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Takara

Yuki Chan learned the artistry of Asian cuisine as a young boy when living in Hong Kong. His mother specialized in the traditional Chinese styles of cooking, and Yuki was often at her side in the kitchen learning the techniques and nuances of this complex cuisine. "From my earliest recollections, I have always found pleasure in preparing dishes that have both taste and visual appeal," says Yuki. Through exposure to the multicultural culinary styles found in both Hong Kong and North America, he has honed his skills and found his true passion in the traditions of Japanese cuisine. "The delicate blending of flavors and the artistry of presenting dishes is what I find most appealing with this style of cooking." Yuki describes crafting dishes that use fresh foods and a delicate balance of textures and flavors to highlight the ingredients of each dish. "Condiments and sauces that compliment the balance of flavors is typical of Japanese cuisine as is the visual design of food and the way they are presented at the table."

Takara Restaurant at the Capitola mall is traditional in Japanese design and cuisine. Many artifacts from Japan decorate the restaurant, and the main dining room is sectioned off into smaller family-style eating areas. It also has a sushi bar and a full service cocktail lounge. They offer a wine list featuring several local wineries and over 30 sake labels. Takara also features live music on the weekend and a Japanese small plate menu.

Yuki and his wife, Angel, met as students at Cabrillo College, and both are graduates of San Jose State University. They opened Takara Tiki in 1991 and the Capitola Avenue restaurant in 2000. Yuki is a Master Sushi Chef and has personally trained the more than 30 cooks and chefs found in the restaurants' kitchens. Angel oversees the dining rooms and other aspects of the business. She comments that their diners often "arrive with an adventurous heart and receive many surprises and enjoyment when experiencing our cuisine."