Yuuki Takahashi.
Born in Nagano Prefecture. After graduating from Oda Culinary School, he joined Nadaman Co., Ltd. He served as the assistant head chef at the kaiseki restaurant "Inaka-ya" in Ome City, Tokyo, and as the head chef at "Konabesso" in Izu Nagaoka Onsen. Currently, he is the executive chef of Japanese cuisine at the Tobira Group. He expresses the wild and rustic flavors of dishes using the rich ingredients of Shinshu, as well as plants from the mountains and fields. He has also obtained a certification as a vegetable sommelier.
He is committed to serving hot dishes at the perfect temperature, cold dishes chilled just right, and strives not to overcomplicate things, always aiming to highlight the natural flavors of the ingredients.