Takahashi Kouya

Executive Chef

With thirty-odd years of culinary career in Tokyo, Japan, under his belt, Chef Kouya has the necessary experience, essential skills and insightful showmanship that make every course count.

At Yashima’s counter, Chef Kouya runs his tailor-made Omakase menu, treading a fine line between tradition and originality by seasonal ingredients, guests’ preferences and tastes.

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