Sushi Taiga

Chef Taiga Kanekuni’s international culinary journey started humbly at his family home in the sparsely populated Kochi Prefecture. An abundance of fresh, local ingredients and his mother’s home cooking sparked his passion for food, inspiring him to become a sushi chef.

His career took off in Tokyo’s Roppongi district under master chef Yamazaki Masao, before he traveled to Singapore on the recommendation of two-star Michelin chef Ishibashi Masakazu. After launching his own concept, Taiga Dining, he returned to Japan for a fresh start and, perhaps, for a taste of home once again.

The eponymous Sushi Taiga opened its doors in the fall of 2024 in the high-end district of Kitashinchi, close to Namba and Dotonbori. The restaurant has the hallmarks of a reputable sushi venue: a sleek but wonderfully Japanese interior sheathes a counter made from a 200-year-old hinoki cypress counter. Tradition and contemporary sensibilities meet halfway to greet guests in a welcoming atmosphere.

Despite his travels, Chef Kanekuni hasn’t forgotten about his Kochi roots, with a dedication to the freshest ingredients still guiding him today. He sources fish from trusted suppliers and takes great pride in his rice, which he says is the “core of each sushi.” With a careful balance between stickiness and sweetness, he seasons the grains with red and white vinegar. Molded underneath fish like golden eye snapper and tuna, the rice coaxes out the rich flavors of each fish.

With the gracious hospitality of his wife and proprietress, Taiga can offer an omakase in English, Chinese (Mandarin, Cantonese, and Hokkien) and Malay. Just as his cuisine brings together patrons from around the world, the warm, familiar atmosphere fosters and creates meaningful connections with his guests.

※ The restaurant is able to accommodate service in English and Chinese language.