i. Biography
The work starts with a narrow but forceful brief: wagyu, charcoal, aging, and a background shaped by cattle and meat. In Hiroyuki Takeshita’s case, those parts are not separate influences so much as the operating system of the kitchen. The result is a practice built on control of material, where upbringing, product, and method line up into one clear stance.
The Path
The chef’s role and the operator’s role sit in the same hands at Kitan Group. As CEO and owner-chef, Hiroyuki Takeshita carries both the business end and the kitchen end of the work, which gives the position more than administrative weight. It keeps the focus on how the menu is made, how the concept is held, and how the restaurant’s identity is maintained from the room to the fire.
The Work Today
At the Osaka restaurant, Hiroyuki Takeshita works as owner-chef and CEO. The signature is the Dry-Aged Wagyu Omakase, a tight format built around dry-aged and wet-aged wagyu over charcoal. The structure is deliberate: the menu does not scatter its attention, but concentrates it on a single product, prepared in different states and set against fire. Aging and charcoal are not garnish here; they are the framework. That format gives the meal its shape. By keeping the focus on aged wagyu, the restaurant makes room for small changes in texture and expression without losing the thread. In Hiroyuki Takeshita’s hands, the omakase reads as a study in restraint and precision, with smoke, meat, and time doing the work.
Acclaim
World's 101 Best Steak Restaurants — No. 4 in Japan places Hiroyuki Takeshita’s work in a narrowly defined field where consistency and command matter. The recognition reflects a practice centered on wagyu and charcoal, with the restaurant’s identity built around a clear technical premise rather than volume or flourish.
Profile updated July 2026
FAQ
Asked of Hiroyuki
What is Hiroyuki Takeshita's current role?
As of 2026, Hiroyuki Takeshita is Owner-chef and CEO.
What recognition has Hiroyuki Takeshita received?
World's 101 Best Steak Restaurants — No. 4 in Japan (2025).
What is Hiroyuki Takeshita known for?
Aged Wagyu dishes.
