Takahashi
1-7-6 Morishita, Koto-ku, Tokyo, Japan
¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
After studying kaiseki cuisine, the chef moved to Singapore to spread awareness of Japanese cuisine. He returned out of renewed appreciation for the quality of Japanese ingredients. Exceptionally particular about his ingredients, the chef refuses to trust them unless he inspects them at market himself. He learned the basics at famous restaurants in Japan, then acquired hospitality skills from his experience overseas. Both qualities reveal themselves in his fare and service.
Facilities & Services
- Counter dining
- Air conditioning
Credit cards accepted
