Japanese Contemporary Obune Owner-chef Kazuki Takagi

Born and raised in Kikukawa, Shizuoka Prefecture, Chef Takagi began his professional training at age 15 with a three-year stint at restaurant Kappo Ohana in the Shimizu Ward of Shizuoka City. After Ohana, he moved to Tokyo to practice at establishments including Washoku Esquire Club Sumitomo Building and Washoku Esquire Club Aoyama. He then came back to Shizuoka to work at the long-established ryotei restaurant, Kyuyutei, then became head chef at Hotel Toyo in Isawa Onsen, Yamanashi Prefecture. Returning to his beloved hometown, Chef Takagi founded his own restaurant, Japanese Contemporary Obune, in 2002 at the age of 33. Japanese Contemporary Obune is located in a quiet neighborhood in Shizuoka Prefecture just five minutes from Kikukawa Station and fifteen minutes from Kakegawa Station by car.

Chef Takagi describes his cuisine as “Japanese contemporary,” encapsulating the urban sensibility he developed in Tokyo with the natural umami present in the abundant local ingredients of Shizuoka. He was one of 200 Shizuoka chefs selected for a culinary culture promotion project by the national Agency for Cultural Affairs. He has also been recognized as a Fuji no Kuni Craftsman, a chef who has been commended for their use of Shizuoka-produced ingredients. Chef Takagi personally visits the fishing ports of Omaezaki and Yaizu to purchase fresh fish and uses vegetables grown by local Shizuoka farmers. He also receives carefully selected seasonal ingredients by connecting with nationwide suppliers he had worked with at previous restaurants.

The signature dish at Japanese Contemporary Obune is Enshu Yumesaki beef and truffle sukiyaki. A specialist in purchasing this special Shizuoka beef, Chef Takagi then prepares the dish in front of customers, garnishing it with slices of truffle. The delicious sukiyaki broth made from high-quality dried bonito flakes and kombu is also highly regarded.

Around ten varieties of sake are on offer, including Isoban and Juyondai from Shizuoka and Yamagata, respectively. The fifty varieties of red and white wine have been hand-selected by renowned sommelier Tasaki Shinya. This extensive selection features wines from Kenzo Estate in California and the five major châteaux of Bordeaux.