Inside Takumi-Tei's New Spring Omakase Menu at EPCOT

Published on Mar 09, 2026 by Will

Takumi-Tei at EPCOT offers a unique omakase dining experience, meaning "leave it up to the chef," where guests enjoy a two-hour meal that changes with each season. The newly introduced spring menu is beautifully crafted to provide a special occasion dining experience within a theme park.

Group of six staff members in traditional attire, posing in a restaurant setting.

The talented team at Takumi-Tei is led by Chef Shingo in the kitchen and Yuki in the front of house. Their passion and dedication are evident in the seasonal menus that encourage repeat visits. Each course is thoughtfully designed to immerse guests in Japanese culture and storytelling.

The restaurant's ambiance reflects its name, Takumi-Tei, which means “House of the Artisan” in Japanese. It features five rooms themed around natural elements: water, wood, earth, stone, and washi paper. Each room has distinctive decor, seating, and symbolic details that enhance the tranquil dining experience.

Japanese cuisine presented on a black tray with chopsticks.

Bowl of soup with a delicate piece of tofu and flower garnish.

Colorful dish with seafood, garnished with orange caviar and silver leaf.

Elegant Japanese dishes featuring sushi and soup, garnished with gold leaf.

Guests can choose from a full seven-course omakase menu, including a vegetarian option, or a lighter semi-course menu. The spring menu launch featured Ichiju Sansai as the first course, offering three seasonal dishes: kombu-cured sea bream with edible gold leaf, lightly fried tofu in silken white miso broth with pickled cherry blossom, and salmon roe with spring vegetables in a white sesame dressing accented with silver leaf.

Gourmet dish served in a large shell, garnished with colorful toppings.

Elegant dish featuring seafood topped with garnishes on a dark shell.

Artfully presented dish featuring colorful ingredients on a vibrant yellow plate.

The second course consists of a visually striking chilled seasonal appetizer. The omnivorous option features charcoal-grilled razor clam and 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. A vegetarian alternative includes assorted seasonal vegetables with silken wasabi jelly and edible flower buds.

Artfully arranged Japanese dishes with cherry blossoms on a decorative plate.

Artfully arranged Japanese cuisine with flowers and decorative elements.

The third course, the Spring Hanami Huassun Platter, is decorated with cherry blossoms and features a variety of small bites. The omnivorous menu includes Saikyo miso-grilled flounder, horse mackerel Kosode sushi, squid and komatsuna greens with toasted sesame dressing, nanban-style marinated fish, traditional tamagoyaki, delicately simmered prawn, and broad beans in jade-tinted dashi broth.

The vegetarian version offers char-grilled daikon radish Dengaku glazed with yuzu miso, spinach temari sushi with silken egg yolk vinegar sauce, grilled eggplant with paprika amber jelly, komatsuna greens with vinegar miso dressing, simmered white konjac with cherry tomatoes marinated in sweet vinegar, and simmered broad beans in jade-colored broth.

Delicate dish with fish, green bean, and tofu in dark broth.

The fourth course is a simmered dish loved by diners, consisting of lightly coated greenling fish, lotus root dumpling, petal-carved daikon, and seasonal greens accented with plum sauce and fresh yuzu. The perfectly cooked greenling and flavorful broth blend harmoniously for an unforgettable taste.

Plated dish featuring seared tuna, broccolini, and a creamy sauce.

Plate of sliced beef with broccolini and creamy sauce garnished with yellow dots.

Dish of broccoli topped with orange sauce and green chives in decorative bowl.

For the fifth and main course, guests can choose from crisp tempura of Japanese Black Wagyu with Sakura-infused mashed potatoes and sweet sake velouté, char-grilled Japanese Black Wagyu sirloin with similar accompaniments available as an upgrade, or crisp fan-shaped white shrimp tempura paired with egg yolk vinegar emulsion and spring onion.

Vegetarian guests enjoy deep-fried assorted vegetable skewers accompanied by Sakura-infused mashed potatoes and caramelized onion ponzu sauce. The Wagyu dish stands out for its melt-in-the-mouth texture and flavorful presentation.

Plated dish featuring grilled eel, bamboo leaves, and origami presentation.

Grilled eel served in a wooden box with green leaves.

The sixth course is a rice dish featuring pressed eel sushi and shredded egg atop a subtle Japanese Sasho pepper, served alongside a spinach and silken tofu red miso soup. This course is presented with an origami hat as a memorable keepsake of the dining experience.

Dessert on a decorative plate, featuring a pink block with cream and sauce.

2026 Wdw Takumi Tei Epcot 17

The final course is dessert served with matcha tea made tableside by the server. The three seasonal sweets offered include strawberry baked cheesecake accented with milk caramel and whipped cream, house-made strawberry daifuku with Sakura crystal jelly, and house-made Sakura mochi with Sakura crystal jelly and salt-pickled cherry blossom.

Pink cocktail garnished with a strawberry and edible flowers.

Takumi-Tei also offers expert beverage pairings including wine, sake, cocktails, and premium still and sparkling water imported from Japan. These selections are designed to enhance the flavors of each dish and complete the elevated dining experience.

As part of Disney Signature Dining experiences, guests are encouraged to dress appropriately while visiting Takumi-Tei at EPCOT. With its meaningful ambiance, seasonal menus, and masterful culinary creations by Chef Shingo, Takumi-Tei is a must-visit restaurant for food enthusiasts and those celebrating special occasions.

To read more about this, visit the Official Disney Parks Blog post here.
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