ad hoc — Restaurant in Osaka

Tatsuhiro Takayama (高山龍浩) ,the owner chef of Restaurant “ad hoc” , as a graduate of Tsuji Culinary Institute in Lyon France , demonstrated his excellence in high class cooking skill and talent by earning his first Michelin Star in 2010 ( at the age of 34) , Osaka .

“adhoc,” which is the French reading of a latin term that means “with purpose” or “special.”

In Restaurant “ad hoc” , not only you can taste the “special” delicious gourmet with not only excellent service but also see and feel how Chef Takayama’s extensive studies on techniques , premium level of skill and wide range of use of well-sourced ingredients . In each dish , you can feel and taste that how Chef Takayama tirelessly continues to innovate , integrate and even “metaphor” his unique fine sense of modernism and the passion of cooking in his cuisine .

On 23rd February 2017, “mylastsupper.com” has an interview with Chef Alain Ducasse（born 1956, started cooking 1972. Awarded more than 19 Michelin Stars, considered one of the most influential chefs of the French culinary scene and the world ) . They asked , if Chef Ducasse is going to have “The Last Supper” , then “Who would be his dining companions in this last supper ?”

Chef Alain Ducasse said that he would have three companions : Tatsuhiro Takayama ( Osaka , Japan) , Jean-Paul Veziano ( Antibes , France ) and Joseph Minocchi (Healdsburg, USA)

He said that all three gentlemen are bridges between yesterday and today, between the land and the plate, and between cultures. They embody various manners of eating well and responsibly.

So if you don’t try to dine in Restaurant Ad Hoc and taste the marvelous cuisine by Chef Takayama for at least once in your life time then you have missed a big part of your experience in your fine gourmet life journey .

Wishing Chef Takayama , with the sheer determination in his craftsman-like ( inherited from his father) approach to food , will become a “Super Star” for the gourmet-seeking pilgrims who love and know the culture of food to follow , marvel and adore .

We dined at Ad Hoc in early December 2019 and were impressed by Chef Takayama so much that we decided to book our second visit in March 2020 and left two bottles of red wine ( a Chateau Lafite Rothschild and a Roennfeldt Road Shiraz of Greenock Creek Winery ) under the safe keeping in the wine cellar of Chef Takayama for our next visit .

However, due to the furious coronavirus pandemic since early 2020 , the whole world is in lockdown and people cannot travel due to mandatory flight cancellations .

Hope that this furious world pandemic will be over very soon and the chaotic world will be back to normal so that gourmet seekers can enjoy the beautiful dishes by Chef...

Visited here with a friend and we had the most beautiful meal. Each course was excellent - interesting and totally refined, as were the wines; the atmosphere very calm and sophisticated.

The highlight for me was the kindness of the staff - the wait staff and the chef team. I found out I was pregnant after we booked the meal and they were very understanding and accommodating when I had to reluctantly change some of my preferences.

All in all a wonderful...

One of the best fine dining experiences we had. The place is elegant yet being simple and warm. The staff is friendly and adds to the experience. The decoration gives you the hint that this experience will be full of nature. The chef and owner Takayama San’s food is full of natural notes that comes in layers with each dish. The presentation and the taste was exceptional. He walked us to the door with a warm smile and modesty. We will be looking forward to...