Chiso Takayama

Head chef Takayama Tomoya has made it his mission to “offer new Japanese cuisine that allows you to feel the four seasons and is not bound by convention while preserving tradition.” His Minami-Azabu restaurant Chiso Takayama — formerly Japanese Cuisine Takayama in Roppongi — is the culmination of years of effort towards that end, with Chef Takayama having trained at top restaurants in Ginza and Omotesando. His innovative course menus change each and every month, to closely align with the freshest ingredients available throughout the year. These are served in omakase (chef’s choice) style, but accommodations can be made at the time of reservation for those who would prefer to avoid specific ingredients. With eight seats at the L-shaped counter, every guest is offered a close-up view of Chef Takayama at work. It's an opportunity that shouldn't be missed; while still young, Chef Takayama's knifework and other techniques are widely considered among the best in not just Minami-Azabu, but also the entire Japanese culinary scene.