After university, Eiichi Takahashi, the fourteenth hereditary owner of Hyotei, trained in restaurants in Tokyo and Osaka. Since 1967 he has been the Managing Director and Head Chef of Hyotei. For the ryotei, which could be called a concentration of Japanese culture, the most important thing is hospitality. And for the satisfaction of the guests this hospitality must have no affections”. This spirit of sincerity is reflected in the cuisine. The mountain plants and flowers decorating the room are, almost year-round, carefully raised and arranged by Takahashi himself He is also a connoisseur of ceramics and tableware.
