CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef Junhiko Fukuda
Order of Agricultural Merit Commander
Medal with Yellow Ribbon in Spring 2026
Medal Commemoration
The world of artisans who have received France's highest honors and the Yellow Ribbon Medal.
The French government presents the highest honor in the field of food, the 'Order of Agricultural Merit: Commander Medal,' and Japan's 'Medal with Yellow Ribbon.' Honorary Executive Chef Junhiko Fukuda, recognized for his achievements both domestically and internationally, is CERULEAN TOWER TOKYU HOTEL. Centered on his outstanding skills and philosophy, KYOTO TOKYU HOTEL Head Chef Hironori Tamoyama and Chef Takahiro Dobashi have gathered to prepare a special course where the sensibilities of the three resonate together. Enjoy a one-night-only gourmet experience created by master chefs.
*Reservation required
- Event date
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Friday, October 16, 2026
- Time
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[Reception] 18:00 / [Banquet] 18:30
- Fee
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25,000 yen per person
- Content
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Course meal / Sommelier-selected drinks / Souvenirs
- venue
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All-day Dining Kazahana (B1F)
Profile
Nobuhiko Fukuda
Executive Chef, Tokyu Group
CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef
In 2001, he was appointed Executive Chef at the opening of CERULEAN TOWER TOKYU HOTEL. Since then, he has led the entire restaurant as a food producer. He has held key positions in industry organizations, including food education activities for children, and has been actively working as an opinion leader in the culinary world. Even after becoming Honorary Executive Chef in 2025, he continues to bring smiles to our beloved customers through gourmet food.
- 2017
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Appointed the 7th president and international vice president of the Escoffier Society of Japan
- 2019
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Appointed as Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
- 2021
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Appointed as the 6th president of the French Agricultural Merit Association (MOMAJ)
- 2025
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Appointed Chairman of the Japan Rice Flour Association
Appointed Executive Chef of the Tokyu Group CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef. Continuing to the Present
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 and Honors
- 2019
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Received the "Contemporary Master Craftsman" award from the Minister of Health, Labour and Welfare in 2019
- 2025
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Received the "National Order of Merit of the French Republic, Chevalier" from the President of the French Republic.
- 2026
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Received the highest rank of the Order of Agricultural Merit, "Commander," from the French Republic government.
- 2026
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Received the "Yellow Ribbon Medal of Honor for Spring 2026" from the Minister of Health, Labour and Welfare.
Order of Agricultural Merit, Commander
This is the highest honor in the field of food, bestowed by the French Ministry of Agriculture, Food Industry and Food Sovereignty, and is given to individuals who have made significant contributions to the development and spread of French food culture.
In addition to his contributions to the dissemination and development of French culinary culture, his training of internationally active chefs, building networks across industries, promoting French culinary culture, and his long-standing food education activities were highly praised, making him the third Japanese chef to receive this honor.
Yellow Ribbon Medal, Spring 2026
This award recognizes his contributions to the dissemination and development of food culture, his networking with culinary professionals both domestically and internationally, his efforts in training young chefs, and his long-standing commitment to food education.
The Yellow Ribbon Medal is awarded to individuals who have diligently performed their duties for many years in fields such as agriculture, commerce, and industry, and who serve as role models for society through their outstanding skills and achievements.
Hironori Tamenyama
Head Chef TOKYU HOTEL
In 1997, he became the chef at Queen Alice Ginza.
While valuing tradition, he is a chef who pays attention to every detail from seasoning to serving time, based on a philosophy that continues to evolve with the times.
In 2017, he honed his skills at the three-star restaurant 'Le Petit Nice - Passedat' in Marseille, France.
In 2024, KYOTO TOKYU HOTEL was appointed head chef, taking on new challenges as the hotel's head chef.
- 1995
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Joined Queen Alice
After passing through the "Queen Alice Ginza Store" and the "Queen Alice Guest House",
- 1997
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Became chef at Queen Alice Ginza
- the year of 2000
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Became chef at Queen Alice Harumi branch
- 2003
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Becomes chef at Queen Alice THE YOKOHAMA BAY HOTEL TOKYU
- 2017
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He trained at the three-star restaurant "Le Petit Nice - Passedat" in Marseille.
After that, he served as a chef at the Queen Alice THE YOKOHAMA BAY HOTEL TOKYU.
- 2024
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Became head chef at KYOTO TOKYU HOTEL
Takahiro Dobashi
All Day Dining Kazahana Chef
Since joining the company in 1997, he has accumulated experience in various sections and honed his skills. He also demonstrated his talent in fields other than cooking, such as participating in ice sculpture competitions. In 2024, he became the chef of All Day Dining Kazahana. It attracts customers with seasonal cuisine and high-quality service.
- 1995
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Started part-time work at restaurant Kazahana
- 1997
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Joined KYOTO TOKYU HOTEL and assigned to Restaurant Kazahana
- the year of 2000
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Transferred to the main kitchen of the banquet department
Experience as a butcher, guardmanager, and in the main kitchen
- 2019
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Promoted to assistant chef at Banquet Gardemange
- 2023
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Promoted to Banquet Gardemanje Chef
- 2024
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Became chef of All Day Dining Kazahana
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The displayed price includes a 13% service charge and 10% consumption tax.
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Menu items may change based on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Photos are for references only.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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The rice we use is domestically produced.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
- seat
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200 席
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Hall 78 seats Private room 122 seats
- Private room
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available
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3 rooms (122 seats)
- Floor
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B1F
- Business hours
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06:30～10:00 （L.O.09:30）
11:30～15:00 （L.O.14:00）
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Buffet last order 13:30 / à la carte last order 14:00
17:00～22:00 （L.O.21:30）
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Course last order 20:30
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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