Born and raised in Los Angeles, California, chef Takamoto Iwojima began his initial and successful career at the renowned Takao restaurant in Brentwood. Committed to exploring new techniques, Takamoto embarked on a three-year working tour throughout Japan, sampling his way through different regional flavors and immersing his culinary self in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Chef Iwojima trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish.
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