Taiga Kanekuni: Owner-Chef of Taiga

What is a Takumi?
A Takumi is someone who uses the changing times as a source of growth, seizing opportunities without hesitation. They advance down new paths with conviction, letting go of their specific attachments to prepare for the next chance.
They embrace everything that changes—time, people, and place—while continuously transforming themselves to provide new value to the world.

たいが包國大河大将
Taiga Kanekuni
From Kochi Prefecture, Taiga Kanekuni graduated from culinary school before moving to Tokyo, where he first trained as a chef at an Italian restaurant. He explains that it was a chance encounter with the owner of a sushi restaurant in Niigata that led him to pursue the path of sushi. Thereafter, he honed his skills as a disciple of Masao Yamazaki, a master chef at a high-end sushi restaurant in Ginza. After gaining further experience at a renowned sushi restaurant in Tokyo, he received an opportunity from Masakazu Ishibashi, the owner of “Sushi Ishibashi,” to go to Singapore in 2019. After spending a year at a sushi restaurant there, he became the head chef of “Taiga Dining.” In 2024, he opened his own restaurant, “Taiga,” as a sushi Takumi.


Interview with Taiga Kanekuni

●What led you to pursue sushi?
Since childhood, I had an interest in cooking and often helped my mother in the kitchen. After progressing to culinary school in my hometown of Kochi, I moved to Tokyo at the age of 20. My first job was at an Italian restaurant, where I gained experience in plating, seasoning, and basic operations. The decision to become a sushi chef came from a chance encounter with a restaurant owner while traveling.
He invited me to join him in opening a new restaurant, saying, “How about trying your hand at sushi?” I saw this as an opportunity and decided to pursue sushi in Niigata.
Around the same time, I was welcomed as a master chef at a sushi restaurant in Roppongi. My mentor, Masao Yamazaki, told me, “The technique will come later; first learn how to work gracefully around the counter from me.” I found this to be very cool and immersed myself in mimicking his style while mastering the craft.
Even today, my style is Edo-style sushi, which I inherited from Master Yamazaki.
Life has presented me with several turning points, and opportunities often arise suddenly, leading to significant changes.
Through a connection with a wholesale vendor in Toyosu, I was introduced to Ishibashi, who was looking for a head chef for a restaurant in Singapore. I had always wanted to go overseas, so I immediately accepted his offer.
While it may seem spontaneous, I was internally prepared and ready to seize opportunities for growth.

●About Opening “Taiga”
My experience in Singapore was very innovative and stimulating. I was appointed as the head chef at “Taiga Dining,” named after me, but it coincided with the COVID-19 pandemic, which restricted international travel. During this time, many people in Singapore began frequenting local restaurants, leading to long wait times for reservations. The dining industry was thriving, and I took the opportunity to visit some of the world’s top restaurants, learning about presentation, ingredients, and ambiance.
After about three years of operations, I received an offer from a childhood friend who suggested we open a sushi restaurant together in Osaka. I had been eager to return to Japan and test my skills after my time in Singapore, so I accepted the challenge without hesitation. My friend is not a sushi chef but helped design the restaurant, and we worked on it together.

たいが包國大河オーナーシェフ

●About My Commitment
I source ingredients from trusted market wholesalers. I communicate my needs via my phone, discussing what is available, and sometimes visit the market myself to select the best fish.
I constantly think about what value customers find in my dishes. I pour my heart into each piece, ensuring that every ingredient is thoughtfully prepared. Creating a calm, high-end atmosphere is essential, leading me toward a single direction in my work.
While delicious food is fundamental, I recognize that no matter how much I pursue flavor, I can never surpass my customers’ preferences. Therefore, I aim to connect with them through communication, transcending their tastes through our shared experiences.
My life has been shaped by quick, decisive actions in response to opportunities. Looking back and forward, I firmly believe in seizing every chance and connection that comes my way.

たいが包國大河大将

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