The Chef
Hiro Takagi opened JAPAZ in May 2008.
He started his career in Japan at a young age, and his passion for cooking led him to work for the famous French chef, Joel Robuchon. Hiro learnt to create authentic French cuisine at the Michelin-starred restaurant, Restaurant Taillevent Robuchon (renamed Château Restaurant Joël Robuchon) in Tokyo.
While developing his craft, he met established chefs Maurice Guillouët and Harunobu Inukai (Executive chef at Galileo Restaurant) who were working with Guillaume Brahimi (Chef at Guillaume at Bennelong) in Sydney, Australia. Hiro had always desired to explore the cuisines of the world, and through the help of Maurice and Harunobu, he seized the opportunity to work at Bilsons (renamed Quay) in Sydney with Guillaume Brahimi, and later at the Ampersand Restaurant & Bar at Cockle Bay Wharf.
Hiro's ability and skill saw him graduate to Tetsuya's Restaurant, where he spent the next 6 and half years honing his culinary skills. Tetsuya's Restaurant is well renowned and has been recognized in the top 5 of the World's 50 Best Restaurants (Restaurant Magazine, London) for the last three consecutive years. After his wonderful apprenticeships with these distinguished chefs, Hiro's desire to always expand and develop his capacity led him branch out on his own.
In May 2008, Hiro established JAPAZ - a new restaurant that consolidates the history of his energy, passion and creativity to produce delicious, quality, and innovative food that is presented in a warm, social and comfortable environment.
