Takashi Ouchi

Profile

Takashi Ohuchi’s deep appreciation for food began in his early childhood, influenced by his family’s long-established fresh fish kappo restaurant, “Daimon”, in Tokyo.
While rooted in this traditional Japanese culinary heritage, his career path led him to train at a Michelin-starred restaurant in Germany. From 1988 to 1990, he served as Chef de Partie at the esteemed Hotel Adler Hausern in Southern Germany where he mastered sophisticated European cooking techniques and discipline.

Subsequently, he spent approximately two decades leading the modern Japanese restaurant “Uchi Lounge (O’Uchi)” in Sydney as its owner and executive chef.
Mr. Ohuchi demonstrated his versatile professionalism by excelling in every aspect of restaurant management, far beyond just cooking.
This included everything from ingredient sourcing, menu planning and development, and directing culinary techniques, to bartending (with expertise in sake, wine, and cocktails), staff recruitment, training, and management.
He also oversaw inventory control, cost management, and marketing, comprehensively managing all restaurant operations. These experiences honed his exceptional problem-solving abilities and customer service skills.

Mr. Ohuchi’s culinary style is characterized by his profound understanding and fusion of both Japanese and European cuisines.
He is particularly passionate about creating innovative dishes and signature items that utilize fresh, organic ingredients and local seasonal produce. Furthermore, he possesses extensive knowledge and adaptable skills regarding diverse dietary requirements, including gluten-free, vegetarian, halal, and kosher options.

His ability to work efficiently in fast-paced and demanding environments, coupled with his meticulous professionalism in maintaining consistent food quality is particularly noteworthy.
As a multilingual individual fluent in Japanese, English, Mandarin, and German, he continues to captivate people through food with his global perspective and strong communication skills.

東京で長年にわたり老舗生魚割烹「大門」を営んできた家庭の影響を受け、幼少期から食への深い造詣を育んできた。伝統的な和食のルーツを背景に持ちつつ、そのキャリアはドイツのミシュラン店での修行へと展開。
1988年から1990年にかけて南ドイツの老舗Hotel Adler Hausernでシェフ・ド・パルティを務め、ヨーロッパの洗練された料理技術と規律を体得した。

その後、シドニーのモダンジャパニーズレストラン「Uchi Lounge（O’Uchi）」で約20年にわたり、オーナー兼エグゼクティブシェフとして店を牽引してきた。食材の仕入れ、メニューの企画・開発、調理技術の指揮はもちろん、バーテンディング（日本酒、ワイン、カクテルに精通）、スタッフの採用・育成・管理、在庫管理、コストコントロール、マーケティングまで店舗運営の全てを統括し、卓越した問題解決能力と顧客サービススキルを培っている。

料理スタイルは、日本料理とヨーロッパ料理の融合を軸とし、新鮮な有機食材と地元の旬の素材を活かした革新的な料理の創造に情熱を注いでいる。
グルテンフリー、ベジタリアン、ハラール、コーシャなど多様な食事制限にも柔軟に対応し、迅速かつ多忙な環境下でも効率的な作業を実現。

料理の品質と一貫性を維持するプロ意識を備え、日本語、英語、北京語、ドイツ語の4ヶ国語を流暢に操るマルチリンガルとして、グローバルな視点で食文化の架け橋となっている。