Takenoko

The story

Takenoko Zagreb: Nikkei Fusion & Teppanyaki – Michelin Recommended

Takenoko opened its doors in Zagreb in 2002, bringing a bold concept to the city’s dining scene: the marriage of Japanese precision with the vibrant ingredients of Peru. This Nikkei cuisine, born from Japanese emigrants in Peru, is the restaurant’s guiding philosophy. The kitchen, led by the long-serving and award-winning chef Teodor Burić, treats each dish as an adventure. “Every day of cooking in Takenoko we consider an adventure,” he says, “the relationship of creativity and passion that we have towards food helps us to convey emotions through original flavours and aromas.”

The restaurant itself is a spacious setting of over a hundred seats, divided into three distinct areas. The front, with large glass walls, suits business lunches; the central space revolves around an open kitchen and a lavish bar for signature cocktails; the intimate rear section is reserved for private events. A recent addition is the exclusive Teppanyaki room, seating up to ten guests, where a skilled chef performs a live culinary show, preparing dishes not found elsewhere on the menu.

The Michelin guide has recognised Takenoko’s consistency and ambition, awarding it a Recommended status. The menu showcases the Nikkei fusion at every turn. Start with a Shiromi Truffle Ceviche – seabass in truffle sauce and sesame oil – or the Takenoko Ceviche with scallops, seabass, and panca chili. Nigiri options include the inventive Tuna – Foie Gras Nigiri and Sake Truffle with salmon, truffle, and ponzu. Among the main courses, the Nikkei Brancin u Listu Banane (seabass baked in banana leaf with orzo risotto and aji amarillo) and the Lomo Beefsteak with sweet potato wedges stand out. Every plate confirms Takenoko’s place as one of Zagreb’s most exciting restaurants.