TAKAYAMA

The prix fixe selection of numerous small dishes borrows an idea from Spanish tapas. Playful presentation and gorgeous arrangements upgrade Italian cuisine to a modern interpretation. The open kitchen is a stage, the semicircular counter the theatre’s front row. White serving-ware matches the white interior and the whole dining room feels like a canvas, a space to be filled by bright and colourful cuisine.

Fully Open Kitchen Concept

• TAKAYAMA features a fully open kitchen design, allowing diners to interact with chefs and experience the culinary process firsthand, enhancing the overall dining experience.

Innovative Italian Cuisine with Japanese Influences

• The restaurant specializes in a unique blend of Italian cuisine infused with Japanese elements, showcasing dishes like sea urchin pasta and shrimp tagliolini, crafted by Chef Tadashi Takayama, who has extensive training in modern Italian cooking.

Commitment to Sustainability

• TAKAYAMA actively engages in sustainable practices, such as donating food trimmings to local children's cafeterias and sourcing ingredients from local producers, ensuring a positive impact on the community and environment.

Signature Ingredients

• Sea Urchin: A luxurious ingredient often featured in dishes, known for its rich, briny flavor that enhances the umami profile of the cuisine. Sourced from local Japanese waters, it is prepared fresh to maintain its delicate texture and taste.
• Shrimp Tagliolini: A signature pasta dish that showcases the chef's Italian training, made with fresh, high-quality shrimp. The pasta is crafted in-house, ensuring a perfect al dente texture that complements the shrimp's sweetness.
• Caviar: Used as a garnish or main component in various dishes, this ingredient adds a touch of elegance and a burst of flavor. The caviar is sourced from sustainable fisheries, aligning with the restaurant's commitment to responsible sourcing.
• Truffles: A seasonal delicacy that elevates many dishes with its earthy aroma and flavor. The restaurant uses truffles from reputable suppliers, ensuring quality and freshness, often incorporating them into sauces or as a finishing touch.
• Sakaeya Beef: This premium beef is sourced from a renowned butcher in Shiga, known for its ethical farming practices. The strip loin steak served at TAKAYAMA is celebrated for its firm texture and rich flavor, reminiscent of traditional Italian meats, and is prepared with care to highlight its natural qualities.

Tasting Menu

• TAKAYAMA Creative Experience: ¥30,000 (tax and service charge included)
• Special Winter Course: ¥35,000 (tax and service charge included)
• TAKAYAMA Creative Experience + WINE SELECTION FULL 8 course: ¥46,500 (tax and service charge included)
• Special Winter Course + WINE SELECTION FULL 8 course: ¥51,500 (tax and service charge included)

Signature Dishes

• Sea Urchin Pasta: Price not specified
• Shrimp Tagliolini: Price not specified