Takuji Takahashi

Chef Takahashi is third-generation head of Kinobu, a long-established Kyoto ryotei founded in 1935. After training under the late Teiichi Yuki, he returned to Kinobu to carry it forward through the discipline, refinement and seasonality of traditional Japanese cuisine.

At Kinobu, tradition is not treated as fixed. It is studied, practiced and renewed through ingredients, vessels, temperature, fermentation, pairing and time.

Takashi’s work is rooted in kaiseki, but continually opens into new territories. He explores the relationship between Japanese cuisine, wine, sake, nutrition and techniques. His approach to food is known for both intuition and research, developing pairings and preparations that expand how Kyoto cuisine can be experienced.