Born on 1980 in Yokohama. Takashi went under training at Giardino in Asakusa. His instructor was Mr. Ishibashi Yukio, who was awarded the Italian maestro in Italy. He also went around Milan and Torino to learn more about authentic Italian cuisines. After going back to Japan, he appeared on different media such as Japanese TV programmes and magazines.
Chef Ohkawa likes crafting, and he serves “Omakase Dinner”, which makes full use of the ingredients’ flavours, and also colourful which are picture-worthy. Japanese ingredients such as sea urchin and Tajima beef are used in generous quantity, which is served in authentic Italian style.