Taku Yamashita

Japanese Food Lifestyle Coordinator

With over 25 years of experience in Japan and New Zealand, I have built my career primarily as a chef in izakaya-style restaurants. After moving to New Zealand, I began working as a chef at an izakaya in Auckland, later taking on the role of manager, overseeing both kitchen and floor staff. At another izakaya, I further developed my skills and was promoted to General Manager, successfully guiding many beginners to debut as chefs.

I also attended a business school in Auckland, where I gained foundational knowledge in business and accounting, applying these skills to learn restaurant management. While sushi has earned its place as a healthy food in New Zealand, I realized that a true understanding of Japanese cuisine has yet to fully take root. This inspired me to start offering classes.

Shifting my focus from creating food to sharing knowledge, I am committed to promoting healthy eating habits and continue my efforts to teach and spread authentic Japanese cuisine.

    • Cook License (Japan)
    • NZ Manager’s Certificate (Alcohol)
    • Diploma in Payroll 
    • Diploma in Accounting
    • NZ Diploma in Business
    • NZ Diploma in Management

    What is the IZAKAYA？

    A casual Japanese bar where people gather to drink and enjoy a variety of small dishes.
    ( Drinks + Bites + Good Vibes）

    Message from Taku

    Japanese cuisine, led by sushi, continues to grow in recognition around the world.

    More than ten years ago, washoku (Japanese cuisine) was added to UNESCO’s Intangible Cultural Heritage list, attracting even more global attention.

    It has already been many years since sushi became something commonly eaten in New Zealand.
    But — do you actually know how sushi is made?

    “Isn’t it just rice with vinegar added to it?”
    …
    Hearing reactions like this makes me feel that, in a true sense, Japanese cuisine is still not fully understood.

    Did you know?
    In the past, becoming a sushi chef in Japan required years of training and apprenticeship.
    Sushi was considered a luxury item.

    Today, however, with just a bit of training, many people can make sushi.
    I am convinced that this is because sushi has now become globally widespread.
    It has become familiar and approachable.

    So then—
    People may know tempura, but do they know how it’s actually made?
    “Isn’t it the same as fish and chips (deep fried with beer butter)?”
    They may seem similar, but they are completely different.

    It feels like people know Japanese food, yet don’t really know it.

    I would like people to feel a little closer to Japanese cuisine.
    I would like to share that feeling with everyone — and I’d love for you to experience and appreciate it together with me.

    Where can you buy ingredients for Japanese food?

    Maybe you’re not sure what ingredients you should use.

    Don’t worry!

    I’ll show you how to cook Japanese dishes using ingredients sold at regular supermarkets in Auckland.

    There’s no need to make a special trip to an Asian supermarket.

    Farro
    New World
    Woolworths
    PAK’nSAVE, etc.

    Just shop at your usual supermarket — that’s all you need.

    ＊＊＊

    Of course, if you do need authentic Japanese ingredients, I can also tell you where to buy them.

    Let’s enjoy Japanese cooking together!