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.
His culinary journey began in 1996 in Osaka, before progressing through respected establishments in Fukuoka. In 2005, he returned to his hometown to lead his family restaurant, Tanigawa-Tei, for nearly 14 years, developing a style rooted in precision, seasonality and respect for nature. His career later took him to the United States, where he served as Executive Chef at Hinata Japanese Fine Dining in Indiana, introducing authentic kaiseki to the American Midwest.
Today, as Head Chef at KIGO, Chef Aki brings a quiet, thoughtful approach to kaiseki, inspired by the spirit of the tea ceremony and the natural beauty of his hometown. His cuisine celebrates seasonality, craftsmanship and the transient beauty of each moment.
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.