Osaka

CD. TAKOH2

Name: CD. TAKOH2
Address: 1-9-8 Nishitenma, Kita Ward, Osaka, 530-0047, Japan, Nishi Temma, Osaka
Telephone: NA
Price range: ¥99,500

鼎R

Hidden in Osaka’s Nishitenma district, CD.TAKOH2 reimagines yōshoku - Western-influenced Japanese cuisine - with refined technique and premium ingredients. Serving just one group per day, Chef Kazuyoshi Takoh offers an intimate omakase experience with nostalgic recipes such as omelet rice and crab cream croquettes, paired with a remarkable selection of Burgundy wines. Uncompromising in quality, the signature cutlet sandwich is made using top-grade Saga beef fillet.

Marked only by a façade of curved brick tiles and without a sign, the location of CD.TAKOH2 is intentionally discreet. The restaurant opens its door solely to guests with reservations, granted exclusively through introductions by existing patrons. The restaurant accommodates just one group of two to six guests each night, creating the feel of a private salon hidden in the city.

Inside, the mood is serene and understated. The dining room is built around a distinctively curved counter, the restaurant’s architectural centerpiece. Takoh designed both the layout and furnishings himself, prioritizing comfort and flow. Throughout the meal, he often steps out from behind the counter to engage with guests. For international diners, service is offered in English and Chinese, with each dish introduced in detail.

Originally from Tokyo, Takoh developed his skills in restaurants across Nagano and Osaka before opening his original CD.TAKOH in 1998. He traces his culinary roots to the now-closed Restaurant Isomura, where he learned the foundations of yōshoku.

Yōshoku is Japan’s localized take on Western cuisine, developed during the Meiji era (1868–1912), a period of rapid modernization. Influenced by French, British and Italian cooking, Japanese chefs adapted these foreign styles to suit local tastes, giving rise to hybrid classics like hamburger steak, curry rice and omelet rice (omuraisu).

While these dishes may have Western roots, Takoh presents them as expressions of Japanese culture. “Yōshoku isn’t imported,” he says. “It’s a reinterpretation—something born here, and uniquely Japanese.”

Serving just one group per day

The omakase at CD.TAKOH2 offers a curated exploration of yōshoku, reimagined for the fine dining context. Guests are served five dishes from a seasonal repertoire that includes signature dishes such as beef cutlet sandwiches, crab cream croquettes, beef stew, omelet rice and Neapolitan-style spaghetti. With advance notice, the menu can be tailored to individual preferences.

The cutlet sandwich is a signature: the center of Saga beef fillet is fried to a delicate medium, encased in a whisper-thin batter, and layered between slices of unbuttered toast to highlight the flavor of the meat. The crab cream croquette is generously filled with sweet snow crab, draped with a velvety American-style sauce. Seasonal vegetables—such as snow-viewing carrots and pumpkin salad—add color, contrast, and subtle texture.

The beef stew features boneless Saga short rib, slow-cooked and enriched with a demi-glace aged over eight months. It is served with vegetable sides such as ratatouille, sweet potato, and snap peas. The omelet rice—another standout—is made with lightly seasoned beef rice wrapped in a custard-soft omelet, then finished with a bright, tomato-forward demi-glace sauce.

INGREDIENTS
Ingredient sourcing is central to Takoh’s philosophy. Saga beef, featured in several key dishes, is selected through a rigorous tasting event in Kyushu, often referred to as the “Olympics of Wagyu.” Only cuts that meet his high standards are brought into the kitchen. Vegetables are procured directly from producers in Okinawa and Kagoshima, and even the bread is made specifically to fit the style of the dishes.

The beverage selection spans rare sake, Champagne, and a cellar of approximately 4,000 bottles of wine stored on-site. There is no set pairing menu; instead, recommendations are made based on the guest’s tastes and the flow of the meal. This bespoke approach allows for pairings that are intuitive and responsive, the chef says.

A dish from the cuisine at CD. TAKOH2: Serving just one group per day #2

CHEF

Kazuyoshi Takoh

Born in Tokyo in 1969, Kazuyoshi Takoh’s culinary journey began while he was preparing for entrance into a music conservatory. A part-time job at a restaurant changed his path. “Cooking felt like conducting,” he recalls. “Each ingredient had its own rhythm, and I wanted to orchestrate it on my own terms.” This sensibility—where timing, harmony, and intuition converge—continues to shape his cuisine. Takoh trained at yōshoku restaurants in Nagano and Osaka before founding his own restaurant, CD.TAKOH, in 1998. From the beginning, it operated on an introduction-only basis, a reflection of his desire to offer each guest a personal and unhurried experience. That philosophy deepened with the restaurant’s move to Nishitenma. CD.TAKOH2 operates quietly behind closed doors, known only to a select circle of devoted patrons, including artists, cultural figures and international guests. Today, the restaurant functions more as an intimate salon than a typical restaurant. The hospitality is both discrete and meticulous, shaped entirely by Takoh’s presence. Outside the kitchen, his passion takes another form—he is an avid participant in Formula racing, even taking the wheel himself.

VISION
By welcoming only one group per day, CD.TAKOH2 offers a rare opportunity for personalized fine-dining. Each course is composed in dialogue with the guest, tailored to their tastes, pace and preferences. In this intimate setting, time slows and the meal unfolds like a performance. Looking ahead, the restaurant plans to introduce a wine pairing menu, integrating food and drink into a unified experience.

WINE

The wine list reflects the same degree of care and thought as the cuisine. Chef Takoh sources bottles from some of France’s most revered vineyards, including the five great châteaux of Bordeaux and Grand Crus of Burgundy. Many of these wines are unobtainable on the Japanese market—secured only through direct visits to producers and long-standing relationships with the winemakers.

As global prices for French wine continue to rise, CD.TAKOH2 remains a hidden destination for connoisseurs seeking rare vintages offered at accessible value. Alongside wine, the restaurant also offers a selection of exceptional Japanese sake, chosen carefully to complement the delicate richness of the menu.