Tatsuhiro Takayama

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After graduated from Tsuji Culinary Institute’s school in France, Tatsuhiro Takayama went on to build up his culinary skills at the French restaurant , as well as , which is the main restaurant at the Ritz-Carlton, Osaka then he opened at the age of 26, which earned 1 star from Michelin in 2010. garnered lots of attention and became a media sensation. In 2014, he started up at another location with a new restaurant called, which is also Michelin 1 starred restaurant. Chef Takayama is still young but he has already managed to pick up the spotlight after opening up his own restaurant early on in life.

How did you feel about joining JFWF 2019?

Ingredients, the environment, meeting people, and experience were all faithful. I thank you from the bottom of my heart.

What is the most important factor in cooking?

To watch and select food ingredients and put one’s image and thoughts on the table.

Any advice for those who dream of a chef?

If you always believe in yourself and work hard, the road opens.

CHEF RECIPE

Red Sea Bream Bennier, Sticky Barley and Broad Bean Risotto with Watercress Sauce

Red Sea Bream Bennier, Sticky Barley and Broad Bean Risotto with Watercress Sauce