By: Disney Destinations
March 9, 2026
Explore the new omakase experience full of spring flavors and flair.
Takumi-Tei at EPCOT, nestled within the Japan Pavillion, features an omakase, which means “leave it up to the chef,” menu.
This two-hour omakase dining experience is a special occasion that is perfect for those celebrating or those wanting a foodie outing, all nestled within a theme park. And what makes it even more unique is that this menu changes with each season, meaning guests will never have the same experience twice.
Meet the Team
The team at Takumi-Tei has brought their passion and culture to the plate with a delicious selection that transports visitors with each and every bite.
Led by Chef Shingo in the kitchen and Yuki in the front of house, this ever-evolving menu encourages repeat visitation, as it continues to change with each and every season. The storytelling can be seen with each course that makes guests truly feel like they’re immersed within the Japanese culture.
Inside Takumi-Tei
The name of the restaurant means “House of the Artisan” in Japanese, and the space around you brings that to life. With five rooms inspired by a natural element – water, wood, earth, stone, and washi paper – each has a unique look and feel. From the chairs to the décor on the walls, and even the coasters, each room is filled with meaning that allows guests to truly be immersed into this culture.
The New Menu at Takumi-Tei
Guests have the choice between the full omakase menu, with a vegetarian option, as well as a semi course menu for a slightly lighter experience. The full menu features seven courses of delightful dishes.
The First Course
The brand-new Spring menu is inspired by the season in both look and flavor. The first course is Ichiju Sansai, which comes with three seasonal dishes. These options include:
- 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
The Second Course
Course number two is the chilled seasonal appetizer. This course features a Charcoal-Grilled Razor Clam & Tataki-Style Spanish Mackerel that is one of the most visual items on the menu, served in an actual clamshell. It’s accented with sea urchin, wasabi jelly, egg yolk vinegar emulsion, fine myoga julienne, and edible blossoms.
The Third Course
Course three is truly a spring-themed delight – the Spring Hanami Huassun Platter. This dish is adorned with cherry blossoms that truly embody the season. The small bites included in this platter on the omnivorous menu are:
- 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
The vegetarian version of this course includes:
- 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
The Fourth Course
Next up, the simmered dish course. It features a lightly coated greenling, lotus root dumpling, petal-carved daikon, and season greens accented with plum sauce and fresh yuzu.
The Fifth Course
For the main dish, you get the option of the following:
- 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
The vegetarian main course is a crisp deep-fried assorted vegetable skewers that also features Sakura-infused mashed potatoes and caramelized onion ponzu sauce.
The Sixth Course
The penultimate course is the 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 joined by an origami hat, which serves as a lovely keepsake to remember the night.
The Seventh and Last Course
Last, but certainly not least, the dessert course comes with matcha tea made tableside and a selection of seasonal sweets. The server hand-mixes the matcha right at your table!
For desserts, the three seasonal selections are:
- 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
Drink Pairings
For guests wanting beverage pairings for their visit, the team at Takumi-Tei has expertly selected offerings with each dish. Guests can choose between wine and sake pairings that bring out the flavors of both the food and beverages. Along with cocktails, and even still and sparkling water imported from Japan, this beverage menu completes the overall dining experience with each sip.
While located within EPCOT, this elevated restaurant is a part of the Disney Signature Dining experiences. It’s encouraged to dress accordingly, knowing that guests will be coming through the park to attend this location.
Be sure to make advance reservations to try the new spring menu!
