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Shinichiro Takagi is the second-generation owner of two Michelin-starred Zeniya in Kanazawa, Japan. The highly acclaimed Relais & Châteaux awarded Kaiseki restaurant, first created by Chef Shin’s father, has been a stalwart of Kaga cuisine since its opening half a century ago. Now, in collaboration with Les Amis Group and Shangri-La Group, Chef Shin brings Kanazawa’s most iconic restaurant to Singapore.

The award-winning chef is a custodian of traditional Kaga cuisine and firm believer in continuous innovation. Through decades of cultivating relationships with suppliers and producers, Zeniya is able to source unique ingredients that will be difficult to procure otherwise. “I believe in continuing to explore and deepen my understanding of ingredients, in order to showcase the best of what Kanazawa—and Japan, at large—has to offer,” says Chef Shin.

He takes immense pride in the meticulous preparation, deft techniques and the exquisite ingredients that form the very essence of Zeniya. His innovative approach is fuelled by the valuable insights and knowledge he gathers from a vast network he has cultivated as well as a keen observation of guests. Chef Shin and his handpicked team expertly adapt and fine-tune their menus daily, and no two visits to Zeniya Singapore will be the same, but always beautifully showcasing the harmonious interplay between creativity, adaptability, and the unwavering pursuit of perfection.

Having taken the helm of Zeniya at a young age due to his father’s unexpected passing, Chef Shin has now spent 30 years at the helm of one of the most important restaurants in Japanese history—and now, part of Singapore’s exciting culinary scene. “Growth and expansion are not always the goal,” says Chef Shin. “Just like the way we prepare a meal: we look at the ingredients, the seasons, the customer, and then we decide, yes this shall be the way.

Chef Akinori Nakano is a dynamic chef with an unwavering dedication to the art of gastronomy. With a decade of experience in the kitchen, the young chef has quickly risen up the ranks to become the Sous Chef of Zeniya Singapore, and has earned the significant responsibility of manning the chef's counter.

Growing up in the bustling city of Osaka, Chef Akinori discovered his love for cooking at a young age. After graduating from culinary school, Chef Akinori moved to Kanazawa to work directly under Chef Shinichiro Takagi where he spent five years under his tutelage at Zeniya, deepening his understanding of produce and techniques.

His natural creative flair led him to quickly take charge of the sashimi and grilling stations, before he secured an opportunity to move to China as Executive Sous Chef of Zeniya Shanghai (closed) and continued his decade-long development under Chef Shin.

Curious for adventure and experience, Chef Akinori accepted the challenge of co-leading Zeniya so far, he says candidly, “Keep dreaming...big. Be open to learning new cultures, new flavours, understanding the team and our guests, so that we can deliver our very best every single day.”