Executive Japanese Chef at JW Marriott Surabaya
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A seasoned veteran of traditional Japanese cuisine, JW Marriott Hotel Surabaya’s Executive Chef Takashi Murayama exemplifies the Japanese obsession with a singular craft and the eternal odyssey for perfection. The artful intricacies and authenticity of Chef Takashi’s cuisine are a nod to the rich Japanese culinary heritage. Celebrities, politicians and royals alike are effusive about Chef Takashi’s wonderfully Japanese creations, unassuming and delicate on the palate.
Starting his career as an assistant head chef in Etus, the Japanese restaurant famous for its celebrity customers, Chef Takashi has been thrust into the deep end since the beginning of his culinary journey. Since his baptism of fire, Chef Takashi has gone on to head the Japanese kitchens of five-star hotels such as PJ Hilton Hotel Malaysia, the esteemed Goodwood Park Hotel, Pan Pacific Hotel Malaysia before settling down at the prestigious JW Marriott Hotel Surabaya. Under his exquisite skills and meticulous tutelage, it is no wonder that the kitchens he has headed have swept countless distinctions.
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Gindara Kago
Chef Takashi’s signature dish is the Gindara Kago – an intricate creation with layers of colourful vegetables, topped elegantly with egg, tobiko and garnished with fried somen and soba. The crunchy fried somen and soba serve as a complementary companion to the delicate fish. Add to that the egg and tobiko, and you get a fine modern Japanese dish.
