Chef Takagi Kazuo
Chef Takagi entered the culinary world at the age of 23. Although he started later than most Japanese chefs, Chef Takagi prevailed with talent, dedication and great passion.
His restaurant Takagi in Japan has received two Michelin stars since 2010, when the first Kyoto, Osaka, Kobe, Nara version of the Michelin Guide was published.
Chef Takagi specialises in Kyoto Cuisine. His creations reflect the season and unfold cultural tales. Chef Takagi’s soup is the most symbolic of his cooking, which is composed, delicate and illustrative.
Former sous chef of Takagi, Kudo Masakazu, is stationed in Taiwan and leads the culinary team.