Daisuke Mori

The Path

Mori’s path began at Tsuji Culinary Institute, where the foundations of craft would have been laid with the kind of rigor that follows a cook long after school ends. From there, he sharpened his sensibility in French fine dining at Joel Robuchon Restaurant, an environment that would have demanded precision in every gesture, every plate, every finish. He later worked as chef at Joel Robuchon Restaurant in Tokyo, Japan, continuing to build a career shaped by exacting standards and a highly disciplined approach to luxury dining. Today, he serves as Executive Chef of Takumi by Daisuke Mori, carrying those influences into a restaurant that is unmistakably his own.

The Work Today

Today, Mori serves as Executive Chef at Takumi by Daisuke Mori in Hong Kong, where his executive-chef tenure spans 2015–2024. The restaurant works in French-Japanese cuisine and is built around a multi-course tasting menu, a format that allows each course to arrive with intention and rhythm. In Wan Chai, the dining room is described as elegant and sophisticated, with intimate counter-style service that brings guests close to the choreography of the kitchen. It is a setting that suits Mori’s approach: measured, focused, and attentive to the quiet drama of detail. The restaurant’s identity rests on those fundamentals — a tasting-menu restaurant, close service, and a culinary language drawn from French and Japanese practice — each element reinforcing the next.

In Their Words “From when I was six, I started to spend a lot of time in the kitchen with my father. That was how I started to love cooking.” “My story in U.S. Starts from Honolulu, Hawaii.”

Acclaim

Daisuke's honors include MICHELIN Guide one star.