Three centuries ago, the artist and polymath Honami Koetsu helped shape the culture and creative life of the Takagamine district of Kyoto, and from there, Japan as a whole. Taka-an is a culinary homage to him as his artistic legacy is explored and expressed through food and hospitality.
Born and raised in the city of Kanazawa in the Ishikawa region, Chef Takagi trained at the renowned kaiseki restaurant Kyoto Kitcho. In 1996, he returned home to earn his family restaurant, Zeniya, two Michelin stars – an accolade it still holds today. At Taka-An, his gastronomic artistry has reached its fullest expression yet.
Honouring Koetsu’s legacy, Chef Takagi selects ingredients as an artist selects a palette, then prepares them with meticulous precision to serve dishes that transform Kyoto’s seasonal produce into works of gastronomic art.
Omakase dining traditions
Chef Takagi’s creativity means that when dining at Taka-an, no two meals are ever the same. The restaurant follows Japan’s omakase dining tradition, whereby the chef channels his or her artistic flair and refined understanding of ingredients to create a specially tailored meal for each and every guest.
Tamba Hirai beef, favoured by food masters, is a well kept secret of Kyoto cuisine. Raised in nature and nurtured with natural spring water, the meat has a unique, melt in the mouth sweetness. Taka An's new kaiseki tasting menu maximises the flavour of the beef with complimentary ingredients and careful wine pairings.
The private room overlooking Aman Kyoto’s tranquil moss garden can be used for every event from gatherings with family and friends to formal sit-downs with business partners. A personalised menu of seasonal Japanese dishes will be curated to suit the occasion.