SHINICHIRO TAKAGI

Takagi received his bachelor’s degree in commercial science at Nihon University. Subsequently, he served his apprenticeship at Kyoto Kitcho, one of Japan’s top restaurants known for its traditional Kaiseki a cuisine that developed during the 16th century in parallel with the tea ceremony. He returned to his hometown Kanazawa to be the chef of Zeniya which his father had originally opened.

A significant turning point in his career came in 2008 when he was invited to a special dinner that co-hosted by the Consulate General of Japan in New York and the Ishikawa Prefectural government to promote Ishikawa’s refined Kaga cuisine to the United States. It was was a spectacular success. Since this breakthrough, Chef Takagi has been invited as a guest chef to numerous hotels and events both in Japan and overseas. Chef Takagi will endeavor to spread Japanese cuisine, especially Ishikawa’s traditional culinary called regional “Kaga cuisine” which is regarded as the finest in the country and he is endeavoring to introduce the cuisine to a discerning international audience. He had been travelled more than 20 countries for promotion since 2007, and He has interacted and collaborated with many famous chefs, such as Alain Ducasse, Michel Troisgros, Eric Repert and Rene Redzepi, to directly share the Japanese culinary culture.

Chef Takagi’s talent is not limited to his cooking, he is active in a dietary education to children, food and culinary consultation and giving lectures in schools and universities. Also writes essays on food and related culture. Since January 2023, he has been a member of the “World Culinary Comittee” as the representative chef of Relais & Chateaux in Japan, further expanding the scope of his activities.