TAKAYAMA Chef | Tadashi Takayama

On the 2nd floor of GOOD NATURE STATION, on the “Premium Gastronomy Floor” that offers special time and food experience, Chef Tadaji Takayama, the first restaurant of Italian training experience “ TAKAYAMA Will open. Only 12 seats can be set up at a lively counter to appeal to the visual and auditory sense as well as the deliciousness and ingredients. This time, I will introduce Chef Takayama's career and his thoughts on cooking at the center.

The first setback in Italy

Mr. Takayama, who started working immediately after graduating from junior high school, says that he didn't feel like becoming a chef at that time.

Takayama: “I first entered the kitchen when I was 16. It was a small local Italian restaurant. I loved cooking there and decided to go to Italy someday.”

When he was 20, Takayama started working at the fish market. I saved travel funds while continuing double work with the restaurant.

Takayama: “The people working in the market were very good. Eating fish was a part of Japanese culture and studying. As I worked hard, I got my money when I was 22 years old. I decided to go to Italy for a year, and at that time I thought I could do anything by myself, and there was nothing scary.If I think from now on, I entered the language school in Rome with momentum alone I had the first frustration in my life there. ''

English is the language used for lectures at language schools that attract people from all over the world. It was unexpected for Mr. Takayama who did not study English. I can understand Italian as much as words, but that alone could not communicate.

Takayama: “At that time, 1 euro was 170 yen, so I wanted to work part-time and earn some money, but I couldn't work because I didn't have permission to stay. I couldn't make friends because I couldn't speak English. I couldn't travel or go to a restaurant, but I was living in my room and crying every day. ''

Return to Italy again. Polish your skills in a star-rated restaurant

I can't imagine Mr. Takayama, who is energetic, addicted, jokes and smiles, but finally shortened the one-year schedule to 10 months, and returned to Japan with grief. I start working in the fish market again. A former friend welcomed Mr. Takayama, but one thought was in his heart.

Takayama: “It's English. My first challenge was disastrous just because I couldn't speak English, but conversely, if I could speak English, I could communicate anywhere in the world and make friends. I studied English for two years while working in the market. ''

Mr. Takayama headed for the memories of disappointment and went to Canada using his working holiday. Returned to Japan with confidence in English. Once again, I will see the opportunity to go to Italy.

Takayama: “When I was 27 years old, I decided to go to Italy because I thought it was my last challenge. I researched in advance the restaurant that would accept the previous trap. At a restaurant in Piedmont, then to Tuscany, a beautiful city by the sea, and then work in Cresios, Campania, where Naples is located. "

Crecios is a restaurant opened by a 30-year-old young owner chef and has a Michelin star. Mr. Takayama has an irreplaceable time under a chef who was noted as a modern Italian flag bearer.

Takayama: “It was possible to switch to a work visa, and I was left in second place. Every day was fun and it was very different from the first time. "

Although he was planning to gain experience in Italy, Takayama decided to return to Japan when he met a chance to open his own restaurant. My first restaurant Kyoto It was because we had a new goal to set up.

In full Kyoto What. I want to cook with the world

Takayama: “After all, I wanted to open my first store in Japan. The interpretation of cutting-edge cuisine should be a little different in Italy and Japan, so I would like to see the results of six years. And I want to deal with the world, in that sense Kyoto Is known by people all over the world, and tourists are easy to stop by. It was also attractive because of the abundance of ingredients that I wanted to use. ''

After deciding to open the store, we proceeded with preparations, and repeated training at stores of various genres in Japan and overseas.

Takayama: “I wanted to experience the essence of a shop that is loved by many people, rather than trying to use it as a reference when thinking about menus. A little while ago, the expression method with a different vector from `` delicious '' became a hot topic, but I want you to feel the deliciousness and the joy and surprise ahead of it. ''

“TAKAYAMA” aims to be a new restaurant that does not depend on the genre. We are steadily preparing for the beginning of the TAKAYAMA world, which will make you forget the time.

Tadashi Takayama
Born in Hiroshima Prefecture. At 22 years old, went to Italy but frustrated and returned home. I went to Canada at the age of 25. He moved to Italy again at the age of 27 and studied for about 6 years in various parts of Italy. Returned to Japan in 2018. Preparations are underway to open the restaurant “TAKAYAMA”.