Keio Plaza Hotel Co., Ltd. Comments of gratitude and joy from Kenkichi Tanuma, a former chef who contributed to the development of the hotel’s cuisine with his wealth of knowledge and excellent techniques.

[Keio Plaza Hotel Co., Ltd.] Kenkichi Tanuma, a former chef who contributed to the development of the hotel’s cuisine with his wealth of knowledge and excellent techniques, expressed his gratitude and joy after receiving the “Medal with Yellow Ribbon” ​
Keio Plaza Hotel Press release: November 22, 2024 Kenkichi Tanuma, a former chef who contributed to the development of hotel cuisine with his wealth of knowledge and excellent techniques, expressed his gratitude and joy after receiving the “Medal with Yellow Ribbon.” Keio Plaza Hotel (Tokyo:
Nishi-Shinjuku, President: Katsumasa Wakabayashi) Former chef Kenkichi Tanuma received the Medal with Yellow Ribbon at the Autumn Awards. .
https://prcdn.freetls.fastly.net/release_image/85388/258/85388-258-774f65f350c73d0968b5d4bc608aa894-1800×2700.jpg The Medal with Yellow Ribbon is an award given to those who work hard and serve as a role model for others, and this is the eighth time our hotel has received this honor. Kenkichi Tanuma joined the company in 1973 and has been active as a Western food cooking professional for many years, working in many kitchens such as the main kitchen that supports our hotel and Gademanger, which specializes in cold dishes. Since 2002, he has held the positions of Gademanger Section Chef and Central Kitchen Section Chef, and has utilized the outstanding skills and knowledge he has cultivated in the field of Western food cooking to create brightly colored dishes at the Keio Plaza Hotel’s party venue. I have fulfilled the important responsibility of being in charge of Western cold dishes that bring out the best in Japanese cuisine. In 2012, he received the Kanto Transport Bureau
Director-General’s Award and in 2015, he received the Minister of Land, Infrastructure, Transport and Tourism Award. He has been involved in the front lines of hotels, and has worked hard to instruct and develop the next generation, consistently demonstrating a wealth of knowledge and excellent skills. We were awarded the Medal with Yellow Ribbon in recognition of our contribution to the development of the food and beverage and banquet sectors and the expansion of the hotel customer base. “The joy of receiving the Medal with Yellow Ribbon” I feel extremely honored to have received the Medal with Yellow Ribbon. My greatest treasure is the detailed advice I received under the guidance of current Honorary Executive Chef Midorikawa (then Executive Chef), who joined the company in 1973 and was Keio Plaza Hotel’s first recipient of the Medal with Yellow Ribbon. I would like to express my deep gratitude once again for being recognized for the fact that I have continued to pursue my culinary career in a simple and honest manner, keeping in mind things such as “smiles that make customers happy” and the provision of “safe and secure” meals. I’m here. I would like to share the joy of receiving this award not only with the companies I have supported in the past, but also with my family and children. When we received orders for hundreds to thousands of “sandwich boxes,” we had to take care of containers and cutlery for things other than food preparation, which was more difficult than we had imagined, but it was a valuable experience that only a large hotel can offer. It was a great experience and I still have fond memories of it. Currently, I am working at the Super Buffet (Grass Court), but I will do my best to repay your gratitude in any way I can. ●Keio Plaza Hotel Kenkichi Tanuma Profile 1973 Joined Keio Plaza Hotel 2005 Appointed as chef of the central kitchen section of the cooking department 2012 Kanto Transport Bureau Director’s Award
(Tourism-related worker) Award 2015 Minister of Land, Infrastructure, Transport and Tourism Award (Tourism-related Merit) Award 2024 Medal with Yellow Ribbon Received