Born in Shimane, Japan, Takashi’s childhood was surrounded by Japan’s finest natural beauty. Fishing in the crystal clear rivers running through the vibrant green mountains with abundant natural resources, he was destined to play a significant role in the culinary industry. Takashi’s odyssey began as an apprentice in many of Japan’s finest kitchens, before venturing to San Francisco to define his skills. In 2005, Takashi joined Chef Hiro Sone and Lissa Doumani’s culinary team at AME. Acquiring Chef Hiro’s cooking style along with Chef Greg Dunmore and Chef Yosuke Machida, he was inspired to further refine and define his techniques in Japanese cuisine. In 2011, while working as the Executive Chef of Izakaya Yuzuki, Takashi trended Koji mold in San Francisco, with the concept “Made from Scratch”. His principal is to appreciate the life of each ingredient, utilizing its elements and accentuating its true flavor to enhance the dining experience.