Nobuyuki Takahashi
Executive Chef
Born and raised in Gifu, Japan, Chef Nobuyuki (Nobu) Takahashi brings more than 30 years of experience in Japanese yakiniku and meat craftsmanship to Chicago Kalbi. He began his culinary career in 1994 as the third-generation successor of his family’s traditional yakiniku restaurant, where he developed his philosophy of “facing the meat.”
Chef Takahashi has traveled internationally to study meat cultures, refine whole-animal butchery techniques, and develop innovative aging methods, including his signature Snow Mountain Aging inspired by his hometown. In 2010, he opened Yakiniku Shunyasai Fanbogi, which was recognized in the 2019 Michelin Guide.
Succeeding Master Chef Isao Totsuka, founder of Chicago Kalbi, Chef Takahashi carries forward the philosophy, techniques, and spirit that have defined the restaurant since its founding—along with the warm, welcoming atmosphere created by Isao’s wife, Chiyo-san—continuing Chicago Kalbi’s commitment to quality, tradition, and refined flavor.
