New Spring Omakase at Takumi-Tei in EPCOT: 7-Course Cherry Blossom Feast

Foodies and Disney fans, get ready for something truly special. Takumi-Tei in the Japan Pavilion at EPCOT has just launched its brand-new spring menu – a culinary masterpiece that goes far beyond typical theme park dining. This exclusive omakase restaurant takes you on a two-hour journey deep into Japanese culture, where every detail is inspired by the season and completely changes each time. Once you’ve been, you’ll almost certainly want to return.

“Omakase” means “leave it to the chef,” and Chef Shingo in the kitchen along with Yuki in front of house bring this philosophy to life beautifully. Every course tells its own story and lets you feel how deeply Japanese culture is woven into the experience. The new spring menu particularly stands out with its fresh, light flavors and lovely cherry blossom motifs that celebrate the season both visually and on the palate.

The moment you step inside the restaurant – whose name means “House of the Artisan” – you’re transported into a serene, almost meditative world. Five rooms, each inspired by a natural element (water, wood, earth, stone, and washi paper), create a truly unique atmosphere. From the chairs to the wall décor and even the coasters, every detail carries meaning and helps you fully immerse yourself in Japanese aesthetics.

Guests can choose between the full seven-course omakase menu (with a vegetarian option) or a lighter semi-course version. As a dedicated foodie, I went for the complete experience – and I wasn’t disappointed. The opening Ichiju Sansai features three seasonal dishes: sea bream cured kombu Sakura-style with edible gold leaf, lightly fried tofu in silken white miso broth with Japanese mustard and pickled cherry blossom, and salmon roe with spring vegetables in white sesame dressing garnished with silver leaf. One lovely moment came when everyone lifted their lids at the same time – a simple yet magical way to begin the meal. The soup was a standout, and the silver leaf made for a striking finishing touch. Vegetarians get extra spring vegetables in place of the salmon roe, also accented with silver leaf.

Next comes the chilled seasonal appetizer, a visually stunning dish featuring charcoal-grilled razor clam and tataki-style Spanish mackerel served right in the clamshell, accented with sea urchin, wasabi jelly, egg yolk vinegar emulsion, fine myoga, and edible blossoms. Guests with shellfish allergies receive assorted seasonal vegetables with silken wasabi jelly and edible flower buds instead – though my dining companions couldn’t stop raving about the original.

The third course, the Spring Hanami Huassun Platter, is a true celebration of spring, adorned with cherry blossoms. The omnivore selection includes Saikyo miso-grilled flounder, horse mackerel “Kosode” sushi, squid and komatsuna greens with toasted sesame dressing, nanban-style marinated fish with paprika amber gelée, traditional tamagoyaki, delicately simmered prawn, and broad beans in jade-tinted dashi broth. The flounder was the clear favorite at our table. The vegetarian version with charcoal-grilled daikon dengaku in yuzu miso, spinach temari sushi, and other thoughtful bites impressed just as much.

One of my personal favorites was the simmered course: perfectly prepared greenling with lotus root dumplings, petal-carved daikon, seasonal greens, and a delicate plum and fresh yuzu sauce – simply heavenly.

For the main course, you have options: crispy Japanese Black Wagyu tempura with sakura-infused mashed potatoes and sweet sake velouté, the upgrade with charcoal-grilled Wagyu sirloin that literally melts like butter, or crispy fan-shaped white shrimp tempura. The vegetarian version with deep-fried vegetable skewers featuring the same mashed potatoes and caramelized onion ponzu sauce was also excellent.

The rice course, with pressed eel sushi, shredded egg on subtle sanshō pepper, and a red miso soup with spinach and silken tofu, makes the perfect transition to dessert – complete with a charming origami hat as a keepsake.

The grand finale consists of three seasonal desserts: strawberry baked cheesecake with milk caramel, whipped cream, and viola flower; house-made strawberry daifuku with sakura crystal jelly; and house-made sakura mochi with sakura crystal jelly and salt-pickled cherry blossom. Fresh matcha is whisked tableside – a wonderful ritual that rounds off the meal beautifully. As a tea lover, I found it especially magical.

The experience is further elevated by expertly paired wines and sakes, cocktails, and even still and sparkling water imported from Japan. Takumi-Tei offers a true signature fine-dining experience. Appropriate attire is recommended since you’ll be walking through the park to get there.

For anyone seeking something genuinely special at EPCOT, Takumi-Tei is not to be missed. The new spring menu is now available – make sure to book your table and let Chef Shingo work his magic. I can’t wait to come back for the summer edition!