Japanese Fusion at its Best. About Chef Taka
About Chef Taka Sushi & Fusion
The History of Chef Taka
Chef Taka Restaurant Photos
The History of Chef Taka
Chef Takashige Satate has been a staple in San Diego’s Japanese fusion cuisine & continues to strive for new ways of satisfying your dining experience. Taka has helped opened many successful restaurants all over the world as a consultant but has ultimately selected San Diego, California as the city for his own projects.
From 1985 to 1993, Taka had opened two successful restaurants. Desiring more knowledge in other facets of culinary arts, Taka spent some time learning French cuisine. With new knowledge in hand Chef Taka opened the Taka Restaurant on Fifth Avenue in 1995. Yet his passion was not fulfilled so he left with the desire for a larger restaurant.
Over a three year period, acting as a consultant, Taka opened five restaurants—in Arizona, Indianapolis, Colorado—but all for other investors. “I needed enough money to put together my next big project—Octopus Garden,” says Taka. Another huge success, Octopus Garden was the beginning of a dream that had become reality. With an Asian influenced atmosphere Octopus Garden, a Japanese and Continential restaurant was a restaurant where the food was sophisticated as the surroundings.
The Beginning of Chef Taka
It all started in 1968 when Takashige Satate found a job at a Chinese restaurant in a very small Japanese town. “It was a favor from my uncle. I needed to find a job to survive,” says Taka. Starting at the bottom and working his way up, Taka found the desire to become a Chef. As practically head of a powerful and well respected chef’s trade guild, The Chef’s Association, Taka’s uncle had the responsibility of recommending and rotating top chef’s throughout restaurants in Japan.
Gaining tremendous experience before the age of 21, Taka had worked in six restaurants including a large and renowned restaurant called Totenko in Sapporo City, Japan. “Totenko did French, Chinese, Japanese, and Polynesian cooking. I worked all sections—I didn’t want to, but they told me to do it. They opened restaurants in Europe, Los Angeles, and Hawaii and invested about $8 million to open a big new restaurant in Dayton, Ohio.”
Given a 3-year contract to work in the United States, Taka was reluctant to go because he spoke no English. After much persuasion, Taka was in America and had seen a different life. He realized that he had more potential in the states so he ended up moving here permanently.
Find out whats cooking. Featured at cheftaka.com
Savour The Taste of Our Teriyaki Marinated & Grilled Chicken
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A true signature dish at Chef Taka Fusion & Sushi, the Teriyaki Marinated & Grilled 1/2 Chicken entree is sure to please your every taste bud. With marinating and preparation adopted from Japan, Chef Taka adorns this dish with French sauces bound to tickle your senses.
Served with fresh vegetables and garlic mashed potatos, you will not be disappointed!
We are located in San Diego, California.
7520 El Cajon Blvd, Suite 301
La Mesa, CA 91941
ph: (619) 463-0231
fx: (619) 463-2013
