The chef of TAKEDA was born in Osaka, another culinary capital of Japan.

While deeply rooted in historical Japanese culinary practices, particularly those dating back to the Edo period (1603–1868), Takeda’s approach to sushi extends beyond the traditional Edomae style.

During the early days of Edomae sushi, chefs adapted to the limitations of their time by marinating raw fish with salt, vinegar, or soy sauce, simmering clams and sea eels, and blanching prawns, as modern transportation and refrigeration were not yet available.

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Chef Takeda brings over 30 years of experience across various facets of Japanese cuisine, including simmered dishes, grilled preparations, sashimi, and steamed creations. Building on this rich foundation, he has refined his craft not only in Japan but also within the vibrant culinary landscape of New York City.

Over the past three decades, Takeda has devoted himself to mastering the art of sushi, with particular expertise in traditional nigiri. Through continuous research and a deep respect for historical techniques, he has developed his own interpretation of “sushidou,” incorporating traditional dry-aging methods, carefully prepared sushi rice, and thoughtfully selected seasonings. With meticulous attention to detail, he crafts dishes that are both delicate in flavor and visually striking.