From the chef
His experiences working as a salaryman and at a famous tempura restaurant come to life now
He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.
高橋 良和
KATAHASHI YOSHIKAZU
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Ankoya Takahashi
Harumi, Tokyo
Taverns / Izakaya (Japanese tavern)
The Reasons Why I Recommend.
It is a Japanese restaurant located in the ANA InterContinental Tokyo. I look forward to seasonal dishes and fish. The cherry salmon I tasted for the first time here is an excellent item, and I just started using it at the store.
Chef KATAHASHI YOSHIKAZU’s Recommendation
2022-02-08
Ankoya Takahashi
あんこう屋 高はし
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