Takashi was born in Mito, the capital of Ibaraki Prefecture, Japan, a small town about an hour northwest of Tokyo and just a few minutes from the sea, where he developed a taste for fresh seafood at a very young age. He started cooking at age sixteen and continued to work in restaurants while he earned his Interior Design degree from the Tokyo Design School. After a stint helping out with the opening of a Japanese restaurant in Chicago, the young chef embarked on a serious culinary education. He cooked for Yoshi Katsumura at the highly touted French-Japanese Yoshi's Café and Gabino Sotelino's Amria where he worked his way up the line to chef de cuisine and eventually partner.

In 1996, Takashi opened Tribute to rave reviews. The Detroit Free Press gave the restaurant four stars; The New York Times called it "maybe the best restaurant between New York and Chicago and certainly the finest in Detroit." In 2003, he was named the 13th Annual James Beard Foundation Award for Best Chef: Midwest. In 2005, he opened Okada for Steve Wynn in the luxurious Wynn Las Vegas, where he created a contemporary Japanese menu influenced by his French Training. He has since become a member of the Macy's culinary council and he opened Noodles by Takashi Yagihashi at Macy's in Chicago before opening his namesake restaurant in December 2007.

Welcome to Takashi. The restaurant features contemporary French-American fare with Japanese influences, a mixture of Chef Takashi's previous ventures working in large, world class establishments, most notably Okada at Wynn Las Vegas and Tribute in Detroit, Michigan. The atmosphere is unique in that it allows for a more personal dining experience, combining the cuisine and service of a fine dining establishment with the warmth and accessibility of a neighborhood tavern.

The contemporary cuisine features ingredients of the highest quality from throughout the world including Maine, Japan and Australia. Chef also uses sustainable fished seafood and local seasonal products whenever possible. No preservatives are used, including MSG.

It is our goal to provide the customer with beautifully presented food of the highest quality in an intimate, contemporary setting with the knowledgeable, professional service of a fine dining establishment executed in a warm, friendly style similar to a neighborhood tavern.

Michelin Star Rating, 2010

Three Stars, Chicago Magazine, 2010

Appearance on Top Chef, 2009

Appearance on The Martha Stewart Show, 2009

Chicago Magazine's Best New Restaurant, 2008

Esquire Magazine's Ten Best New Restaurants, 2008

Zagat rating of 29

Takashi's Noodles Published, Ten Speed Press 2008

James Beard Award, Best Chef Midwest, 2003

Food and Wine Magazine's, America's 10 Best New Chefs, in 2000