i. Biography
In Tokyo, Towa uses wagyu as a structural element rather than a solo note. Under Takaaki Tsuneyasu, the restaurant moves through a kaiseki sequence that places the ingredient in context, with rhythm and contrast doing as much work as the meat itself. Oxtail spring rolls sharpen that sequence with a crisp-edged counterpoint, while the larger meal builds through meat, fish, and dashi. Those are the terms Tsuneyasu uses for the kind of memory he wants to leave: not a single hit, but a sequence that accumulates.
Coming Up
Early work at Kanda and Kikunoi gave Takaaki Tsuneyasu a foundation in precision and restraint. As chef at both kitchens, he worked in a form of cooking where detail matters at every step, from pacing to balance to the way one course prepares the palate for the next. That discipline now carries into his role as Executive Chef of Towa.
Where They Are Now
Since 2018, Tsuneyasu has been owner-chef of Towa in Tokyo, Japan, where wagyu leads a kaiseki program built on sequence rather than display. Beef is not set apart as a standalone luxury; it is worked into a progression where temperature, cut, fat, and broth are allowed to speak to one another. The meal is composed as a flow, with each course extending the last and setting up the next. Oxtail spring rolls sit inside that logic. The dish draws on the richness of oxtail and gives it structure through the snap of the wrapper, making the contrast part of the point. It reflects the restaurant’s broader method: richness clarified by form, and luxury made readable through structure. Tsuneyasu’s own measure for success is broad and direct. “I want customers to think ‘the meat, the fish, the dashi...everything was delicious!’” he says, and that line captures the room’s intent. Wagyu remains central, but it is placed alongside fish and dashi, so the meal reads as a complete composition rather than a showcase for one ingredient.
Career - Executive Chef — Towa, Tokyo, Japan - Chef — Kanda - Chef — Kikunoi
Signature
Takaaki's signature dishes include oxtail spring rolls.
In Their Words “I want customers to think “the meat, the fish, the dashi...everything was delicious!” “I started cooking because I loved cooking. It’s that simple.”
Honors
Takaaki's honors include Michelin one star.
FAQ What is Takaaki Tsuneyasu's current role? As of 2026, Takaaki Tsuneyasu is Owner-chef. Where did Takaaki Tsuneyasu work before? Takaaki Tsuneyasu's earlier career included Kanda and Kikunoi. What recognition has Takaaki Tsuneyasu received? Michelin one star (2024).
