Chef Kazu is a master of Japanese cuisine with over 30 years of experience in some of Japan’s most prestigious restaurants. Raised in Osaka and born into a culinary family spanning three generations, his roots run deep - his father and uncle are both accomplished chefs, and his mother was Japan’s first female licensed Fugu master, a rare and highly respected title.

From a young age, Chef Kazu practiced Budo - traditional Japanese martial arts such as Judo and Karate - which deepened his appreciation for Japanese culture. This discipline shaped his view of cuisine as an emotional art form and ultimately led him to pursue the world of Japanese fine dining.

He began his culinary career in Osaka, training at a renowned ryotei, then honed his skills across Yokohama, Tokyo, Izu, and Kobe. Throughout his career, Chef Kazu has developed a philosophy that food should bring security, surprise, excitement, and happiness, crafted with honesty and heartfelt passion.

At Takashiya, he brings a bold yet refined approach - honouring traditional techniques while incorporating global ingredients, including those from Australia. Now part of Queensland’s top Japanese restaurant, Chef Kazu looks forward to delivering authentic, visually stunning, and deeply moving dining experiences to every guest.