Kenji Ishizaka

Training at Kyubey put Kenji Ishizaka into the routines that define Tokyo sushi: repetition, precision, and constant adjustment. He worked on the taku team at Taku in Tokyo (2010), a period that placed him inside a lineage that would stay central to his career. The work built the habits that matter in the trade: moving cleanly, respecting ingredients, and drawing flavor with restraint. He later returned to that same lineage as head chef at Sushi Taku in Tokyo (2016–2022).

The role shifted the demands from execution to direction, but the standard stayed the same: hold the line on clarity, discipline, and balance. Each movement still mattered, and each dish had to land with control. That progression leads directly to his current post as owner-chef of Nishiazabu Taku (since 2022), where Kenji Ishizaka’s name is tied to authorship as much as service.

Since 2022, Kenji Ishizaka has been owner-chef at Nishiazabu Taku in Tokyo, drawing on Kyubey, the taku team at Taku in Tokyo (2010), and his years as head chef at Sushi Taku in Tokyo (2016–2022). The restaurant reflects a chef working with measured force: letting ingredients speak, then shaping the result with subtle adjustments rather than heavy intervention. One signature work is grilled Yairo shiitake from Niigata, served with shiso and nori to deliver deep umami comparable to premium seafood.

In Kenji Ishizaka’s hands, the dish shows the register of his cooking clearly: precise, grounded, and built on the ingredient’s own character. Smoke, aroma, and savoriness are allowed to build without strain.

Kenji's signature dishes include grilled Yairo shiitake. In that single preparation, his philosophy reads plainly: respect for seasonality and texture, attention to balance, and a focus on satisfaction as a craft outcome rather than a flourish.