translates to “leave it up to the chef.” During this approximately 2-hour dining experience, chefs curate a multi-course meal that highlights seasonal ingredients, presentation, and storytelling.
Because the menu evolves throughout the year, each visit can feel entirely different depending on the season.
The culinary team at Takumi-Tei, led by Chef Shingo in the kitchen and Yuki guiding the guest experience, carefully crafts each menu to reflect both Japanese culinary traditions and the spirit of the current season. The newly introduced spring menu focuses on light, colorful ingredients that give that springtime vibe.
The restaurant’s name, which translates to “House of the Artisan,” is reflected not only in its dishes but also in the environment. Takumi-Tei features five dining rooms, each one themed to a natural element: water, wood, earth, stone, and washi paper. From the furniture to the artwork, and even down to small details like coasters, each space is designed to immerse guests in Japanese artistry and craftsmanship.
Guests visiting Takumi-Tei can choose between the full seven-course omakase experience or a slightly lighter semi-course option. Vegetarian diners also have dedicated menu offerings for the seasonal tasting experience.
- Kiku – The Omnivorous Course (full course starting at $250; semi course starting at $150, tax and gratuity not included)
- Hasu – The Vegetarian Course (full course starting at $250; semi course starting at $150, tax and gratuity not included)
Each course is carefully plated to highlight both visual beauty and flavor, incorporating elements such as cherry blossoms and seasonal garnishes that evoke Japan’s traditional spring celebrations. Take a look at the menu below!
FIRST COURSE
- Sea Bream: Kombu–cured Sakura style accented with edible gold leaf
- Lightly Fried Tofu in Silken White Miso Broth served with Japanese mustard and pickled cherry blossom
- Salmon Roe & Spring Vegetables dressed in white sesame dressing garnished with silver leaf
SECOND COURSE
- Charcoal-Grilled Razor Clam & Tataki-Style Spanish Mackerel: served in an actual clamshell accented with sea urchin, wasabi jelly, egg yolk vinegar emulsion, fine myoga julienne, and edible blossoms
- Assorted Seasonal Vegetables: served with silken wasabi jelly, julienned myoga ginger, and edible flower buds
THIRD COURSE
- Spring Hanami Huassun Platter
- Saikyo Miso–Grilled Flounder
- Horse Mackerel “Kosode” Sushi
- Squid & Komatsuna Greens with toasted sesame dressing accented with edible blossoms
- Nanban-Style Marinated Fish accented with paprika amber gelée
- Traditional Tamagoyaki
- Delicately Simmered Prawn
- Broad Beans in Jade-Tinted dashi broth
- Spring Hanami Huassun Platter (Vegetarian)
- Char-Grilled Daikon Radish Dengaku glazed with aromatic yuzu miso
- Spinach Temari Sushi served with silken egg yolk vinegar sauce
- Grilled Eggplant & Paprika served with amber jelly
- Komatsuna Greens with Vinegar Miso Dressing garnished with edible blossoms
- Simmered White Konjac accompanied with cherry tomatoes marinated in sweet vinegar
- Simmered Broad Beans in jade-colored broth
FOURTH COURSE
- Simmered Dish: served with a lightly coated greenling, lotus root dumpling, petal-carved daikon, and seasonal greens accented with plum sauce and fresh yuzu
FIFTH COURSE
- Crisp Tempura of Japanese Black Waygu with Sakura-infused mashed potatoes, tender broccolini, sweet sake velouté, and toasted egg crumble
- Char-Grilled Japanese Black Wagyu Sirloin with Sakura mashed potatoes, tender broccolini, velvety sweet sake sauce, and toasted egg crumble (This option is available as an upgrade)
- Crisp Fan-Shaped White Shrimp Tempura with egg yolk vinegar emulsion, fine spring onion, fried eggplant, and tender broccolini
Vegetarian Main Dish: served with crisp deep-fried assorted vegetable skewers and Sakura-infused mashed potatoes with caramelized onion ponzu sauce
SIXTH COURSE
- Rice Course: with pressed eel sushi and shredded egg atop subtle Japanese Sasho pepper and a spinach and silken tofu in a red miso soup topped with a keepsake origami hat
SEVENTH COURSE
- Strawberry Baked Cheesecake accented with milk caramel, whipped cream, and viola flower
- House-Made Strawberry Daifuku served with Sakura crystal jelly
- House-Made Sakura Mochi with Sakura crystal jelly-salt-pickled cherry blossom
For those who want to elevate the meal even further, the restaurant also offers wine and sake pairings designed to complement each course. Guests can also choose from specialty cocktails or imported Japanese still and sparkling waters.
While Takumi-Tei is inside EPCOT, it is considered part of Walt Disney World’s Signature Dining lineup. Because of the restaurant’s elevated atmosphere, guests are encouraged to dress accordingly when visiting, even though they will enter through the theme park. Children must be at least 8 years old to participate in this dining experience.
Reservations are recommended for those hoping to experience the new spring menu. If you need to modify your plans, the restaurant asks that you cancel your reservation at least 48 hours in advance. Cancellations made within 48 hours or failure to show up will result in a $100 per-person fee.
