Our Menu
Restaurant Takumi
The food presentation, elegance and simplicity, spice and delicious sauces are key aspects inside cuisine of Restaurant Takumi.
Menu Takumi Marbella
The food presentation, elegance and simplicity, spice and delicious sauces are key aspects inside cuisine of Restaurant Takumi.
Emi Noda , natural de Tokio, inicia su carrera profesional en restaurantes de Gynza , Oyama y Tokio.
Coincide con Toshio Tsutsui en MIkado y desde ese momento sus carreras profesionales han seguido una misma trayectoria.
Domina a la perfección todas las especialidades japonesas , siguiendo de forma meticulosa todas las formas tradicionales
Toshio Tsutsui nace en Fukuoka,( Japón) y a muy temprana edad se traslada a Tokio, donde comienza el aprendizaje de la cocina japonesa en el restaurante de su padre.
En la década de los setenta, Toshio Tsutsui se instala en Los Ángeles (California) y durante once años dirige MIkado, restaurante de su propiedad. Su personalidad inquieta y abierta a nuevas experiencias profesionales le trae a España y desarrolla su labor en hoteles de cinco estrellas en la isla de Mallorca.
Toshio Tsutsui, además de experto en artes marciales como el kendoo y el aikido, es profesor de caligrafía japonesa y de ikebana ( arte floral).
Álvaro Arbeloa comienza su aprendizaje profesional en la escuela de hostelería de Marbella, donde descubre su pasión por la cocina y el respeto y amor a la profesión, de la mano del prestigioso chef D. Manuel Atienza.
Su aprendizaje continuó por diversos establecimientos entre los que destaca el Hotel Kempiski. Posteriormente se traslada a Shanghai (China), donde abre el primer restaurante español (2001). Allí contacta con profesionales de la cocina asiática y en especial con chefs japoneses, que influyen en su cocina.
Tras su experiencia asiática, desarrolla el cometido de chef ejecutivo en el prestigioso Mantra Hotel Resort, Spa & Casino, (5 estrellas) en Punta del Este (Uruguay).En la isla de Mallorca, concretamente en el Hotel Blau Portopetro (5 estrellas) ejerce el cargo de chef ejecutivo durante más de 4 años. En ese momento coincide con Toshio Tsutsui, y tras desarrollar una gran amistad, deciden iniciar un proyecto profesional: el restaurante Ta-kumi.
Álvaro Arbeloa began his apprenticeship at Marbella Catering School where he discovered his passion, respect, and love for the profession in the hands of the prestigious chef D. Manuel Atienza.
His learning continued through various establishments, including the Kempinski Hotel. Later he moved to Shanghai, China, where he opened their first Spanish restaurant in 2001. There, he connected with the Asian cuisine, and met the Japanese chefs who influenced his culinary repertoire.
After his Asian experience, he worked as an executive chef at the prestigious 5-star Mantra Hotel Resort, Spa & Casino in Punta del Este, Uruguay. Returning to Spain, he then worked as an executive chef for more than 4 years on the island of Mallorca, particularly in the 5-star
Blau PortoPetro Hotel. His time there coincided with that of Toshio Tsutsui. A great friendship developed, and they decided to start a professional project: the Ta-Kumi Restaurant.
Toshio Tsutsui was born in Fukuoka, Japan. At an early age he moved to Tokyo, where his education on Japanese cuisine began in his father’s restaurant.
In the seventies, Toshio Tsutsui settled in Los Angeles, California, where for eleven years he owned and directed a Japanese restaurant, Mikado. His restless personality and desire for new professional experiences brought him to Spain, where he worked in 5-star hotels on the island of Mallorca.
Toshio Tsutsui is skilled in martial arts such as Kendo and Aikido, and is a professor of Japanese calligraphy and ikebana (floral art).
Emi Noda, born in Tokyo, started his professional life in restaurants in Ginza, Oyama and Tokyo.
He worked with Toshio Tsutsui at Mikado in Los Angeles, and since then their careers have followed the same path.
He perfectly masters all Japanese specialties, meticulously crafting food in the traditional Japanese way.