The Chef
Takumi Suzuki
Raised in the kitchens of Kyoto, trained in Tokyo, inspired by the world.
His craft is guided by sincerity rather than spectacle. He visits the people who grow, catch and brew what he serves — walking the fields and the ports himself, because he believes you cannot cook honestly with something you have never seen at its source.
His goal is not perfection, but connection.
Where he learned
- Kikunoi
- Kyoto. Eight years at a three-Michelin-starred kaiseki restaurant, learning the techniques that make a season visible on a plate.
- Umi
- Tokyo. Two Michelin stars. Where he mastered the art of Edomae sushi.
- Inua
- Tokyo. Where global gastronomy met Japanese ingredients, and he encountered creativity without borders.
The technique of Kyoto, the precision of Tokyo, and the curiosity of the world. Sushi Takumi sits where those three meet.
“Among the many remarkable restaurants in Tokyo, I opened my own place for one reason — to give form to the beautiful world I have seen, and to share it with as many people as I can.”
See what he serves, course by course.
The omakase