Takao TAKANO
Chef : 1 restaurant At the helm of his eponymous restaurant in Lyon since 2013, Takao Takano has become an essential reference in the world of French gastronomy.
Born in Japan's Yamanashi province, Takao Takano was destined for a career as a lawyer. After failing the competitive examination, he radically changed his path and turned to cooking, his lifelong passion.
Self-taught, he began by working in the dining room of a French restaurant in Tokyo before moving on to the kitchen, where he learned the basics of the trade. Attracted by French gastronomy, which he considers the most sophisticated, he trained with Masahiro Morishige at La Butte Boise in Tokyo, then decided to move to France to continue his training.
It was in Lyon, with Nicolas Le Bec, that he perfected his experience. He stayed for eight years, finishing as Executive Chef. This experience was particularly influential for the chef: he learned rigor, but also precision and creativity, enabling him to forge his own culinary identity.
On the strength of his experience, Takao decided to open his own establishment, setting up shop in Lyon's 6th arrondissement in 2013.
It was a runaway success! His restaurant was quickly noticed by the critics, and his table became one of the most sought-after in Lyon.
Elegant, balanced cuisine
Rejecting the over-simplistic label of "fusion cuisine", Takao Takano claims instead a "good cuisine without borders", characterized by a subtle alchemy of French techniques and Japanese delicacy. His favorite ingredient? The langoustine, which for him remains an exceptional product that "demands attention and meticulous work".
The chef makes it a point of honor to think his dishes through harmoniously, highlighting seasonal produce, which he carefully sources both in France (with an emphasis on local produce) and in Japan. The dishes may appear simple, but they require a high level of technical skill, masterful cooking, the right seasoning and a perfect balance of textures. The setting of his restaurant follows the same line, uncluttered, elegant and intimate.
Discreet and demanding, the chef renews his menu according to the season, remaining true to his guiding principle: go for the essentials and sublimate taste!
Key dates :
1975: born in Japan
1995: training at Waseda University (Tokyo)
2002: arrival in France
2003: sous-chef at Nicolas Le Bec (Lyon)
2013: Takao Takano restaurant opens (Lyon)
Its restaurants
