Yoshihiro Takahashi

Yoshihiro Takahashi, born in 1974 in Kyoto, is the 15th-generation chef and owner of the three-Michelin-starred Hyotei restaurant, located next to Nanzen-ji Temple in Kyoto with over 450 years of history. After graduating from university and completing a three-year apprenticeship at a ryotei in Kanazawa (including Tsuruko), he returned to work under his father Eiichi Takahashi and assumed leadership as head chef in 1999. He specializes in kaiseki cuisine emphasizing seasonal Kyoto ingredients, signature dishes like Hyotei Tamago (a 200-year-old soft-boiled egg recipe) and sea bream sashimi with tomato soy sauce, while preserving traditions and incorporating subtle innovations.