~A new harmony of food in SHIBUYA~Cerulean Tower Tokyu Hotel: Fukuda Yoshihiko appointed as Honorary Executive Chef, Nagatsuma Nobuhito appointed as New Executive Chef
Tokyu Hotels Press release: July 8, 2025 ~A new harmony of food in SHIBUYA~ Cerulean Tower Tokyu Hotel appoints Fukuda Yoshihiko as Honorary Executive Chef and Nagatsuma Nobuhito as New Executive Chef Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo; General Manager: Shinichi Yoshioka) is pleased to announce that as of July 1, 2025, Nobuhiko Fukuda will assume the role of Honorary Executive Chef and Nobuto Nagatsuma will assume the role of New Executive Chef. Our hotel, which has opened up new Shibuya charms together with the cutting-edge city of SHIBUYA, has welcomed Nobuhito Nagatsuma as the new executive chef, and together with Honorary Executive Chef Yoshihiko Fukuda, we will create a new “food harmony” to continue to receive patronage from sophisticated, discerning gourmets who know the real thing.
https://prcdn.freetls.fastly.net/release_image/5113/3695/5113-3695-f25d82341f51609f84b8bb3766def249-3900×2599.jpg Left) Honorary Executive Chef Fukuda Nobuhiko Right) Executive Chef Nagatsuma Nobuto 【Inheritance of “Cerulean Food”】 Since the hotel’s opening in 2001, the first executive chef, Fukuda Yoshihiko, has led the hotel as the general producer of food. In Tokyo, a city of fine cuisine where many gourmands gather, the hotel has worked together under Fukuda’s direction to improve its techniques, develop its personnel, and create a comfortable dining space, with the goal of being known as the “Cerulean of Food.” Having overcome the days of restrictions on movement that continued until just a few years ago, guests from not only Japan but also the world have begun to visit Shibuya, and the hotel’s directly managed restaurants have finally resumed full-day operations. Having overcome this major wave, he once again became conscious of “taking over the position of executive chef,” and decided that now was the time to pass on the baton as executive chef, while he still had plenty of energy and sensitivity. In response to this, in recognition of Fukuda’s achievements over the past quarter century, and to ensure that we do not lose touch with the many customers who patronize Fukuda, our hotel has appointed Fukuda as “honorary executive chef.” His successor has been appointed to be Fukuda’s disciple, Nagatsuma Nobuhito, former head chef of Hakuba Tokyu Hotel.
https://prcdn.freetls.fastly.net/release_image/5113/3695/5113-3695-8a7ec5d3526403f87be79a589ade143a-2048×1365.jpg Yoshihiko Fukuda, who is always striving to nurture the next generation 【Into the world of French cuisine】 While studying at a culinary school in his hometown of Aichi, Nagatsuma was inspired by the words of a French chef who said, “Cooking is the act of receiving life and breathing new life into it.” He decided to pursue a career in French cuisine and joined Nagoya Tokyu Hotel in 1989. He was first assigned to the banquet cold dishes department (responsible for all cold dishes such as hors d’oeuvres, fruit, and cold desserts). Coincidentally, at the time, his lockers in the dressing room were next to those of Fukuda, who was his senior at the hotel and would later become his mentor, and he learned from Fukuda about the beauty of ice sculpture, the highlight of banquet cuisine, as well as the manners and mindset of a working professional. After gaining experience at a coffee house, he made up his mind to study authentic French cuisine and went to France at the age of 23. He trained at a star-ranked restaurant and served as chef de partie (department chef) at a restaurant in Grenoble. After returning to Japan, he worked as a sous chef (assistant chef) at a famous restaurant in Tokyo, and then joined the Cerulean Tower Tokyu Hotel in 2002. He served as chef of the Provencal restaurant “Cucagno” for nine years. In recognition of his achievements, he was appointed as the first head chef at the opening of Shibuya Stream Excel Hotel Tokyu (now SHIBUYA STREAM HOTEL). After that, he served as chef at the buffet restaurant “Café Tosca” at Yokohama Bay Hotel Tokyu, and in 2023 he was appointed head chef at Hakuba Tokyu Hotel. 【Aiming for “Beyond Deliciousness”】 Nagatsuma has always approached his cooking with a single-minded dedication, keeping in his heart the words “There is always something to learn.” At one hotel, he learned the rigor of seriously dealing with ingredients, and at another, he learned “how a chef should live with the community” through conversations with local food culture and producers. He sometimes faced obstacles, but he persevered to hone his sensibilities, and his fleeting inspiration became a memorable dish, and he strived every day to provide guests with a moment of
fulfillment, “beyond deliciousness.” Nagatsuma’s passion and actions motivate the associates*1 who work with him, and also lead to a support system that pursues deliciousness throughout the hotel. On one occasion, he casually said, “We want our guests to be even more pleased with freshly picked, fragrant herbs,” and the associates in the management department created a herb garden on the premises and cultivated thyme and rosemary. Nagatsuma’s cuisine, which puts the happiness of his guests first, spares no effort to achieve that, and pursues the best performance with producers and associates, has been supported by many guests. 【Message from Yoshihiko Fukuda ~On assuming the position of Honorary Executive Chef~】 “I have spent more than 25 years with the Cerulean Tower Tokyu Hotel, counting from the time of the preparation room for the opening. Now that I have taken over the role of executive chef, I would like to express my sincere gratitude to all of you, including our customers, who have supported me up until now. To the customers who always support me by saying that the food is delicious, to the cooks and service associates who have worked together to overcome the dinner party of over 800 people, and to the people in the industry who have overcome the COVID-19 pandemic together. I have nothing but gratitude. The other day, late at night, the lights were still on in the kitchen, so I took a peek and saw a young chef practicing his cooking in preparation for a competition. When I saw that scene, I instantly had a sense of déjà vu, as if I was looking back at myself when I was younger. And suddenly, I felt very cheerful. I have led my team with the belief that we should spare no effort to bring smiles to our customers’ faces, and I think this is because I felt that this spirit was being firmly passed down from me to my juniors, and from my juniors to their juniors. I have been working with the new executive chef, Nagatsuma, since he was just starting out as a new employee. He is a chef with delicate
sensibilities, outstanding expressiveness, a passion to entertain customers, and outstanding skills. I hope you will continue to patronize us as you have. I will continue to support Nagatsuma and watch over the ever-evolving Cerulean Tower Tokyu Hotel, while also expanding the stage to propose delicious food that will please many people. However, my home ground is the Cerulean Tower Tokyu Hotel. I am fully prepared and waiting for you to come anytime. I would appreciate your continued guidance and support. ” 【Nagatsuma Message from Nobuto – On taking up the position of Executive Chef – “When I received the offer, I was surprised, but at the same time, as someone who had seen up close what my predecessor, Fukuda, had built up over the past quarter century, I felt a sense of responsibility in being entrusted with the kitchen. I was conflicted about whether I could fulfill the role, but with the encouragement of my colleagues and customers who have supported me up until now, I made up my mind. Under the guidance of my long-time mentor, Honorary Executive Chef Fukuda, I will work hard every day with my team members to provide our customers with a memorable experience through food at the stage of the Cerulean Tower Tokyu Hotel. I believe that “cooking is a memorable art.” A dish that makes you feel the change of seasons, a moment with a loved one, and a taste that gently embraces the customer’s life. We respect the sensibility and skills of each associate and aim to go beyond deliciousness while building an environment where we can maximize our teamwork. We will continue to turn our gratitude for this opportunity into delicious food and create memorable dishes. We look forward to your visit. ” ※1 Associates = At Tokyu Hotels, we refer to our colleagues who work together as “associates.” 【Profile】 Nobuhiko FUKUDA Honorary Executive Chef, Cerulean Tower Tokyu Hotel In 2001, he was appointed executive chef at the Cerulean Tower Tokyu Hotel when it opened. Since then, he has been in charge of the hotel’s food and beverage department as the general producer. His dishes, which are created with a rich sensibility, are Aggressive and passionate, he is always challenging himself and strives for excellence, which has earned him great support from customers. With the theme of “cultural exchange,” he has friendships with notable people in various fields, including the culinary world, cultural figures, opera singers, and wine brewers, and has held many dinner parties in collaboration with them. He is also actively involved in food education activities that aim to help children become “food independent” and “develop the five senses” through food, and continues to work energetically as an opinion leader in Japan’s food culture.
https://prcdn.freetls.fastly.net/release_image/5113/3695/5113-3695-5d7df93888f90e6423dbf40183d28b8f-1800×2700.jpg Honorary Executive Chef Yoshihiko Fukuda 2017: Appointed as the 7th President and International Vice President of the “Escoffier Society of Japan” General Incorporated Association 2019: Appointed Executive Chef of Tokyu Hotels Co., Ltd. (currently Tokyu Hotels & Resorts Co., Ltd.) 2021: Appointed 6th President of the French Agricultural Order of Merit (MOMAJ) 2022: Appointed Executive Chef of Tokyu Hotels Co., Ltd. (Currently Tokyu Hotels & Resorts Co., Ltd.) Appointed as Executive Managing Director 2024 Appointed as Honorary Chairman of the General Incorporated Association “Escoffier Association of Japan” (Continuing as International Vice Chairman) 2025 Appointed as Chairman of the “Japan Rice Flour Association” He is currently the Honorary Executive Chef of the Cerulean Tower Tokyu Hotel. He also serves as a professional director for the Japan Association of La Chaine des Rotisseurs and an advisor to the Japan Food Culture Council. 【Awards】 2017: Awarded the “Contemporary Master Craftsman” Award for
Outstanding Craftsmen of the Year by the Minister of Health, Labor and Welfare. 2018: Awarded the “Officier of the Order of Agricultural Merit” by the French Republic government 2021: Awarded the Outstanding Technical Advisor Award from the General Incorporated Association “All Japan Chefs Association” 2024: Awarded the “Minister of Health, Labor and Welfare Award for Chef-Related Meritorious Contributions” 2025: Awarded the “Chevalier of the Order of Merit of the French Republic” by the President of the French Republic 【Profile】 Nobuto Nagatsuma Cerulean Tower Tokyu Hotel Executive Chef Born in Aichi Prefecture in November 1970 Graduated from Nagoya Culinary College in March 1989 April 1989: Joined Nagoya Tokyu Hotel April 1994: Left Nagoya Tokyu Hotel May 1994: Traveled to France and worked at the two-star restaurant “Claude Darroze” in Bordeaux for one year May 1995: Became a department chef at the hotel restaurant “Uriage Les Bains” in Grenoble After returning to Japan, he worked as a sous chef at a famous restaurant in Tokyo March 1996: Became a sous chef at “Kitajimatei” in Yotsuya August 1999: Sous chef at Kinoshita Restaurant in Hatsudai (at that time) May 2002: Joined Cerulean Tower Tokyu Hotel Trained at the following stores ・Paris: 3-star restaurant “Epicure” ・Burgundy: 3-star restaurant “La Cote Saint-Jacques” ・Paris: 1-star restaurant “Le Magnolia”
https://prcdn.freetls.fastly.net/release_image/5113/3695/5113-3695-724879a7c7e34ce80c0a71ad3750f94e-2025×2700.jpg New executive chef Nobuto Nagatsuma 2009 October: Chef of “Cucagno” August 2018: Transferred to Shibuya Stream Excel Hotel Tokyu. Appointed as the first head chef June 2021: Transferred to Yokohama Bay Hotel Tokyu. Chef at all-day dining restaurant “Cafe Tosca” April 2023: Transferred to Hakuba Tokyu Hotel as head chef July 2025: Become executive chef at Cerulean Tower Tokyu Hotel. Up to the present 【Awards】 1989: Won the “National Gourmet Pick” Award 1990 Winner of the “Ice Sculpture Newcomer Competition” 1992 Winner of the “National Summer Ice Sculpture National Competition” sponsored by the NPO Japan Ice Sculpture Association 2007 Winner of the “2nd Canadian Pork Recipe Contest” sponsored by Canada Pork International (CPI) 3rd place in the 1st Charcuterie Competition sponsored by the Association of
Charcuterie of Japan (ACFJ) in 2015 【Cerulean Tower Tokyu Hotel Overview】
https://prcdn.freetls.fastly.net/release_image/5113/3695/5113-3695-a6eeeac44649a3ad6b0c73bbff456a23-1625×2460.jpg Cerulean Tower Tokyu Hotel Opened in May 2001. Located a 5-minute walk from Shibuya Station, this all-round hotel can meet the various needs of its guests. With a modern style and a Japanese feel, the hotel offers rooms with beautiful views, versatile banquet halls, and a wide variety of restaurants and bars, and welcomes guests with the warm hospitality that only a Japanese hotel can provide. Address: 26-1 Sakuragaokacho, Shibuya-ku, Tokyo Access: 5 minutes on foot from Shibuya Station Building overview: 40 floors above ground, 4 floors below ground Business facilities: 404 guest rooms (capacity 808), 11 banquet halls, 11 restaurants and bars Official
website:https://www.tokyuhotels.co.jp/cerulean-h/index.html *This email has been sent automatically, so please do not reply.
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