HEAD CHEF
AKINORI TANIGAWA

Chef Akinori Tanigawa was born and raised in Yame, Fukuoka — a region known for its rich tea culture and distinct seasonal beauty. He holds a deep fondness for autumn, especially the moment when the scent of kinmokusei (fragrant olive) fills the air. That quiet stillness continues to shape his approach to cooking today.

He often says,
"Life is just a way to pass the time until we die."

Spoken with a quiet smile, it reveals a simple philosophy: food should never be made in haste, nor with a heavy heart. To him, the essence of cuisine lies not only in skill, but in presence. A dish becomes meaningful only when prepared with care, composure, and respect — for the guest, the ingredient, and the moment.

At KIGO, this belief touches everything: the farmers and artisans he chooses to work with, the ceramics he selects, the space between one course and the next.

His cuisine doesn’t seek to impress — it seeks to express. The soul of Japan, the spirit of the seasons, and the quiet joy of sharing something honest.

At KIGO, each dish is a quiet reflection of where he comes from — and what he believes in.