Following his "National Order of Merit - Chevalier" award received last January, Yoshihiko Fukuda has now been awarded the "Order of Agricultural Merit - Commander" by French Ambassador to Japan, Beatrice Le Fraper du Héren, in recognition of his "contributions to the dissemination and development of French food culture," "nurturing and producing world-class chefs and talent," "building and deepening networks with various organizations beyond the French culinary world," "active participation in and promotion of various promotions and projects related to French food culture," and "long-standing food education activities for children."
For the French government, which positions gastronomy as a national strategy spanning diplomacy, tourism, and the economy, "food" is one of its important policies that transcends the boundaries of culture. For this reason, the "Order of Agricultural Merit," bestowed by the French Ministry of Agriculture, Food Industry and Food Sovereignty, and especially the highest rank of "Commander," are widely recognized as the highest honor for chefs and other stakeholders in the food industry.
Fukuda received the "Chevalier" (Knight) of the Order of Agricultural Merit in 2008 and the "Officer" (Officer) in 2018, and has now been promoted to the highest rank, the "Commander" (Commander). He is only the third Japanese chef to receive this honor.

I have recently received the 'Order of Agricultural Merit – Commandur' from the Government of the French Republic, and I am once again reminded of its significance and weight. Although this medal was awarded to Junhiko Fukuda, as a member of the Tokyu Group, I recognize that CERULEAN TOWER TOKYU HOTEL 's team trajectory has been highly valued, and I gratefully accept it on behalf of the team.
Having been appointed as a "Food Commander," we will further expand and deepen our network from production to distribution, cooking, and the diners, aiming to create a social environment where kindness and gratitude arise by conveying deliciousness.
His mentor Escoffier, known as the father of modern French cuisine, said, "Cuisine must evolve with the times like fashion," and "Delicious food is the foundation of true happiness." As my mentor said, it is the mission of those who have received this medal: I will never stop moving forward, continuing to take on challenges through French cuisine, and as one team, I will deliver smiles.

The history of French medals dates back to 1802, when Napoleon Bonaparte, the hero who unified France after the revolution, awarded the Legion of Honour to those who had made outstanding contributions. As France, a major agricultural nation at the time, saw an increase in recipients in agricultural fields, in 1883, Minister of Agriculture and Forestry Jules Meyrine created the Order of Agricultural Merit. Since then, it has been positioned as the Legion of Honour for the agricultural sector, awarded to those who have contributed to French food culture. This history has been passed down through generations, and today, the French Ministry of Agriculture, Food Industry and Food Sovereignty awards the medal to French citizens and foreigners who have made particularly significant contributions to the promotion of French agriculture and French food culture.
There are three ranks: Chevalier, Officier, and Commandeur. To be promoted from Chevalier to Officier, or from Officier to Commandeur, at least five years must have passed since receiving the previous rank.
(Source: Official website of the French Association for the Order of Agricultural Merit (MOMAJ) https://www.momaj.jp/about.html)