Taka Mayfair combines both locally sourced produce with traditional and innovative cooking techniques to bring a unique and innovative Japanese cuisine to the table.
Executive Chef, Taiji Maruyama, and his team use their classical training to capture the essence of Japanese tradition and create a menu that is unique, seasonally changing and focuses on utilizing local ingredients and flavours. By supporting local and sustainable produce and having a farm-to-table approach, the menu combines traditional Japanese techniques with the best of British produce such as aged Ikejime fish from Scottish and Cornish fishermen and local Japanese wasabi from Hampshire.
Known for his ability to combine gastronomic techniques to bring an exciting twist to Japanese culinary tradition, Taiji Maruyama offers innovation and style to Mayfair’s restaurant scene. Maruyama completed his training at Tokyo’s celebrated Kojyu, where he perfected his understanding of Kappo-style and Robata grill dishes and developed the acute attention to detail. In 2002, Maruyama became the youngest chef to receive a blowfish license (Fugu) in Tokyo which catapulted his career to become a pioneer of modern Japanese cuisine. Maruyama has previously collaborated with Geir Skeie, winner of Bocuse d’Or in 2009, creating an 8-course Scandinavian-Japanese menu, which remained as a bestseller for 5 years from 2012 to 2016.
In addition to his positions in world-renowned kitchens, such as Ginzakoju in Tokyo and a number of acclaimed Japanese restaurants in Mayfair, Maruyama has made special appearances for world leaders. In 2017 he served as Head Chef at the World Economic Forum in Davos, Switzerland, overseeing a 700-party menu for the policymakers and leaders in attendance. He has also had the honour of creating exquisite banquets for the Japanese Prime Minister, as well as hosted African Heads of State at the 2016 TICAD Conference in Nairobi.