Chef Daijiro Horikoshi is a master of the revered art of Kaiseki cuisine. Hailing from Osaka, Japan, Chef Daijiro was raised within the culinary traditions of his family’s esteemed restaurant, where he honed his skills and developed a deep appreciation for the symbiotic relationship between a chef and their purveyors. With a career dedicated to perfecting the craft of Kaiseki, Chef Daijiro brings an unparalleled level of sophistication and elegance to every dish he creates.

After honing his skills in Japan, Chef Daijiro decided to bring his culinary talents to the beautiful island of Bali. At Takumi, he strives to create an immersive dining experience known as “omotenashi,” which translates to “hospitality” in English. This concept, which is deeply rooted in Japanese culture, involves providing guests with a personalised and thoughtful dining experience that exceeds their expectations.

To achieve this, Chef Daijiro carefully curates a tasting menu that gracefully blends local and imported produce with Japanese flavours and ingredients, all while adhering to the seasons. Through his culinary creations, Chef Horikoshi expresses his personal culinary journey and philosophy, offering guests a unique and memorable dining experience.