Kazuki Takanami (Chef) 2025.12.25

Ever since I started cooking, I’ve always wanted to return to the place where I was born and raised and contribute something to the community. Now that I’ve moved to the Ome Line, I’m excited to take on the challenge of working in Okutama, an area deeply rooted in the lifestyle and culture of satoyama. Meeting producers directly and learning about the hardships and thoughts they go through before shipping, learning about the ecology of ingredients that grow in places I normally wouldn’t even notice, and discovering the charms of the land through my interactions with people who have lived in the area for a long time. Every day feels like an opportunity to grow greatly, both as a person and as a chef.