For most established chefs, restaurant work begins at an early age, feeding their passion through toil in the kitchen and/or attendance at a culinary school.  For Takahiro Hirai, his experiences developed over time and miles, leading him to an unsuspecting profession and place.

Hirai was born and raised in mountainside Kyushu, located on the west island of Japan.  Graduating with a degree in Economics from the University of Tokyo, Hirai worked in this field for two years there. With the intent of advancing his occupation and learning the English language, he left his homeland for California, with the objective of returning to Japan a year later.  Arriving in Los Angeles and ignorant of the language, the currency or even the use of the telephone, he wandered around the airport for eight hours, until a Japanese speaking American woman helped him locate some obscure friends, his only American contacts. 

            Hirai’s integration with these fellow Japanese natives was short-lived, for they left for Japan only two days later! He then sought refuge in the Japantown section of Los Angeles, living in a stark, dingy apartment. Hirai soon met Japanese-Americans who helped him enroll in language school while offering him more suitable housing.

 Intrigued with the diverse population and personalities of Californians, Hirai decided to postpone his return to Japan to gain knowledge of culture in America.

            He soon learned he needed to obtain a “Green Card,” which would permit him to stay in the United States under sponsorship of an employer. Because of the influx of Asian immigrants in search of the same opportunity, Hirai researched where and what fields of employment would best afford him the possibility of remaining in the country. With little money left, and the need for Japanese chefs rising, he set his sights on Miami, Florida.  Soon after he arrived in Miami, he sought to secure a job in several Japanese restaurants, but learned quickly that most Asian restaurants were owned and operated by Chinese speaking immigrants, who excluded him from the kitchen. Almost homeless and down to his last $20, he approached one last Japanese restaurant.  It proved to be a true authentic establishment, where he was able to speak his native tongue.  For six months, Hirai, initially foreign to the kitchen, learned all aspects of food preparation, rice and soup making, eventually graduating to line cook.  After only four months, Hirai took over as head chef of this huge restaurant when the original chef walked out.  In this busy environment, Hirai’s hands would “move faster than his brain.” Within a year the owner told him he initiated the Green Card process for him.

            During the winter, Hirai met vacationing William Kessler of New Jersey-based Kessler’s Caterers at a local gym.  During friendly conversation, Kessler became intrigued by Hirai’s path to becoming a chef. Soon, Kessler became a regular spectator in the kitchen, sitting at the back door, watching in amazement as Hirai would produce 500 dinners a night.

            Soon thereafter, and to Hirai’s disappointment, he later learned that his employer never applied for a Green Card as promised; he was left in the same predicament he was in before. The following winter, Kessler again returned to Miami, and Hirai spoke of his frustration.  Kessler reaffirmed Hirai’s education, skills and personality, stating, “You do not have to live like this.”  Kessler suggested he come to New Jersey to work for Kessler’s and they would apply for a Green Card for him.  At the same time, a Japanese restaurant owner from Nantucket offered him a position there.  Hirai left for Nantucket, arriving for the summer season to his misfortune.  Again, all the chefs walked out the day he arrived.  Hirai quickly became a proficient sushi chef at this popular and busy restaurant, with waits for tables from two to three hours, and long 14-hour work days. 

Hirai returned to Miami when the restaurant closed for the season still in search of the elusive Green Card. He had returned to the former Miami restaurant to where his career began.  When Kessler revisited in the winter, he persuaded Hirai to come to New Jersey.  That was ten years ago. 

            Hirai worked as a Sous Chef for Kessler’s while advancing his repertoire of various cuisines, types of cooking and dessert making.  When he finally received his Green Card, Hirai thought about going back into Economics and looked for work in Manhattan.  He soon realized his affinity to the Jersey Shore, his friendships, and his allegiance to his American family, the Kesslers. 

            With the creative efforts, support and encouragement of the owners of Kessler’s Caterers, William Kessler and David Martocci, Hirai opened Taka in April, 2005.  Hirai, full of tradition from his native land imposes a refreshing change to the “Americanized” Japanese restaurants. There is no hibachi or sushi bar, yet preparation of sushi, fish, chicken, beef, pork and vegetables all have the distinction of authentic Japanese methods of cooking and seasoning, using subtle flavors and ingredients.

            The decor of Taka is serene, with its cool, green tea colored walls, floating Japanese lanterns for lighting and a unique, hand-painted, season-inspired, full-wall Japanese mural.  An understated kimono hangs from a small wall, transcending you to a place far east of Asbury Park.  Throughout the restaurant is the Hirai family crest, a symbol of the samurai heritage Hirai was born into, dating back over 200 years.  In addition to regular seating, a communal table which seats up to 20 is available.  This hand-crafted, family-crested table is a perfect setting whether dining alone or with a group. 

            Takahiro Hirai, simply known as “Taka,” meaning “respect for parents” has come a long way from when he first stepped foot on American soil.  Initially, he chose America as a conduit to educate himself further.  Here, he found an education on many levels.  Here, he found a home.