Taro Takayama — From Takayama to Ki-sho

Chef Takayama’s cuisine is rooted in kappo, a Japanese multi-course format where dishes are prepared and served directly in sequence, guided by seasonality, ingredient quality, and chef-to-guest interaction. Born in Wakayama and trained in prestigious three-Michelin-star kitchens in Osaka, Takayama emphasizes seasonal ingredients at their peak, meticulous simplicity, and the spirit of omotenashi (wholehearted hospitality) in every course. At Ki-sho, this approach continues with menus that showcase sashimi, seasonal produce, charcoal-grilled items, donabe rice, and refined plated compositions reflecting both traditional technique and personal expression. 

Across multiple projects with Chef Takayama, my work has focused on capturing the balance of texture, pacing, and refinement inherent to kappo cuisine, framing dishes and service moments with a clean, consistent visual language suited for editorial use and digital platforms.