Scaling the Higher Heights With Takayama!
We sit with Executive Chef Taro Takayama of Takayama and ask him to introduce his restaurant to us, what inspires him, and get into the mindset of a Chef who aims to create an intimate epicurean encounter steeped in the tradition of fine Japanese cuisine.The concept was to create a kappo-style restaurant where chefs would be able to interact with diners.
Tell us a little about your restaurant and what it means to you.
Diners at Takayama have a first-hand view of how my team and I are able to bring ingredients to life—from the sight, sound and smell. From the way we greet the guests to how we serve every course, you can expect the dining experience to be imbued with whole-hearted Japanese hospitality.
What spurs and inspires the cuisine you make?
My cuisine is heavily inspired by my hometown of Osaka, where the cuisine is famously known for its use of fresh ingredients and seasonal produce and also known for having a strong sense of community. At Takayama, we are constantly changing our menu to accommodate what ingredients are in season, and those ingredients inspire me to create new and exciting dishes for our guests.
Another inspiration for me is my family. My grandmother is the first person who taught me how to cook; at an early age, she would ask me to accompany her in the kitchen and allow me to experiment with cooking dishes with her. Growing up, my parents used to take me to the fish market every morning to buy fresh ingredients that grew my appreciation and knowledge about fish and produce.
What’s fascinating or interesting about your work experiences working in Japan and how does it shape your experiences working in Singapore?
Previously worked at three-star Michelin restaurants, Kashiwaya and Koryu, in Osaka. I served my creations at high-profile events and esteemed celebrities and dignitaries, including Japan’s Crowne Prince Naruhito and Prime Minister Shinzo Abe.
In my time working in Singapore, I took some time to understand the flavour profile of Singaporeans, adjusting some dishes to fit their palate while still retaining my tradition and culture. Hopefully, I am even able to introduce a new thing or two while I am here.
How does a day in your life look like, from the moment you wake up to the moment you close up and sleep?
I start my day by getting active, usually by biking, running, swimming or dragon boating. After my morning exercise, I drink my coffee with classical music in the background to wake myself up before going to the restaurant and start working.
When I get to work, we usually have a morning meeting with the team before starting lunch service. During service, I think about our rotating menu, and I talk to customers. During my breaks, I get administrative work done and take meetings before dinner service.
Sometimes after work, I walk back home to calm myself and slowly switch back to non-work mode. When I get home, I wind down from the day with my me-time ritual: reading books- I am an avid reader who reads every day- and I listen to my favourite music- either rock or jazz- while enjoying a glass of whiskey before bed.
What do you hope people get out of your food at your restaurant?
At Takayama, we want to bring people together by engaging all the senses and celebrating culture. I want the guests to taste the love and care that we put into our food and through our service; I really hope that our food may remind diners of cherished old memories and allow them to make new memories.
To find out more about Takayama's new delivery menu, please go to: https://worldgourmetsummit.com/wgs2021/main.php/estab/658-Takayama/
