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Kyoto Master

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As part of this year’s MICHELIN guide Hong Kong Macau Dining Series, Chef Kazuo Takagi, master of Kyo-ryori cuisine, presented an exclusive dining experience at Tenmasa Japanese restaurant at Altira Hotel in August.
 
For two nights only, Chef Takagi, of two Michelin-starred Kyoto Cuisine Takagi in Ashiya, offered guests a spectacular tasting menu, taking them on a sensory journey through the natural beauty and traditions of Japan’s former ancient capital.
 
“Kyoto cuisine is typical Japanese food based on the tradition of the tea ceremony,” Chef Takagi explained to CLOSER when we met up with him for fascinating lunch experience during his visit to Macau. “Kyoto used to be the capital so the emperor lived there, so the tea culture is influenced by the emperor and is a bit different from normal tea ceremonies. Thus, Kyoto culture and cuisine is a mix of imperial culture and local people’s culture.”
 
Chef Takagi created a unique five-course lunch and eight-course dinner menu exclusively for the Dining Series, with each dish being an expression of the colorful and floral four seasons seen in Kyoto.
 
“This is my first time to come to Macau so I tried to make the menu easy to understand.  Our aim is to give satisfaction to the guests,” he noted.
 
An expression of the colourful and floral four seasons of Kyoto was reflected in his appetizer, an elaborately presented dish of Kegani crab, sea urchin, caviar, local seasonal vegetables and herbs, dashi jelly. 
 
Also on the menu was one of Chef Takagi’s most well-known dishes, his soup. Complex and highly technical in preparation, it combines abalone, asparagus, onsen egg, green peas and black truffle soup with signature dashi broth. 
 
Finally, traditional ingredients of Japanese red tea and matcha were interpreted in the innovative dessert, which balances the zest of mango and pineapple purée with creamy milk sorbet.
 
 
At the age of 23, Chef Kazuo Takagi broke into the culinary world later than most Japanese chefs, but his talent and dedication prevailed. He is a recognised master of the traditional and refined Kyoto style of cuisine ‘Kyo-ryori’ which his two-Michelin-starred restaurant ‘Kyoto Cuisine Takagi’ specialises in. 
 
“I developed my passion for cooking from my grandfather who was also a chef. On my summer holidays I would spend time there and learn from him,” recalls Chef Takagi. “Later, my Master Chef advised me to study abroad to learn English because he told me in the future he was sure Japanese food would become popular around the world.”  
 
Distinguished for holding its two-star rating since the MICHELIN guide first launched in Japan, Chef Takagi’s eponymous restaurant is an internationally regarded custodian for Kyoto cuisine, which is known for its rich culture and history. 
 
According to Chef Takagi, “Kyoto cuisine reflects the beauty of our seasons and is always prepared with the utmost respect, harmony and care. True Kyoto cuisine is rare even in Japan today, as it has very complicated preparation; I want it to continue its long history”.
 
The MICHELIN guide Hong Kong Macau Dining Series is organised in partnership with fine wine expert Robert Parker Wine Advocate, with Melco Resorts and Entertainment as the official title partner. Combining the world’s best cuisine and wine, the Series pairs each menu with highly rated wines, meticulously chosen by Robert Parker Wine Advocate’s internationally renowned wine experts.
 
The next big event in the Dining Series will take place on September 22 and 23 when Yi Pavilion at Altira Macau hosts Chef Rolf Fliegauf of two-Michelin-starred Ecco Ascona, Ecco St. Moritz and Ecco Zurich.
 
Then, from October 5 to 8, the MICHELIN guide Hong Kong Macau’s inaugural Street Food Festival is set to debut at Macau’s Studio City. The four-day event will see chefs from Michelin-starred restaurants, celebrated Bib Gourmand and Michelin-recommended eateries across Asia, serving their street food creations and signature delicacies.
 
The gourmet festival is free admission and will take place from 12 noon to 8pm daily at Studio City’s Macau Gourmet Walk.
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