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.
Chilled Fresh Homemade Tofu
Oba Leaves, Green Onion, Bonito Flakes, Wakame, Umami-Ginger Soy
We absolutely adore tofu, so when I saw that it's homemade, I had to try it. Tofu had a good structure & nice flavor. We liked the assortment of toppings.