Saga Takeo is an area blessed with excellent ingredients, and as a chef, it is a great pleasure to cook and serve dishes using these ingredients.

We use various ingredients such as jellyfish from Ariake Sea, Kuruma prawn from the nearby ocean, lemongrass from Takeo, and spiny lobster from Nagasaki.

At Takayasu, we aim to provide our guests with an experience that enriches their body and mind through food, and we strive to improve ourselves every day. That is why we do not use spicy or oily ingredients in our dishes.

Our cuisine is based on Cantonese cuisine that I have learned and enriched with my experience working as a chef in a mansion in Shanghai for about a year and a half. We offer a unique Chinese cuisine made by Japanese chefs.

Our greatest joy is to always consider the feelings of our guests and reflect them in our cooking and hospitality, and to see them leave with a smile. We look forward to your visit.


Hiroki Sato, Owner Chef of Takayasu

The features of our cuisine at our restaurant are as follows.

Our restaurant's cuisine is based on Cantonese cuisine (Hong Kong and Guangzhou) that I have been working with. It mainly focuses on seafood from nearby regions such as Saga and Nagasaki, and we do not use spicy or heavily oily dishes. Although our restaurant is labeled as "Chinese cuisine," it refers to the unique development of Chinese cuisine in Japan. When I worked at the Japanese Consulate in Shanghai, I had the opportunity to provide meals for Chinese guests. At the request of the Consul General, I served Japanese-style Chinese cuisine that I had been cooking. The feedback was, "It was delicious. Please study Chinese cuisine next time." Perhaps the dishes I prepared were perceived as Japanese-style creations rather than Chinese cuisine. This experience made me reflect on what I had learned so far and made me realize that not all Chinese cuisine suits Japanese taste, and I do not need to be too obsessed with authentic local cuisine. As a Japanese chef, I strive to create the best dish possible using the best ingredients available at that time.



而是中餐的某些菜一般来说日本的所谓“中华料理”不是中国人的日常认知里的中餐式经过日本本土化之后的产物 “中华料理”的菜式大都是在几十上百年前传入日本的中国饮食的基础上,改用日本本土的食材和调味、调整成更符合日本人口味的产物

我做的菜是中华料理 因为中国人的喜欢的口味 日本人喜欢的口味不一样
在中国的日本菜在日本的日本菜也不一样 所以我做的菜是我最喜欢的菜
请涼解我的自作主张 请多多关照

Chef Introduction

Hiroki Sato was born in 1982 in Oita City, Oita Prefecture, Japan. After graduating from culinary school, he gained experience working at various places such as The Busena Terrace in Okinawa, The Busena Terrace was the hotel that served as the venue for the 2002 summit. Kyoto Yase Rikyu in Kyoto, and city hotels in Tokyo. At the age of 32, he was appointed as the official residence chef at the Consulate-General of Japan in Shanghai, China.

After returning to Japan, he worked at the Seikaisai Mizukami Park location in Fukuoka before moving to Saga after getting married. He served as a chef at a Chinese restaurant in Saga City before opening his own restaurant, Takayasu, in Takeo City.

From a media interview during the consulate days in Shanghai - August 2014 issue

globaltimes at shanghai 👆