Chef Takashi NAMI

Chef Takashi Nami was born in Hokkaido, Japan and started his life long career when he was 15 year old in a sushi restaurant in Yoichi (where one of Nikka’s distilleries is at)

A traditional Japanese apprentice chef is not usually allowed to prepare food for the first 5 years. However, chef Takashi was promoted as a sous chef, or wakiita in Japanese, just after 2 years of apprenticeship as he dedicated his time after work to practise his knife skill. 

Chef Takashi has worked in Japan for 8 years before migrating to Australia. He has now been working as a sushi chef, or itamae in Japanese, for decades and he has always been so passionate about presenting the best produce to his customers. Chef Takashi often visits the fish markets to select the freshest local seafood and sources ingredients which we rarely see in Australia from his trusted suppliers from Japan. At least once a year, Chef Takashi travels to Tasmania and WA to visit wasabi and truffle farm. Natural wasabi and truffle are the two most important ingredient in our Takashiya restaurant.

Brisbane Courier-Mail has conducted an interview with Chef Takashi and described his restaurant as “The ultimate gourmet Japanese dining experience” Chef Takashi was also featured in the Weekend Edition and many other magazine and newspapers.