Takao Takano
Lyon, France
⭐2 Stars
The Experience
From Michelin Guide
One cannot help but be impressed by the trajectory of Takao Takano's career. Originally from Yamanashi Prefecture, Japan, he quickly dropped his law studies to devote himself body and soul to his real passion: cooking. Since 2013, he has been plying his trade in this elegant, pared-back restaurant located in the 6th district of Lyon. It has been a hit with diners since day one thanks to original, deftly crafted dishes, which delight and surprise at the same time. They certainly fulfil the chef’s pledge to himself: Keep it simple – keep it good. Let's linger for a moment over the quickly seared Breton langoustine, melt-in-the-mouth turnip greens and smoked eel or Bresse squab paired with green asparagus, guanciale and Vaucluse truffle... Intelligently devised recipes and deliciously balanced flavours: that's Takao Takano down to a T.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Takao Takano in Lyon:
1. Fusion of Japanese and French Cuisines with a Light and Pure Flavor Profile
Takao Takano's cuisine is a refined fusion of Japanese and French culinary traditions, emphasizing lightness and purity of flavors rather than heavy or overly luxurious ingredients. This approach sets it apart from other fusion restaurants by focusing on subtlety and balance, reflecting both the chef's Japanese heritage and his Lyonnais influences.
2. Intimate, Apartment-Style Dining Atmosphere
The restaurant is designed to resemble an apartment rather than a traditional dining room, with a sparse number of tables to create a cozy, home-like environment. Chef Takano likens serving 20 guests to inviting a few friends over for dinner, which is an unconventional approach for a Michelin two-star restaurant and enhances the personalized dining experience.
3. Low International Profile Despite High Culinary Standards
Unlike many Michelin-starred establishments that seek global fame or social media presence, Takao Takano maintains a low international profile. The restaurant does not pander to trends like the World's 50 Best lists or Instagram popularity, focusing instead on the quality and authenticity of the dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Takao Takano in Lyon reflect a refined fusion of Japanese and French culinary traditions, emphasizing high-quality, fresh, and seasonal elements. Key ingredients include:
Breton Langoustine: Often quickly seared, this shellfish is featured prominently, paired with delicate vegetables like turnip greens and sometimes smoked eel, showcasing a balance of textures and flavors that highlight the chef’s finesse in seafood preparation.
Bresse Squab: A prized French poultry ingredient, served with accompaniments such as green asparagus, guanciale (cured pork cheek), and Vaucluse truffle, demonstrating the restaurant’s use of luxurious, regional French products elevated by Japanese-inspired precision.
Black Truffle: Used notably in a signature black truffle soup crowned with a pastry cap, this ingredient underscores the restaurant’s connection to classic French gastronomy with a refined presentation and rich umami depth.
Shiitake Mushrooms and Ginger: Incorporated in dishes like chawanmushi (a Japanese steamed egg custard), these ingredients bring umami and warmth, reflecting the chef’s Japanese heritage and the subtle layering of flavors characteristic of his cuisine.
Fillet of Mackerel from Brittany: Featured in dishes that combine Japanese techniques with French ingredients, this fish is prepared to maintain freshness and delicate texture, often paired with broths or consommés for added complexity.
These ingredients are significant as they embody the restaurant’s philosophy of "Keep it simple – keep it good," blending Japanese subtlety with French richness to create dishes that are light, clean, and satisfying without being overly complex or heavy.