The hotel's main dining room "Coucagno" is located a 5-minute walk from Shibuya Station.
You can enjoy authentic French cuisine while overlooking the big city from the top 40th floor, wrapped in a leisurely time flowing into the hotel.

In 2001, he became the head chef CERULEAN TOWER TOKYU HOTEL when it opened. Since then, he has been involved in the hotel's food-related projects.
As the general producer, he leads and oversees the food and beverage department.
He is aggressive and passionate, and his attitude of always striving for greater heights has earned him great support from his customers.
With the theme of "cultural exchange," he has friendships with not only culinary world but also famous people from various fields, including intellectuals, opera singers, and winemakers, and has hosted many collaborative dinner parties with them. He is also actively involved in food education activities that aim to help children become "food independent" and "develop their five senses" through food.
He continues to play an active role as a driving force behind food at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.

2017: Appointed the 7th President and International Vice President of the Escoffier Society of Japan
2019: Appointed Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2021: 6th President of the French Agricultural Order of Merit (MOMAJ)
2022: Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2024: Appointed Honorary Chairman of the Escoffier Society of Japan (remaining International Vice President)
In 2025, he became the chairman of the Japan Rice Flour Association and was appointed Honorary Executive Chef CERULEAN TOWER TOKYU HOTEL and Executive Chef of the Tokyu Group, a position he holds to this day.
He also serves as a professional director for the Japan Headquarters of the Association La Chaine des Rotissers Japan and as an advisor to the Japan Food Culture Council (General Incorporated Association).

[Awards]
2017: Received the "Contemporary Master Craftsman" award from the Minister of Health, Labour and Welfare in recognition of outstanding craftsmen in the first year of the Reiwa era
2018: Received the "Officier of the Order of Agricultural Merit" from the French government
2021: Received the Outstanding Technical Advisor Award from the All Japan Chefs Association
2024: Received the Minister of Health, Labour and Welfare Award for Outstanding Contributions to Chefs
2025: Received the title of Chevalier of the National Order of Merit from the President of the French Republic

At COUCAGNO, we offer a variety of menus and plans to choose from depending on your dining occasion.
For example, we offer an "Anniversary Lunch" plan for special occasions with loved ones, such as birthdays and anniversaries, and if you would like to have an elegant lunch, such as reuniting with a friend you haven't seen in a long time or treating yourself, we have a menu that makes generous use of seasonal ingredients.

The night view of the big city from the 40th floor, 150 meters above ground, is truly like a jewel box.
Window seats offer panoramic night views of Haneda, the Tokyo Bay area, and Yokohama.
During dinner time, you can enjoy delicious food and elegant service in a dignified atmosphere while taking in the glittering night view.