Murase Style:
Kyoto Tradition meets
the Global Stage

Consultation Inquiry
GLOBAL CONSULTING / Takumi “TAK” Murase
Managing Partner
Takumi "TAK" Murase 村瀬 匠見
Chef Consultant | Chef Solutions

Takumi Murase is renowned as a top-tier chef whose culinary prowess resonates on the global stage. From the United States to Switzerland and Vienna, his dishes have garnered praise from around the world. Backed by his rich experience, Murase possesses a comprehensive knowledge that spans restaurant management to strategic business planning. Particularly, his guidance on management, derived from hands-on experience, proves invaluable to numerous restaurant owners and chefs alike. Through his recent endeavors in the Caribbean, Murase continues to explore the untapped potentials of Japanese cuisine. Join him and learn from his world-class culinary skills and strategies to aim for success at the forefront of the industry.

Profile:

  • Kyoto Tradition:　Honed the basics of Japanese cuisine after training at the distinguished Eizankaku in Kyoto.

  • American Endeavor:　After moving to the U.S., explored the fusion of American-style with traditional Japanese cuisine during his time in New York.

  • Modern Japanese:　Led the new Japanese culinary trends at OZUMO in San Francisco.

  • Pursuit of New Styles: 　Explored new culinary expressions at MEGU in New York, serving dishes to celebrities. Introduced a fresh style of Californian cuisine at MAISON RIZ.

  • European Challenge:　In 2014, was chosen as one of Vienna's TOP 10 chefs at SHIKI in Austria. In 2016, achieved the distinction of a Michelin star at MEGU at THE ALPINA GSTAAD, a first for a Japanese restaurant in Switzerland.

  • Caribbean Discoveries:　Pioneered new routes for Japanese ingredients at the Palm Heights Hotel in the Caribbean.

  • Engagement in Education:　Leveraging his diverse experiences, he provides education and guidance to the next generation of chefs.

  • New Ventures:　Joined Suzuyasu Creative LLC and embarked on endeavors in the global market.

  • 1982:
    Learned the fundamentals of Kyoto cuisine at Eizankaku in Kyoto.
  • 1988:

    EDOMATA SUSHI SAM’s, San Mateo, CA: At the age of 24, he moved to the U.S. Encountered American-style Japanese cuisine and, despite initial confusions about its differences from traditional Japanese cuisine, began exploring new possibilities amidst the overseas boom in Japanese food.

  • 1994:

    KIKU of TOKYO in HILTON HOTEL, San Francisco, CA - Sous Chef: Returned to traditional Japanese culinary practices while contemplating his unique expressions as a chef.

  • 2000:

    OZUMO, San Francisco, CA - Sous Chef: A pioneering establishment for modern Japanese in San Francisco, blending Japanese and French cuisines. Felt the winds of change in Japanese cuisine in this prosperous restaurant equipped with a sushi bar, robata grill, and sake bar.

  • 2003:

    MEGU, New York - Executive Chef: Discovered a new direction for his culinary expressions in the vibrant city of New York. As the first executive chef, he served numerous global celebrities.

  • 2005:

    Fairmount Sonoma Mission Inn - Sous Chef / Banquet Chef: Aimed to refine his techniques, he learned the essence of Western cuisine in pursuit of a more evolved style.

  • 2009:

    MAISON RIZ, Redondo Beach, CA - Executive Chef: Introduced a new style of Californian cuisine, merging it with his foundational knowledge of Japanese and his Western cooking experiences.

  • 2011:

    WINDSOR HOTEL TOYA in HOKKAIDO - Chief Chef of Banquet Dept: Spent invaluable time in his hometown of Hokkaido, encountering diverse ingredients. The experiences in this luxury Japanese hotel later benefitted his work in Europe.

  • 2012:

    MEGU at THE ALPINA GSTAAD, Switzerland - Executive Chef: Began his first European stint in Switzerland. Utilizing his experience from the New York branch, he expressed a unique luxury through menus that evolved with a European taste, gaining attention from various local media, including the Gault & Milau gourmet guide.

  • 2014:

    SHIKI JAPANESE FINE DINING AND BRASSERIE, Vienna, Austria - Executive Chef: Involved in the opening of this restaurant under the guidance of Vienna-based conductor, George Hattori. Later earned a Michelin star.

  • 2016:

    MEGU at THE ALPINA GSTAAD, Switzerland - Executive Chef: Invited back as an executive chef by the Alpina Hotel in Switzerland, he undertook a restructuring of its operations and earned another Michelin star.

  • 2021:

    Palm Heights Hotel on Cayman Island - Executive Chef: In the Cayman Islands of the Caribbean, pioneered new avenues for Japanese ingredients, providing fresh inspirations to chefs of various genres and contributing to the elevation of local hotel restaurants.

  • 2023:
    TAK Global Consulting Project -Joined Suzuyasu Creative LLC as a Partner Chef Consultant, expanding his horizons focusing on the global market.

Awards and Honors:

  • 2004 :

    Earned two stars from The New York Times for MEGU New York.

  • 2012 :

    Selected as Chef of the Month by Gault Millau, renowned for its meticulous inspections, at MEGU at THE ALPINA GSTAAD Switzerland.

  • 2013 :

    Secured 15 points in the Gault & Millau restaurant guide for MEGU at THE ALPINA GSTAAD Switzerland.

  • 2015 :

    Chosen as one of Vienna's Top 10 Chefs by A LA CARTE Magazine for SHIKI JAPANESE FINE DINING AND BRASSERIE.

  • 2016 :

    Awarded one Michelin star for MEGU at THE ALPINA GSTAAD Switzerland.

  • 2016 :

    Achieved 16 points in the Gault & Millau restaurant guide for MEGU at THE ALPINA GSTAAD Switzerland.

Inquiries for Takumi Murase can be made here.

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