RESTAURANT Takao Takano
Fine dining restaurant · 6th Arr.
33 Rue Malesherbes, 69006 Lyon, France
Highlights
Japanese-French fusion with seasonal dishes, two Michelin stars
Japanese-French fusion with seasonal dishes, two Michelin stars
"Picasso said every act of creation starts as one of destruction, so don’t feel too bad about wrecking the artful plates from Takao Takano’s ever-changing menu. Picasso also said every child is an artist, and our niece can't draw for sh*t. Anyways. Courses of rich crawfish bisque over swiss chard, seared tuna topped with samphire and edible flowers, and lavender-infused clementines with chestnut mascarpone are as beautiful as they are delicious. The name suggests Japanese-inspired fusion dishes, but the menu (in six or eight courses) is classic French haute cuisine. It’s tiny and always packed, so book well in advance." - anna richards
"Picasso said every act of creation starts as one of destruction, so don’t feel too bad about wrecking the artful plates from Takao Takano’s ever-changing menu. Picasso also said every child is an artist, and our niece can't draw for sh*t. Anyways. Courses of rich crawfish bisque over swiss chard, seared tuna topped with samphire and edible flowers, and lavender-infused clementines with chestnut mascarpone are as beautiful as they are delicious. The name suggests Japanese-inspired fusion dishes, but the menu (in six or eight courses) is classic French haute cuisine. It’s tiny and always packed, so book well in advance." - Anna Richards
"One cannot help but be impressed by the trajectory of Takao Takano's career. Originally from Yamanashi Prefecture, Japan, he quickly dropped his law studies to devote himself body and soul to his real passion: cooking. Since 2013, he has been plying his trade in this elegant, pared-back restaurant located in the 6th district of Lyon. It has been a hit with diners since day one thanks to original, deftly crafted dishes, which delight and surprise at the same time. They certainly fulfil the chef’s pledge to himself: "Keep it simple – keep it good". Let's linger for a moment over the quickly seared Breton langoustine, melt-in-the-mouth turnip greens and smoked eel or Bresse squab paired with green asparagus, guanciale and Vaucluse truffle... Intelligently devised recipes and deliciously balanced flavours: that's Takao Takano down to a T." - Michelin Inspector
"Japanese-born Chef Takao Takano has been the toast of Lyon for a while, thanks to his long-standing commitment to French gastronomy as well as his passion for his adopted hometown." - Colin Ho
"Japanese-born chef Takao Takano has been the toast of Lyon for a while, thanks to his long-standing commitment to French gastronomy as well as his passion for his adopted hometown. Training under one of Lyon’s rising culinary stars Nicolas Le Bec, who won two Michelin Stars for the restaurant that bore his name, chef Takano was thrust into the spotlight after Le Bec’s move to Shanghai. Chef Takano’s beautifully conceived and executed contemporary French cooking has made his restaurant one of the most sought-after reservations in town. It is hard not to be won over by his sense of precision, his humility in handling ingredients, his absolute respect of flavours and his subtle compositions." - Michelin Guide Digital-Singapore
