Food / Banquets

In 1989, he entered the culinary world at the Ginza TOKYU HOTEL French restaurant 'Le Ginza.' In 2001, he studied Provençal cuisine at CERULEAN TOWER TOKYU HOTEL 'Coucagno' and contributed to the Michelin one-star award as a sous chef. In 2014, he became head chef at EXCEL HOTEL TOKYU Akasaka, and in 2019, he became executive chef at KYOTO TOKYU HOTEL. At THE HOTEL HIGASHIYAMA BY KYOTO TOKYU HOTEL, which opened in 2022, he also serves as the overall producer of the cuisine. In April 2024, he was appointed executive chef at THE YOKOHAMA BAY HOTEL TOKYU.

In 1971, he went to France. He trained at renowned top-class restaurants such as Maxim, Vivalois, Moulin de Mougin, and Auberge du Pèrevies. After returning to Japan, he opened various Queen Alice locations. In 1997, after becoming the honorary executive chef of the hotel, he is currently the owner-chef of Queen Alice, producing his cuisine.

Tochigi Born here. Grew up watching his father, who ran a restaurant, and aspired to become a chef. After graduating from the culinary department at Kiryu Daiichi High School in Gunma, he joined 'Oshima'. After gaining experience, he served as head chef at 'Oshima Tsubakiju' in Marunouchi, and in 2022 was appointed head chef at 'Oshima Yokohama'. He serves kaiseki cuisine full of seasonal flavors and local Kaga cuisine. He is particular about the dishes and presentation, striving for hospitality that is visually enjoyable.