Tatsuaki Kasamoto

Coming Up

Training at Kitcho in Osaka and The Ritz-Carlton, Osaka gave Tatsuaki Kasamoto the technical demands of two highly regarded kitchens. Those years built the rigor, pacing, and attention to detail that tempura requires, while also showing how precision can land lightly at the table. That background now sits inside Takiya, where restraint and confidence carry the room.

Where They Are Now

As Executive Chef and chef-owner, Tatsuaki Kasamoto guides Takiya with a clear line on what the work is for. His own words are stripped to the point: "I am not doing this to make money or to become famous, to be honest." That kind of language leaves the craft exposed, with no extra framing—only the question of why the food is being made, and for whom. He also says, "I feel like my own style has now been formed." The restaurant reflects that settled position: composed, assured, and specific. He adds, "The reason I decided to open a tempura restaurant was because I thought it would be better for customers if I could make a proper restaurant and have people come in and be happy." That is a useful brief for any dining room: not spectacle, but a complete meal, handled with care and delivered with enough warmth that the guest feels it was built for them.

Signature

Tatsuaki Kasamoto’s signature dishes include shiso-wrapped chateaubriand tempura paired with truffle salt, pork with a melty cheese core, Tempura Prawn, Abalone with Liver Sauce, and Kagoshima Beef Tempura. The set tells you how the kitchen thinks: crisp against rich, lightness against weight, and familiar products pushed through precise handling rather than excess dressing. Read together, they map a tempura program that values contrast and control.

In Their Words “The reason I decided to open a tempura restaurant was because I thought it would be better for customers if I could make a proper restaurant and have people come in and be happy.” “I am not doing this to make money or to become famous, to be honest.”