Takumi-Tei at EPCOT Launches New Spring Omakase Menu with Seven Seasonal Courses

Takumi-Tei, the omakase restaurant nestled in EPCOT's Japan Pavilion, has unveiled its new spring menu featuring seven courses built around seasonal Japanese flavors from cherry blossom-accented starters to wagyu mains. Led by Chef Shingo and front-of-house manager Yuki, the two-hour dining experience rotates with every season, making repeat visits a fundamentally different meal each time.

Takumi-Tei, the omakase restaurant inside EPCOT's Japan Pavilion, has debuted its spring 2026 menu — a seven-course seasonal tasting experience that changes with every season under the direction of Chef Shingo. The two-hour, "leave it up to the chef" format is one of the most immersive fine dining experiences available inside a Disney theme park.

The Restaurant: House of the Artisan

The name Takumi-Tei translates to "House of the Artisan" in Japanese, and the space delivers on that promise through five distinct rooms each inspired by a natural element: water, wood, earth, stone, and washi paper. Every detail — from the chairs to the wall décor to the coasters — carries intentional meaning tied to Japanese culture and craftsmanship. Guests are greeted at the front of house by Yuki, whose team orchestrates the experience with precision and warmth.

The ever-evolving seasonal menu is one of Takumi-Tei's most compelling features: no two visits are ever the same. The spring menu was inspired by the Hanami season — Japan's cherry blossom-viewing tradition — with seasonal colors and ingredients woven through every course.

The Spring Menu: Course by Course

First Course: Ichiju Sansai

The spring tasting opens with the Ichiju Sansai — three seasonal dishes presented simultaneously with a ceremonial lid-lifting moment shared by all at the table. The omnivorous selection includes:

• 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 vegetarian version replaces salmon roe with spring vegetables in silken white sesame dressing, also finished with edible silver leaf.

Second Course: Chilled Seasonal Appetizer

Course two features the Charcoal-Grilled Razor Clam & Tataki-Style Spanish Mackerel, one of the most visually striking dishes on the menu, served inside an actual clamshell and accented with sea urchin, wasabi jelly, egg yolk vinegar emulsion, fine myoga julienne, and edible blossoms. The vegetarian alternative offers Assorted Seasonal Vegetables with silken wasabi jelly, julienned myoga ginger, and edible flower buds.

Third Course: Spring Hanami Hassun Platter

The Spring Hanami Hassun Platter — adorned with cherry blossoms — arrives as a multi-bite omnivore spread including:

• Saikyo Miso-Grilled Flounder
• Horse Mackerel "Kosode" Sushi
• Squid & Komatsuna Greens with toasted sesame dressing and 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 substitutes with Char-Grilled Daikon Radish Dengaku, Spinach Temari Sushi, Grilled Eggplant & Paprika, Komatsuna Greens with Vinegar Miso Dressing, Simmered White Konjac, and Simmered Broad Beans.

Fourth Course: Simmered Dish

The fourth course features a lightly coated greenling with lotus root dumpling, petal-carved daikon, and seasonal greens accented with plum sauce and fresh yuzu. The greenling's broth is an exceptionally refined combination — delicate yet deeply flavored.

Fifth Course: Main Dish

Guests choose their main from three options:

• Crisp Tempura of Japanese Black Wagyu 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 (available as an upgrade)
• Crisp Fan-Shaped White Shrimp Tempura with egg yolk vinegar emulsion, fine spring onion, fried eggplant, and tender broccolini

The wagyu sirloin is widely regarded as the standout choice — the beef's quality carries unmistakably through even a straightforward preparation, and the Sakura mashed potatoes are a seasonal highlight.

Sixth Course: Rice Course

The rice course features pressed eel sushi with shredded egg atop subtle Japanese Sanshō pepper, paired with spinach and silken tofu in a red miso soup. An origami hat arrives alongside this course as a keepsake souvenir of the evening.

Seventh Course: Dessert and Matcha

The finale begins with matcha tea prepared tableside — the server hand-mixes the matcha at the table, creating a ceremonial close to the meal before dessert is served. Three seasonal sweets are offered:

• 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 and salt-pickled cherry blossom

Beverage Pairings

For guests interested in beverage pairings, Takumi-Tei's team has curated wine and sake options selected to complement each course. The menu also includes cocktails and still and sparkling water imported from Japan. Takumi-Tei is an elevated experience within EPCOT — guests are encouraged to dress accordingly when passing through the park to reach the restaurant.

Why This Matters for Disney Dining Fans

Takumi-Tei represents a genuine fine dining alternative within a theme park setting — one where the menu, the space, and the service all serve a unified cultural narrative. With a menu that rotates each season and a format that encourages savoring rather than rushing, it earns comparison to standalone destination restaurants far beyond the park gates. Reservations are strongly recommended and can be made at disneyworld.disney.go.com. All offerings are subject to change and availability.