Takao Izumida is a world-renowned master sushi chef who has bridged tradition with American ingredients to elevate a feast for the senses.
In Chef Izumida’s hands, every bite is a revelation of harmonious flavors and textures, almost making it impossible for palates not to sit up and take notice.
Born in Kagoshima prefecture and raised in Tokyo, young Chef Izumida started out in poverty until he found a job in a restaurant. “My family was so poor and I wanted a job to eat. A chef can eat every day.” After years of honing his craft, Chef Izumida was drawn to explore new foods beyond Japan. His inquisitiveness brought him to the United States in 1981, where he began to meticulously refine his culinary approach based on the fusion of flavors. It is also here he developed his renowned Takao trademark, “Keep it simple and make everything simply excellent.”
“Keep it simple and make everything simply excellent.”
Delicate, bold, compelling – an extraordinary interplay of sensations, Takao Restaurant has since elicited the same responses. As soon as you are seated, Chef Izumida said, “I want my guests to feel right at home like we are in their kitchen.”
“Delicate, bold, compelling – an extraordinary interplay of sensations.”
“I want my guests to feel right at home like we are in their kitchen.”
At home, Chef Izumida is a noodle enthusiast naming it his favorite pig-out food. He enjoys the sound of birds chirping and waves crashing. Chef Izumida said that he couldn’t think of another profession he would rather be in today. His devotion to the art of making sushi remains.