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Profile | Chef Daisuke Mori brings his Michelin-star expertise to Carlyle & Co in Hong Kong

Daisuke Mori was sad to close Michelin-star restaurant Takumi, but relishes the freedom of cooking for members at private club Carlyle & Co

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After closing his Michelin-star restaurant Takumi in Hong Kong, chef Daisuke Mori is bringing his skills to private club Carlyle & Co. He says there are no rules when it comes to the food there. Photo: Carlyle & Co
Lisa Cam

Many restaurants around the world have closed as a result of the Covid-19 pandemic. More than a few of these closures have been more about profitability than what is being served, and many a good restaurant has been lost.

One such casualty in Hong Kong was Takumi by Daisuke Mori.
Having seen the restaurant earn its first Michelin star in 2017, chef Daisuke Mori – whose résumé includes a spell at three-Michelin-star restaurant Joël Robuchon in Tokyo – says it was a shock to his loyal patrons that Takumi closed right after retaining its Michelin star for an eighth consecutive year.

“It was bittersweet to close Takumi,” he says. “I’m proud of what we built and accomplished with Takumi, but I was ready for a new challenge.” The chef is now at private members’ club Carlyle & Co in Tsim Sha Tsui, Kowloon, where he is executive chef.

The Brasserie at Carlyle & Co features dishes created using French techniques but with Japanese twists. Photo: Carlyle & Co
The Brasserie at Carlyle & Co features dishes created using French techniques but with Japanese twists. Photo: Carlyle & Co

Asked about the differences between operating a restaurant and the kitchens of an exclusive members’ club, Mori says the pressures are slightly different.

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