The 12-year-old restaurant is located at Ashiya, a city in between Osaka and Kobe, and has held two Michelin stars since 2010. It is best known for ‘kyo-ryori’, or Kyoto cuisine – a style of cooking that elevates Japanese ingredients into exquisitely plated dishes imbued with cultural references and a sense of the seasons.
For those looking to try out the cuisine, chef Kazuo will be in Hong Kong and Macau for the International Chef Showcase held on 9 to 12 August where diners will get a chance to tuck into his dishes.
"I hope that through cooking classes and gourmet experiences, more people understand the tradition of Kyoto cuisine,” he says.
The first time I/my team earned a star was... in 2010/restaurant Takagi, which I own.
The first thing I did when I realised we had won a star was... I phoned my master chef!
The influence the Michelin Guide had on my career is giving me the opportunity to cook all over the world. After getting two Michelin stars, I got so many offers to cook in many countries.
My advice for young chefs aiming for Michelin stars is...
Do your best every day for your guest and sacrifice your life for cooking!