Kazuhiro Takahashi

Chef Kazuhiro Takahashi began his culinary journey as an apprentice at Obana, eventually rising to the position of Master. He represents the current generation of a family tradition spanning over 220 years, carrying on the Edo-period tradition of wild eel preparation with a house tare sauce that has been aged continuously.

Edo-period Japanese eel preparation (family tradition, 220+ years)

Career

• Apprentice to Master at Obana