i. Biography
Charcoal-fired yakitori in a counter setting depends on short distance: cook to grill, skewer to ember, guest to decision. In Osaka, Hideto Takeda’s work is built in that narrow range, where chicken is portioned, seasoned, turned, and served according to the timing each cut requires.
The Route
Pop-up service can expose whether a format carries outside its home room. Early in his career, Hideto Takeda appeared as chef for the Ichimatsu Chicken Kaiseki pop-up dinner at Savourworld in Singapore (2017–2017), presenting a concentrated version of chicken cookery shaped by charcoal, sequence, and restraint. A counter-seat yakitori restaurant asks for repetition without slack. As chef and owner of Yakitori Ichimatsu, Hideto Takeda works inside that format in Osaka, where the meal is organized around proximity to the grill, close control of heat, and a course-by-course reading of chicken through seasoning, texture, and doneness.
The Work Today
Yakitori Ichimatsu is structured around a counter-seat yakitori setting and a charcoal-fired grill. That arrangement makes the craft visible: coals managed by distance and angle, skewers moved through heat in small increments, and service paced so each piece reaches the guest at its intended point. Straightforward charcoal-grilled yakitori leaves little cover for ornament. At Yakitori Ichimatsu, Hinai Jidori is central to the menu, and the yakitori omakase is centered on grilled chicken. The sequence allows different cuts, textures, and seasonings to appear in order, with salt, sauce, smoke, char, and natural richness doing the work. A chicken-focused set menu can extend the craft without leaving yakitori. Pâté, dry-cured ham, soup, and other accompaniments appear alongside the grilled courses, bringing curing, simmering, slicing, and pacing into the same frame as the grill. The structure reflects respect for chicken producers and for the whole ingredient. The Michelin Guide description of the Hinai chicken-focused menu cites two dishes that clarify the method: breast meat with soy sauce and wasabi, and chicken meatballs grilled on rough-hewn spicebush skewers. One relies on clean heat and direct seasoning; the other uses the skewer itself as part of the cooking support. In both, the craft is carried by cut, heat, seasoning, and timing.
Signature
Signature dishes include Chicken Kaiseki menu.
Recognition
Recognition for this counter-seat charcoal yakitori format includes One Michelin star for Yakitori Ichimatsu.
Profile updated July 2026
FAQ
Asked of Hideto
What is Hideto Takeda's current role?
Hideto Takeda is chef at Ichimatsu — Yakitori.
Where did Hideto Takeda work before?
Earlier in their career, Hideto Takeda worked at Ichimatsu Chicken Kaiseki pop-up dinner at Savourworld.
What recognition has Hideto Takeda received?
One Michelin star for Yakitori Ichimatsu.
