Profile

Takaaki Komagata (Taka), Owner Chef

Immediately after leaving his Niigata high school, Taka began an apprenticeship at Tentake, a traditional Japanese restaurant in Tsukiji, Tokyo (home to the world renowned fish markets). Tentake specialises in one of Japan’s extraordinary delicacies – Fugu, known here as blowfish, and Taka learnt the rigorous and highly specialised skills needed to safely remove the poisonous gland and prepare this dish, as well as all kinds of other fish delivered fresh from the markets.

In 1997 after marrying Noriko, Taka moved to Kyoto, the picturesque former capital of Japan, famous for its delicate and sophisticated cuisine developed over centuries. He began working at Hatazen, where he learnt to prepare Kyoto style sushi, bento and Kaiseki, considered to be the ultimate in multiple course seasonally specific Japanese food that comes with an incredible level of service (and an equally exquisite price tag!) After Hatazen Taka solidified his practice of Kaiseki at the Kodaiji Wakuden restaurant .

After nine years of long hours dedicated to traditional Japanese cuisine it was time for a serious break and Taka and his family followed the surf to Perth for a full on sea change. After stints in several Japanese restaurants here Taka and Noriko opened their own business and named it KiRi in 2008.