Team

Taiji Maruyama Executive chef

Third-generation chef Taiji Maruyama has over 27 years of experience dedicated to Japanese cuisine.

Trained in Japan, where he worked in prestigious restaurants in the Ginza district of Tokyo, he continued his career in London, becoming Executive Chef of Nobu London and later heading the kitchen at Beaverbrook, one of the UK's most renowned luxury hotels.

Founder and chef of TAKA London and MARU London, his cuisine is characterized by respect for Japanese tradition and a deep attention to the seasonality and quality of ingredients. His approach combines ancient techniques with the finest seasonal products to create an elegant, precise, and contemporary menu.

His career has been recognized by the Michelin Guide and Harden’s Top UK Restaurants. In addition, he is part of the board of directors of the Japanese Culinary Academy EU, from where he contributes to the dissemination and promotion of Japanese culinary culture throughout Europe.

Rafael Rosas Head chef

With more than 20 years of international experience, Rafael Rosas has developed his career around contemporary Japanese cuisine. After working in Venezuela, Argentina, and Spain, he has forged a style that combines technical precision, respect for the product, and a passion for gastronomy.

For the last six years, Rafael has been part of the team led by Ricardo Sanz, one of the most influential figures in Japanese cuisine in Spain. This experience has allowed him to refine his technique, deepen his knowledge of top-quality ingredients, and develop a culinary vision that balances tradition and creativity.

At TAKA Madrid, Rafael brings his experience, creativity, and dedication to offer authentic Japanese cuisine inspired by seasonality, quality, and flavor.