With the COVID-19 pandemic now over, statistics show that demand for banquets has recovered significantly, even exceeding pre-COVID levels. On the other hand, there is still a tendency to avoid large gatherings. In the midst of all this, on-site chefs are active. They bring ingredients, cooking utensils, and dishes to the client’s home or venue and cook there, generally accepting around four people. Takeda Shosuke of Kyoto-based “On-site Kappo Takeda.” is one of them. He started out at a riverside restaurant on the Kamo River in Kyoto, honed his skills at the Kyoto Hotel Okura and a famous kappo restaurant, and only became independent in March last year, but his personality and cooking skills are steadily increasing his fan base.

Takeda, who majored in English at university, aimed to become a chef because he was exposed to the wonderfulness of Japanese culture during his student days and wanted to work in a job related to it. Takeda, who is passionate about pursuing anything that interests him, began living in a subtemple of Nanzenji Temple when he was young after participating in a zazen session held twice a month at the temple. In addition to monks, about seven other people, including Kyoto University students and gardeners, lived there, and he lived the life of a monk in training, cleaning from 5am. The experiences he gained there are still deeply rooted in Takeda.

What Takeda values ​​is cooking in front of the customers, and serving each dish while they watch. It is a rare experience for customers to see the craftsmanship of cutting live fish up close. By incorporating such entertainment, he communicates with customers through explanations of ingredients and cooking methods, and creates a dining experience that is a little different from everyday life. Takeda says that he enjoys his work because of the style of being able to directly interact with happy customers. The inclusion of “Departing Kappo” in the name of his restaurant is a reflection of his commitment. Takeda’s greatest strength is his ability to quickly serve high-quality food while communicating with customers, based on his experience of being required to prepare large quantities of food beautifully in a short time at a hotel and cooking at a counter at a famous Japanese restaurant under the constant watchful eye of customers.

Takeda is also particular about using safe ingredients such as organic vegetables and wild fish. Although the recent rise in food prices has had an impact, he says he selects the best ingredients by considering their value and price. He also tries to use up as much as possible without waste. Regarding seasoning, he adjusts the seasoning to suit the customer’s preferences and conditions, such as making it light for elderly customers. For that reason, he asks customers to tell him their preferences and requests as much as possible when ordering.

“It goes without saying that it’s delicious. What’s most important is how to make them happy. I try to explain the ingredients in a visible way so that they feel at ease,” says Takeda. Japanese cuisine is a cuisine that can be enjoyed not only by taste but also by the five senses, such as its color, aroma, and the texture of the dishes. He says he wants to make efforts to let many people around the world know about the good things about Japan through its charms in the future.

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