Respecting tradition while continuing to evolve, always striving for greater heights
Executive Chef TOKYU HOTELS
Executive Chef THE CAPITOL HOTEL TOKYU Tokyu
Toshinori Sogabe
From the hotel's restaurants and bars to banquets, weddings, and the pastry boutique, we oversee all food-related offerings THE CAPITOL HOTEL TOKYU, proposing food that inherits tradition while incorporating the spirit of the new era.
Over the 60-year history of the hotel, the flavors have long been loved and passed down as the "Capitol of Food." The ninth-generation executive chef, Toshinori Sogabe, is exploring the evolution of "food" while protecting those flavors. "My mission is to pursue the timelessness and trendiness of food at a high level. I will always be close to my guests and continue to create both traditional dishes that have been loved for a long time and new dishes that are ahead of their time.
Furthermore, it is important that we satisfy all our guests, both from Japan and overseas. Each restaurant will work together to achieve this goal."
Profile: Toshinori Sogabe
Kanagawa Born. After graduating from a culinary college in Osaka, he joined a hotel in Ehime. At the age of 26, he moved to France to study French cuisine in earnest. After returning to Japan, he joined NAGOYA TOKYU HOTEL in 1987. In 2001, he became the chef of CERULEAN TOWER TOKYU HOTEL "Coucagno" and won one star in "Michelin Tokyo '08" in 2007. In 2008, he was appointed THE YOKOHAMA BAY HOTEL TOKYU Executive Chef, and since 2017, he has also served as Deputy General Manager. He has been the Executive Chef of THE CAPITOL HOTEL TOKYU since April 2019 and has been in his current position since July 2025. In addition to continuing to pioneer new culinary worlds, such as pursuing hospitality that will remain in the hearts of customers and creating menus inspired by paintings, he is also focusing on training the younger generation.
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