i. Biography
Takumi Naganuma leads Ayamuya’s yakitori with a method built on cut-by-cut judgment. In Osaka, the restaurant earned Michelin Bib Gourmand recognition in 2024, 2025, and 2026, with Tamba Jidori chicken handled skewer by skewer through placement, salt, and charcoal temperature rather than a fixed formula.
The Path
Yakitori training in Osaka gave Takumi Naganuma the early discipline that still anchors the work at Ayamuya. The apprenticeship was built on repetition: reading flame, heat, and timing until those variables became part of the hand. That groundwork now carries into the Executive Chef role, where restraint and control matter more than display.
The Work Today
At Ayamuya in Osaka, yakitori is managed as an adjustment process, not a set script. Takumi Naganuma varies skewer placement according to the cut of Tamba Jidori chicken, treats salt as a judgment call, and works charcoal temperature into the cooking itself. The kitchen language is precise, but not rigid; each skewer is given the response its cut asks for. The grill work also depends on local chicken, charcoal, and the timing that brings savory juices and smoke into balance. A soy-based sauce with a touch of Western liquor adds depth and surface sheen, while leaving the cooking grounded in a narrow set of elements: chicken, fire, smoke, and the moment they come together. Tsukune, negima, and kimo show the range of the house style. Tsukune turns the formed chicken skewer into a test of texture and seasoning. Negima pairs chicken with leek in a standard combination handled with fine control. Kimo puts liver in the most demanding heat zone, where doneness moves fast and accuracy matters. Taken together, they point to a kitchen built on discipline, patience, and close attention to each cut. That work sits inside a single operation: Takumi Naganuma built the restaurant, serves as its owner-chef, and leads the kitchen as Executive Chef, with yakitori remaining the central specialty.
Signature
Takumi's signature dishes include Tsukune, Negima, and Kimo.
Acclaim
Takumi's honors include Michelin Bib Gourmand (2024).
Profile updated July 2026
FAQ
Asked of Takumi
What is Takumi Naganuma's current role?
As of 2026, Takumi Naganuma is Executive Chef.
Where did Takumi Naganuma work before?
Takumi Naganuma's earlier career included yakitori restaurant in Osaka.
What recognition has Takumi Naganuma received?
Michelin Bib Gourmand (2024).
