The ‘tai’ means ‘big’; the ‘an’ means ‘hut’. Hitoshi Takahata named his restaurant to denote the passion that enfolds his little shop with a big, bold spirit. In his ryotei fare, presented in a counter kappo style, he displays his depth of experience through appetiser platters with rare flavours and gracefully crafted soups. Spareribs grilled in dipping sauce and grilled conger eel plated in a whirlpool arrangement interweave the chef’s dexterity in both presentation and grilling.