Counting from the time of the preparation room for the hotel's opening, I have spent more than 25 years with the CERULEAN TOWER TOKYU HOTEL. Now that I have taken over the role of executive chef, I would like to first express my sincere gratitude to all of you who have supported me up until now, starting with our customers. To the customers who always cheer me on by saying that the food is delicious, to the cooks and service associates who have come together to overcome even the dinner parties of over 800 people, and to the people in the industry who have weathered the COVID-19 pandemic with me. I have nothing but gratitude.
Late one night, the other day, the lights were still on in the kitchen, so I took a peek and saw a young chef intently practicing his cooking in preparation for a competition. Seeing this, I instantly had a sense of déjà vu, as if I was looking back at myself when I was younger. And all of a sudden, I felt very cheerful. I have led my team with the belief that we must spare no effort to bring smiles to our customers' faces, and I think this is because I felt that this spirit had been firmly passed down from me to my juniors, and from my juniors to their juniors.
I have been working with the new executive chef, Nagatsuma, since he was just starting out as a new employee. He is a chef with delicate sensibilities, outstanding expressiveness, a passion to entertain his customers, and outstanding skills. I hope that you will continue to patronize him as you have done for me.
I will continue to support Nagatsuma and watch over the ever-evolving CERULEAN TOWER TOKYU HOTEL, and I intend to expand the stage even further and propose delicious food that will please many people. However, my home ground will be CERULEAN TOWER TOKYU HOTEL. We are fully prepared and waiting for you to visit us anytime. I look forward to your continued guidance and support.

When I received the offer, I was surprised, but at the same time, as someone who had seen up close what my predecessor, Fukuda, had built up over the past quarter century, I felt a sense of responsibility being placed in charge of the kitchen. I was conflicted about whether I could fulfill the responsibility, but with the encouragement of the customers and colleagues who had supported me up until that point, I made up my mind.
Under the guidance of my long-time mentor, Honorary Executive Chef Fukuda, I will continue to work hard every day with my team to provide guests with a memorable culinary experience at CERULEAN TOWER TOKYU HOTEL.
I believe that "cooking is a memorable art." A dish that reflects the changing of the seasons, a moment with loved ones, and a flavor that gently accompanies the customer's life. We respect the sensibilities and skills of each associate and aim to go "beyond deliciousness" while building an environment where we can maximize our capabilities as a team.
We will continue to transform our gratitude for this opportunity into delicious food and create memorable dishes. We look forward to welcoming you at our restaurant.