All Top Chef Interview with Takashi Yagihashi

Photo:  Slurping Turtle

Master Chef Takashi Yagihashi talks about his experience on the show.

A highlight:

 ATC: If you could go back, is there anything that you would do differently?

 TY: Yes. On the last challenge. I had to move very quickly and right away I started. I think I should have taken a little more time to look at the pantry and see what was available. I think I missed a lot of things I could have used that were hiding there. Maybe I should have taken another minute. That was my one regret.

Click here for the full interview.

Thank you chef!

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Bravo Exit Interview - Takashi Yagihashi

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ATC Love to Takashi Yagihashi

In what might be the most surprising elimination this season (at least to me), Top Chef Masters' own kitchen ninja sharpened his knives for the last time in Battle Chicken Liver against Patricia Yeo. He was also defeated earlier in the episode by Chris Cosentino in Battle Bacon.

It was beginning to look like maybe he would win this competition, especially since he had won several Quickfires and seemed to have immunity in every episode. But not in this one, unfortunately.


We'll miss you, Chef Takashi, and hope you'll pop up on Top Chef on a regular basis. Maybe as a regular judge! (hint, hint)

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Congratulations, Chefs Thierry Rautureau and Takashi Yagihashi

This week's Elimination Challenge was a team challenge, and it was a darn good thing that Thierry and Takashi were already such good friends. They cooked together as if they had done it for years, and their dish of venison and fried banana yucca pleased the native Hualapai and the judges alike. Thierry especially was commended for using so well an ingredient he had never before encountered.


Congrats to two very fine chefs. We think they'll be around for several more weeks. At least.

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Meet the Chefs - Takashi Yagihashi

Owner, Takashi Restaurant and Slurping Turtle
Competing for: Japanese Tsunami Disaster Relief

Over his 25-year career, Takashi Yagihashi has been lauded by consumers and critics alike for his exquisite ways of melding contemporary French, Asian and American cuisine. A native of Mito, Japan, the self-taught Yagihashi was working in a local restaurant when the owner asked him to relocate to the States and work for him there; over the next several years, the young chef worked his way up the culinary ladder throughout Chicago. In 1993, he was named chef de cuisine and eventually partner at the four-star Ambria; in 1996, he was presented with an Executive Chef opportunity, and left Chicago to open Tribute in suburban Detroit. An instant classic, Tribute was on every “best of” list, including Gourmet’s list of America’s Top 50 Restaurants, Yagihashi was named one of America’s ten “Best New Chefs” by Food & Wine (2000), and the esteemed James Beard Foundation selected him as “Best Chef: Midwest” in 2003. Yagihashi next was Executive Chef at Okada at the Wynn hotel (Las Vegas) in 2005; under his lead, Bon Appetit named Okada “Best New Japanese Restaurant.” In late 2007, Yagihashi opened Takashi in Chicago’s Bucktown neighborhood; the restaurant was named “#1 Best New Restaurant” by Chicago Magazine and one of ten “Best New Restaurants of the Year” by Esquire. He then opened Noodles by Takashi Yagihashi, which was named one of the “Five Best Noodle Shops in America” by Bon Appetit; in 2009, he published his first cookbook, Takashi’s Noodles. In both 2010 and 2011, Takashi received a coveted Michelin star. In late 2011, Slurping Turtle opened to instantaneous success. Located downtown, Slurping Turtle offers Japanese comfort food, where delicate balance and respect for natural flavors continues to be a hallmark of his cooking style.

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Reactions to Top Chef Texas Finale Part Two

The endless road show that is Top Chef Texas takes its act to Vancouver. After checking into the Fairmont Hotel, the remaining cheftestants headed over to Chinatown and the Bao Bei restaurant. There they were greeted by Padma and Emeril Lagasse, along with Top Chef Masters Anita Lo, Floyd  Cardoz, and Takashi Yagihashi. The cheftestants drew knives to be paired up with a master. Lindsay drew Anita Lo; Sarah drew Floyd Cardoz, and Paul drew Takashi Yagihashi. The Quickfire was to create an Asian-inspired dish in 40 minutes, but the cheftestant had to alternate cooking chores with his Top Chef Master every 10 minutes.

The Masters go first, setting up a dish that they hope their partners can follow. After 40 minutes of back and forth, the chefs present their dishes. The team of Sarah and Floyd Cardoz take the win with a pan-seared cod in a curry sauce. Sarah walked away with $20,000, bringing her total for the competition to $30,000, all of which was won in Canada.

For the Elimination Challenge, the three chefs had to prepare a dish and a cocktail for 150 guests at a Fire and Ice Cocktail Party. The dish had to incorporate a fiery element and a cold element. They had 45 minutes to shop with a budget of $1,500 and five hours to cook. The winner of the challenge would win a trip for two to Costa Rica.

Paul's King Crab in Lobster Broth was well received, but Tom felt the arugula was an afterthought. Taking a second chance with halibut, Lindsay was more successful this time, pairing it with celery root remoulade and tomato ice. However, her kale was raw and her cocktail (a spin on a Bloody Mary) seemed flat. Sarah made cannelloni with five greens over which she put a frozen spicy mousse that was supposed to melt and create a sauce. Unfortunately, the anti-griddle made the mousse too hard and it never melted. Despite Sarah's mishap with the mousse, she was allowed to stay on for the finale. Paul won the challenge and Lindsay was sent packing.

So what did you think? Should Lindsay have been the one to go? Was Paul the stand out? Share your thoughts below.

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