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Shinichiro Takagi
Chef-Owner

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. In collaboration with Les Amis 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.

Chefs Shuji Yoshitaki and
Akinori Nakano

Appointed by Chef Shin to lead Zeniya Singapore is Head Chef Shuji Yoshitaki, a craftsman with nearly three decades of experience and a decade-long protégé of MICHELIN-starred Gion Maruyama. His time training under Chef Shin in Kanazawa ensures an unwavering alignment in philosophy and finesse.

Supporting him is Sous Chef Akinori Nakano, a rising talent trained directly by Chef Shin over the past 12 years. Together, the team orchestrates a seamless expression of Zeniya’s culinary language—one that evolves, yet stays true to its Kanazawa roots.

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Valuing Tradition

Zeniya Singapore will inherit the spirit of traditional Kaiseki cuisine, that of its two Michelin-star flagship restaurant in Kanazawa. Valuing ancient tradition, while pursuing fresh innovation, Zeniya Singapore will embrace the beauty of seasonality with a focus on rare Kanazawa and Japanese produce, and and Kaga Cuisine.

Each creation from Zeniya is a thoughtful yet deliberate selection of seasonal ingredients with the purest of cooking methods, drawing out nature’s blessings while producing new delights.

The Zeniya Way

Zeniya honours the essence of Kanazawa through seasonally driven cuisine shaped by the region’s rich marine ecosystem. Over half the ingredients are sourced from Kanazawa, including rare seafood and local produce flown in directly their local market. Dishes like wanmori, nodoguro, awabi, and gohan showcase purity and depth of flavour.

From mineral-rich water tailored to exacting standards, to heirloom tableware over a century old, every detail speaks to the harmony between nature, tradition, and refinement.

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Shinichiro Takagi, Chef-Owner