The "Yellow Ribbon Medal" is awarded to those who have devoted themselves wholeheartedly to agriculture, commerce, and industry, and possess exemplary skills and achievements. It marks the first time a TOKYU HOTELS executive chef has received the Yellow Ribbon Medal.
Since becoming Executive Chef at the opening of CERULEAN TOWER TOKYU HOTEL in 2001, Fukuda has led a wide range of dining scenes including restaurants, banquets, and weddings as the general producer of hotel food. Furthermore, we actively participate in food culture promotion events, fairs, and promotions, building a broad network not only with chefs but also with producers and culinary professionals. This connection crosses borders, deepening exchanges with renowned overseas chefs and pastry chefs, and is dedicated to creating opportunities to share their skills and passion for cooking with young chefs. In recent years, he has also held key positions in industry organizations, standing in the kitchen day and night welcoming guests while energetically working as a food ambassador.
In addition to contributing to the spread and development of such a diverse food culture, we have been recognized for training world-class chefs and actively engaging in food education activities for children over many years, leading to our award.

With the motto "Bringing smiles through delicious food," I have dedicated myself to my work as a chef for 50 years. I believe that the life of the ingredients carefully cultivated by producers is elevated into a single dish through the chef's skill and sincerity, connecting that thought and life to the diner. I believe that this spiral of receiving life is connected to the joy and happiness of living, and furthermore, it contributes to the deepening of human relationships as a communication tool, and is in a sense the driving force of society itself.
I am deeply honored to receive the Yellow Ribbon Medal of Honor.
Although this award is in my personal name, I am deeply grateful to be able to accept it on behalf of the group and the hotel as a whole, as it is a testament to the nation's recognition of our capabilities. Above all, I would like to express my sincere gratitude once again to our valued customers and producers for their continued support.
Moving forward, we will continue to focus on passing on our technology and traditions, nurturing future generations, and creating opportunities for their growth. Through food education activities, we will convey to children, who will be the consumers of the future, a sense of gratitude for "receiving life." It would be our greatest wish to contribute to creating a social environment where kindness, gratitude, and compassion can flourish.
We would greatly appreciate your continued support.