Japanese restaurant Takumi Bistro & Bar, made its debut in Wayne this week, serving up a plethora of elite seafood dishes, writes Emma Dooling for the Philadelphia Business Journal.  

Patrons can enjoy the caviar-topped tuna crudo, specialty rolls, and a salmon and tuna flight. These dishes can be paired with drinks from a full cocktail menu.  

The managers, Yvonne Yang and Eddie Zhang have experience running restaurants in the region. They previously worked at Qu Japan Bistro & Bar in Philly.  

The executive chef Larry Jiang is trained around the concept of Nobu. This level of training perfectly emulates the mission of the restaurant. According to Yang, Takumi itself means “skilled,” or “artisan.”  

The moody ambiance of the 3,800 square foot establishment complements the floral arrangement that clips along the dark paneling.  

Read more about the artistry of Takumi Bistro & Bar and its decadent dishes in the Philadelphia Business Journal.  

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