Born in Shimane, Japan, Chef Takashi Saito was surrounded by Japan’s finest natural beauty. His childhood was spent fishing in the crystal clear rivers. Surrounded by vibrant green mountains and abundant natural resources, Chef Saito was destined for a future 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 under Chef Greg Dunmore and Chef Yosuke Machida, he was inspired to further refine and define his techniques in Japanese cuisine. While working as the Executive Chef of Izakaya Yuzuki, Chef Saito trended Koji mold in San Francisco with the ‘made from scratch’ concept. His cooking style is defined by the principal of appreciating the life of each ingredient, utilizing its elements and accentuating its true flavor in order to enhance the dining experience.