Have You Ever Seen Such a Beautiful Soup?
On December 24th, Chanfe Tokyo will celebrate its second anniversary. Among the popular courses at this innovative Tokyo restaurant, one dish stands out—Onion Soup.
Chanfe Tokyo / Onion Soup
At Chanfe Tokyo, every dish is not only a treat for the taste buds but a feast for the eyes. The Onion Soup is a prime example of this philosophy, garnering significant attention for both its creativity and visual appeal. Today, we take a closer look at the mastermind behind this unique creation, Chef Takeya, and explore his culinary journey and the story behind the restaurant's signature dishes.
Chanfe Tokyo / Chef Takeya
Chef Takeya: From Humble Beginnings to Culinary Excellence
Chef Takeya's culinary path began in middle school, when he first discovered his passion for cooking. He honed his skills at high school and culinary school, where an introduction from his mentor led him to start working part-time at Mikuni Yokohama, a prestigious French restaurant in Yokohama. This early experience taught him the discipline and high-level standards that the culinary world demands.
Chanfe Tokyo / Chef Takeya
After graduating from culinary school, Takeya joined the prestigious Four Seasons Hotel, where he further developed his craft, working at Motif in Marunouchi, the Michelin-starred Est in Otemachi, and the renowned Pignete. Over the course of five years, he honed his skills in innovative French and Italian cuisine, before being appointed as the head chef at Chanfe Tokyo in 2023, taking a central role in shaping the restaurant's success.
Chef Takeya believes that cooking is a form of self-expression. "It's not just about adding something to a dish; it's about bringing out the best in the ingredients," he says. "Cooking is incredibly challenging. Even something as simple as slicing an ingredient to the correct size—just a few millimeters off can change the entire dish. The slightest adjustment in seasoning can completely alter the flavor. The more you refine your skills, the more difficult it becomes. And that pursuit of perfection is what makes cooking so fascinating."
Chanfe Tokyo / Rosy Seabass and White Tomato Soup
Another standout dish is the Rosy Seabass and White Tomato Soup. Here, Chef Takeya pushes the boundaries of traditional tomato soup by using only the translucent inner part of the tomato—the surrounding seeds—while avoiding the typical red tomato skin. The result is a refreshing, clear tomato sauce that captures the essence of tomato without the heaviness of its typical red counterpart.
The dish features Rosy Seabass, a delicate fish with rich fat, placed over dried tomatoes and ho-shiso (Japanese perilla) to add a fresh, herbaceous note. This light, crisp tomato sauce perfectly balances the rich flavors of the fish, creating a dish that is perfect for a hot summer day.
Chanfe Tokyo / Amberjack with Burrata Cheese
Amberjack is often paired with soy sauce or ponzu, but Chef Takeya takes it in an unexpected direction with Amberjack and Burrata Cheese. Topped with a creamy burrata, the dish is seasoned with dried black olives powdered into a fine dust, along with anchovy as a hidden flavor enhancer. The fish’s crispy skin adds an enticing texture, while the addition of yuzu provides a refreshing citrus tang.
The dish is visually striking, with a palette of pink, white, yellow, and black, and finished with a delicate red flower garnish. It's a perfect example of how Chef Takeya uses every element to create a harmonious and aesthetically beautiful dish.
Chanfe Tokyo / Foie Gras Crepe
The Foie Gras Crepe is another showstopper that exemplifies Chef Takeya’s innovative approach to French cuisine. While foie gras is often paired with berries in fine dining, Chef Takeya explores a more daring pairing: chocolate. Through trial and error, he developed a crepe filled with foie gras marinated in Australian coffee liqueur to neutralize its richness.
This bold dish is not only a feast for the taste buds but also for the eyes, with the crepe served on a large white plate adorned with splashes of sauce reminiscent of an abstract painting. This is not just a meal—it’s an experience.
The Future of Chef Takeya and Chanfe Tokyo
Chanfe Tokyo / Chef Takeya
Chef Takeya has transformed Chanfe Tokyo into one of the most talked-about restaurants in the neighborhood, and his ultimate goal is clear: to earn a Michelin star. "It's something I can’t do alone," he says. "Achieving that recognition will take the whole team, and I believe we can do it together."
For Chef Takeya, the most important thing is delivering consistency. "I want our guests to think, 'It’s always delicious here, no matter when we come.' It’s about maintaining the quality every day, not just making a great dish one time. Cooking is a daily effort, and that’s what makes the food at Chanfe Tokyo so special."
Chanfe Tokyo / Chef Takeya
The key to his success lies in attention to detail, hard work, and an unwavering dedication to the craft. "The journey to greatness is a slow, gradual one. It’s about consistent, small improvements every day," Chef Takeya concludes.
As he continues to refine his skills and lead his team, there's no doubt that Chanfe Tokyo will remain a place where innovation, artistry, and flavor come together to create unforgettable dining experiences.
