Cilantro, the acclaimed restaurant at MiCasa hotel, is home to a culinary legend in the country – chef Takashi Kimura.
Helming the kitchen for the past 20 years with brilliant dishes that continue to garner respect from those foodies and connoisseurs, chef Kimura and his team has dazzled Malaysian diners for the past two decades with his signature blend of French fare with Japanese touches.
Because of his efforts, Malaysia Tatler has awarded this soft-spoken chef with our first ever Tatler Legacy Award in recognition of his contributions to the Malaysian dining scene.
Despite being recognised as a pioneer in his field, this humble chef almost didn’t choose a life of chef’s whites and fine foods many years ago.
How It All Began
“I was supposed to be a policeman. I passed all my exams and while I just before I was supposed to enter the police academy, I could see a pre-planned future for myself that I didn’t want,” says Kimura.
And so a 20-yeard old Kimura decided to enter the world of cooking instead, learning how to cook the French way before being selected by the Japanese ambassador to Malaysia to become his personal chef and moving to Kuala Lumpur.
When the ambassador’s time was up, Kimura decided to stay on and received his blessing to apply for a position at Cilantro, as its head chef at the time was departing to start his own venture.
He aced the interview, started getting to work and the rest is history.